Sushi Maki (makizushi) with red fish - a light dish of Japanese cuisine, which has long been incredibly popular throughout the world. Try at least once to make sushi at home and, believe me, you will get it and enjoy it. The necessary skills will appear quite soon, and there you can choose and combine your favorite tastes, as well as experiment with new ones.
Essential accessories and ingredients for making sushi maki - bamboo mat for sushi and nori leaves (dried seaweed). I also advise you to stock up on high-quality soy sauce and pickled ginger for serving dishes.
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for sushi maki with red fish:
- 4 leaves of nori algae;
- 200 grams of round rice for sushi;
- 130 g salted red fish;
- 100 g Philadelphia cream cheese;
- 35 g wasabi;
- 20 g green onions;
- 30 ml of rice vinegar.
A way to cook sushi maki with red fish.
Cooking rice. Measure out the right amount, put in a pan, pour cold water. Leave the cereal for 10-15 minutes, then wash several times. When the water becomes completely clear, you can cook.
So, put the washed rice in a saucepan, pour 200 ml of pure cold water, set it on the fire. After boiling, cover with a lid, reduce the gas. Cook for 12 minutes, remove from heat, pour in rice vinegar, cover the pan with a towel.
After the cereal has cooled completely, you can continue cooking sushi.
We take a bamboo mat, put a nori leaf on it with the shiny side down.
In a small bowl, pour cold boiled water, add a little vinegar. With hands dipped in this solution, put a small portion of rice on nori, level with a thin layer, leave about 1 centimeter along the long side of the sheet unfilled. The size of the rolls will depend on the layer thickness, for my taste, the thinner the layer, the tastier and sleeker the finished product.
Cut a bar of salted red fish about 1 centimeter thick. Salted salmon, salmon, salmon or trout will do.
A piece of fish laid on the very edge of the sheet.
Approximately a teaspoon of wasabi is smeared with a thin layer of rice near the fish.
Now add a thin strip of Philadelphia cheese. It can be closely pressed to the fish.
Cut a few feathers of green onions, add to roll.
With the help of a mat we roll up the roll, compact it, we can lightly wet the free edge of the algae with water and vinegar so that they stick together better. Rolled rolls are placed for 30 minutes in the refrigerator.
We grind the sharpened knife with cold water, cut the edges of the rolls.
Cut each roll in half, then divide each piece into two pieces again, and cut each piece into batch pieces (divide in half).
Before each cut, I advise you to wipe the knife and moisten it with water so that the cut is smooth and beautiful.
Put sushi maki on a dish and serve immediately. This is not a snack that can be stored, it should be eaten immediately, like a salad from fresh vegetables.
Soy sauce and pickled ginger are usually served as seasoning sushi with red fish.
