How to cook sushi from salmon?

Japanese cuisine is mysterious, exotic. Dishes of Japanese cuisine in our time have gained immense popularity all over the world. And, undoubtedly, the most famous of these dishes - land.

Under the term sushi or sushi (more correctly) in our time, it is customary to understand a piece of fish fillet lying on a ball of rice cooked in a special way.

There are a huge number of species of land, fromclassic (nigiri-sushi) to modern (with caviar, shrimps, vegetables, fruits). If the filling and rice are wrapped in sea kale or algae (nori), then sushi-maki. Futomaki - this is sushi with several kinds of filling in one piece, sasimi - this is sushi with an originally cut piece of fish, uramaki - Sushi rice outside, etc.

The products necessary for the preparation of various types of sushi are not always easy to get even in modern domestic supermarkets. Therefore we offer you sushi recipe, the ingredients for which you can buy in any domestic store.

Salmon sushi

For this recipe you will need the following ingredients:

Rice (preferably medium-grained) - 300 g

Salmon, steak chilled - 100 g

Horseradish - 30 g

Soy sauce - 40 g

Apple vinegar - 80 g

Sugar - 50 g

Lemon - 2 lobules

Preparation:

Rinse rice in cold water and cook. The water level in the pan should be 2 cm above the level of rice. After the water boils, cover the pan with a lid and reduce the heat to a minimum. After 20-25 minutes, the rice will be ready.

While rice is brewed, cook rice sauce. To do this, it is necessary to dilute the sugar in apple cider vinegar and put on a weak fire. Immediately after boiling, remove the syrup from the heat, add the lemon. The sauce is ready.

Boiled rice and cooked sauce is necessarymix. 1 kg of rice requires 100 g of sauce. Mix must be very carefully, so that the mass properly absorbed the sauce. Prepare the rice mass for room temperature.

Prepare the salmon fillet. The salmon steak should be cooled and split in half. It is necessary to take one halved steak, measure 6-7 cm and cut perpendicularly to the carcass. The resulting piece of skin is cleansed. Next, this piece should be cut into rectangular pieces of 10-14 g (should be about 4 pieces).

To mold sushi. You need to lightly moisten your hands with water, take the salmon in your right hand and place a piece of fish across your left palm. Next, you need to smear a piece of fish with a little horseradish. With your right hand, form a ball of prepared rice. Put it in the center of the fish, and give it a rectangular shape. Turn over the workpiece and smooth the edges with the fingers of the right hand.

Well, sushi from salmon is ready! Bon Appetit!