Japanese sushi

cooking time

fifteen minutes

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

cooking time

Ten minutes

preparation time

thirty minutes

enough for

six people

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