Homemade sushi

Homemade sushi

Category: Cold meals and snacks

Ingredients
Rice	1 tbsp.
Water	1 1/4 tbsp.
Rice vinegar	3 tbsp. l.
Salt	1 tsp
Sugar	1 tbsp. l.
Filling	(different)

Cooking method

• I really love sushi. Recently I decided to master their home cooking.
• This is how I do it
• First, rinse the special Japanese sushi rice well. Boil in a ratio of 1 1/4 cups of water to 1 cup of rice, or to 500 g of rice 750 ml of water. In hot rice, stir in vinegar dressing: 3 tbsp. l. rice vinegar, 1 tsp. l. salt; 1 tbsp. l. Sahara. Leave to cool.
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• At this time, prepare the filling: peel, cut into strips, open the jars ... And pour a bowl of water, acidify with Japanese vinegar or lemon - you need to dip your hands into it so that the rice does not stick.
• I took a cucumber, avocado, slightly salted for the filling. trout, smoked eel, crab. sticks, flying fish roe, Mascarpone curd cream, melt. cheese in bags. There are many different options for fillings on the Internet, I shaped them according to my tastes.
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• Cut the nori leaf in half and place it on the bamboo mat with the shiny side down, parallel to itself.
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• Take some rice with your moistened hands and put it on the seaweed.
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• Smooth over the entire surface, leaving 1.5 cm empty at the far edge.
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• Spread a couple of teaspoons of Mascarpone in the middle.
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• Put the filling on the cheese with straws in any version.
• Here's an eel, avocado, and cucumber:
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• Salmon, avocado and cucumber:
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• Then gently roll up with a rug, pressing, as if \ "pulling \" the filling.
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• But not completely, but leaving the strip without rice, which is slightly moistened for stickiness.
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• Then press lightly on the mat and form a bouncy roll.
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• That's it, one roll is ready! Put it aside, some sources advise against keeping it for more than 10 minutes, but I cut some of it and specifically leave the batch until the next meal, so as not to wind up.
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• To prepare the roll "inside out", the seaweed must be completely covered with rice.
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• Sprinkle with caviar or sesame seeds on top.
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• Turn the rice onto the mat.
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• Smear Mascarpone.
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• Lay the filling. In my version: crab. sticks, cucumber and avocado.
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• Minimize.
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• It turns out that's such a handsome man.
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• You can also wrap the roll with squares of cheese.
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• Or thinly sliced ​​fish.
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• From half a kilo of rice I made 15 rolls, which are then cut into 8 stumps.
• It is necessary to cut with the sharpest knife, constantly wetting the blade with acidified water.
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• 

The beauty

oh, lovely!

[Ludmila]

Well done, Ludmila, I immediately wanted to repeat !!!

In order not to smear the mat, I put a cut plastic bag on it and secure it on the other side with duct tape.

Super!!!
I eat sushi, but I never made it myself ... I must probably torture,
especially such a master class !!

super super rolls (y) have to go do it too.

Girls, can you please tell me without a mat it is possible to wrap a roll, using a napkin, for example?

I think if there is no mat, then a silicone mat can be used. When twisting rolls - movement - pull and squeeze. Not every napkin will stand

[Summer resident]

Summer resident , when I didn’t have a mat, I just rolled it up. If not "inverted" sushi, rice up, then it is quite normal to grab and roll the nori. With a mat, it's simpler. But you can simply adapt the cellophane film, and do everything on it. Or - there are such mats for the interior, however, they are painted. But it doesn’t matter, wrap it with sandwich wrap (and it’s better to wrap the sushi mat right away, otherwise the fish smell will be ineradicable).

Oh, homemade sushi is nyama!
I was cooking your sushi rice with nori (well, so as not to offend real sushi) from ordinary rice, seasoned with table vinegar, took the most common filling: cheese, cucumber, home-salted red fish ... Yummy! The most difficult part was to cook the "sticky" rice.
Once on the same day I was taken to Yakitoria - mine are not a little worse, even if they are not at all "Japanese"
I advise everyone to try and not be afraid to put something wrong!

