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Maki Sushi

Maki Sushi

ingredients for spiced vinegar put in a saucepan and let it heat over low heat. Stir until the sugar and salt have melted. Allow to cool and store in the refrigerator.

The rice is washed until the water drained from it is clean. It drains very well from the water. Put the rice and water in a pot and bring to the boil. Have a lid that closes very well, but do not put it yet. Turn on the heat and let it start to boil. Now you can put the lid on and turn the heat to low and medium. Keep it on the fire for another 10 minutes. Do not lift the lid to obtain an easy-to-process rice. Turn the heat to low and keep it for another 0 minutes, then turn it off and leave the pot on the stove for another 15 minutes.

Traditionally, sushi rice was made in a wooden bowl and spun with a wooden spoon while being blown with the fan to cool.

You can use in a wooden, metal or glass bowl. Mix the rice with the seasoned vinegar (see the amount, do not put all the vinegar) for a maximum of 5 minutes and cover with a damp kitchen towel and leave to cool.

How to assemble sushi:

I use a bamboo pad on which the clouds roll, but it can be done very well without it. Place the cloud sheets on a very dry surface. The glossy side should be on the outside, so work on the non-glossy side. DON'T WET THE CLOUD SHEETS! Wet your hands to make it easier to work with the rice and press the rice on the surface of the cloud sheet, in a thin layer, just enough to cover it. It can be made even thicker if you want. At the end, leave about one cm uncovered and start rolling from the completely covered part. Stick with the part where you left one cm. Before closing, sprinkle with sesame seeds and put the cucumber slices and tuna, then stick.

Optionally you can also add slices of carrots, strips of omelette made in Japanese style, smoked salmon. It is served with wasabi, soy sauce and ginger slices, stations, which can be excluded, however they are not to everyone's taste.



Avocado Maki

Taste Japanese delicacies too, preparing a delicious dish: Avocado Maki.

Preparation time: 30 minutes

Shan & # 39shi Ingredient:

- 75g rice Sushi Shan & # 39shi
- 2 tablespoons of Shan & # 39Shi rice vinegar
- 1 teaspoon of Shan & # 39shi wasabi paste

Other ingredients:

- 150ml water
- 1 avocado
- Soy sauce
- Bamboo mat

Wash the sushi rice carefully in a strainer. Put 150ml of water in a pot and boil the rice and with the pot covered, let it boil for 8 minutes on low heat. When all the water is absorbed, take the pot off the stove, place a clean kitchen towel over the pot and leave the rice for another 7-10 minutes. Then mix the rice with the rice vinegar and let it cool to room temperature.

Cut the avocado in half, remove the seeds, separate the fruit from the peel and cut strips of & frac12 cm. Place a sheet of seaweed (clouds) on a bamboo mat, put the rice evenly on it and leave 1cm on top. Put the avocado strips in the middle and grease them with wasabi paste. The bamboo mat will be rolled up and pressed. Open the bamboo mat, cut the roll into 1.5 cm thick pieces and place on a plate.

Put the soy sauce in a small bowl and place it next to the sushi.

Shan & # 39shi's Tip:

If you prefer a little faster, you can mix wasabi paste in soy sauce.

Recommendation:

Rice is an irreplaceable ingredient in Asian cuisine. With the help Shan & # 39shi Orez Sushi you can prepare sushi very simply at home. Sushi rice is a short grain rice, stickier and wetter compared to plain long grain rice.


Maki Roll Ingredients:

Alright, let & # 8217s chat about ingredient first! Aside from produce and fish, most of the ingredients that you need to make basic maki rolls can be found in the Southeast Asian section of your grocery store. Or if not, you can also totally order them online. (If you plan on making an extra-large batch of sushi, or making sushi fairly often, you can also save on costs by buying the rice, nori, soy sauce, pickled ginger and wasabi paste in bulk.) Here & # 8217s what you will need:

