Currently, sushi represents the fast food of the century, offered from street stalls to the most expensive franchises present anywhere in the world. The variety of rice recommended when making homemade sushi is the glutinous rice type.
The rest of its ingredients are of Asian origin and can be easily found in any supermarket chain. The essential instrument for making sushi at home is the so-called ''makisu'', which is responsible for making the perfect makis. The rest of the instruments can be replaced with those we already have at home.
Regarding the issue of the fish to use, it depends on tastes and each country has its own, for example: in Spain the makis that are most consumed are those made with salmon, leading the first option and tuna being the second.
Making sushi at home will take approximately two hours of our time, its preparation is divided into four steps that consist of:
- Preparing rice for sushi
- The making of maki
- Prepare the salmon nigiris
- Prepare the uramakis
It is a recipe that needs time and dedication. Do you want to surprise your guests? Discover the step by step
HOMEMADE SUSHI
Ingredients (2 maki rolls and 8 nigiris)
- 300 g sushi rice
- 360 ml mineral water
- 25 ml rice vinegar
- 2 teaspoons of sugar
- 1 +1/2 teaspoons salt
- 2 sheets of toasted nori seaweed
- 1 piece of salmon loin (previously frozen for at least 48 hours)*
- avocado
- cucumber
- surimi sticks
- black sesame
- wasabi paste
- soy sauce
- pickled ginger
*In most frozen food stores they have pieces of special salmon loin for making sushi.
Preparation (2 hours):
Preparation of sushi rice:
1. Wash the rice and place it in a large bowl. Cover with water and stir until it starts to become cloudy. Drain the rice and repeat this operation (about 8 or 10 times) until the water is completely transparent.
Image of starchy water:
Image of gua without starch:
2. In a pot, put the water and rice and cover. Turn the heat on to maximum and when it starts to boil, lower the heat to medium-low power and leave it uncovered for 8 minutes.
Sushi rice before cooking:
Sushi rice after cooking:
3. Turn off the heat and let the rice rest, covered, for 10 minutes.
4. Heat the rice vinegar for about 20 seconds in the microwave. Add salt and sugar and stir. Reserve.
5. Uncover the pot and place the rice evenly distributed on a glass tray or on a wooden board.
6. Pour the vinegar dressing into the rice and stir with a wooden spatula until the rice is warm and has absorbed the dressing. Reserve.
To make the makis:
7. If you don't have a sushi mat, you can use a kitchen towel or a piece of flexible plastic lined with plastic wrap.
8. Place a sheet of toasted nori seaweed with the rough side facing up. With wet hands, cover the nori seaweed with rice (leaving an uncovered edge at the bottom and top). It is very important to have moist hands so that the rice does not stick.
9. In the center, place the ingredients in the shape of sticks: surimi, cucumber and avocado.
10. Roll the maki starting at the bottom and pressing to make it firm. Reserve cold.
11. When plating, wet the blade of a very sharp knife and cut the roll in half. Cut 4 or 5 makis from each half.
To make the salmon nigiris:
12. With very wet hands, take a portion of rice and press it with the palm of your hand to shape it into a small croquette. With the index finger of the other hand, press lightly to flatten the base of the nigiri.
13. Put a little wasabi in the center of the nigiri and place a slice of salmon loin* on top. Press lightly so that the salmon sticks well. Reserve cold.
*To cut the salmon loin into slices for the nigiris, you must make the cuts perpendicular to the grain of the salmon.
To make the uramakis:
14. If you don't have a sushi mat, you can use a kitchen towel or a piece of flexible plastic lined with plastic wrap.
15. Place a sheet of toasted nori seaweed with the rough side facing up. With wet hands, cover the nori seaweed with rice (leaving an uncovered edge at the bottom and top) and sprinkle with black sesame seeds. It is very important to have moist hands so that the rice does not stick.
16. Very carefully, turn the nori seaweed so that the rice and sesame are on the bottom.
Place the ingredients in the center of the nori seaweed: strips of salmon and avocado. You can put a little rice between the salmon and the avocado to make everything more compact.
17. Roll the maki starting from the bottom and pressing so that it is very firm. Reserve cold.
18. When plating, wet the blade of a very sharp knife and cut the roll in half. Cut 4 or 5 makis from each half.
Enjoy!