[Ludmila]

In fact, any medium-grain rice that we sell is fine. Once the "Krasnodarskiy" was on sale, it turned out quite decent sushi. The main thing is to prepare it correctly: wash it in many waters until it is transparent, soak it (in winter for 1 hour, in summer it can be half an hour), then, as it is right Ludmila wrote, take 1 and 1/4 measures of water in relation to rice, pour, put on a fairly large fire under a closed lid. When steam starts to stand out, cook over high heat for 3-4 minutes, then put on the slowest heat for 8-9 minutes and turn it off. Leave the rice covered for another 10 minutes.
Do not open the lid for anything during the entire cooking and displaying! The Japanese even have a special song in which they sing something like: "Never open the lid when the rice is cooking, even if the child is crying from hunger."
I read it all in one cookbook, which the Japanese made for us, and which the Japanese ambassador presented to my husband (by accident). He read everything himself, and said that everything is true in it, and rice can be safely replaced, as well as rice vinegar is quietly replaced with apple cider vinegar.
I cook sushi rice this way, and so far it turns out

Our bakers can handle everything. From Italian Ciabatta to Japanese Sushi

ABOUT! I also do this kind of disgrace sometimes

I love them very much too, but I never cooked them. I'm afraid. what will not work ... But it looks delicious ...

[irina]

irina , I give my word of honor that it cannot work. The main thing is that the rice comes out sticky, and moisten your fingers in water, otherwise you will not break them apart. And since sushi is a fancy dish, put what you like there and it will be delicious for you. If the first time the rolls turn out to be a little loose, then this will not affect the taste in any way.

I love them very much too, but I never cooked them. I'm afraid. what will not work ... But it looks delicious ...

When I make the rolls and at the end I get bored, I just put a bunch of rice on the seaweed, stick it along the strip of the desired filling, roll it up and dip it in the sauce (I love unagi) and eat it.

Can you please tell me whether to pour rice with cold water or hot?

Cold!

Can Mascarpone cheese be replaced with anything? Simple liquid cheese for example? And what is it for? To keep the filling better? And the cheese and fish wrapped around the roll do not fall off when cutting?

Mascarpone can be substituted with any curd cheese. It is for taste. If you don’t want cheese, put anything in your sushi: I wrapped pollock roe there perfectly, and crab sticks will go, and fried fish. Sushi is a fancy dish and can be worn with anything.

Ha ha! Similar to a salad recipe: Dice up any leftovers from the fridge, season with salt to taste, and season generously with mayonnaise. Salad ready! So here, just wrap it in a nori sheet and all sushi is served!

Duc! the way it is! If you look at the menu of some drying restaurant, then they don't make sushi with anything: vegetable, and omelet, and with meat, and sweet ...

Yesterday I tried to make sushi. Y-yes!

For some reason I couldn't cut the rolls neatly. And the extreme ones are generally so (n) The filling strove to get out from all sides. Nori moistened the edge of the sheet, but my rolls still disintegrated: nea: In general, this is what happened

Let's better invite me to visit the rolls

Well, first of all, it looks quite nice for the first time. When you cut the rolls, the "seam" should be at the bottom, and the knife (very sharp!) Should be soaked in water all the time.And in general, when you prepare sushi, in front of you should be a bowl of water acidified with apple or rice vinegar, in which you always moisten your fingers or a knife. Well, the rolls must be rolled tighter.
But all the errors in appearance do not affect the taste in any way.

But maybe someone will share: how to make hot sushi? Yesterday we ate in a restaurant, I liked them even more than cold ones. But I didn't understand how to make them ...

and how to make hot sushi?

Tempura-maki (hot rolls) are prepared in the same way as cold rolls. They also use those with the nori outside, and with rice paper and rice. All you need to do is dip the rolled roll in batter and breadcrumbs. For batter, mix tempura flour (fortunately, it is sold in almost all supermarkets, although, they say, you can replace it with ordinary flour), yolk and very cold water (ice is better). Proportions by eye, but the batter should not be runny.
PS: be careful if you used Philadelphia-type cheese in the filling. I started cutting the rolls almost immediately after the excess oil had absorbed the paper towel. What then I regretted. The reheated cheese did not hold its shape yet and on the cuts the view turned out not so hot.

