Nigiri sushi and rolls

Nigiri sushi and rolls

Category: Cold meals and snacks

Kitchen: japanese

Ingredients
round grain rice	300gr
fresh cucumber	1-2pcs
rice vinegar	40ml
Bulgarian pepper	1 PC
nori seaweed	5 pieces
cream cheese (Philadelphia or Violetta)	200gr
slightly salted salmon	300gr

Cooking method

• I have not taken checkers in my hands for a long time (c)
• The wife wanted a Japanese-style dinner ... No sooner said than done
• Our Ingredients
• 
• Cook rice (I cooked in a slow cooker - it's easier and faster)
• for 300g of rice, take 450ml of water and cook, as we cook ordinary rice
• if there is no multicooker - at the same ratio, cook in a non-stick saucepan with a tight-fitting crumb for 20 minutes. in the middle of the process - stir the rice in a saucepan to avoid burning
• 
• When the rice is cooked, let it stand for 10 minutes and add the dressing - rice vinegar and mix well so that all the rice is evenly moistened. After that, we leave the rice to cool for 20 minutes so that it is soaked and cooled to a temperature suitable for working with it.
• 
• In the meantime, we are preparing the filling
• Cut the cucumbers into strips. In the photo, 2 straws on the left are specially set aside - it is better to use cucumbers in rolls without seeds or with a minimum number of them. They taste better and crunch better
• 
• Cut the bell pepper into strips. Curved tails are also best trimmed to make it easier to stack the pepper on the nori sheet. But this is already perfectionism, so it is not at all necessary
• 
• I decided to start by making nigiri sushi. This is when the pieces of fish are placed on top of the rice ball. You can mold balls with your hands, or you can make your life easier. I went the second way - we put the fish cut into strips in special shapes from the Sushi Magic set
• 
• In the photo - a drop of wasabi is added to the fish - for spiciness
• Cover with the second form
• 
• We put rice and compact it using a special pusher from the same set
• 
• Remove the top shape, which helped us to form identical rice balls and evenly place fish plates on them
• 
• Turn over the sushi mold. Voila
• 
• We get 8 perfect nigiri dryers
• 
• Next - go to the rolls. You can twist the mat, but I still could not cope with it
• We take the rug from the same Sushi Magic set. I recommend preparing a bowl or bowl of water to moisten your hands. Rice sticks to wet hands significantly less and is easier to work with
• 
• Place a nori sheet on the rug. Nori seaweed is sold ready-to-eat and there is nothing to do with it. The sheet must be laid so that the shiny side as a result is outside our roll, and the rough side is inside
• 
• We spread the rice (not on the whole sheet, but as shown in the photo) and the filling - there can be any combination. I followed the classic path - bell pepper, cucumber, cream cheese, salmon. Combinations - at your discretion and imagination. You can also use crab sticks, shrimp, etc. - whatever your heart desires
• To prevent the edge of the nori unfilled with rice from breaking, it can be moistened with a small amount of water
• 
• We roll up the roll (more on how to roll up with our wonderful rug - it will be a little lower, some of the photos turned out out of focus)
• 
• Likewise - roll with cucumber
• 
• Another roll with salmon, cucumber and cream cheese (no pepper). With a detailed photo description of how to twist with a rug
• 
• Simultaneously with the rotational movement of the bar, the mat will twist itself and compact the roll into an even "roll"
• And one more
• 
• For a change, you can roll the rice roll outward. I wanted to make popular Philadelphia, but I didn't have enough salmon (I cut it more precisely)
• To roll the rice out, take half of the nori sheet and lay out the rice (leaving 1 cm of nori blank), then turn the sheet over with the rice so that the rice is on the rug
• 
• We spread the filling in the middle of our half of the sheet
• 
• We twist it according to the previously described scheme
• 
• We get a snow-white roll with rice outside. To make Philadelphia at this step, you need to spread thin salmon plates on the rug and simply wrap this roll in them. Next time I will definitely do it. Hello to Philadelphia lovers who roll it up with a mat and wrap the whole thing in cling film. Swam. Atas hassle
• 
• From the remnants of the salmon, I decided to finish another nigiri. We put the fish in the shape, if you want - we drip wasabi
• 
• Cover with the second mold and place the rice
• 
• Removing the upper form
• 
• Rice was almost missing
• No problem. Let's be 7 nigiri
• 
• Remove the upper mold and flip the lower one. If you are afraid that the nigiri will get enough sleep at this stage - cover the form with a plate / board and turn it over with it
• 
• Helping our nigiri fall out of shape
• 
• Yummy
• And pay attention - no "dirt" around after cooking. No scattered rice
• 
• The labors of our fruits
• 
• Photos turned out to be somewhat scattered. And partly in the process of cooking, rolls and nigiri were eaten
• Summary - out of 300g of rice we have 15 nigiri sushi and 5 servings of delicious full-fledged rolls
• If you want to get confused, you can wrap the nigiri with a thin strip of nori. So that in general beauty comes around the world
• Before cutting, it is recommended to let the rolls lie down for 10 minutes so that the nori algae is saturated with moisture from the rice and does not break under the knife
• In order for the rolls to be cut without flour, the knife must be sharp (just really sharp, and not the same as in 90% of cases in many people in the kitchen).
• Having sharpened it properly, you can still enjoy working with a sharp knife for a long time. By the way, I read somewhere that people are often cut in the kitchen due to the fact that the knives are not sharp enough. Love yourself and keep your work tool in good condition
• I also advise you to wipe the knife from sticky rice after 2-3 cuts.

