Sushi
Sushi is one of the most well-known dishes in Japanese cuisine, with origins stretching back centuries. Initially used to preserve fermented fish and rice, its modern version relies on a combination of fresh fish and other ingredients. Today, it is widespread throughout the world and prepared in many variations, from classic maki and nigiri sushi to new-wave rolls. The secret to perfect sushi is achieving the right rice texture and using carefully selected fresh ingredients. Try this recipe and enjoy one of the most popular dishes in Japanese cuisine!
Ingredients for this recipe
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Preparation Steps
1
Rinse the sushi rice several times in cold water until the water runs clear. Then soak it for 30 minutes and drain.
2
Cook the rice according to the package instructions, then let it rest for 10 minutes, covered.
3
In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar is completely dissolved. Pour the mixture over the warm rice, gently mix it in, and let it cool to room temperature.
4
Cut the salmon or tuna, cucumber, and avocado into thin strips.
5
Place a nori sheet on a bamboo rolling mat (makisu) and spread the sushi rice evenly over it, leaving a gap of about 2 cm at the top.
6
Place the filling (fish, cucumber, avocado) in the center of the rice and spread it evenly.
7
Using the bamboo mat, tightly roll up the sushi roll, then cut it into equal slices with a wet knife.
8
Serve the sushi with soy sauce, wasabi, and pickled ginger.