Super! We also do))) A lot and very tasty!
🔗

Girls, I cook rice in a slow cooker (Panasonic). Always good at it.
We will cook rice for sushi in the "Buckwheat" program.
the correct proportion of rice and water is 1: 1.25.
That is, if you plan to cook 2MCH of rice, then you need to take 2.5MCH of water.
1) We measure out the required amount of rice, rinse under running cold water.
We are not lazy and we are striving for clear water.
2) We measure out the required amount of water and cook in the "Buckwheat" mode.
At first, we will hear from the sound that the water is boiling. Then the gurgling will subside.
10 minutes after the gurgling has subsided, open the multicooker and look at the state of the rice. If there is almost no water left and the rice seems to be wet, then everything is in order, turn off the multicooker.
3) Let the rice stand for a while. Add the sauce and stir the rice well with a spatula

[Ledka]

Ledka , that is, you do not wait for the end of the program?

[Ledka]

Ledka , that is, you do not wait for the end of the program?

I waited today. The rice was normal, sticky. But usually I turn it off a little earlier.

And today we hit sushi rolls
Square plates, however, we don't have ...

[ukka]

ukka
Ooooh, yeah you have a belly holiday today ?? !!!!!!

Ikra
Hot rolls are first made as usual, cut, put them on a dish you know how, and on top they put pink sauce (mayonnaise, orange masago, garlic, ketchup, tabasco) or cheese sauce (mayonnaise, orange masaga and mozzarella). Rolls, covered with sauce, are sent under the grill for 3-5 minutes. The time depends on the degree of baking.

good day
We also really love to cook sushi .. And I also really like to see with what pleasure my husband eats them - he will certainly dilute wasabi in soy sauce and eat with chopsticks ..
I want to share my subtleties of cooking ..
I do not divide the algae leaf in half, I just put the whole filling in one half - and then wrap it up .. It turns out an extra turn - but it is he who does not allow the roll to crumble. Yes, and my men love "duct tape" (as they call the sheets of algae).
My filling consists of the following parts:
- fish (usually lightly salted trout or salmon, we tried eel, caviar, and butter, but decided that we like trout better)
- a delicate fresh component - Philadelphia cheese (it should be in the original, but we replaced it with any tender soft cheese like Almete. We have inexpensive Serbian cheese in Moscow, very good. Once I accidentally bought Almete with horseradish instead of butter. There is such a nasty thing, and then I added it to sushi - super! After all, in the original, a little wasabi should also be added to the filling for a spicy note, but we usually add wasabi not to the roll itself, but to the sauce in which we dip it.
- and the "crunchy" component is a product with a mild taste, but a dense structure - a cucumber or an apple .. Sometimes we add an avocado ..

Oh sorry. I'm afraid to be a black sheep. But I cook sushi rice from simple Rice Porridge. This is how we sell crushed rice. I'm just going over it. It is both MUCH cheaper and more sticky.

[Ant]

Ant, I once tried sushi with tangerine, I liked it. Only slices of tangerine need to be peeled off the film, now I'm thinking of doing it with an orange.
tumanofaaaa, I thought about crushed rice, but never made up my mind.

[Ant]

Ant, I once tried sushi with tangerine, I liked it. Only slices of tangerine need to be peeled off the film, now I'm thinking of doing it with an orange.
tumanofaaaa, I thought about crushed rice, but never made up my mind.

And I didn’t dare to buy it.

We also tried special rice for sushi, and then switched to Krasnodar .. Once we got into a conversation with one worker of Planet Sushi (a network of Japanese restaurants), he said that they use the Krasnodar round .. It is fully consistent ..

I read everything ... I thought ... Why not ? I have never eaten sushi in my life .... now it is one of my favorite dishes ....

For making sushi I bought a set of maki nigiri and midori. All. what is done with the help of devices is evenly beautiful ... And sushi with rice on top is just ugly ...

[silva2]

silva2, well done, very beautiful and I think delicious.