Maki sushi

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In Japanese cuisine, sushi is a rice-based dish, seasoned with vinegar and sugar, with a filling of fish, vegetables and algae … but in the West the word sushi is usually associated with raw fish which in Japanese is called sashimi.
Sushi is the most famous Japanese recipe in the world and takes a different name depending on how it is prepared; in the way I prepared it I should take the name of Maki sushi because it is rolled up on the bamboo mat called makisu. Maybe if there is any Japanese cuisine enthusiast who reads the blog it can enlighten me, I leave you with the recipe as I prepared it, then tell me if you like it 🙂

  • Doses for 4 people:
  • 180 gr of rice
  • 270 ml of water
  • 150 ml of rice vinegar
  • 3 spoons of sugar
  • 3 teaspoons of salt
  • 3 cm of kombu seaweed
  • 150 gr of cooked tuna
  • 1/2 avocado
  • 4 sheets of nori seaweed
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 30 min
  • cooking: 20 min
  • total: 50 min

Method

How to make Maki sushi

Start making rice for sushi.
Put the rice in a bowl and add the water and rinse the rice several times to remove the excess starch.

As soon as the water turns white, throw it away and add another clean one.
Repeat the operation 3-4 times, until the water is completely clear, then drain the rice and let it rest for 30 minutes.

Now transfer the rice to a thick-bottomed saucepan and add the dose of water which should be one and a half times the amount of rice.
Leave the rice to soak for about ten minutes to start absorbing the water.
Then cook over medium heat to the boiling point, then cover the pan with a lid and cook for 12 minutes on low heat without uncovering the pan.

Now prepare the vinagrette for rice
Put the rice vinegar in a saucepan and add sugar and salt and mix
Gently heat on the heat to dissolve salt and sugar without boiling.
Pour more liquid into a bowl, add the seaweed and refrigerate to cool

Pour the still hot rice into a bowl and cover it with 3/4 of the prepared vinagrette.

Mix the rice with a spatula (cutting it) and being careful to crush the beans. Let cool to room temperature by covering the bowl with a cloth.

Now prepare the fish and vegetables. Cut the tuna into thin strips lengthwise. Open the avocado then remove the peel and bone and cut it into strips.

Spread a sheet of nori seaweed on a bamboo mat
Moisten your hands with the vinaigrette, a fundamental step, otherwise the rice will stick everywhere and place a handful of rice on the surface of the seaweed, then spread it on the seaweed.
Don’t put too much on it otherwise the rice could come out when you wrap the seaweed. Leave 1 cm of seaweed empty on the lower edge and 3cm on the upper edge.

Arrange the tuna and avocado in the center trying to overlap them.

Roll tightly using the bamboo placemat, forming a compact roll.

Do the same with the other nori seaweed sheets.
On a cutting board, cut the roll obtained into 6 pieces, obtaining logs about 3 cm long.

Arrange the sushi on a tray and serve.

Melt the wasabi paste in the soy sauce and serve in a small bowl to accompany the sushi.

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