The dish is designed for

5 rolls + 15 nigiri

Time for preparing:

1 hour

Note

Serve with soy sauce, pickled ginger and wasabi
Bon appetit, Japanese food lovers

how beautiful! how detailed! thanks for the hard work. now I also want such a set :)

[Hippolyte]

Hippolyte, thank you very much for such a detailed master class! I also have such a set, but I put more rice and in the end I got very large rolls, and I didn't like it! I watched videos on YouTube! One of these days I will try on yours! I'm sure that now everything will be fine

to your health!
sushi is delicious
and also useful))) I read an article here that there is a lot of everything, everything useful
sorry, with Philadelphia only a bobble came out
I will improve

Thank you for the master class and delicious rolls. It will be necessary to somehow move on to this feat, and wind up such a tasty treat

what a beauty!

Thanks for the great master class!

Thanks for the recipe and detailed description, Respect !!! Photo superrr !!! The form was interesting, although there are Makki and Nigiri :-) :-)

Very appetizing, I really wanted sushi. Where did you buy the set?

[kat-rin-ka]

kat-rin-ka, here - www. roll. rf

lettohka ttt, yes, I also tried many different sets. somehow it didn't work out with the mat from the very beginning
but it's not that
and this one - there are no words. beyond praise. very satisfied

Peace be with you bakers!

Hippolyte--

oh well done - thoroughly approached
he pleased his wife and amused himself

sometimes you can arrange dinner \ or even breakfast \ you can, but when often - you get bored
my family is already boring - we are eating like for something to eat
not a Japanese style dinner but the harsh truth of life

[shade]

shade, labagadar

[OH]

Peace be with you bakers!

Hippolyte--

two years ago we also caught fire by purchasing some kind of thing for twisting Japanese food
but then the son moved from a cooks to a beer restaurant - sous chef to a network Japanese \ or not Japanese \
and somehow the acquisition of this thing by itself fell away, and besides, when eating these dry land / rolls and all kinds of nigirias, a strong opinion was developed during this time over and under compulsion - that this is not something OH but the food just tasted blurry

[shade]

shade, of course

if you feed a person with any delicacy once a day - even foie gras, even deflope with catsius seeds, then he will soon begin to turn back
and the delicacy will cease to be a delicacy
Tell us in Kamchatka what delicious red caviar really is. people will only laugh

again caviar (s) - "white sun of the desert" remember?

Peace be with you bakers!

Hippolyte--

no - well, it's just like in a joke
now I typed to my son - what I say we will have dinner \ our women will be drawn somewhere in an hour \
he answers --- I'm already going up to the house and grabbed a fry of products from work, just in case, so we have a Japanese-style dinner again today

I'll click --- for dinner

🔗

[shade]

shade, not bad at all
it's a sin to complain with so much variety
we are here with our salmon and rice just some kind of rogue

I would be very grateful if you could help find out first-hand, so to speak ...
if possible, of course
We've got a little dispute here - is the sushi rice dressing just rice vinegar or something else? who says what ... opinions on the Internet differ diametrically

Peace be with you bakers!

