How to prepare rolls at home; we cook sushi by our own hands, recipes

The secret of making delicious sushi at home

Before proceeding to describe the process itselfprepare, let's put all the points above the "i". Sushi is not rolls, and rolls are not sushi. Many for some reason confuse these concepts. With the preparation of sushi rolls you can also see on our website.

Let's start with the necessary ingredients. In contrast to the rolls, they will need less:

Making rice for sushi

• 
  Japanese rice, 300 grams (can be replaced by ordinary round-grained);


• 
  rice vinegar, 30 ml. (can be replaced with apple cider vinegar);


• 
  fillets of fresh salmon, eel or tuna, 200 grams (the oil fish is also suitable, the main thing is that it should not be salty and not smoked.);


• 
  1 sheet of Nori algae, which must be cut into thin strips to make such "ribbons";


• 
  dry wasabi powder is diluted with clean water, but do it carefully so that it does not become too liquid.


• 
  No special devices for cooking are required. Only your hands, desire and necessary ingredients.

Pay special attention to hispreparation, as this is the only important element in cooking. Digest or add more water - you will get an unsightly porridge that neither you nor the guests will like

What should be done, in order:

1. 
   Rinse the rump well. It is necessary to achieve complete transparency of the water in the pan for washing;


2. 
   Fill rice with clean water in a ratio of 1 to 1.2. Water should completely cover it;


3. 
   Put the pan on a large fire and wait for the water to boil. Then set the minimum level and continue cooking under the closed lid for 12-15 minutes, until the water evaporates;


4. 
   After the rice is cooked, it should stand up to half an hour under the closed lid;


5. 
   While he is insisting, prepare the gas station. For 30 ml. rice vinegar should be added from 3 to 5 teaspoons of sugar and 0.5 tablespoons of salt. All this is mixed until that consistency, until the crystals disappear. Refueling should turn out sour-sweet;


6. 
   Put ready rice croup in a wide bowl and fill it with dressing, constantly mixing;


7. 
   Let the rice cool to room temperature.

Cutting fish, preparing wasabi

As the rice cools, we should cut it right.fish fillet. To do this, put it on the table, and start cutting from the edge, holding the knife at an angle of 30-35 degrees. Should be obtained pieces of about 5-7 centimeters in length and not more than 1 - 1.5 cm in thickness.

Wasabi should be diluted with water. The exact ratio is difficult to deduce, as this is a matter of everyone's taste, so just slowly drip water into a pile of powder, stirring it until it looks like plasticine. Keep in mind, if overdo it with water, it will become too liquid and will partially lose its sharp properties, so do not rush.

Sushi preparation

1. 
   We take the rice with our hands and form out of it oblong balls. It should be something like barrels. Refueling, which we previously added, should help with stickiness, so our balls will not fall apart;


2. 
   On the outer side of the ball, put a wasabi with your finger and put a piece of fish directly on it. We press well with palms and fingers, so that the fish and rice have the right shape;


3. 
   A strip of nori sheet, horizontally, wrap our sushi. That it is well entrenched, you can moisten its ends with water a little;


4. 
   We mow the hard work and zeal of sushi into soy sauce not with rice, but with fish. You can do this with your hands, as the Japanese like to do. Enjoying.

As you can see, the technology of sushi inhome conditions is quite simple. You will not need any special instruments and skills, just a minimum of time, a minimum of products and full dishes, like in a restaurant, will be ready. From now on you can not only pamper yourself with this useful, satisfying, and, most importantly, delicious dish, but also surprise your guests. Bon Appetit!