Nigiri sushi with fish – a detailed recipe for cooking. друзьями: 
Time:one hour. 40 min Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 and 1/3 Art. round grain sushi rice (pre Rinse)
- 4 tbsp. water
- 5 and 1/3 Art. l sushi vinegar
- Salt
- 1 piece of toro (tesha) of tuna or salmon (110 – 170 gr.)
Recipes with similar ingredients: round grain rice, rice vinegar, tuna, salmon
Recipe preparation:
- Rinse the rice until clean water. Strain in a colander and leave on 30 min. Put rice in a pan or rice cooker, add 4 tbsp. water or follow the instructions for the rice cooker. Bring the water to a boil. Reduce heat and simmer at low boil, covering pan the lid. Cook for 15 minutes. Remove the lid, put wet on the rice towel and let cool for 10 minutes.
- You can find sushi vinegar in the grocery department of the store or easy to cook yourself by mixing vinegar, sugar and salt in a saucepan and heating this mixture over low heat until sugar and salt dissolve. If you like sweeter vinegar, just add more. Sahara.
- Pour the sushi vinegar onto the cooked rice and mix gently. You can do this in a wooden bowl for making rice for sushi or in your rice cooker after turning it off. For this, pour vinegar, mix gently and leave until the rice has cooled to room temperature. The cover must be left open.
- Buy fresh fish at a fish market or Japanese grocery store fish, and ask the seller if this fish can be eaten raw. Buy only fresh fish suitable for sushi. If you If you use salmon, then sprinkle the fish with salt and leave for an hour. Then rinse off the salt and put the fish in the freezer. When it freezes thaw it and use for sushi. Slice the fish very thinly, in small slices. Hands compress a lump of rice and put on top a thin slice of fish.
