Japanese Sushi
Description
Perfect with meals and drinks. Making sushi using this recipe isn’t as difficult as it might seem! This dish works well for both a family dinner at home and a party with friends. For preparation, choose fattier fish so the sushi turns out tender and juicy. It turns out very tasty, and most importantly — the quality is guaranteed. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the rice several times until the water runs clear.
- 3
Step 3
Pour in a glass of water and wait until it comes to a boil. Reduce the heat to the lowest setting and simmer for 12 minutes without stirring.
- 4
Step 4
Then remove the rice from the heat, wrap it, and let it rest for 20–30 minutes.
- 5
Step 5
For the dressing, combine the vinegar, water, salt, and sugar. Mix.
- 6
Step 6
Transfer the rice to a deep bowl. If a crust has formed on the bottom or sides, do not use it. Warm the dressing in the microwave or in a water bath, without bringing it to a boil, just enough for the salt and sugar to dissolve. Pour the warm dressing over the rice and gently mix with a spatula so the grains don't turn into mush.
- 7
Step 7
Prepare the fish. Cut the fillet (back portion) across the grain into pieces 0.5 cm thick. The main and most important principle is to cut as many attractive pieces of fish as possible while keeping the fish from falling apart.
- 8
Step 8
Shape the rice into balls, wetting your hands with water. Take about 1 tablespoon of rice at a time and form an elongated ball, squeezing the rice with four fingers while shaping the edges with your thumb.
- 9
Step 9
Place the salmon on the prepared "rice ball" and give it its final shape depending on the size of the fish piece, pressing the rice with your index finger.
- 10
Step 10
Japanese sushi is ready. Serve with ginger, wasabi, and soy sauce.