Sushi
Sushi in restaurants are usually very expensive! Good thing it’s not that difficult to prepare them yourself. Best of all with fish you’ve caught yourself!
Ingredients
- 220g sushi rice or pudding rice
- 5dl water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 125g fresh fish
- Vegetables (e.g. cucumber, paprika, avocado)
- 5 nori leaves
- wasabi paste
- pickled ginger
- Soy sauce
Accessories
- Smooth work surface for rolling the sushi
- Sharp knife for cutting the fish and sushi
Preparation
- Put the rice in a pot with the water and bring to the boil. Simmer until all the water has been absorbed. Remove from the heat and leave to soak for about 10 minutes.
- Add the vinegar, sugar and salt to the rice and mix well.
- Cut the fish and vegetables into thin strips.
- Place a nori sheet on the work surface and cover one side thinly with rice (see pictures).
- Combine the fish and vegetable strips as you like and place on top of the rice. CAUTION: Do not put in too much filling, as then the sushi rolls will become quite thick and no longer hold together well.
- Roll up the nori sheet tightly from the rice side so that the rice wraps around the ingredients in the middle. Brush the upper, rice-free edge of the nori sheet with a little water and then close the roll and press it tightly.
- Then cut the roll into slices about 2 cm thick and arrange on a plate.
- Serve the sushi with wasabi paste, ginger and soy sauce.