Hippolyte--
he said that they got a concentrate - rice vinegar + sugar + salt

Peace be with you bakers!
not in the subject of course I remembered caviar and Kamchatka
my friend-neighbor came to serve in Kamchatka, and then he got married there and lived for almost 20 years
Well, I came home from time to time on vacation
when he first arrived - we gathered at the table / from the heels of our friends-neighbors / well they brought vodka with us and he turned a two-liter jar of caviar into a bowl and stuck a spoon
treat yourself to a Kamchatka product, well, we started to smear sandwiches and he looked at us like we were wild and said - well, who eats caviar like that
and before we knew it, he threw a 200 gram jar of mayonnaise into a bowl of caviar \ earlier they were glass \ and seasoned with crushed garlic
here he says - now they took spoons and eat normally, Kondraty almost hugged us

[shade]

shade,
fine))))

[Hippolyte]

Hippolyte, thanks for the recipe! The husband is already licking his lips at your wonderful machine. I think we will buy a set from your submission.
I apologize for the off-top.
Anatoly,
Yes, in the Far East, often a little vegetable oil and lightly chopped onion are added to caviar (especially dried up or initially fairly dry when salted or fairly flavored with a portion of salt and preservatives). And it turns out very tasty, the onion simply cannot fight off the caviar spirit, but for some reason people call it "spoil the caviar". And still people with DV almost never put caviar on sandwiches thicker than a layer of one egg. And not because the caviar is heaped up there and the people are eating too much, but because otherwise a nasty milk ascomin appears on the tongue and the taste of caviar is no longer felt. And sandwiches must be with butter. I myself am from the Far East and we often determined the guys from the more western regions of the country by this criterion))).
Because something fatty / oily is added to the caviar (butter, mayonnaise), otherwise you won't eat a lot of it. And after the most wonderful caviar, you want Klin sausages and fried chicken, proven over the years.

[Anastasia]

we often used this criterion to determine the guys from the more western regions of the country

Anastasia, funny)))

The husband is already licking his lips at your wonderful machine

yeah
and you discourage him

[loves]

Nope, in fact, we just decide how and where it is more convenient to buy this machine, since on NG to relatives in Moscow region. let's go. Or now or closer to the holidays in Moscow time, so that everyone can try there together, suddenly relatives will also be tempted to buy a set.
The question of buying is not even worth it, because the husband just loves Korean-Japanese cuisine. At home, kimcha and any other oriental characteristics are not translated. My relatives even make fun of me: it was worth leaving with D.east, to marry a husband in St. Petersburg for such a Japanese-Korean! The joke is that the husband is a native of St. Petersburg, but outwardly - a gray-eyed blonde.

[Anastasia]

Anastasia,

Peace be with you bakers!
about Korean-Japanese food and the topic and laugh

in the summer, when everyone was at the dacha, my son and I were preparing almost only dinner - the one who comes earlier is the one and the jew's harp
I came earlier and my son asked to boil chicken soup with vermix
Well, I put the chicken to cook, I got it for seasonings, I look in a bag of something dried
I call my son - he says this to Wakama, you can add it to the broth
said done - added a call here son asks you put a lot - I answer a handful he says - well, now go into the pan
MOTHER DEAR, I could not think that these algae would boil so much - the pan was full

[Hippolyte]

And how did you then master this pot of seaweed with broth?

In the early days of Korean / Japanese condiments, we sent a pack of ajinomoto (glutamate) to Grandma and Grandpa. So they tried to use it as salt, even though we explained what's what ... and then shouted for a long time that we decided to poison them.
By the way, screams about the dangers of glutamate are one of the fix advertising ideas in favor of dietary products. The witch hunt, so to speak, as well as gluten, etc. The Japanese and Koreans add ajinomoto to many dishes and the brain does not leak out of their ears. In all measure, you just need to know.

Hippolyte, forgive us that we offtoped a little here, it's a very appetizing and cool topic!

[Anastasia]

Anastasia, OK-OK

I don't have enough mixture in Moscow for that pit ...
she is so wonderful ...
met a couple of times

Peace be with you bakers!

Hippolyte--

Shop Shanghai pot --- Dmitry Ulyanov 1/61
🔗

[shade]

shadeThank you very much

Peace be with you bakers!

Hippolyte-
they also conduct free master classes there