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How we make sushi

How we make sushi

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I also made an explanatory video.

I boiled 1 cup of rice with a capacity of 200 ml, which will be enough for 2 sheets of clouds.

I used plain rice (Scotti brand with large grain) because I didn't find any special sushi at the time, I boiled it in a large amount of salted water to taste, the rice must be boiled just like pasta, then I drained the water and left them with the lid on until it cooled down a bit and it reached a bearable temperature for the hands.

I added 1 tablespoon of sushi vinegar and mixed with my fingertips so as not to crush the rice.

Be careful when you boil the rice so that it doesn't boil too much, you taste it while it is boiling until it gets boiled, but it's still a little al dente, I think it boiled for about 5 ~ 8 minutes on low heat.

The cloud of seaweed is placed on the work surface with the glossy side down. To form the roll, use a bamboo mat (makisu) wrapped in plastic wrap.

Moisten your hands with a little water before distributing the boiled rice.

Using a sac à poche, place the Philadelphia cheese on the clouds.

Add the slices of peeled avocado, green onion and cucumber slices that must be with the seeds removed, so as not to leave juice inside the roll.

Use pieces of raw salmon fillets, ~ 3 mm thick, mine was not really successful, but halite is just as good: P

Use a well-sharpened knife, previously moistened in cold water to cut the roll, first in half and then each part in half until you get 8 pieces.

I greased the sushi roll with green tobiko caviar with the help of a teaspoon, distributing the caviar as evenly as possible on the whole surface.

Some tips on how to consume them: taken from here

In most restaurants that serve sushi, the waiter will offer you a wet towel - use it to clean your hands when you receive it. When the food comes, it will be taken from the table.

Along with sushi, you will also receive marinated ginger, wasabi and soy sauce. Take a mouthful of ginger after each variety of sushi to clear your palate. Taste from time to time and wasabi to refresh your mouth.

You can consume them with sake or traditional Japanese beer.

If the chopsticks are joined, break them carefully and do not rub them against each other. It is considered a rude gesture. When you are not eating, they should be parallel to you on the sauce bowl.

Sushi is considered finger food, meaning food that is eaten with the hands. If you can't handle chopsticks, eat with confidence with your hands. By no means do I want to convey that I recommend for the mother to be inactive.

Eat the sushi roll in one gulp. The part with the fish must touch your tongue so that you can fully enjoy the flavors.

When you want to soak the sushi roll in the soy sauce, soak it with the part containing the fish, not the rice part. The rice will absorb from the sauce and may dissolve.

Good appetite ;)

Homemade sushi

First we take care of the rice, which we wash in 4-5 waters, under a stream of cold water. We then put it in a pan with a thick, non-stick bottom and pour about 800ml of water on top. Press the rice well on the bottom of the pan, place your palm over the rice and the water should cover the rice and the bridge of your palm, exactly as far as your fingers begin.

Then cover the pan with aluminum foil, in 3-4 layers, so as to close the pan tightly. Put the rice to boil over high heat until it starts to boil, then lower the flame and let the rice simmer for about 20 minutes or until the rice is cooked and all the liquid is absorbed.

Separately, prepare the mixture of 125ml rice vinegar, 3 tablespoons sugar, a tablespoon of sunflower oil, which we heat until the sugar is melted. It doesn't have to boil.

Once the rice is boiled, we put it in a large tray or casserole and, over the hot rice, we pour the rice mixture, and it is also hot and we mix it well, well, well, in terms of song. Then we level the rice with the spatula and let it completely cold.

Until the rice cools, we do the rest of the preparations: we wrap the sushi rolling mat in food foil, we cut the carrot and the cucumber into very thin strips, we take care of the salmon fillet.

We remove his skin using a very sharp knife and we touch him well, and if there are any bones left, we take them out with pens, then we cut him with sticks, about the same size as the surimi sticks. In the case of cucumber, it is not used whole, but we clean the cucumbers very thickly and we practically use only the peel, which we cut into strips.

Then cut 4-5 cm from the sheets of clouds, so as not to be excessively wide, otherwise the rolls will come out too thick.

