In the 80s sushi became very popular around the world. The history of the recipe begins in South Asia. There they preserved fish in boiled rice, and after several months of fermentation, rice was thrown away. At first, sushi was cooked with pickled fish, but in the early 19th century, one Japanese cook prepared them with raw, which reduced cooking to a few minutes.
There are many types of sushi. The most popular and simple sushi Maki - fish, vegetables and rice are twisted with a sheet of dried seaweed. Fish for the filling is used oceanic, raw only after deep freezing, or cooked - salted, smoked. Vegetables can be pickled or raw. To add a specific taste to rice, seasonings based on rice vinegar are added.
In this recipe, I will tell you how to make maki sushi with smoked eel and leek onions - quickly and incredibly tasty!
Makizushi (twisted sushi). Sushi cooked in the form of a roll, usually wrapped with a bamboo makisu rug in a sheet of dried nori seaweed. Sometimes Makizushi (Rolls Maki, or Sushi Maki) can be wrapped in a thin omelette. As a rule, served cut into 6 - 8 equal pieces. Outside Japan, they are often called rolls.
- Cooking time: 1 hour
- Number: 16 rolls
Ingredients for sushi maki with smoked eel and leek
- 2 sheets of nori algae;
- 125 g rice for sushi;
- 10 ml of rice vinegar;
- 65 g smoked eel;
- 30 g leek (light part of the stem);
- 10 g of wasabi;
- sea salt, granulated sugar.
Method of cooking sushi maki with smoked eel and leek
Take white fine-grained Japanese rice. Wash it with cold water until the water is completely clear. Pour 150 ml of cold water into a small thick-walled pot, put the washed cereal.
We put the pot on a big fire when the water boils, we reduce the fire, and close the pot tightly. Cook for 7-9 minutes, then wrap for 10 minutes.
Mix 50 ml of cold boiled water, rice vinegar, a pinch of sea salt and a pinch of sugar in a bowl. Pickle should get sweet and sour, pleasant to the taste.
When the rice cools to room temperature, mix it with brine.
We take a rug for sushi - makis, put on it a sheet of dried seaweed nori. Algae put the shiny side down.
With wet hands, distribute the rice, mixed with the sauce, over a sheet of seaweed. On one edge, on the wide side of the sheet, we leave an empty strip about 1 centimeter wide.
For one roll, take about a teaspoon of wasabi, smear a 2 cm wide strip. It is believed that genuine wasabi (Japanese eutrema) destroys germs in raw fish. However, outside Japan, sauce based on regular horseradish is most often used.
Cut off a long bar of smoked eel, about a centimeter thick, put it next to wasabi.
The light part of the stem of a leek is shredded with thin and long stripes. Put the onion next to acne. Raise the wide edge of the makis, roll up a thick roll.
We also make the second roll. Then cut the shaggy edges with a sharpened knife (approximately 1 centimeter on each side).
Visually divide each roll in half, cut it with a knife. To prevent the roll stuffing from sticking to the knife, it should be rinsed constantly with cold water.
It remains only to cut each half of the roll into portioned sushi and serve them to the table with soy sauce. Sushi Maki with smoked eel and leek are ready. Enjoy your meal!