HOMEMADE SUSHI by Krolik®
Translation from Russian to English
by Pauk.
Russian page - here
What is sushi - What
you will need - Getting ready - Cooking
- Eating the dinner
Preparation of the Ingredients
1. Cook the rice, no salt.
There are many ways to prepare the rice specially for
sushi, such as to rinse it before cooking, turn on and off on the cooker...
It was tested by Krolik, and has been determined, nothing changes, so
therefore just cook the rice - regular way.
Use 5 cups of water for 3 cups of rice. It is much better and easier
to use automated rice cooker, but it is not necessary. Heat the rice
until the point of boiling, and cook on medium power for about 15-20
minutes, afterwards turn the stove off and leave it for about 15 minutes
(If using rise-maker, after it turns off, let it stay on warming position
for 15 minutes). Do not forget if this is your first time you might
over- or under- cook it, but you eventually will get a hang of this.
Rice should be soft enough, but not like a "mush".
Put the rice on a baking tray, and spread it with the spatula with fast
"cutting" motions, if you do it too slowly - it might just
turn in to a ball of sticky rice.
2. Moisten the rice evenly with
rice vinegar
"Shuffle" the rice with cutting movements.
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3. Prepare the Wasabi
Mix powder with water while the rice is cooking and let stay for
a while |
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4. Cut Cream Cheese into thin strips.
Before each cut, always moisten the knife in water, this way the
cream cheese won't stick to the knife. Put the cut cheese in to
the refrigerator till ready to use for filling, otherwise it will
melt. |
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5. Cucumber and Avocado
Separate the flesh from the skin, and cut in thin strips, the
thinner the better.
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6. For the rolls, cut the salmon in strips
- 1/2 inch in width, and as long as the seaweed sheet
7. For regular sushi, cut salmon in pieces
1x3 in.
The leftovers will be used in hand-rolls, after be shredded.
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8. For the handrolls, cut the seaweed
- Cut the seaweed in half
9. Prepare the filling for the handroll:
Shredded leftovers of salmon, flying fish caviar (1-2 table spoons),
and kimchee sauce. There should be about 5 table spoons of the
filling, enough for 8-9 rolls.
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10. It is recommended that
you wrap the bamboo rolling pad in plastic film
- This way the rice will not stick to the pad
A real Japanese Cook gave this advice to Krolik
while she was jumping up at sushi bar to peek for the process
of preparation...
Are you ready? Okay, blasting
off!
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