WHAT WE WILL NEED
- 4 slices of Fresh Salmon or Tuna
- 1 large Avocado
- Cucumber
- Wasabi
- 4 sheets nori seaweed
- Creamy cheese
For the Rice:
- 230 g sushi rice (you can also use Arborio)
- 420 g Water
- 50 g Mirin
- 2 tbs Rice Vinegar
- 2 tbs Sugar
"Most of the ingredients can be found at regular super-markets."
Operation "rice"
- Important Step here: Wash the rice in bowl for 3-4 minutes to remove the starch. This will make rice “stickier”. That’s how it’s traditionally made for centuries in Japan. This way the rice will attach better to the seaweeds.
- Mix all the ingredients for the rice in a bowl (don’t forget the rice) now we have to cook the rice.
COOKING THE RICE
- Traditionally we have to cook the rice with steam. So you should use a steam cooker. Don’t have one? No problem..make your own
- Use a double boiler as shown in the picture. Pot with boiling water. On top place a metal bowl with all the ingredients, cover with a lid or plastic wrap and let it cook for 35 minutes.
nori sheets
Divide the rice between the Nori sheets and spread it out evenly, leaving about 1 cm border at the top and bottom. Lay the salmon/tuna over the rice, followed by the cucumber, avocado and finally position the creamy cheese in the center. A pinch of wasabi if you feel adventurous to spice it up. Roll it.
START ROLLING!
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
SLICE THEM!
In order to slice the sushi without destroying you need an extremely sharp knife.
Traditional Sushi needs a Traditional Japanese Knife! Get your Hatori Knife now for less than 100$,
