Over the years, sushi has proven to be a staple dish for me. I eat it almost every week. And most of the time, I do it myself. It's not only cheaper than having sushi at a sushi bar, but you can also cook it to your taste.
I like the best avocado shiitake sushi recipe. These are rolls covered with nori, grilled algae. There are excellent vegan nigiri sushi (these rice bites filled with another ingredient) made from lox carrots or roasted tomatoes, aubergines or minced peppers. The seaweed I miss, however, with this sushi, which adds the typical flavor of sushi, in my opinion.
To make makis at home, you need:
- a bamboo mat
- rice - I use simple short grain rice, which I use for rice pudding
- rice vinegar, mirin, salt and sugar to flavor rice
- garnish of your choice (shiitake, cucumber, avocado, pepper, carrot, seaweed salad, carrot lox)
Read the recipe below to prepare the ingredients.
To roll sushi, all you need is a little practice. But it's not that difficult, as you might think. I took a lot of photos during my last sushi session and put them here as a moving picture.
Here's how I roll sushi:
1. Place a sheet of nori on the bamboo mat with the shiny facet down.
2. Spread the rice on 2/3 of the nori leaf and press on it. It should be 0.20 inches thick. A bowl of water helps keep your hands wet so that the rice does not stick to your hands.
3. Place the desired filling in the center of the rice. Do not fill too much!
4. Hold the filling with your fingers as you wrap the carpet. Roll until the edges of the rice are touching.
5. Press the roller with the mat to tighten it. Make sure the edges of the rice touch each other.
6. Wet the rest of the nori leaf with water and roll. If there are dry spots in the roll, wet them as well.
7. Let the roller sit for a few minutes while doing another.
8. Take a sharp knife (!) And cut the roll in half in the middle. Do it twice more to get 8 equal maki.
Of course, I serve sushi with soy sauce, marinated ginger and wasabi. You will find all these things in a well sorted supermarket, but a lot cheaper in an Asian supermarket. I buy big there. Soy sauce in 1 liter bottles and sesame in packages of 500 grams. There are also many other interesting ingredients to obtain. For example: jackfruit, edamame, enoki and fresh shimeji, rice paper, many different noodles and much more …
And of course, the bamboo mat, for which you will need to make maki sushi.
Author / Author: Rina
Gang / Type: Main Course
Ergibt / Yield: 2 servings
Zutaten / Ingredients
1 cup (240 mL) short grain rice
2 cups of water
1 1/2 tablespoon rice vinegar
1/2 tablespoon mirin
1/2 c. Salt tea
1 teaspoon of sugar
For shiitake filling:
2 large shiitake mushrooms
1 tablespoon soy sauce
1 tablespoon of mirin
1 tablespoon of sugar
For the other filling:
3 c. Sesame tea
3 sheets of nori
Zubereitung / Instructions
Wash the rice in a fine sieve under running water until the water remains clear. Transfer to a rice cooker, add water and cook.
Or place with water in a saucepan, bring to a boil and simmer with the lid for 10 minutes. Then turn off the heat and leave for another 10 minutes until all the water is absorbed and the rice is cooked.
While the rice is cooking, pour the rice vinegar, mirin, salt and sugar into a jar and stir until the sugar and salt are dissolved. Pour over hot rice and fold. Do not mix, it crushes the rice. Cool completely.
Cut the shiitake stalks and cut the heads into 0.20 inch thick slices. Pour into a saucepan with the other ingredients and bring to a boil. Simmer until all liquid is sprayed, cool.
Peel the avocado and cut it into 0.20 inch thick slices. Also cut the cucumber into sticks of 0.20 inches thick, remove the seeds.
And now it's time to roll sushi. Here's how you do it:
○ Place a sheet of nori on the bamboo mat, shiny side down.
○ Spread the rice on 2/3 of the nori leaf and press on it. It should be 0.20 inches thick. A bowl of water helps keep your hands wet so that the rice does not stick to your hands.
○ Place the desired filling in the center of the rice. Do not overfill!
○ Hold the filling with your fingers as you wrap the carpet. Roll until the edges of the rice are touching.
○ Press the roller with the carpet to tighten it. Make sure the edges of the rice touch each other.
○ Wet the rest of the nori leaf with water and roll. If there are dry spots in the roll, wet them as well.
○ Let the roll sit for a few minutes while doing another.
○ Take a sharp knife (!) And cut the roll in half in the middle. Do it twice more to get 8 equal maki.
Arrange the maki on a plate and serve with marinated ginger, soy sauce and wasabi. Eat with chopsticks or with your fingers.