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PRŽENI MAKI SUSHI

Sastojci:

2 šalice riže za sushi (kratkog zrna)

4 šalice vode

4 žlice rižinog octa

2 žličice šećera

1,5 žličica soli

6 listova nori alge

 

Za nadjev:

svježi losos

krastavac

krem sir (ili neki mekši sir)

wasabi pasta

 

Za prženje:

1 jaje

½ šalice brašna

1 šalica kokosa

kokosovo ili suncokretovo ulje

 

Za preljev:

4 žlice majoneze

malo ljutog umaka

Priprema:

Rižu operite. Dodajte joj vodu i kuhajte povremeno miješajući. Kad zavrije, kuhajte još 4-5 min – da ishlapi tekućina. Kuhanu rižu poklopite i ostavite 10 minuta.

Losos narežite na tanke pruge, krastavac i sir  na štapiće.

Mlakoj riži dodajte ocat, sol i šećer. Dobro promiješajte.

Na bambusov podložak za sushi stavite jedan list nori alge (sjajnom stranom prema dolje). Po njemu rasporedite rižu u sloju debelom  oko ¾ cm, ostavljajući 1 cm nori alge pri vrhu.

Po sredini lagano premažite uzak i jako tanak sloj wasabi paste i po njoj poslažite losos, krastavce i sir.

Uz pomoć podloška čvrsto zamotajte sushi (onaj kraj nori alge koji niste prekrili rižom možete malo navlažiti da se bolje zalijepi).

Ponovite dok ne potrošite svu rižu.

Umutite jaje.

Zamotane sushije (u komadu!) prvo uvaljajte u brašno pa u jaje i naposljetku u kokos.

Pržite ih u tavi na dobro zagrijanom ulju nekoliko minuta, okrećući ih da sa svih strana dobiju lijepu zlatnu boju. Izvadite i narežite svaku rolu na 6 komada.

Pržene maki  sushije poslužite  uz umak od soje i malo wasabija ili  prelivene majonezom u koju ste dodali  malo ljutog umaka.

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FRIED MAKI SUSHI

Ingredients:

2 cups sushi rice (short grain)
4 cups water
4 tbsp rice vinegar
2 tbsp sugar
1 ½ teaspoon salt
6 nori sheets

For the filling:
fresh salmon
1 cucumber, julienne
soft cheese, julienne
wasabi paste

For frying:
1 egg
½ cup flour
1 cup coconut
coconut or sunflower oil

For the topping:
4 tbsp mayonnaise
a small amount of hot dipping sauce

Method:

Wash the rice. Cook in water, stirring occasionally. Bring to a boil and cook for another 4-5 minutes, until the liquid evaporates. Cover and set aside for 10 minutes.
Slice the salmon into long, thin strips.
When the rice is lukewarm, add the vinegar and season with salt and sugar. Mix well.
Place one nori sheet on a bamboo sushi mat, shiny side down. Cover it with a ¾ cm thick layer of rice, leaving 1 cm of nori uncovered at the top.
Spread a very thin layer of wasabi paste down the centre, top with the salmon, cucumber and cheese strips.
Using the mat tightly roll the nori sheet. Moisten the top 1 cm of the nori sheet to help it stick better.
Repeat until all the rice has been used.
Beat the egg.
Roll each sushi roll (whole) in the flour, then the beaten egg and finally the coconut.
Pan-fry in hot oil for a few minutes, turning until all sides become nicely golden. Take out of the pan and cut each roll into 6 slices.
Serve the fried maki sushi with soy sauce and some wasabi or topped with mayonnaise combined with a small amount of hot sauce.

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Arhiva