Necessary ingredients:
Sushi rice – two glasses
Rug to turn rolls
Dried compressed algae (nori)
Japanese horseradish (Wasabi)
Soy sauce
Ginger
Cucumbers
Avocado
Vinegar, I have a seasoning for rice instead, the seasoning already contains vinegar, sugar and salt
Fish (I used low -salted salmon)
Method of preparation:
First take 400 grams of rice (these are two glasses), rinse thoroughly to transparent water, and wait an hour until it dries.
Then take a pan with a thick bottom and pour in the bottom of the rice.
Pour 2.5 cups of water on top.
Cover the pan with a lid and wart on medium heat until boiling (about six minutes).
After that, reduce the fire by half and cook for another 20 minutes (no need to open the lid).
After 20 minutes, turn off the fire and wait until the rice “rests” for another 20 minutes, also with the cover closed.
Then put the rice in shallow dishes (plastic, wood, glass), evenly pour the seasoning (3.5 tablespoons) on it.
You cannot mix rice! With the help of a wooden spatula, shove the rice with chopping movements so that it is saturated with vinegar evenly.
Wait until the rice has cooled to room temperature.
Prepare the filling at this time.
Clean the cucumber and avocado from the peel and bones.
And then cut the cucumber, avocado and salmon on non -weed strips.
Next, put the nori on the rug, the brilliant side should be below, lay out the rice on the nori.
Leave a third of the sheet empty.
Squeeze a basabi in rice (for those who do not like sharp, this step can be missed).
Then lay out the filling.
And turn the rolls.
After that, after 10 minutes, cut the rolls into sushi.
But the Japanese, of course, eat not only sushi. They like fish in any form and in Japan there are a lot of places where, you can buy jerked fish, because dried fish is also very tasty and useful. Slocked fish is buying up in restaurants and cafes, so there you will not hear the waiter’s answer that we have no such fish dish.