Sushi
5 servings
30 minutes
Sushi is one of the most famous dishes of Japanese cuisine, known for its refined taste and aesthetic presentation. Its history dates back to ancient times when fish was preserved in fermented rice. Modern sushi combines soft, slightly sweet rice with rice vinegar and various fillings wrapped in nori sheets. This recipe uses fresh vegetables, tender tofu, and savory sesame to create a harmonious balance of textures and flavors. Ginger-soy sauce adds a mild spiciness that enhances the natural taste of the ingredients. Sushi is not just food; it is a true philosophy of enjoying every bite, making it an ideal choice for a light dinner or festive gathering.
1
To prepare ginger-soy sauce: Mix all ingredients in a small bowl.
- Mirin: 0.3 glass
- Rice vinegar: 0.5 glass
- Soy sauce: 3.5 tablespoons
- Toasted sesame oil: 1 tablespoon
- Fresh ginger: 1 teaspoon
- Chili oil: 0.5 teaspoon
2
Boil the asparagus in boiling water for 3 minutes. Drain the water.
- Asparagus: 700 g
3
Mix vinegar, sugar, and salt in one bowl. Add rice and mix well.
- Rice vinegar: 0.5 glass
- Sugar: 1.5 tablespoon
- Salt: 1.5 tablespoon
- Short-grain (round) rice: 4 glasss
4
Place the nori sheet shiny side down on the bamboo mat or plastic wrap.
5
Spread ½ cup of rice, leaving 1 cm from the edge of the mat. Sprinkle with 1 tsp of sesame seeds. Place 2 asparagus stalks slightly off-center, add tofu and 2 tbsp of carrots.
- Short-grain (round) rice: 4 glasss
- Toasted sesame seeds: 3 tablespoons
- Asparagus: 700 g
- Tofu: 170 g
- Carrot: 2 pieces
6
Cover the rice with nori on the edges using a mat and roll it into a tight roll.
7
Repeat the same with the other ingredients. Place in the cold for 3 hours.
8
Cut the rolls into 6-7 pieces with a sharp knife.
9
Serve with ginger-soy sauce.
- Soy sauce: 3.5 tablespoons
- Fresh ginger: 1 teaspoon