For the maki (the rolls with the rice on the inside and the cloud sheet on the outside), we place clouds on the bamboo mat, we put the rice in a layer of about 3-4 mm, pressing it very well with wet hands.

Keep a bowl of vinegar in which to wet your hands because it is a disinfectant and secondly, you can't stretch the rice and roll it if you don't have wet hands. We are not talking about wet-wet here, but just soak 2 fingers in vinegar, then spread it well on the hand, including the palm of the hand.

For maki, leave about 1 cm of edge on one side, where we do NOT put rice, so that the roll stays tied.

In the middle of the rice we spread a thin layer of wasabi paste and on top we put the desired filling: vegetables, surimi / salmon, a thin layer of melted cheese (which has the role of making sushi creamier). It is advisable to put the melted cheese in a very small pos at the top or if you do not have pos, in a thick zippered bag, which you cut at one corner.

For California Roll we put clouds on the carpet, we also put a thin layer of rice, this time on the entire surface of the cloud sheet and we press it very very well, so that it stays tied. Then turn the sheet over so that the rice is down.

Then we put a thin layer of wasabi, the filling and roll, using the carpet. After it is well rolled and we make sure that the rice stays in place, we roll the sesame seeds, which we brown in a non-stick pan, without the addition of oil / butter.

A piece of tradition in just a few teaspoons of wasabi sauce

Here are the ingredients we need to prepare this delicious wasabi sauce:

- Half a cup of water
- 3 teaspoons of wasabi powder
- half a cup of soy sauce
- 2 teaspoons of oil
- 2 teaspoons of sweet wine
- a teaspoon of fresh ginger
- two green onions

How to make Korean sushi

Korean sushi is a very healthy dish, which Korean mothers & icircl gladly cook for their children and wives. Along with kimchi, kimbap is a signature dish of Korean cuisine and stands out for its simplicity, but also for its unique, surprising taste, which creates a real addiction! Today we will give you the recipe & bdquobasic & rdquo, which you can adjust later. In a kimbap you can put a wide variety of ingredients: vegetables, eggs, different types of fish or meat or even cheese, if you have the courage to experiment.

Ingredients (for 5 kimbap rolls):

  • 5 seaweed sheets for sushi
  • 400 g short grain rice (or sushi rice)
  • 250 g beef for steak
  • 1 large carrot, cut into thin sticks
  • 5 pieces of pickled radish (can be found in stores that sell Asian ingredients)
  • 300 g spinach, blanched, rinsed with cold water and drained
  • 3 eggs
  • 3 cloves of garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon + 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons and a half sesame oil
  • vegetable oil.

Method of preparation:

    If you do not have a rice cooker, you will have to prepare the rice according to a certain method. Then add it, put it in a small saucepan and rinse it with more water, drain it and then rub the berries. Rinse the rice once more with cold water, then drain the water as much as you can by tilting the bowl. Add 500 ml of water over the rice or enough to cover a few millimeters and let it soak for 30 minutes, with a lid on top. Then put the rice on medium-high heat and let it cook for about 10 minutes, with a lid. Remove the lid and mix the rice with a spoon. It should be fluffy in the end.

If you don't know how to run sushi, here's a video that might help you:

This recipe for sushi in Korean It may seem complicated, but once you have managed to prepare it for the first time, you will gain a lot more courage and you will want to penetrate even more the secrets of Asian cuisine!

You can make sushi at home! What are the five essential ingredients and accessories

If you set out to make sushi at home, we can do nothing but encourage you. We come to your aid with a list of ingredients and utensils to put in your shopping cart.

1. Bamboo mat for sushi
The bamboo mat is very useful, especially if you are a beginner and do not yet have dexterity in preparing sushi. There are generally two types of carpet on the market: a cheaper one, with both sides of the mattress rounded - this is not good. The other option may cost you a little more, but it has a rounded part and a flat one. Be careful never to put the bamboo mat in the dishwasher. Here is a very convenient option here.

