- Prep Time 20 min
- Cook Time 40 min
- Score 9/10
Despite the fact that many people have heard about SUSHI, it is a new entry dish in Japan also and in other countries.
But enough talking, let’s make some SUSHI!
Take a look at the ingredients:
- Sushi / Japanese rice - 2 small glasses of 200 gr
- Salmon (commonly used) or sea food – 3 files of salmon or 300 gr of sea food
- Carrots - 2 pieces
- Cucumber - 1 piece or 150 gr
- Red peppers (if one wants to be moist) - 2 pieces
- Avocado - 1 piece
- Asparagus – the cooker’s choice
- Rice vinegar
- Nori sushi
The kitchen instruments:
- Rolling mat
- Pot for boiling the rice
- Chopping board for: slicing the salmon & for cutting the vegetables
- Knife, of course
How I did it:
The basic: I first boiled the rice. I bought Japanese rice because it is not so sticky and allows the sushi to be moist and the eater to bite and taste all the ingredients at the same time. 10 minutes were enough for the rice to be ready.
Filling preparation: I sliced the vegetables julienne style and file the salmon in thin slices so that is it easier to roll it all over.
The flavor: The common flavor in in the sushi dish is the wasabi. I took a coffee spoon and mapped a line in the middle of the rice and nori.
Continue filling: The sliced salmon I added on the nori, over the rice. Beneath the salmon I added cucumber so that it is more “crunchy”. Other cooks added avocado and the list can go on. On another nori I also put rice and added the wasabi, but fill it with julienne slices of carrot, cucumber, red pepper
Keep rolling, rollin’, rollin’… I then grabbed the rolling mat from its end and started rolling from down to top. The roll must be squeeze so that it is well packed.
Special: the sauce To match the recipe I made a soy sauce from the following: rice vinegar, soy sauce, condiments (different condiments: parsley, basil…), salt, pepper. Trust me, the sushi roll dipped in this sauce tasted…wonderful! So, ready to try it? Or better, to cook it?