Sushi

Lunch
cocina asiatica
Japanese cuisine
Rice
sushi
Portions 30
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prep time
45 min
cooking time
10 min
total time
55 min
prep time
45 min
cooking time
10 min
total time
55 min
Ingredients
  • 1 Cup (220 g) short-grained white rice
  • 2 cups (500 My) water
  • 1 tablespoon refined sugar
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 125 g of smoked salmon, trout or fresh tuna for sashimi
  • 1 small fine-skinned cucumber, bare
  • 1/2 small avocado, Optional
  • 4 leaves of nori
  • Wasabi, to taste
  • 3 tablespoons of canned ginger or vegetables
  • Shoyu, to get wet
Instructions
  1. Wash the rice in cold water until it comes out clear; drain it well. Put the rice and water in a medium saucepan; bring it to the boil, reduce the heat and let it cook, uncovered, between 4 and 5 minutes until all the water has been absorbed. Recap, minimize the heat and let it continue to cook others 4 u 5 minutes. Remove the cassazucla from the heat and let it cool covered during 10 minutes.
  2. Add the sugar, salt and rice vinegar, premixed; remove with a wooden spoon to mix well with rice. Let stand.
  3. Cut the fish into thin strips: cut the cucumber and avocado into sticks from some 5 cm long. Put a nori leaf on the sushi mat, or on a piece of baking paper, unscreaded along on a smooth surface. Spread a quarter of the air: about half the nori , leaving an edge of 2 cm along the sides. Spread a small amount of wasabi in the center of the rice; put a quarter of the pieces of fish, cucumber, avocado and ginger or vegetables on top of wasabi.
  4. Helping with the mat, roll the well-tight nori from below so that the rice locks the ingredients. Press on the edges of the nori to stick and don't undo the roll. With a very sharp knife, or an electric knife, cut the roll into rolls of some 2,5 cm high. Repeat with the rest of the ingredients. Serve with soyu and more wasabi to wet.
Notes
  • Sushi rolls can be prepared 4 hours before and keep them covered in the fridge. Cut them into pieces just before serving them.
  • Fresh tuna clean and on loins can be bought in good fishbeaks, but you have to make sure it's very fresh. Buy dark tuna, it's tastier.
  • Sushi mats can be purchased from retail stores in Asian products; its use facilitates the winding process.
  • Soyu is a Japanese soy sauce, sweeter and lighter than Chinese.
Recipes easy to https://recetasdecocinafaciles.NET /

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