2. Clouds - Japanese seaweed for sushi
You can't start cooking if you haven't bought clouds, those dried seaweed sheets that are used to fold several kinds of sushi, holding the ingredients together. Algae sheets should be dry when you buy them. When they touch the rice, they become sticky and behave like a firm coating for sushi rolls. Besides the functional part, they have a special aroma and important nutritional properties.

3. Rice for sushi
The Japanese have a special rice for sushi, which is also called "shari". It is boiled for 6-8 minutes, after which it is seasoned with rice vinegar, so that it has that taste of & ldquoorez sushi & rdquo. You can definitely find it in stores.

4. Kombu
Kombu or Konbu is a brown seaweed, used in many dishes in Japanese cuisine. Kombu is added to the water in which rice is boiled and is considered an important ingredient in creating Umami taste.

5. Hangiri
It is a wooden bowl, used in the preparation of rice. Its main function is to cool the rice faster. Because it is quite expensive, many people choose to replace it with a plastic bowl - this option is also ok, as long as a metal bowl is not used. A simple hangar costs between $ 25 and $ 50, while a professional one, used in restaurants, costs a few hundred dollars.

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Vegan sushi

I wouldn't have thought it was so easy to make sushi at home until I first tried it. I had the impression that it is very complicated, almost impossible. Besides, I need a lot of special ingredients, which who knows how expensive they are and if I have left I have to throw them away. Surprise & # 8230 we need a package of cloud sheets that can be found in any larger store and are not expensive at all. A packet of rice, preferably especially for sushi, I also tried with normal rice and they came out, but the rice for sushi is a little stickier and fits better on the sheet. Soy sauce that I don't miss from home because I use it in a lot of recipes. And wasabi paste, which is not mandatory, is put very little anyway because it is very spicy. But if you are fond of spicy you need to put. The rest of the ingredients are vegetables, which we have in the fridge and a tofu cream that binds them better.

They are very easy to roll, look great and are delicious. It is worth trying at least once and after that you will decide for yourself whether to repeat the experience or not. If you choose to serve them as appetizers when you have guests they will surely be impressed.

Here's how to make homemade vegan sushi:


  • 4 was cloudy
  • 200 g rice for sushi
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • tofu cream
  • 1/2 carrot
  • 1 avocado
  • 1/2 red pepper
  • soy sauce
  • wasabi paste


1. Wash the rice in 2-3 waters, then cover it with cold water and leave it for 30 minutes. It is good to use special rice for sushi because it is more sticky than normal and will fit better on the sheet.

2. Strain the rice, cover it with 200 ml of water and bring it to a boil over low heat. We will leave it until the water drops completely. Then turn off the heat, cover with a lid and let it simmer for 10 minutes.

3. Meanwhile, mix the vinegar, sugar and salt until completely dissolved. Pour the mixture over the rice, mix it very well and leave it to cool.

4. Chop the vegetables into very thin strips.

5. We make a simple tofu cream by mixing tofu cheese, salt, lemon juice, a little water and spices that we want with the food processor. I put dill and basil. We don't need a lot of cream, but we can serve what is left as a spreadable paste.

6. We need a bamboo mat that we will cover in food foil.

7. Place a sheet of clouds on the carpet, put a thin layer of rice and spread it with wet hands. We put a little tofu cheese at the end of the sheet and spread it from one end to the other and a little wasabi paste on top (it is very hot). Over them we put a row of avocado slices, next to a row of carrots and next to slices of pepper.

8. We use the bamboo mat to fold the sheet, starting with the end on which we put vegetables. The roller must be tightened very well, and at the end that closes it we will leave a little free space on which we can put a few drops of water. This way it will stick better and will not fall apart. We repeat the operation with what combination of vegetables we want, we can only put wasabi, or just cream cheese.

9. Take a roll, first cut it in half with a knife soaked in water, and then cut from the middle to the outside slices of whatever size we want.

If we do not receive Algae Clouds we can use scalded and cold cabbage leaves.

