Sushi, the national dish of Japan, is fast become increasingly popular in Europe over the past few years. Sushi lovers can enjoy this cultural delight in Japanese restaurants and sushi bars almost everywhere nowadays.
But you don’t have to go to a Japanese restaurant to enjoy this delicious delicacy. With a little practise, you can easily make it yourself in the comfort of your own home.
Therefore I will show you a great way how to make delicious sushi rolls.
Ingredients (for two):
2 cups of Sushi rice
3 tsp of sushi vinegar
4 sheets of nori (seaweed)
Salmon (prepared and sliced) or other sashimi
4 Crab sticks
6 Cucumber sticks
4 Avocado slices
Soy sauce
Wasabi
Fish roes or sesame seeds (optional)
Instructions:
MAKI SUSHI:
Maki sushi is sticky rice wrapped in nori which is a sheet of seaweed, super rich in minerals and vitamins alike.
Step 1: Prepare the Rice:
The foundation of this tasty Japanese delicacy is of course the rice. After cooking, a little sushi vinegar is added to give it its unique flavour and aroma. Before the rice is used for the sushi, it must be cooled first.
Step 2: Spread the rice upon the nori:
Firstly, cut the nori sheet in half, then place it down on the bamboo sushi mat. Cover the nori sheet evenly with the rice. Remember, it should be kept as thin as possible.
It is important to leave a gap of 1-2 cm at the top. If you don’t, the ends cannot be rolled properly.
Step 3: Add the fillings:
Spread a little green wasabi in the middle of the rice bed but just be aware that it is extremely pungent so you don’t want to put too much!
Next, place your strip of fish on the rice,. This can be salmon or tuna, cucumber or avocado. There are many interchangeable combinations but it is all down to personal preference. My favourite is definitely the salmon!
Step 4: Roll up:
Now, roll it up carefully. Don’t forget to press firmly whilst doing this with. After that, line the bamboo mat edges to smooth down for a nice, tight wrap as shown.
Finally, cut the roll with a sharp knife into 6 equally pieces and you are all done!
URAMAKI:
A common variation of sushi is known as Uramaki. What makes Uramaki different from the Maki sushi is the fact that the rice is on the outside and the nori on the inside, wrapping the filling instead. That’s why it is also called “inside out sushi roll”.
The popular “California roll” is one of Uramaki. It can be easily created with just a little modification to step 2. When you spread the rice on the nori sheet, turn the sheet upside down with the rice facing down. Add the filling and roll the nori sheet the other way around.
I always like to add fish roes for more colour and flavour on top of the rice. Alternatively, you can use sesame seeds.
NIGIRI:
Nigiri is a hand-formed ball of rice, with a slice of fish over the top. This is super easy to prepare. Just wet your hands and take a small amount of sushi rice, perhaps about three quarters of your palm size. Roll and square it together until it becomes a firm rectangle. Top with sashimi which is basically raw fish. My favourite choices are salmon, king prawns and scallops… so delicious that it literally melts in your mouth.
A FINAL TOUCH:
Kikkoman soy sauce is an excellent dip for both sushi and sashimi. This sauce enhances the flavour of the raw finish perfectly, as it’s sweeter and milder. There is also a bottle available that has much less salt, but still keeps that great soy taste.
Hope you enjoyed my sushi preparations and “Bon Appetite”!
寿司，是一种日本料理，它在过去几年在欧洲越来越流行。 现在，寿司爱好者可以在众多的日本餐馆和寿司吧享受这种东方的饮食文化。
但是你不一定要去日本餐馆才能享受这美食哦，只要稍加练习，你也可以轻松地在自家做寿司！下面我来和大家分享一下如何制作美哒哒的寿司卷。
用材（两人份）：
2杯寿司米
3茶匙寿司醋
4片海苔
三文鱼（切片），或其它生鱼片
熟蟹棒
黄瓜（切丝）
牛油果（切丝）
日本酱油
芥末
鱼籽三茶匙
制作方法：
MAKI 寿司：
Maki寿司是用矿物质和维生素都超级丰富的海苔片包裹的糯米卷，可以根据自己加入喜欢的食材。
步骤1：准备好做寿司卷的米饭
日本美食的基本用料当然是寿司米饭。用电饭煲把寿司米烹饪好以后，加入寿司醋可以增添米饭的独特风味和香气，搅拌均匀。在米饭用于寿司之前，必须先冷却。
步骤2：在海苔片上平铺米饭
首先，将海苔片切成两半，放在用竹做的寿司垫上。用手沾点儿水，抓一把米饭放在海苔片上铺平。这里的秘诀是，米饭层要保持尽可能薄。
同时很重要的是，必须在顶部留出1-2厘米的间隙不铺米饭，否则呆会儿卷寿司的时候就很难封口。
步骤3：根据自己的喜好，加入食材
可以在米饭中间，抹上薄薄一层芥末 （怕辣的可以省略这一步）。
接下来，在米饭前端三分之一的位置摆好三文鱼，也可以是金枪鱼，黄瓜丝或牛油果。可以根据个人喜好，灵活地创作出许多不同的搭配。三文鱼卷是我个人首选，呵呵！
步骤4：卷寿司
将竹帘卷起，一边卷一边挤压，让寿司卷紧实。
最后，用锋利的刀切成6个均等的卷，就大功告成啦！这里的小秘诀就是切寿司之前刀要沾湿。
URAMAKI：
另一种常见的寿司是 Uramaki 卷。与Maki 卷最大不同的是，海苔卷被米团包在里面。因而，它也被称为“反卷寿司”。
流行的加州卷就是*Uramaki卷 的一种。 它的做法与上述的Maki 卷大同小异，只需要在步骤二时把米饭面朝下，直接在海苔片上加入食材便可。
做这个卷的时候，我总爱把金黄的鱼籽撒在在米饭上来增加口感。也可以用芝麻来代替。
NIGIRI：
Nigiri是一种手工做成椭球形的米饭上放生鱼片的寿司。 这款寿司的制作超级简单，将沾过水的手拿少许寿司饭，约莫手掌四分之三的大小，捏成矩形并放上生鱼片。我常做的Nigiri是三文鱼，大虾和扇贝寿司，它们鲜甜美味，进口即溶，是我个人最爱，呵呵。
最后：
Kikkoman 酱油是吃寿司卷和生鱼片的最佳选择，因为它鲜甜温和的口感与新鲜鱼肉的原汁原味简直是绝配！Kikkoman酱油还有少盐的版本可供选择哦。
希望你喜欢我的寿司食谱！