Ingredients for 2 people
- 4 leaves of Nori seaweed
- rice for sushi cooked
- wasabi
- ginger pickles
- soy sauce
- smoked salmon or tuna drained without oil or crab
- avocado or cucumber
Implementation
- First cut the fish or crab and avocado or cucumber into thin strips. Put in a bowl of water and a little vinegar to wet our hands and spread the rice more easily on the Nori seaweed.
- We put a nori sheet on the counter, the sheet has two sides, one is glossy and the other is rough and hard.
- Spread the rice on the hard side, creating a layer 4-6 mm thick. Optionally if we want a more spicy taste, add a little wasabi.
- Once we are done with the filling, wrap the seaweed. Hold the roll with your left hand and sprinkle it with water with your right hand.
- To prevent the rice from sticking, wet our knife with water as we cut the rolls into slices.
- For the wrapping of maki sushi it is better to use a bamboo mat which we will get from shops with Asian cuisine where you will find the ingredients for the recipe.
- We will also need a very sharp Japanese knife. Serve the sushi on a plate, put a small amount of wasabi on the edge and also ginger pickles (gari). In a separate bowl we can put a little soy sauce.
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