How to cook sushi at home: ingredients for sushi, varieties and step by step instructions

Residents of our country have long fallen in love with Japanese cuisine for its excellent taste, which is the result of an unusual combination of products. Today, all exotic ingredients can be purchased in any supermarket, and detailed instructions will tell you how to make homemade sushi and rolls, which in quality will not yield to restaurant.

The main varieties

We suggest to find out what are the main varieties of this dish.

Nigiri are compressed pieces of rice, on top of which a thin piece of fish or shrimp is superimposed. Served with soy sauce, ginger and wasabi.

Poppies got their name in honor of the bamboo mat makis, which is used for twisting. Otherwise they are called rolls. They consist of rice and fillings, can be thin (the number of ingredients in the filling - no more than two) and thick. The most popular species are: "California", "Caesar" "Philadelphia". Sushi, turned out by rice outside, is called "uramaki".

Chirashi are not similar in appearance to the others, they are most common in Japan. The rice is served separately from other products, which, including algae, are finely chopped.

Osh-sushi is prepared under a special press. Fish and other ingredients are laid out on the bottom of the container, then rice. Above is oppression. After a while, the ingredients are removed from the container and cut.

Primary and secondary components

The main ingredients for sushi are algae nori and rice. Soy sauce and pickled ginger are served together with sushi and give them a piquant taste. Wasabi - Japanese horseradish, an analog of mustard. Seasoning can be bought in ready-made form or made from powder itself, which must be diluted with water in proportions of 1: 2. Rice vinegar is added to the boiled rice, but you can do without it.

For the preparation of rolls, you can use almost any raw or smoked fish: salmon, mackerel, eel, tuna, as well as crab sticks and shrimp. In the filling sometimes add omelet, cucumber, cream cheese, avocado, onions, lemon. Rolls inside out with sesame or caviar of flying fish. In the gunkan-sushi, red caviar is often added. If you are concerned about seafood, stuffing for rolls can be served with chicken or pork.

Home Sushi: recipes with photos, step by step instructions

Dishes of Japanese cuisine are not so difficult to prepare, as it seems at first glance. All your favorite sushi and rolls can be made at home, spending at the same time no more than two hours. Our detailed instructions will help you with this.

1. Rinse the rice thoroughly until the water becomes clear. Boil it and drain the liquid. Season with a small amount of rice vinegar, cool. The remaining ingredients for sushi can be arbitrary.
2. Place the dry seaweed nori on a bamboo mat and spread the rice on its surface, slightly receding from each edge.
3. The next moment is the most responsible, since the amount of filling will depend on the taste of sushi. You will not have more than three ingredients that fit on top of Fig.
4. Finely chop the red shallots and place them in a thin horizontal stripe.
5. From seafood, you can choose red fish, shrimp or crab sticks.
6. Then lay the finely chopped avocado.
7. So, you have got three layers of products.
8. Twist the seaweed with rice, fish and vegetables using a bamboo mat.
9. Rolls are ready! Cut them and serve with pickled ginger, soy sauce and wasabi. They should be eaten with wooden sticks.

What should be rice for sushi?

The life of the people of Southeast Asia is inconceivable without this cereal. From rice is made noodles, flat cakes, and, most importantly, it is the main ingredient for the preparation of rolls. Correctly chosen variety of grains is the guarantee of a delicious dish, so when you buy, you should consult the seller, and it is better to purchase ingredients for sushi in Japanese stores.

The rice should have rounded ends and be small in size. Long rice, which is most often used for cooking pilaf or risotto, will not work, because it is very dry and retains a large amount of moisture. The best varieties are Nishiki, Kahomai, Maruyu, Kokuho, Minori. The process of washing rice is laborious enough. Pour one to two cups of cereal into a deep glass container, pour cold water over it. In order to separate small debris from rice, it is necessary to wash it several times with your hands. To make all the starch come out and the water become completely transparent, the procedure must be repeated about ten times. Rinse and dried rice put into a pan. The amount of cereal and water should be the same. The rice will be ready, as soon as there is no liquid left on its surface, so it must be boiled on high heat. After that, remove the pan from the heat and let it brew for half an hour.

The most popular rolls

The best in its kind are "California", "Alaska", "Canada", "Philadelphia". Sushi is named after settlements on the American continent. They are considered to be classified as Uramaki, because the alga is inside.

The filling of "California" is prepared from crab meat, avocado, mayonnaise. On top of the rice is covered with red tobaccos. If desired, ingredients for sushi can be replaced: instead of avocado, you can use cucumber, and instead of crab meat - crab sticks

For "Canada" you need smoked eel, salted salmon or trout, cream cheese, cucumber. Over the rice lay small strips of smoked eel, sprinkled with a handful of sesame seeds.

"Alaska" is prepared with cream cheese, crabmeat, avocado, cucumber. On top of the rice is covered with toasted sesame.

Classic roll "Philadelphia" is prepared from salmon or trout, cream cheese, cucumber. Over the rice laid caviar flying fish.

Secrets of making delicious sushi and rolls

The height of the rice layer should not exceed 7 mm, otherwise rolls fall apart during the process of eating and will look too bulky.

The taste of sushi depends on the technique of slicing fish , so the knife must be very sharp. Choose a fillet without skin and bones. Do not buy frozen fish, otherwise the taste will be spoiled.

Before cutting a thin and sharp knife dip in the acetic water - so the ingredients for rolls and sushi will not get stuck in it.

Rice acquires a pleasant taste thanks to a special dressing, which is prepared from rice vinegar, a pinch of sugar and salt. Ready sauce can be slightly heated.

Sauce kikkoman is the best in all respects. It is transparent and has a light reddish-brown hue, is prepared from water, soybeans, wheat and salt. By the way, it can be used not only with sushi and rolls, but also pizza, hamburgers and Japanese soups.