Sushi

Description

After reviewing all the recipes on the website, found only the classic versions with salmon, avocado, cucumber and similar ingredients. I want to show You different options of sushi and how to decorate. Will look like in the sushi bar!)).

Ingredients

Wild rice

210 g
Figure

315 g
Salmon

200 g
Cucumber

1 piece
Acne

75 g
Avocado

1 piece
Crab meat

150 g
Shrimp

6 piece
Nori

6 piece
Sea Kale

75 g
Squid

100 g
Bread crumbs

50 g
Bow white

50 g
Soy sauce
Cream cheese

50 g
Spinach

1 coup
Flour

30 g
Paprika sweet
Pepper Cayenne
Sesame

20 g
Mayonnaise

1 tsp
Grape seed oil
Glaze
Sauce

Cooking

Rice to cook according to the instructions on the package. In the cooked rice, add sushi vinegar (100 gr. 1 1/4 S. L. vinegar) and leave to cool. Note that wild rice cooks longer. Meantime, prepare remaining ingredients. Fish I usually, pre-sprinkle with salt (at your discretion). 200 gr. fish a little less than 1 tsp salt and a pinch of sugar. Wiping off both sides and leave overnight. In the morning rinse with water. Cut into 4 thin slices and the rest of the strips. Cucumber, half an avocado and eel cut into strips.

Into flour (or powder for tempura), add a little cold water, stir, throw in peeled shrimp. Roll in breadcrumbs and fry for 30 seconds. on each side (as soon as I begin to blush, ready). Spread on paper towel and allow to cool.

Squid cleaned. Carcass cut into strips, tentacles left whole. Add Cayenne pepper, sweet paprika and fry. You can roll in the breadcrumbs. Lay out on a paper towel.

Sesame fry in a dry pan. Avocado cut thin paper strips. Wild rice spread on nori and not pressing down evenly on the whole leaf (hands should be wet so that the rice does not stick). Sprinkle with sesame seeds. Turn over and spread the filling. Eel, avocado and a thin sausage cream cheese (it should not be much). I make sushi with warm rice, as for me, so much tastier and so much easier to twist the rolls.

Our twisted roll. Spread avocado on top, cover with cling film, so like the picture and presses the Mat. Take a sharp wet knife and cut (the film to remove, so it is much easier to cut and avocado doesn't fall), cut the roll in half and each half into another half. We have four pieces that you need cut in half to make eight pieces. By this method all the pieces are the same size and most importantly - without the waste.

Carefully remove the foil.

Now take a large, beautiful plate, draw a pattern soy glaze. Lay out our pieces of sushi on a plate. Decorate first soy glaze, then a sauce (whose name I, unfortunately, have been unable to translate, but you can take 1 tsp. of mayonnaise with a few drops of hot sauce Sriracha) and draw))).

Spread wild rice, sprinkle with sesame seeds, turn over. Put salmon, cucumber and spinach.

Twisted roll, cut.

Pour a little mayonnaise and sprinkle with finely chopped spinach.

White rice, cucumber, cream cheese, shrimp, sliced in half. Twist the roll.

The same trick with the avocado. Mayonnaise sauce, soy glaze, and most importantly, dried onion (french fried onions). This roll is in America called "crunchy roll" * (crispy). For many the most favorite)).

I found this picture of dried onion on the Internet, it is reminiscent of onion rings. You may find it hard to find it, but try it with the taste of sushi.

Frozen crab meat grate with large holes, add a few drops of hot sauce Sriracha and mix well. Put salmon, cucumber, crab meat, seaweed and twist the roll. Draw mayonnaise sauce and soy glaze, and decorate the same seaweed.

Roll small rice ball and wrapped it with a strip of avocado, then a strip of salmon and combine with a thin strip of nori. The rice in the middle, press the finger to form a space for the filling. Make three more of these "turrets".

The remaining salmon cut into small cubes, add a little soy sauce, two drops of hot sauce, and less than 1 tsp onion (french fried onions). All a good stir, divide into four parts and put in our "turrets".

Figure sculpt an oblong shape, put the eel and rewinding nori.

Cucumber, crab meat, squid. On the edges put the tentacles of squid and twist the roll. Take another bowl, because one couldn't fit)). Roll decorate with sauce and chopped nori. Again roll small rice ball. Make it higher than the previously mentioned "turret". Nori wrapped and put on top of a slice of cucumber and a piece of shrimp.

Bon appetit!

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