Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients, such as seafood, vegetables and occasionally tropical fruits.
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| Homemade Sushi Recipe - foodtastify |
Ingredients:
For sushi rice -
Rice (steamed) : 330 gram
Rice vinegar : 25 ml
Sugar : ½ - 1 tablespoon
Salt : ½ teaspoon
For toppings -
Tuna belly : 3 slices
Salmon roe : 3 tablespoons
Salmon : 3 slices
Octopus (boiled) : 3 slices
Tamagoyaki (Japanese sweet omelette) : 3 slices
Amaebi (sweet shrimp) : 6 pieces
Others -
Nori seaweed (toasted)
Cucumbers
Sushi ginger (gari)
Wasabi
Soy sauce
Instructions:
Slice the boiled octopus using a diagonal cut.
Slice tuna belly across the grain to give it a better texture.
Slice the salmon diagonally.
Cut off a 5 mm slice of tamagoyaki.
Add the rice vinegar to ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
Divide the rice in 5 portions.
Wet your hands by the vinegar water.
Take one portion of rice and arrange the sushi shape. Put a small amount of wasabi on it. Place 2 amaebi shrimp onto it.
Again, take one portion of rice and place the octopus slice onto the rice. Gently press the octopus and the rice together.
Likewise, make the gunkan maki for the salmon roe also known as ikura. Wrap the side of the rice with the nori strip. With a rice grain, close the end of the nori. Garnish with cucumber slices and spoon the ikura onto it.
Wet your hands again and loosely shape about 20g of sushi rice into a ball. Hold the tuna slice with another hand and add wasabi to it. Place the rice onto the tuna and flip it over. Arrange the shape to give the sushi its signature look.
Likewise, make the salmon sushi. You can also sear the salmon or top with sliced onion and mayonnaise.
Again, shape the rice into an oval. Place the tamagoyaki onto it. Wrap the sushi with the 12 cm nori strip crosswise.
Serve these sushi of different tastes.
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