California roll & nigiri sushi
Enjuague el arroz con agua fría y tritúrelo con las manos. Repita el proceso hasta que el agua salga limpia. Luego, cocínelo en una arrocera siguiendo las instrucciones.
- 1 kg sushi rice
- 100 ml rice vinegar
- 40 g caster sugar
- 20g salt
- 100g tuna
- 100 g losos
- 1 avocado
- 2 pieces of crab sticks
- 10 cm cucumber
- 1 sheet of nori seaweed
- Rinse the rice with cold water and mash it with your hands. Repeat the process until the water runs clear. Then cook in a rice cooker according to the instructions. If you don't have a rice cooker, pour the rinsed rice into a pot, cover it with water (calculate about 1 5 cups of water per cup of rice), cover with a lid, bring to a boil, reduce the heat to low and cook for 20–25 minutes. Remove from the stove and let the rice sit, covered, for another 10 minutes. In the meantime, prepare the marinade: Mix the rice vinegar, granulated sugar and salt until the sugar and salt dissolve. Transfer the rice to a cedar or glass bowl, pour the marinade over it and cool it as quickly as possible to body temperature, i.e. 36–37°C. In Japan, a proven method is to flip the rice with a wooden spoon and blow with an electric fan or fan the rice with a fan (a piece of hard cardboard will also help).
- Cut the fish across the grain into neat cubes – for hosomaki they will be about 1 cm thick, for uramaki make them a little thinner.
- Halve the avocado, remove the pit, cut it into thirds and then cut them in half. Peel the individual pieces and cut them into three slices.
- Cut the cucumber into blocks about 8–10 cm long. Cut each block with a large flat knife all the way around into a thin strip, like trying to peel an apple with a knife and keep the skin in one piece, except that you don't just peel the skin, but use the knife to reach the seeds (discard them). Spread the resulting long, thin sheet on a mat and cut it into thin strips with a knife. (You can also cut white daikon radish in a similar way.)
- For each California roll you will need about 70–80 g of filling and 110 g of cooked rice. Also 1/2 sheet of nori seaweed, mayonnaise, 15–20 g of crab meat, an eighth of an avocado and a mixture of sesame seeds.
- Spread rice on the seaweed and sprinkle with sesame seeds. Turn the seaweed over, rice side down, spread a strip of mayonnaise in the middle of the seaweed and place the filling on it: avocado, thin strips of cucumber and crab meat. Roll up and cut.
- For nigiri, form the rice into 4 cm long balls and spread a little wasabi on them. Then place a slice of salmon or tuna on each one. You can tie the tuna with a strip of seaweed. Serve with wasabi soy sauce and pickled ginger.
Rinse the rice with cold water and mash it with your hands. Repeat the process until the water runs clear. Then cook in a rice cooker according to the instructions. If you don't have a rice cooker, pour the rinsed rice into a pot, cover with water (about 1.5 cups of water per cup of rice), cover, bring to a boil, reduce the heat to low, and cook for 20–25 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes. In the meantime, prepare the marinade: Mix the rice vinegar, granulated sugar, and salt until the sugar and salt dissolve. Transfer the rice to a cedar or glass bowl, pour the marinade over it, and cool it to body temperature as quickly as possible, i.e. 36–37°C. In Japan, a proven method is to flip the rice with a wooden spoon and blow with an electric fan or fan the rice with a fan (a piece of hard cardboard will also help).