John Myers
Sushi, Amuse Gueule
The perfect sushi, amuse gueule recipe with a picture and simple step-by-step instructions.
- 3 Nori sheets
- 250 g Sushi rice
- 1 Wild salmon fillet
- 1 Snake cucumber
- 1 Carrot
- 1 Red peppers
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 3 tbsp Soy sauce
- 2 tsp Wasabi paste
- 1 Rolling bamboo mat
- 1 pinch Salt
- 1 tbsp Sesame
- Prepare the sushi egg according to the instructions on the packet and let it cool down.
- Mix the sugar, salt and rice vinegar until the sugar is dissolved, then pour over the rice and let it steep for 15 minutes.
- Cut the cucumber, carrot and bell pepper into thin strips, place the wild salmon in soy sauce. Toast the sesame seeds in a pan without oil. Cut the wild salmon into fine strips. like to measure the nori sheet as a length.
- Place the bamboo mat on a board and place a nori sheet on top. Spread 3 tablespoons of the sushi rice on top, leaving 2cm free at the top. Spread 1 teaspoon wasabi and the sesame seeds on top and cover the lower third as desired.
- I made a vegetarian variant and two different variants with the wild salmon. According to taste and preference.
- Roll the sushi with the help of the bamboo mat, at the end spread some rice vinegar onto the nori sheet with your finger and press it firmly against the roll.
- Place in a cool place until serving and cut into strips with a sharp knife dipped in hot water just before serving. Serve with wasabi and soy sauce for dipping.
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