Ingredients
Round rice - 150 g
Nori - 7 sheets
Lightly salted salmon - 200 g
Cucumber - 2 pcs.
Rice vinegar (apple) - 30 ml
Salt - 1 tsp.
Sugar - 0.5 tsp.
First you need to boil the rice. It turns out perfect - a little crumbly, moderately sticky, not “porridge”. Cook in the usual way - rinse until the water is clear, add 0.5 tsp. salt, pour water in a ratio of 1:2 (you can add a little more water, 20-30 ml).
Now you need to cool the boiled rice a little and season it with rice vinegar. If you don’t have one on hand, it doesn’t matter, we’ll prepare our own. It's very simple - you need natural apple cider vinegar (not flavored or colored), add 0.5 tsp. salt, and 0.5 tsp. Sahara. Stir until completely dissolved. Gently pour into the rice and stir with a spatula. The main thing is not to overdo it with stirring, otherwise the rice will turn into “porridge”.
Let the rice sit and soak in the dressing, and in the meantime prepare the filling. Remove the skin from the fish, cut out the backbone, and cut the fish fillet into thin strips, 5-7 mm thick.
Check fresh cucumber for bitterness. If you skip this step, you can then ruin the whole tasting experience. If the peel is hard, you can peel the cucumber. We cut the cucumber into two parts, and then each part into strips, the size of the strips is close to the thickness of the fish strips.
Place a sheet of nori on a bamboo mat (first cut off 1/3). Using hands dipped in water with lemon juice or vinegar, scoop up a ball of rice. We distribute it evenly over the surface of the nori sheet, leaving a free strip on top, 1-1.5 cm wide. The layer of rice should be thin so that the nori can be seen through it.
In the center we lay out a strip of fish and a strip of cucumber.
We hold the filling with the fingers of one hand (so as not to slip), and with the other hand we wrap the roll using a bamboo sushi mat. The roll must be very tight so that there are no voids, otherwise it will fall apart when slicing.
We “roll” the rolls from the remaining seaweed, rice and filling. Place everything in a cool place for 25-30 minutes. Then we take it out and, “armed” with a very sharp knife, cut the “sausages” into rolls, 1.5-2 cm thick. You need to constantly clean the knife blade and wet it with water, otherwise it will not cut, but tear the seaweed - the appearance of the rolls will be not aesthetic.
Serve the rolls with soy sauce, possibly pickled ginger and wasabi.
Bon Appetit everyone!
Негізгі бет Sushi with salmon and cucumber 🍣🍱A healthy recipe and very nutritious✅✅✅
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