Sushi is a Japanese dish made from cold, sour rice. Other ingredients to complement it include nori (dried and roasted seaweed), raw or smoked fish (e.g. tuna or salmon), raw seafood (e.g. prawns) and vegetables (e.g. avocado, cucumber, carrot or tofu).
The Sushi is prepared in bite-sized pieces and served visually appealing.
Table of contents:
Make Sushi yourself - Variants
There are countless sushi variations and recipes. One of the probably most popular species is the Maki sushi (roll sushi), where the rice and the fish or vegetable filling is rolled into a nori leaf with the help of a small bamboo mat (Makisu).
There are also tools, so called Sushi-Maker , which make rolling up easier. The finished Sushi rolls are now cut with a damp sharp knife into bite-sized pieces without crushing the Sushi.
Another popular species would be the Nigri sushi. Here the rice is pressed by hand to a roll or ball about two fingers wide and covered with fish or seafood.
There are hardly any limits to your own imagination and personal taste when it comes to preparation. The side dishes for sushi include wasabi, pickled radish and soy sauce (filled in a small bowl into which the sushi pieces can be briefly dipped).
List of ingredients and preparation of sushi rice (for 3-4 persons):
• 300g Calrose Rice
• 450ml cold water
• 4 tbsp rice vinegar
• 2 tbsp Sugar
• 1 tbsp Salt
Put the rice in a bowl. Rinse until the water is clear and drain in a sieve for about 30 minutes. While the rice is draining, the vinegar mixture can be prepared. Simply put the rice vinegar, sugar and salt in a small pan and bring to the boil.
Hint: The vinegar mixture (Mizkan) is already available bottled in the Asia market or on the Internet.
Now put the rice and the water together in a pan and bring to the boil. Then boil at medium heat for about 10 minutes with the lid open. Remove the pan from the heat, cover with a lid or towel and leave to simmer for another 10 minutes.
After cooking, put the rice in a plastic or wooden bowl (no metal!), or Hangiri. Lightly loosen the rice and add the homemade vinegar mixture or Mizkan and mix.
One says on 500g rice comes about 40ml of the vinegar mixture, and for 300g about 20-25ml. Now let the rice vinegar mixture cool in the air. The prepared rice should be used on the same day, whereby the vinegar mixture can be prepared calmly in larger quantities, and stored in an airtight container in the refrigerator. Now cut the desired vegetables and fish into strips, arrange them and the protein bomb is ready!
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