Description
If you are a lover of Japanese cuisine, but you have no talent (like me) to twist the rolls, the nigiri-sushi is the option for you. Besides, it is simple and spicy snack for unexpected guests.
Ingredients
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Figure
1 cup
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Water
2 cup
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Mussels
10 piece
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Salt
0.5 tsp
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Sugar
1 tsp
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Vinegar
1 Tbsp
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Wasabi
2 Tbsp
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Parsley
Cooking
For sushi, take the rice "Japonica" from "Mistral".
Wash the rice until transparent, pour water and boil 15 minutes. I cook rice in a slow cooker, it is very convenient on the mode of "rice crispies". By the way, all I know is the Japanese cook rice in a rice cooker.
Mussels you can take the finished pickle. I take shelled frozen. Dipped in boiling salted water. Wait, when the top will be a "foam" and count down 5 minutes. Ready mussels recline on a colander, allow to cool.
Ready to make rice dressing. Mix in heated vinegar (faster to dissolve) the sugar and salt. Added to the rice filling and light cutting motion with a wooden spatula stir.
Rice soaked in water with your hands make 10 equal size balls, nigiri (with a diameter of about 2.5 cm) and in the lower part a little bit replusive each of them.
Chop the parsley very finely, leaving the leaves for decoration.
Coat each ball with the bottom part chopped parsley.
On top of the ball-smear nigiri wasabi, put a sprig of parsley and mussels. Sushi, as usually served with soy sauce, wasabi, pickled ginger. Bon appetit!
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