How to make Sushi

Name: How to make Sushi
Ingredients: Sushi with tobiko caviar Ingredients: nori seaweed sushi vinegar sushi rice surimi Philadelphia cheese salmon fillet green onion cucumber green tobiko cavia

Over - How to make Sushi by Betina K. - Recipia

If I can't find sushi at a restaurant or don't feel like going out, I simply make it at home. The first time I thought it was complicated, but with a little patience, it's quite simple, even if I don't have the 'classic' ingredients. Regular rice works if I don't have the special kind, and the rest of the ingredients can be found at the supermarket. I've tried it several times, and each time it turned out fine. Quick info Total time: about 40-50 minutes Preparation time: 20 minutes Cooking time: 5-8 minutes Servings: 2 sushi rolls (16 pieces) Difficulty: medium, suitable even for beginners Occasional recipe, but also works for a quick dinner at home Ingredients For two sushi rolls - 1 cup rice (200 ml, any long-grain rice, e.g., Scotti) - water for boiling - salt, to taste - 1 tablespoon sushi vinegar - 2 sheets nori - 70-80 g cream cheese (Philadelphia type) - 1/2 avocado - 2-3 green onions - 1 small cucumber (seedless) - 70-100 g raw salmon fillet, sliced thinly (~3 mm) - 2 tablespoons green or red tobiko (for decoration) - 2-3 surimi sticks (optional, for the surimi version) For serving - pickled ginger - soy sauce Preparation method 1. Cooking the rice: Put the rice in a pot with plenty of salted water. Boil on low heat for about 5-8 minutes, tasting occasionally. The rice should be cooked but have a firm texture, similar to 'al dente' pasta. When ready, drain the water well and leave the rice covered to cool until you can touch it with your hand. 2. Seasoning the rice: When it's warm but not hot, add a tablespoon of sushi vinegar. Gently mix with your fingertips without crushing the grains. Set aside, covered with a clean towel to prevent it from drying out. 3. Preparing the ingredients: Cut the avocado into long strips, as well as the cucumber (without seeds to avoid moisture). Slice the green onions lengthwise into thin sticks. The salmon fillets should be thin, about 3 mm thick. For the surimi version, gently pull them apart into strips. 4. Preparing the nori sheet: Place the nori sheet on the work surface, shiny side down. If you have a bamboo mat (makisu), place a plastic wrap on top to prevent the rice from sticking. 5. Forming the roll: Moisten your hands with a little water. Take half of the rice and spread it over 3/4 of the nori sheet, in a thin and even layer, leaving the top edge free for about 2 cm. Using a pastry bag (or a spoon), place cream cheese in the center of the roll. On top, arrange the strips of avocado, green onion, cucumber (without seeds), and slices of raw salmon (or surimi for the surimi version). 6. Rolling: Roll the nori using the mat, rolling tightly but without pressing too hard so the filling doesn't spill out. Use the plastic wrap or mat to seal the ends well. 7. Finish and decoration: If using tobiko, spread it evenly over the roll with a teaspoon, then press gently to adhere. 8. Cutting: Take a sharp knife and moisten the blade with cold water before each cut. First, cut the roll in half, then each half into two, and then each piece again to obtain 8 equal pieces. Why I make this recipe often Because I can control the ingredients, it's cheaper than at a restaurant, and I can use whatever I have on hand. It's quick if you have everything ready and doesn't dirty many dishes. Plus, it can be easily customized for each person. Tips and variations Tips - The rice should not be overcooked, or it becomes sticky and hard to work with. - The plastic wrap on the mat helps prevent everything from sticking. - If you don't have Philadelphia cream cheese, you can use any spreadable cheese, but the taste will be slightly different. - When cutting the rolls, the knife should be wet with water for each cut to prevent sticking. Substitutions - If you can't find sushi rice, any long-grain rice works, but the texture will be slightly different. - The raw salmon fillet can be replaced with surimi, just pull them apart into thin strips. - Avocado can be omitted, but the roll won't be as creamy. - Philadelphia can be swapped with another plain cream cheese. Variations - You can add thinly sliced carrot or bell pepper sticks if you want it to be more colorful. - For a vegetarian version, omit the fish and use only vegetables. - Tobiko can also be placed inside, not just on top. Serving ideas Serve with pickled ginger, soy sauce, and possibly wasabi. You can add sake or Japanese beer if you want to replicate the experience of a restaurant. Sushi can also be eaten with your hands, not just with chopsticks. Frequently asked questions 1. What can I do if I can't find sushi rice? I use any long-grain rice. It won't be exactly the same, but it's fine for home. 2. How long should the rice be boiled? Between 5 and 8 minutes, until it becomes soft but still retains a slight firmness. It's good to taste occasionally. 3. How do I cut sushi without it sticking? The knife should be very sharp and moistened with cold water after each cut. 4. Can I use another type of cheese instead of Philadelphia? Yes, any cream cheese works, but the taste will not be the same. 5. Is it safe to use raw salmon? If it's fresh and has been stored correctly, yes, but it's recommended to use high-quality fish intended for raw consumption. Nutritional values Estimate for one serving (8 pieces): Calories: 350-400 kcal Protein: 15-20 g Carbohydrates: 55-60 g Fats: 8-12 g Values vary depending on how much cream cheese and salmon you use. Tobiko and vegetables add very few calories. Storage and reheating Sushi is best consumed immediately after preparation. However, if leftovers remain, I keep it covered with plastic wrap in the fridge for a maximum of 24 hours. It should not be reheated. The rice dries out quickly, so it's better to eat it fresh.

How to make Sushi

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