How to make sushi at home

This article will discuss how to make sushi at home. At first glance it may seem that this is very difficult. But this is absolutely not so. Let the first time you will not be so beautiful, as in a restaurant, but this will not affect the taste. With time, practicing, you will gain the necessary dexterity and will be able to give lessons on how to make sushi at home! And your culinary masterpieces will please friends and relatives.

To begin with, we make clear what sushi and rolls are, and also how they differ. There are the following basic types:

• Nigiri is a small-sized compressed rice balls with a thick finger and with a piece of fish on top. In sushi bars it is customary to serve them in a pair of several types of fish.
• Rolls (poppies) are a combination of rice with various seafood and vegetables wrapped in a nori sheet (seaweed) and cut into small pieces.
• Separate sushi (chirashi-sushi) is the most common species in Japan. Portions of rice are stacked in small containers, and on top in an arbitrary combination are placed vegetables and seafood.
• Pressed sushi (osh-sushi). For cooking use cooked or pickled fish. Then it is placed on the bottom of a small container, and on top is laid rice, and on it - oppression. After a while, the resulting workpiece is removed and turned over so that the fish is on top, and then cut into pieces.

In this article we will tell you how to make sushi at home, namely nigiri. For cooking, we need:

• Special rice;
• Sheets of dry seaweed (nori);
• soy sauce;
• Rice vinegar;
• Pre-cooked shrimp;
• Fillet of mackerel, mackerel, tuna, salmon;
• crab sticks;
• cream cheese;
• Smoked or salted salmon;
• cucumber
• Sesame seeds roasted;
• avocado;
• lemon;
• sake;
• greenery;
• Wasabi;
• Pickled ginger.

Also we need a sharp knife and a bamboo mat.

The first and most important stage, which must be mastered before making sushi at home, is cooking rice. This is perhaps the most important ingredient. From the way it is cooked, the taste of the ready dish depends.

For two people, take two cups of rice and carefully wash it. This must be done until the water ceases to be cloudy. Then you need to drain the rice, and you can proceed directly to cooking.

We place the prepared rice in a deep container. Water is added by calculating: for one cup of rice, 250 ml of water. Close the lid and on high heat quickly bring to a boil, and then reduce the heat to a minimum and leave it to languish for 12 minutes. Without removing the lid, remove from the heat and let us stand for another fifteen minutes. During this time, we prepare a dressing from 50 ml of vinegar (rice), 10 g of salt and 30 g of sugar. All mixed and a thin trickle pour on the scapula in rice and then mix. Let's cool down and meanwhile we'll prepare the fish. It is very important to thinly cut. We take a file of fillets 10 cm in length and 2.5 in height and with fast, confident movements we cut. Next, we form the rice balls and give them an oval shape. We lubricate the upper part with wasabi, put a piece of fish and press it. Done!

Now you know how to make sushi at home and you can experiment with the components yourself.