How to make Japanese sushi – Japanese sushi

Japanese sushi

the components

• Two cups of water.
• Two cups of Japanese sushi rice mixed with water and diluted vinegar.
• Four sheets of dried moss.
• love from each of:
• Sesame – for packing -.
• Wasabi sauce, and pickled ginger – for serving.

• Carrots cut into long and thin slices.
• Avocado cut into long and thin slices.
• Cucumber cut into longitudinal strips.

How to prepare

• Heat the water in a medium saucepan over a medium heat, then add the rice.
• Reduce the heat and let the rice cook for fifteen minutes or until fully cooked.
• Leave the rice to cool completely, then sprinkle it with a little water and rice vinegar.
• Lay the bamboo mat intended for making sushi (bamboo mat) on a flat surface and cover it with a layer of nylon paper.
• Wet your hand with a little rice vinegar and put an amount of mature rice (about a cup) on the mat and spread it by hand until you get an even layer of rice.
• Lay a slice of dried moss over the rice and sprinkle with a little rice vinegar.
• Lay the vertical and thin slices of avocado, cucumber, and carrot horizontally over the algae and distribute them appropriately.
• Roll the mat forward and press the rice and vegetables until a rolled cylinder of sushi is obtained.
• Remove the nylon or plastic-wrapped roller from the mat.
• Put the sesame on a flat plate and spread it on it.
• Roll the sushi roller over the sesame until completely covered on all sides.
• Repeat the previous steps with the remaining amount of rice, algae, and vegetables.
• Cut the sesame-coated sushi rolls into medium-sized cross slices so that the inner filling is visible during serving.
• Serve sushi with pickled ginger, and wasabi sauce, (and the filling layers can be changed by placing the dried algae layer first, then the rice layer and rolling it into a cylindrical shape as in the previous steps)

Couscous sushi with smoked salmon

the components

• Two hundred grams of couscous.
• Two tablespoons of rice vinegar.
• Salt – as desired.
• A teaspoon of fennel seed.
• Sticks of green onions chopped into small pieces.
• Six slices of roasted and dried Japanese kelp (nori).
• One avocado, peeled and cut into thin strips.
• Two hundred and fifty grams of smoked salmon, cut into strips.
• Cucumber cut into longitudinal pieces.
• Low-salt soy sauce, and pickled ginger – for garnish.

Ingredients for Wasabi Mayonnaise Dip:

• A tablespoon of wasabi paste.
• Two tablespoons of mayonnaise.

How to prepare

Prepare the sushi:

• Prepare the couscous as stated on the package, but cook a little until it becomes a bit sticky.
• Filter the couscous and add salt, rice vinegar, green onions and nigella in a bowl together and stir them until the ingredients mix with each other, then leave the mixture to cool.
• Spread the bamboo mat and lay a layer of dried moss over it, flattening it well (wet hands with water while spreading the moss layer).
• Spread the couscous mixture over the algae layer to form a thin, flat layer, leaving part of the far end of the algae slice not covered with the couscous.
• Distribute the smoked salmon and avocado slices over the couscous layer, then add the cucumber slices horizontally.
• Roll the mat to make a sushi roll and close it tightly so it doesn’t open and the filling sticks to it.
• Trim the ends of the sushi roller with a knife, then cut into six or more pieces, depending on the desired size.
• Arrange the sushi rolls on a serving plate and serve with soy sauce and wasabi dip.

Prepare the wasabi mayonnaise dip:

• Mix the wasabi and mayonnaise together in a deep dish a little so that they overlap together.

How to prepare Japanese sushi