Sushi (Japan)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the rice thoroughly several times in cold water until the water remains almost clear. Put 300 ml water and rice in a pot and bring to the boil covered. Let it boil for about 5 minutes until the rice has absorbed all the water. Cover the rice and let it swell for another 10 minutes. Carefully mix vinegar, salt and sugar into the rice and let it cool down a bit. In the meantime cut a strip of tuna about 11 cm long and 1 cm wide. Cut the rest of the tuna into 4 thin slices.

2. 2

   Cut 4 thin slices of the salmon fillet as well. Cut the rest of the salmon into strips about 0.5 cm thick and 5 cm long. For the rolls, cut 1 algae leaf in half and lay it on the bamboo mat with the rough side facing upwards. Spread about 2/3 of the algae leaf with sticky rice and spread some horseradish on top. Place cucumber strips on top and roll them up carefully using the bamboo mat. Then press into a rectangular block. Remove the bamboo mat and cut the roll into about 4 pieces with a sharp knife. Make a second roll in the same way and fill it with the tuna strip. For the caviar sushi, cut 4 strips about 3 cm wide from an algae leaf. Shape some rice into small balls in moistened hands and wrap them in a strip of algae so that the algae strip protrudes a good 1/2 cm. Spread the rice with a fingertip of green horseradish and add 1 teaspoon of salmon caviar to each ball. For the bags, cut 1 algae leaf into 4 equal squares. Squeeze some rice into an oval in moistened hands and place on a seaweed leaf.

3. 3

   Remove the bamboo mat and cut the roll into about 4 pieces with a sharp knife. Make a second roll in the same way and fill it with the tuna strip. For the caviar sushi, cut 4 strips about 3 cm wide from an algae leaf. Shape some rice into small balls in moistened hands and wrap them in a strip of algae so that the algae strip protrudes a good 1/2 cm. Spread the rice with a fingertip of green horseradish and add 1 teaspoon of salmon caviar to each ball. For the bags, cut 1 algae leaf into 4 equal squares. Squeeze some rice into an oval in moistened hands and place on a seaweed leaf. Spread some green horseradish on the rice and place 3 salmon strips on top. Roll up the algae leaf from one corner to a bag and press well. Form 3 more bags one after the other. Shape the rest of the rice into 12 small rectangles with moistened hands. Spread some green horseradish on the rice and press each tuna and salmon slices and prawns on the rice. Arrange the sushi on a large plate and serve with soy sauce and pickled Japanese ginger

4. 4

   Spread some green horseradish on the rice and place 3 salmon strips on top. Roll up the algae leaf from one corner to a bag and press well. Form 3 more bags one after the other. Shape the rest of the rice into 12 small rectangles with moistened hands. Spread some green horseradish on the rice and press each tuna and salmon slices and prawns on the rice. Arrange the sushi on a large plate and serve with soy sauce and pickled Japanese ginger

Nutrition Facts

KCAL
410 kcal

CARBS
52 g

FATS
11 g

PROTEINS
23 g