In addition to the most important taste of vegetarian sushi is a combination of colors. As we already have black seaweed and white rice, we can try to get other colors with different ingredients (orange from grated carrot, green, a very soft lettuce leaf, shaved red beetroot, radish or tomatoes, etc.)

There is a special Japanese rice for their preparation. It is very rich in starch and therefore is sweeter and sticks also better. If we do not meet or want to save money, you can use any white rice, which is always round grain.

There are people who use it as a snack or a sandwich or how the ingredients change depending on what they have or what they want.

How to make kefir: recipe for preparing and fermenting kefir

kefir it is about a polysaccharide structure in which different types of microorganisms coexist in symbiosis. In terms of its shape, it adopts an irregular, gelatinous mass, white or slightly yellowish and of elastic consistency.

Of course, its size varies between a few millimeters and a few centimeters in diameter. In the node or kefir weeds bacteria are found in symbiotic association (mainly Lactobacillus desidiosus, Lactobacillus brevis, Lactobacillus acidophilus and lactic streptococci) and yeasts (Sacharomyces delbruckii and Candida kephir) which are mainly responsible for the general double fermentation: alcoholic acid and lactic acid.

It is known to be composed of a number of heterofermentative and homofermentative lactic acid bacteria, acetic acid bacteria, fermentation yeasts and fermentation without fermentation.

If we introduce nodules of kefir in fresh milk, we must know that there is a double fermentation, one made by bacteria and another by yeast.

It is composed of a number of heterofermentative and homofermentative lactic acid bacteria, acetic acid bacteria, fermentation yeasts and fermentation without fermentation. Among these symbiotic associations we find:

  • bacteria:Lactobacillus desidiosus, Lactobacillus brevis, Lactobacillus acidophilus and lactic streptococci.
  • yeast:Sacharomyces delbruckii and Candida kephir.

Both bacteria and yeast are mainly responsible for generating double fermentation: alcoholic acid and lactic acid.

How to make sushi according to the recipe - How to prepare

The reason I usually opt for this recipe instead of the original one is that it is prepared much faster, we no longer have to bother to roll it or worry that the rice will not stick if it is not cooked properly, and the sushi pieces will not be whole. We can enjoy the same taste, the same texture, the same tasty and healthy dishes, but prepared much faster than usual.

So, we will prepare this recipe from the ingredients that we would have normally used for fish rolls, but we will no longer roll them in a cylinder, but we will place them nicely, making a special plating in a bowl. Sushi is a very filling and nutritious dish, especially due to the rice it has in its composition. We will add soy sauce, avocado, whole tuna pieces, cream cheese and all the other ingredients we usually find in sushi.

Preparing rice for sushi

As I said above, rice is the most important component of this recipe. We can't use any kind of rice to prepare sushi, we need a special rice that doesn't hold a lot of water and is sticky enough to hold the whole mixture together, this is especially important if you prepare sushi under roll shape.

Our luck is that this type of rice is quite easy to find in the international food district of every supermarket you go to. It is particularly easy to prepare, following the instructions on the package. To season this rice, we will add a little rice vinegar, sugar and salt, ingredients needed in the preparation of any sushi recipe.

In addition to this rice, I chose to cut raw vegetables into long strips such as carrots, radishes and avocados. I chose to slice the cucumbers into thin slices, and I finely chopped the green onion and sprinkled it all over the sushi in the bowl. There was no shortage of cloudy algae in which pieces of sushi are usually rolled, and pickled ginger was the mainstay of this dish.

You can add any other kind of vegetables you prefer, capsicum, and in addition to the pieces of tuna you add to this dish, you can also add pieces of smoked salmon to enjoy a special taste. I guarantee that the sushi in the bowl that you would prepare will impress your guests, because not many people dare to prepare this kind of recipe.


  1. Ahren

    I think mistakes are made. I am able to prove it.

  2. Nechten

    I think you have written very well, this experience will be useful to many, and this topic was described not but without such a detailed presentation

  3. Si

    I know one more solution

  4. Vizilkree

    We are waiting for a pile :)

  5. Dreyken

    Baldezh, come on

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