Sushi For Beginners. How Easy It Is To Spin Sushi Rolls

Sushi, properly Japanese sushi, is a traditional dish of rice with vinegar seasoning and seafood. It came to us not from Japan, but from the West, hence the pronunciation.

Sushi, properly Japanese sushi, is a traditional dish of rice with vinegar seasoning and seafood. It came to us not from Japan, but from the West, hence the pronunciation. Once upon a time, rice was used to preserve fish, so at first this dish was served with pickled or pickled fish. Then they began to add vinegar to the sushi so that the food would not ferment. And later they switched to raw fish, which saved a lot of time. By the way, in the 1980s, special robots began to make sushi, although with a feeling, as some believe, only a person will cook sushi. One way or another, since the robot cooks sushi, then a reasonable person can easily cope! Let's get started!

To get started, you will need to go to the store and buy a bamboo mat (in a pinch, your bamboo table napkin will work too), dried sheets of nori seaweed, special sushi rice with a high gluten content (as it is called "sushi rice"), rice vinegar, Japanese green wasabi horseradish, pickled ginger and soy sauce. This is a long-term investment, so you will have to spend a little. 

So let's repeat.

Minimum set for making sushi:

makisu - a bamboo mat for rolling sushi; wasabi - grated spicy Japanese horseradish; nori - dried and pressed sheets of seaweed; gari - pickled ginger, thinly sliced; soy sauce; rice for sushi; sharp knife; chopsticks (optional) small saucepan.

Ingredients for homemade sushi rolls with trout and cucumber (12 pieces):

2 sheets of nori (or one large one, like ours); 100 g fresh salmon fillet without skin, cut into thin strips; 1/4 fresh cucumber, cut into strips wasabi (for serving); soy sauce (for serving); pickled ginger (for serving); 100 g sushi rice, boiled; 1 st. a spoonful of sugar; a generous pinch of salt; 25 ml rice vinegar.

 

Step by step instructions for making rolls

We will cook rolls or makizushi. This is rolled sushi in nori sheets cooked with a mat. The trick of the rolls is that the rice and the filling are inside the nori, and they are cut into 6 or 8 pieces.

By the way, as a filling for this type of sushi, you can use any ocean fish (tuna, eel, salmon) and seafood (squid, shrimp, caviar), red meat (beef, ham), eggs and vegetables (avocado, cucumber, pickled vegetables ). 

As for sushi rice, there are usually instructions on the packaging of Japanese rice, follow it. If there are no instructions, then do the following. Rinse the rice to clean water in a sieve, turning it over with your hands. Leave in a sieve for 15 minutes to glass the water. Then put the rice in a saucepan, pour 200 ml of water and bring to a boil. Once the water boils, lower the heat to low, cover with a lid and cook for 20 minutes until the rice has absorbed all the water. Remove from heat and leave covered for 15-20 minutes. Then put into a bowl. Dilute salt and sugar in vinegar, sprinkle rice with a mixture and mix with a spatula. Leave it under a towel.

 

Step 1. Place a sheet of nori on the bamboo mat with the rough side up, the edge of the nori closest to you should match the edge of the mat. And the rug should lie so that it is convenient for you to twist it away from you. 

 

Step 2. Wet your hands with water, pick up a handful of rice (half of the whole rice), make a ball and put it on the center of the sheet. Spread it with your fingers (do not tamp!) On the sheet, slightly stepping back from the edge, in a thin layer. Rice should cover 9-10 centimeters from the edge if you have a large sheet of nori. Or cover the sheet completely, leaving two centimeters from the edges.

 

Step 3. If your cucumber was long, then one piece is enough, placed on the rice from the edge along.

 

Step 4. If the cucumber is short, then continue to lay out in a "line" to the brim. It is important that the cucumber is cut into approximately the same size strips. 

 

Step 5. Put thin strips of salmon on the cucumber.

 

Step 6. Begin to twist. Make sure the rice and filling are tight. Raise the edge of the rug.

 

Step 7. With your thumbs, twist the mat from the outside in one motion, hold the filling with the rest. We'll have a curve. Unscrew the edge of the mat and continue to twist the roll. 

 

Step 8. Squeeze the sushi ready for cutting along the entire length. It should be tight.

 

Step 9. If your nori sheet was large, cut off the edge. 

 

Step 10. Using a sharp knife, cut the sushi into six (or eight) pieces.

 

Step 11. Serve the rolls with wasabi, soy sauce and pickled ginger. Usually, a little wasabi is put into a small bowl with sauce, mixed. Then the roll is slightly moistened in the sauce and eaten. Enjoy!

Ginger is needed in order to prepare our receptors for the taste of sushi and refresh the mouth. Wasabi will add spice, although in the past, spicy horseradish was used to disinfect raw fish.