How to cook sushi » Culinary recipes with photos. home cuisine

Now it has become fashionable make sushi at home, you don’t go to restaurants, but you want to be in the stream of new trends.

After watching a sea of ​​videos on how to prepare sushi by professionals, I concluded for myself that sushi has a lot of variations. It is probably for this reason that Japanese cuisine has taken root so firmly in our kitchens – there is room for imagination. We can’t even cook sushi without a creative impulse.

In modern supermarkets, and not only, whole departments are open – everything for sushi. That’s where we stock up on everything we need.

And you will need it for making nori sushi (this is dried seaweed). There can be 5 or 10 discs in a pack.

Soy sauce – you can choose the one that suits you better. We had a classic one. Japanese rice vinegar will not hurt – it has a sweet taste with a pleasant aroma. In our version, apple cider vinegar.

Short round rice is used for cooking. We will take this one. Of course, the fish is salmon or tuna. The fish must be raw. In no case frozen. Masago — flying fish roe — is used for decoration. It’s up to you.

You will also need fresh cucumbers, avocado, cream cheese, and crab sticks to fill the rolls. Pickled ginger and Japanese wasabi mustard won’t hurt.

To prepare sushi at home, it is very important to properly boil the rice. It should be washed well and filled with cold water in a ratio of 1:1. Bring the water to a boil over high heat and reduce the heat to a minimum and cook over low heat for 11-12 minutes. All the water will be absorbed by the rice if you leave the pot with the lid closed for 15 minutes.

While our rice was infusing, we prepared fish, cheese and crab sticks. They were cut with straws. The thickness is not particularly important – it’s up to you and your imagination!

We make a dressing for rice – a pinch of salt, a teaspoon of sugar, a tablespoon of either apple cider vinegar or Japanese rice vinegar for a couple of tablespoons of warm boiled water. Pour the dressing into the rice and mix.

If you don’t have a special mat for wrapping rolls, you can easily replace it with an ordinary not too hard cardboard covered with cling film. We have just such an option.

Place the nori plate with the matte side up and evenly distribute the warm rice over it. The thickness of the rice layer is, again, a flight of imagination and the chef’s desire.

Around the center, make a strip of wasabi. The main thing here is not to overdo it. But if you like very spicy food, then . in the course of practice, you will understand how much you need to put wasabi to make you cry over sushi.

We put pieces of salmon.

Crab sticks. You could also add fresh cucumber or thin slices of avocado.

Now the process of rolling roles.

Lightly moisten the left specially empty nori strip with water and wrap the roll to the end.

We prepare other rolls in the same way.

Now it remains only to cut the roll into equal pieces.

And place them on a dish.

We serve soy sauce and wasabi in small rosettes.

We learn to hold sticks correctly.