  • Sushi rice: Earlier this week, I shared my full tutorial here on how to make classic sticky sushi rice (using Japanese short-grain white rice, rice vinegar, sugar and salt). It & # 8217s easy to make in the Instant Pot, rice cooker or on the stovetop. But be sure to plan ahead with the rice, because it will require some time to cool to room temperature before you start rolling the sushi.
  • Clouds: The traditional seaweed wrappers used to roll sushi.
  • Fillings: We tend to stick to really simple fillings in our house & # 8212 sushi-grade salmon or tuna (or we often use smoked salmon), avocado and cucumber & # 8212 but see my notes below for other delicious filling ingredient ideas that you are welcome to try. The options here are endless!
  • Spicy mayo (optional): I always love adding a bit of spicy mayo to my sushi (either drizzled on top or mixed into the fillings), which can be made simply with mayo and Sriracha.
  • Soy sauce, pickled ginger and wasabi paste: The classic trio of ingredients for serving.

Design

Appearance

Full-body image of Sushiko

Sushiko is a petite young pale-skinned girl with olive eyes and black heart-shaped hair. She wears a sleeveless black kimono with a white lining and a yellow band around her neck, armbands around her forearms in the same style with pads on the back of her hands, a brown obi with a yellow band around the center, gray tights, black socks with white edge and green wedge-heeled sandals. She also carries an oversized wooden spoon tucked into her obi.

Etymology

Sushiko's full japanese name is a word play on the japanese dish Makizushi.


More Ideas For Sushi Fillings

Here are some combinations of sushi fillings that we enjoy!

  • Cucumber, avocado, and imitation crab (California Roll)
  • Crab, avocado, mango, and green pepper
  • Avocado, tomato, red onion, and green pepper
  • Mango and red onion
  • Crab, green onion, and sriracha

When we think about a combination of sushi fillings, we like to make sure we at least have something creamy and something crunchy. These give you a good texture base for your maki sushi, and then the other flavors can build from there!


Sushi II: crab, avocado and maki cheese cream

  • Irene Arcas
  • Cuisine: Japan
  • Recipe type: rice
  • Calories: 300
  • Portions: 4-6
  • Preparation time: 10M
  • Cooking time: 30M
  • Total time: 40M

Ingredients

  • 300 g rice sushi
  • 1000 g of water
  • 4 seaweed clouds for sushi
  • 1 avocado baked, cleaned and cut into very thin slices
  • 4 crab sticks cut into very thin strips
  • 100 g reduced Philadelphia cheese with a little milk
  • wasabi paste
  • soy sauce to accompany

Preparation

We need to prepare it in advance so that it is not hot. We will be left with a quantity that we can keep for up to 30 days in the refrigerator in a tightly closed jar.

We put all the ingredients of the dressing in the glass and we program 4 minutes, temperature 80º, speed 2. Remove from the glass and let it cool.

Pour the water into the glass and program 8 minutes, varom temperature, speed 1.

While the water is heating up, it is VERY IMPORTANT to wash the rice. This step is essential to prepare authentic sushi. We put the rice in the basket and wash it several times under the water tap. We let the water flow through the basket washing the rice, which we will move carefully by hand. You will see how the water becomes clearer and clearer. It is ready when the water is no longer whitish.

Place the basket in the glass with the rice and we program 14 minutes, varom temperature, speed 2. We have to mix the rice with the spatula several times during the 14 minutes.

We throw the rice in a large non-metallic container and with the help of a wooden spatula we move the rice to aerate it (if you have a fan or a cardboard you can ventilate it so that it cools faster and is more authentic). While moving, add about 4-5 tablespoons of vinegar sauce to the rice and mix well. Be careful, it does not have to be wet, but just shiny and sticky, and all the berries well soaked. We continue to mix carefully and let it rest.

We put a bowl of water next to us (to wash our hands between maki and maki, the rice is so sticky that it will be the only way to work with it). We also put a small bowl with some wasabi paste next to us.

We place the sushi mat, above the seaweed clouds. We wet our hands and take a ball of rice with our hands. Spread it well over the seaweed, covering only 3/4 part, so that when we roll, the rice does not come out. With your finger, spread a strip of wasabi paste and place the crab and avocado on top and cover with cream cheese.

We close as if it were a gypsy arm, with the help of the mattress and pressing well to be well closed. When we reach the end, we wet our fingertip, wet the end of the algae and finish closing, so that it is well sealed.

