Sushi is a Japanese food consisting of rice formed together with side dishes and vegetables. Usually the side dish can be seafood, meat, shellfish, fish eggs and so on. Typical sushi characteristic that is sour and tender, because seasoned with a mixture of vinegar, salt and sugar. Besides famous for its taste, it turns out sushi is also included in one of the healthy foods that contain lots of proteins that are beneficial to the health of the body. The sushi recipe is actually not that hard, so you can try to make it yourself at home. please refer to the discussion on how to make sushi easily and using ingredients easily found in the following supermarkets or markets:
How to make Sushi
Material :
- 935 ml or 3 3/4 cup cold water
- 540 grams of Koshihikari rice
- 200 grams of fresh salmon, cut 1 cm
- 125 ml of rice vinegar
- 6 sheets of nori
- 2 tablespoons of caster sugar
- 1 avocado, cut in half, chopped, peeled, sliced thinly
- 1/2 teaspoon of salt
Complementary Presentation:
- Sauce soy
- Pasta wasabi - Pickled ginger
How to make :
1. Place the rice in a filter, then wash thoroughly with running cold water until the rice is completely clean. Then put the rice into a large pot filled with water, cover and cook the rice with a large flame, bring to a boil.
2. After the rice is slightly boiling, reduce the fire speed and wait for 12 minutes or until the water is completely absorbed. After that lift and set aside, then close again for 10 minutes to be a little cold.
3. Next mix the vinegar, sugar and salt in a small bowl, then move the rice into a large glass bowl. Use a wooden stirrer to separate the lump of rice, while gradually add the vinegar mixture over, then stir it slowly to mix the rice and vinegar flat.
4. And continue stirring and fanning masi for 15 minutes or until the rice becomes cold.
5. After that, place the sushi mat on the clean surface with a horizontal direction bar. Then place the sheet of nori on it, the glossy nori part facing down on the base.
6. We recommend that the hand is wet to form the rice on top of the nori sheet, and reserve 3 cm on each side.
7. Then put salmon and avocado on the middle part of the rice. Then hold the filling in the middle while rolling the base. Repeat the above method until all the ingredients run out.
8. Use a sharp knife to cut sushi with a thickness of 1.5 cm. Then put it on a plate with soy sauce, wasabi and pickled ginger.
9. Sushi is ready to be served.
How to make Sushi
- 935 ml or 3 3/4 cup cold water
- 540 grams of Koshihikari rice
- 200 grams of fresh salmon, cut 1 cm
- 125 ml of rice vinegar
- 6 sheets of nori
- 2 tablespoons of caster sugar
- 1 avocado, cut in half, chopped, peeled, sliced thinly
- 1/2 teaspoon of salt
Complementary Presentation:
- Sauce soy
- Pasta wasabi - Pickled ginger
How to make :
1. Place the rice in a filter, then wash thoroughly with running cold water until the rice is completely clean. Then put the rice into a large pot filled with water, cover and cook the rice with a large flame, bring to a boil.
2. After the rice is slightly boiling, reduce the fire speed and wait for 12 minutes or until the water is completely absorbed. After that lift and set aside, then close again for 10 minutes to be a little cold.
3. Next mix the vinegar, sugar and salt in a small bowl, then move the rice into a large glass bowl. Use a wooden stirrer to separate the lump of rice, while gradually add the vinegar mixture over, then stir it slowly to mix the rice and vinegar flat.
4. And continue stirring and fanning masi for 15 minutes or until the rice becomes cold.
5. After that, place the sushi mat on the clean surface with a horizontal direction bar. Then place the sheet of nori on it, the glossy nori part facing down on the base.
6. We recommend that the hand is wet to form the rice on top of the nori sheet, and reserve 3 cm on each side.
7. Then put salmon and avocado on the middle part of the rice. Then hold the filling in the middle while rolling the base. Repeat the above method until all the ingredients run out.
8. Use a sharp knife to cut sushi with a thickness of 1.5 cm. Then put it on a plate with soy sauce, wasabi and pickled ginger.
9. Sushi is ready to be served.
