Temaki sushi with avocado and trout is a cone-shaped sushi of a large size, in which the nori leaf is located outside, and all the ingredients “stick out” from the wide end. In Japan, this variety is called temakizushi, it is eaten by hand; in our latitudes, the name temaki (temaki) is more common. Usually temakidzusi 10 centimeters long. They are convenient, as you can eat on the go, a kind of Japanese fast food.
You first wondered how to make sushi at home? Then the recipe is just for you, since to make this variety you do not need a makisu rug, and even a child can make a roll of algae. Those who have not yet mastered the skills of eating sushi with chopsticks will also like temaki sushi with avocado and trout.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for making temaki sushi with avocado and trout:
- 220 g of round rice for sushi;
- 15 ml of rice vinegar;
- 10 g of granulated sugar;
- 5 g of sea salt;
- 2 sheets of nori;
- 1 avocado;
- 150 g salted trout;
- 8 green onion feathers;
- 20 g of wasabi sauce;
- lemon - 1 \ 2 pcs.
Method of cooking temaki sushi with avocado and trout
Sushi rice is called sumeshi, it is not some special rice variety, but white fine-grained rice mixed with marinade.
First you need to cook it properly. Wash the croup with cold water several times, until the water is completely transparent. Fold back on the sieve, let it drain. Put the washed rice in a saucepan with a thick bottom, pour 200 ml of cold water.
After boiling, reduce the heat, boil, tightly closing the lid for about 10 minutes, then leave to steam for another 15 minutes.
Cooking marinade from water, rice vinegar, granulated sugar and sea salt. Pour 3-4 tablespoons of cold boiled water in a bowl, add sugar and sea salt, mix, try, it is important that you like the taste!
When the rice has cooled to room temperature, mix it with the marinade and you can start cooking temaki.
Avocados cut in half, peeled, we get a bone.
Cut the avocado pulp into thin strips, sprinkle with lemon juice so that the pulp is not oxidized in air.
Cut the nori sheets in half along the long side. Two sheets of nori is enough for cooking four servings.
On a half of a sheet of seaweed we put a tablespoon with a slide of rice, moistened with water with our fingers, level it so that it turns out to be half filled with a sheet of nori. You can especially not try, because the shape of the cone may be different.
Lubricate the rice with “Wasabi” sauce. If you like the sharp taste of this sauce, then you can put it more.
Before adding the filling to the temaki, the filling should be divided equally into portions.
Put the trout sliced from the edge.
Then add avocado slices.
A few feathers of green onions are cut to size, put next to avocado and fish.
Fold the cone, wet the edge of the nori with cold water so that it adheres well.
Immediately serve temakidzusi to the table, pour a little soy sauce into the cone or add an extra small spoon “Wasabi”.
Temaki sushi with avocado and trout are ready. Enjoy your meal!