Sushi
Description
Perfect with the table and drinks. Making sushi at home turned out to be not difficult. The main thing is to cook the rice correctly and not overcook it. The key is that it should be fluffy, yet still moldable by hand. It is also important to rinse the rice with cold water before cooking until the water runs clear—usually 5–7 times. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Rinse the rice thoroughly. Be sure to soak it (from half an hour to 2 hours). Use only cold water. Start cooking over high heat until the rice comes to a boil. Reduce the heat to the lowest setting and cover with a lid (12 minutes).
- 2
Step 2
2. Prepare the rice seasoning. Pour rice vinegar (4 tablespoons per 1.5 cups of rice) into a small saucepan, adding sugar and salt. Heat the mixture until the sugar dissolves, but do not let it boil. Transfer the cooked rice to another container. Wipe its sides with a piece of lemon beforehand. Gradually pour the seasoning into the rice while it is still warm. Stir gently. Begin making sushi with rice that has cooled to body temperature.
- 3
Step 3
3. While the rice is cooling, thinly slice the fish fillets. Peel the cucumbers and cut them into thin matchsticks along their full length.
- 4
Step 4
4. Place the nori on a bamboo mat. With damp hands, spread the rice in a 3–5 mm layer, then place the filling on the edge: cucumber with shrimp, then with tuna and salmon.
- 5
Step 5
5. Roll up the roll and compress it firmly with a bamboo mat. After a while, slice the sushi.