One species of sushi – nigiri-sushi. Nigiri – Sushi – sushi rice molded hands and put them on top of raw fish. Ingredients: 20 servings: 150 gr. sushi rice, 200 ml. water, 2 tablespoons rice vinegar, 1 tbsp sugar, 1 teaspoon salt pickled ginger, wasabi paste (green wasabi horseradish sauce), soy sauce, 200 gr.file fish (tuna, perch, herring, mackerel, bonito, yellow tail yellowtail., eel) or shrimp or octopus or squid, or scallop meat or crab. Preparation: 1.
Wash rice, put it in a saucepan with a thick bottom and pour 200ml. water. Cover with a lid. When the water boils, cook another 15 minutes on low heat. Remove saucepan from heat and allow rice to infuse for 10 minutes. No cover open! Then Put the rice in a large bowl, add the mixture of vinegar, sugar and salt and stir with a wooden spoon sharp cutting motions, waving his cap over rice vinegar to evaporate. 2. Shrimp should be defrosted, putting them in water – so they stay juicy.
Carefully clean up, leaving the tails, gently make an incision along the inner (concave) side and "spread-eagle." Squid cut into flat rectangles. Fish fillets spread out on board. Cut into thin slices, holding the knife diagonally. Octopus must first fight off to make it soft, then boil 15 minutes in the water. Cool and cut diagonally, too. 3. Dip your hands into a bowl of acidulated with vinegar water and roll the rice into small balls (diameter 3-3,5 cm) or sausage, squeezing them tightly, for better adhesion. Holding the ball (sausage) "land" in the left hand, index finger right hand put on him a little wasabi, then slices of fish, octopus, squid, scallops, crab or steamed shrimp and gently squeeze in your hands to give shape. A piece of fish fillet, which you put on the rice should be slightly larger in size. You can cut nori seaweed into long strips (0.5 cm) and wrapped around sushi, fastening the ends of the algae, soaking water. Bon appetite!