Sushi Variations

Summary

Ingredients

• 450 g rice (sushi rice) uncooked (cookin instructions in our Basic Knowlede Special)
• 1 avocado (s)
• 1 cucumber (s)
• 1 tablespoon mayonnaise
• 2 tablespoon sesame seeds, toasted
• 150 g salmon
• 1 pck.surimi (imitation crab meat)
• 6 shrimp (s)
• 150 g tuna
• Wasabi paste (spicy Japanese horseradish paste)
• leaves Nori (seaweed )
• Ginger, pickled (Gari)
• soy sauce
• Salad leaves, e.g. Lollo Rosso

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Instructions

1. You can find the cooking instructions for sushi rice here!
2. Before you start, wrap the sushi mat with cling film so that the mat stays clean and the rice cannot stick to the gaps between the thin bamboo poles.
3. Maki with salmon
4. Take a nori sheet and cut it in half with a knife. Place the leaf on the bamboo mat with the rough side up so the rice will stick to it better. Now lightly moisten your fingers in a bowl with water and spread a lot of cooled rice on the nori sheet so that the seaweed sheet is covered with rice, only a free edge should remain at the bottom so that you can glue the roll later. Now cut the salmon into a stick shape and lay it lengthways on the rice. Brush the salmon with wasabi, but only thinly, because wasabi is quite hot. Then moisten the uncovered edge of the nori sheet and, starting from the other side, fold in the bamboo mat so that a roll is created. If you press the rolled up bamboo mat from above and the sides, you get a square shape.
5. California roll or inside-out
6. Take half an algae sheet, place it on the front area of the mat and completely cover the rough side with rice, sprinkle sesame seeds on the rice. Take the free side of the bamboo mat, beat over the algae sheet with the rice, press it down and turn it around, so we now have the other side of the algae sheet in front of us, the rice is down. Spread a little mayonnaise lengthways on the seaweed leaf, also place the surimi lengthways on the mayo, cut the cucumber and avocado into sticks and add them. Brush with a little wasabi and finally put a little Lollo Rosso on top. Now roll the whole thing up with the help of the bamboo mat.
7. Nigiris with tuna and prawns
8. To do this, cut the tuna into bite-sized thin slices and remove the shell from the shrimp. Brush both with a little wasabi. Moisten your hands, take some rice and first roll it into an oval shape in the back of your hand and then press it into a box shape. Place the fish on top of the rice.
9. The number of nigiris in relation to the makis depends entirely on your preferences, if you prefer makis, just make more sushi rolls. Here, of course, a roll can also be completely vegetarian, e.g. with just avocado or shiitake mushrooms or, according to your own taste, also varied with vegetables and fish. Of course, you can also use other sea creatures for the nigiris, e.g. salmon, octopus, mackerel, scallop, etc. Just consider in advance when shopping to adjust the amount of sea ingredients to your wishes. And make sure to always buy fresh fish, the best thing to do is to say that you want to make sushi.
10. To serve, cut the rolls into approx. 6 to 8 pieces, use a sharp knife and moisten lightly before each cut, so you have clean cuts and no rice stuck anywhere on the edges of the roll. Arrange the pieces with the nigiris on a plate. Serve the pickled ginger and soy sauce in separate bowls. Both nigiris and makis can be dipped into the soy sauce, which gives it additional flavor, and the wasabi paste can also be served separately. The ginger serves to neutralize the taste between two different sushi bites, but some people simply eat it with them.
11. Have fun “rolling” and enjoy your meal!

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