We put the roll on a cut, take a sharp knife and wet it with water. Cut the roll in half and then each half in half, making about 8 pieces for each roll. Each slice will be about a finger thick (remember, sushi should be eaten in one bite: P)

Notes

We serve the makis on some trays and accompany them with soy sauce and more wasabi (for the most daring). We immerse each piece in soy and enjoy!


How to make sushi at home & # 8211 vegetarian maki recipe

Who doesn't like sushi? We all know that it is one of the most beloved dishes of Japanese cuisine and the good news is that this dish is not only tasty, but also mega healthy. This preparation contains low amounts of cholesterol, few saturated fats and very few allergenic foods. Furthermore, alga nori it is particularly rich in iodine, calcium, magnesium and iron, soy sauce is rich in protein and iron, ginger is a natural antiseptic that helps increase immunity and wasabi has strong antioxidant and digestive properties.

Today we will reveal the secret ingredients of a perfectly homemade maki sushi. You only need a few minutes of patience and you will be able to enjoy this delicious dish directly from the comfort of your home whenever you want and not only when you order it from the fast delivery restaurant. Siii & # 8230 we give you another tip: it's much cheaper that way.


Top 5 Japanese Sushi Maki Rolls

Although Japanese cuisine is extremely varied, most people when they think of food from Japan, have only one dish in mind: sushi! And no wonder, after all, because if you go to Japan, one of the things in the "top 10 must-see for any tourist" is to eat sushi. At the same time, the popularization of sushi around the world has made different types of sushi - "maki", "hosomaki" or "futomaki" - become the stars of this kind. traditional Japanese food.

Maki

Sushi Maki is a classic variant of sushi Japanese cuisine, easily recognizable, made up of rice and other ingredients rolled inside a sheet of seaweed called Clouds. This Sushi Maki consists of a layer of spicy rice, used especially for sushi, placed on a bed of Nori seaweed. Over these you can add ingredients such as fish or vegetables, in almost any combination. The rice and the chosen filling are then wrapped in a tight roll.

Hosomaki



What is sushi Hosomaki? Nothing but the smallest type of Sushi Maki, a thinly shaped sushi. Due to its size, only one filling (other than rice) can fit inside. Because this sushi is small and easy to eat, it is for the Japanese the classic version of fast food in Japan, but it is also a side dish to a regular meal.

Futomaki

When we think of what the Japanese eat, we find the Futomaki version, at the opposite end of Hosomaki sushi. Futomaki is nothing more than a thick roll of Sushi Maki that contains many ingredients, in addition to rice. Popular fillings include seafood (such as shrimp, crab and eel), egg, tofu and many kinds of vegetables.

Other types of sushi:
Temaki Sushi
Gunkan Maki
Uramaki

Japanese sushi chefs are highly valued and respected because they need over 10 years of training to specialize in the preparation of this dish. So, seeing the master chefs in action is a privilege, just as it is to taste their recipes and find out containing sushi.

If you are new to Japanese cuisine, here is a list of 10 traditional Japanese sushi rolls you should try:

Spicy Tuna Maki

Known as Negitoro Maki in Japanese, Spicy Tuna Maki is one of the most famous and popular sushi rolls you can find in any restaurant that offers real sushi. But what sushi is made of Spicy Tuna Maki? This is done by scraping the meat off the skin and bones at the bottom of the tuna. The chefs chop the meat with a sharp knife, add togarashi (a mixture of Japanese spices made up mainly of hot pepper flakes, pigmented with fine sesame), making the tone spicy, and a little sesame oil for extra flavor. Add green onions and a little spicy mayonnaise to complete the filling. This delicious mixture is introduced inside the spiced rice, the Nori seaweed remaining on the outside, and the result is a special delicacy. The roll is then cut into 6-8 pieces and served with pickled ginger, and wasabi Japanese sauce of soy.

Salmon Avocado Maki

Salmon and avocado are a classic combination, and serving them in a sushi roll is always popular. If you add a little Philadelphia cheese, you get the perfect combination for a light and healthy dinner. The salmon should always be fresh, well chosen, and the roll is cut into 6-8 pieces and served with pickled ginger, wasabi and Japanese sauce of soy.

