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SUSHI

Sastojci:

1,5 šalica riže za sushi (kratkog zrna)

3 šalice vode

3 žlice rižinog octa

1,5 žlica šećera

1,5 žličica soli

4 lista nori alge

 

 

Za nadjev:

Dimljeni losos

Krastavac

Mrkva

Avokado

Repovi škampi

 

Wasabi pasta

Sojin umak

Ukiseljeni đumbir

Priprema:

Rižu dobro isperite pod mlazom vode.

Pomiješajte je s vodom i stavite nad vatru da zavrije. Neka vrije 4-5 minuta (ili dok se gotovo sva tekućina ne ukuha). Smanjite vatru na jako slabo i kuhajte još 4-5 min.  Maknite s vatre, poklopite i ostavite 10 minuta.

Mlakoj riži dodajte ocat, sol, šećer i miješajte drvenom kuhačom da se ohladi.

Krastavac, mrkvu, avokado najeckajte na tanke štapiće, losos na trakice.

List nori alge polegnite na podložak za sushi (ili na komad voštanog papira) s duljim stranicama okrenutim prema gore i dolje.

Na polovicu alge rasporedite četvrtinu riže. Poravnajte.

Po sredini riže stavite jako malo wasabi paste i poslažite ribu i povrće.  Uz pomoć podloška (ili papira) zarolajte nori krenuvši od vama najbliže strane prema gore.  Pazite da zarolate do kraja kako bi vam se krajevi  nori alge slijepili.

Oštrim nožem režite komade širine 2,5 cm.

Sushi servirajte svjež, uz wasabi, sojin umak i ukiseljeni đumbir.

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SUSHI

Ingredients:

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

For the filling:
smoked salmon
a cucumber
a carrot
an avocado
scampi tails

wasabi paste
soy sauce
pickled ginger

Method:

Wash the rice well under running water.
Place into a pot of water and bring to a boil. Let boil for 4-5 minutes (or until almost all of water has been absorbed). Lower the heat to the lowest setting and cook for another 4-5 minutes. Remove from heat, cover with a lid and leave to sit for 10 minutes.
When the rice is lukewarm, add the vinegar and season with salt and sugar. Stir constantly with a wooden spoon until cold.
Cut the cucumber, carrot and avocado into thin strips (julienne). Cut the salmon into strips.
Place a nori sheet on a sushi mat (or a sheet of wax paper) vertically.
Spread ¼ of the rice over ½ of the nori sheet evenly.
Top the centre of the rice with a very small amount of wasabi paste and then with the fish and vegetables. Use the mat (or paper) to roll the nori sheet starting from the side which is closest to you. Be careful and roll all the way so that the ends of the nori sheets stick together.
Use a sharp knife to cut 2.5 cm-thick pieces.
Serve fresh, with wasabi, soy sauce and pickled ginger.

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