Sushi & Maki Variations

For the sushi & maki variations, first prepare the rice.

For the sushi rice, rinse the rice and drain for 1 hour, then add the same mass of water to the rice and bring to a boil over high heat. Then cover and turn the temperature down to medium.

When the rice surface becomes visible in the cooking pot, turn down to the lowest heat. When the water has evaporated, again heat strongly for 1 minute, then pull the rice off the stove and let it steam out for 15 minutes with the lid closed.

Mix rice vinegar, sugar and salt for the marinade and mix with the still warm long grain rice in a baking bowl. Let cool slightly, but do not refrigerate or the rice will harden.

For classic salmon nigiri, form small balls from the sushi rice in your wet hand and press flat. Spread with wasabi. Place a slice of salmon of the right size on top. Note: Never make sushi too large to enjoy in one bite.

For the tuna maki, place the yaki nori sheet on the bamboo mat. Top with a thin layer of long grain rice. Spread with a tiny bit of wasabi. Place a row of narrow tuna strips on top. Roll up with the bamboo mat and slice the roll to make the small maki.

For the California Roll, cover the bamboo mat with plastic wrap. Place a thin layer of rice on top. Spread with wasabi. In the center, place 1 sprinkle

Related Recipes:

Maki with Tuna, Avocado and ShiitakeFor maki with tuna, avocado and shiitake, first prepare the sushi rice. Rinse the rice thoroughly in cold... Shari Long Grain Rice for SushiAnd this is how it works: 1.Rinse the long grain rice until the water is clear. With jap. rice, which was... Soba Noodles with SauceNoodle dishes are always a good idea! Dashi clear soup: 7, 5 x 30 cm piece of dashi kombu, comb notch and make... Coconut Rice RollsRinse the long grain rice until the water is clear and drain well. Swell with coconut milk, water and salt in... Shrimp SushiFor shrimp sushi, first prepare the rice according to the basic recipe. With wet hands, shape the rice into... Broccoli RisottoEverything on a sheet of kitchen paper so that all together water drips off. From the parmesan piece with a... Stuffed Tomatoes with TunaFor stuffed tomatoes with tuna, rinse the tomatoes and cut them in half. Carefully scoop out the tomato halves... Butternut Squash Risotto with Sage1. pumpkin, remove the peel, flaky inside including seeds and cut into small cubes. In 250 ml poultry broth... Salmon Dumplings in Lemon SauceBone salmon with tweezers, cut into thin strips, dice and leave to cool for 10 min. Grind the cold salmon... Graved Salmon*as entrée Spread out a large piece of plastic wrap, place the salmon fillet skin side down on it. Chop the...