Hosomaki Cucumber

Cucumber rolls are known as Kappa Maki in Japanese and include thin strips of Japanese cucumber and spiced rice, wrapped in Nori seaweed sheets. Because fish is not used in this sushi recipe, it is an excellent option for those who prefer, rather, some Japanese vegetarian recipes and for those who don't like the idea of ​​eating raw fish. The recipe also includes a little fried sesame mix, for an extra flavor. And here the roll is cut into about 6-8 pieces and served with pickled ginger, and wasabi Japanese sauce of soy.

Futomaki Sushi Rolls

This is a star sushi roll in Japanese culture, thick and high in calories, consisting of several delicious fillings, being therefore much larger than any other sushi rolls mentioned above. He is also known as the "lucky roller coaster", because he is believed to be the messenger of the good times. Cut a little thicker, in portions of 4-5, and serve with pickled ginger, wasabi and soy sauce.

Maki California

This type of Maki is said not to be on the list traditional Japanese dishes, but that it would be an American invention. Regardless of its origin, it is called California Roll or California Maki due to its popularity in this part of the United States. In the meantime, it has become extremely popular in Europe and Asia, being the favorite sushi roll for people who do not like raw fish, but still want to try sushi.

Prepare with cucumber or avocado, crab sticks and Philadelphia cheese, then roll with Nori seaweed sheets inside and cover with a layer of fried sesame.

Conclusion

If you want to know what does sushi taste like, more precisely the traditional Japanese sushi rolls, we advise you to go to a restaurant where they are prepared by a Japanese chef who is sushi expert.

Those who know how to cook, however, can prepare traditional sushi rolls at home. All you have to do is buy the ingredients you need from the nearest Asian grocery store and follow the needles. Japanese recipes which we post here.


What is Maki Sushi

Maki is simply a sushi roll with fish or veggies, and rice, rolled in seaweed.

How to Make Sushi Rice

While white rice is traditional, I opt for healthier short grain brown rice which works great. Here’s how to make it:

  1. In a medium saucepan, combine the rice, water, and olive oil and bring to a boil.
  2. Cover, reduce the heat, and simmer for 45 minutes.
  3. Remove the rice from heat and let sit, covered, for 10 more minutes.
  4. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

Maki sushi is a delicious appetizer. To prepare the sauce, put the ingredients for the seasoned vinegar in a saucepan and let it heat over low heat. Stir until the sugar and salt have melted. Allow to cool and store in the refrigerator.

Wash the rice until the water drained from it is clean. It drains water very well. Put the rice and water in a pot and bring to the boil. Have a lid that closes very well, but do not put it yet. Turn on the heat and let it start to boil. Now you can put the lid on and turn the heat to low and medium. Keep it on the fire for another 10 minutes. Do not lift the lid to obtain an easy-to-process rice. Turn the heat to low and keep it for another 10 minutes, then turn it off and leave the pot on the stove for another 15 minutes.

Traditionally, sushi rice was made in a wooden bowl and spun with a wooden spoon while being blown with the fan to cool.

You can use in a wooden, metal or glass bowl. Mix the rice with the seasoned vinegar (see quantity, do not put all the vinegar) for a maximum of 5 minutes and cover with a damp kitchen towel and leave to cool.

I use a bamboo pad on which the clouds roll, but it can be done very well without it. Place the cloud sheets on a very dry surface. The glossy side should be on the outside, so work on the non-glossy side.

DO NOT WET CLOUDS OF CLOUDS!

Wet your hands to make it easier to work with the rice and press the rice on the surface of the cloud sheet, in a thin layer, just enough to cover it. It can be made even thicker if you want. At the end, leave about one cm uncovered and start rolling from the completely covered part. Stick with the part where you left one cm. Before closing it, sprinkle with sesame seeds and put the cucumber slices and tuna, then stick.

Optionally you can also add slices of carrots, strips of omelette made in Japanese style, smoked salmon.

Sushi is served with wasabi, soy sauce and ginger slices, stations, which can be excluded, however they are not to everyone's taste.
The source of this recipe is the Mitinitta blog.


Video: Sushi Machine SVR-NNX Nori-Maki Machine by Joseph Lee u0026 Co (December 2021).