Sushi at home
6 servings
60 minutes
Sushi is one of the most famous dishes of Japanese cuisine, a symbol of flavor harmony and minimalism. Its origins trace back to ancient methods of preserving fish in fermented rice. Today, sushi has gained global popularity, and making it at home has become accessible to everyone. This recipe embodies classic principles: perfectly cooked rice seasoned with vinegar solution, tender fish, fresh vegetables, and cream cheese. Wrapped in nori sheets and chilled for easy slicing, these sushi offer an exquisite balance of textures and flavors. The light saltiness of seafood, the sweetness of rice and vinegar, the freshness of cucumber and greens create a wonderful symphony. Sushi can be served with soy sauce, wasabi, and pickled ginger to enhance their taste and open up the world of refined Japanese gastronomy.
1
Take a measured amount of rice and rinse it with cold water. Then transfer the rice to a pot, add 0.5 liters of water, and place it on high heat. Once it boils, reduce the heat to low and cook for 15 minutes. After that, turn off the gas and let the rice sit in the pot for another 20 minutes without opening the lid.
- Short-grain (round) rice: 2 glasss
- Water: 0.5 l
2
Prepare the vinegar solution: 50 ml rice vinegar, 30 g sugar, 10 g salt. Mix and place in the microwave for 1.5 minutes.
- Rice vinegar: 50 ml
- Sugar: 30 g
- Salt: 10 g
3
Then mix this solution with the cooling rice and let it sit for 15-20 minutes.
- Rice vinegar: 50 ml
4
For the filling: red fish or crab sticks, any cream cheese, green onion feathers or fresh cucumber. Cut everything into strips.
- Red fish (salmonids): 1 piece
- Crab sticks (surimi): 10 pieces
- Cream cheese (curd cheese spread): 100 g
- Green onion tops (scallion greens): 1 bunch
- Cucumbers: 1 piece
5
Place a sheet of nori on a special sushi mat (optional). Put on gloves. Spread the rice evenly over the nori sheet and add the filling on top. Roll it into a tube and refrigerate for 30 minutes (to make slicing easier).
- Dried nori seaweed: 6 pieces
- Short-grain (round) rice: 2 glasss
- Red fish (salmonids): 1 piece
- Crab sticks (surimi): 10 pieces
- Cream cheese (curd cheese spread): 100 g
- Green onion tops (scallion greens): 1 bunch
- Cucumbers: 1 piece
6
Then cut into portions and serve.