It is not surprising that people so rarely cook sushi at home because in a
restaurant they often look difficult. Buy the set for cooking, roll the
roll, cut the resulting ugly sausage into pieces that were falling apart – not one of
my attempts to play in the sushi was beautiful. The truth is that the Japanese also
want to make it easier to prepare this dish, so they came up with many variations.
I picked up a few sushi recipes, in which neither a rug mat nor a wand will be
needed.
1. Sushi Cake California
Sushi can be different in form and execution. This recipe may seem strange, but the taste is no less good than the traditional California roll. Ideal for those who do not want to mess around with sushi rugs and like puffed salads.
Ingredients:
- 1 cup of rice (better brown, but anyone);
- 2 tablespoons of mayonnaise;
- ½ tablespoon soy sauce;
- ½ tablespoon rice vinegar;
- 100 gr. crab meat;
- 1 avocado;
- 1 cucumber;
- cherry tomatoes for decoration.
Preparation:
- In a cup, mix the boiled rice, mayonnaise, soy sauce and rice vinegar.
- Lay the ingredients in layers in a round container. Start with finely chopped crab meat, then rice, cut into thin strips of cucumber, avocado, and leftover crab meat. It is better to use a special small form, in which the layers can be densely packed.
- Turn over to a flat dish, decorate with cherry tomatoes on the edges of the plate.
2. Crispy sushi
This sushi also does not require roll-up or nori sheets. Crispy rice creates an original texture. I will offer my version of the filling, but in this recipe, you can choose your filling for sushi.
Ingredients:
- 1 cup of rice;
- 1 glass of water;
- 2 tablespoons rice vinegar;
- 1 tablespoon of sugar;
- salt to taste;
- vegetable oil for roasting;
- sesame (better black for contrast).
For filling:
- salmon;
- capers;
- thinly sliced red onions;
Preparation:
- Clean the rice well. Place it in a medium saucepan, pour a glass of water and let stand for 30 minutes.
- After soaking, bring the rice to a boil over medium heat, then reduce the heat to very low and close the lid. Cook for 15 minutes, then turn off the fire but do not remove the lid from the rice for another 10 minutes.
- In a small bowl, mix the sugar, rice vinegar and salt until dissolved.
- Transfer the rice to a large bowl and add half of the vinegar mixture, mix well. Add the remaining mixture and continue to stirring until the rice has cooled to room temperature. Cover the bowl with a damp cloth and let stand for 10 minutes.
- Add the sesame seeds to the rice. Wet your hands to keep the rice less sticky, and form small pies from it. Heat the vegetable oil in a frying pan over high heat. After the oil has warmed, fry the rice patties until they are covered with a brown crust on both sides. Take them out on a paper towel so that it absorbs the oil.
- Put thinly chopped salmon, onions, capers or other ingredients on your cooled tastes.
3. Temaki sushi
Temaki is easy to cook and comfortable to eat with your hands. This dish is rolled up not in a roll, but in a small bag of nori.
Ingredients:
Salmon tartar:
- 200 gr. fresh or smoked salmon fillet;
- 1 teaspoon balsamic vinegar;
- 1 teaspoon of lemon or lime juice;
- 1 tablespoon of olive oil;
- 1 red onion.
- 1 cucumber;
- 1 avocado.
Sushi:
- 1 cup of rice;
- 2 tablespoons rice vinegar;
- 5-6 sheets of nori;
- sesame for decoration.
Preparation:
- Cut the salmon fillets finely and put them in a separate bowl. Marinated in the marinade of vinegar, lemon juice, olive oil and finely chopped onions. Stir well and remove in a refrigerator for 20-30 minutes.
- Ripe avocado and cucumber peel and finely chop.
- Mix the fillet with vegetables until smooth.
- Rice broth, add rice vinegar, cool.
- Nori sheets should be cut into small strips. Wet your hands with water so that rice does not stick. Put a tablespoon of rice on one end of the stripe of the nori. Above put a teaspoon of tartar sauce and fold the leaf into a small cone. Try to make the bundles small so that they fit into your mouth. Top with toasted sesame seeds.
4. Sushi bowl with salmon sashimi and ginger sauce
Here you do not have to collect sushi. It is enough to carefully lay out the finished ingredients on a plate and pour on the sauce.
Ingredients:
For salmon sashimi:
- 100 gr. salmon fillets;
- a pair of garlic cloves;
- 1 tablespoon soy sauce;
- 10 gr. ginger;
- 1 teaspoon of lemon or lime juice;
- green onions and sesame seeds.
For ginger sauce:
- 2 teaspoons grated ginger;
- 3 tablespoons apple cider vinegar;
- 1 tablespoon soy sauce;
- 1 teaspoon of honey;
- 2 teaspoons miso paste (optional).
Other ingredients:
- 1 carrot;
- 1 radish daikon;
- 1 cucumber;
- 1 avocado;
- 1 nori sheet;
- sesame seeds for decoration.
Preparation:
Sashimi from salmon:
Cut the salmon fillets thinly across the fibers and gently lay them on the plate one by one. Put on each piece a thin straw of green onions and ginger. The fields are a mixture of soy sauce and lemon juice, pre-infused with crushed garlic. Top with sesame seeds.
Other ingredients:
Carrots, daikon and cucumber peel and individually grind on a Korean grater into thin noodles. Avocado clean and cut flat plates. Nori sheet, too, cut into small strips.
Lay the daikon, cucumber, carrots, avocado, and nori on the plate to the salmon, without stirring. Stir the ingredients for the sauce into a homogeneous mass and season the dish.
