Sushi

Ingredients for 5 servings:

• 250 g rice (sticky rice, sushi rice)
• 4 nori sheets
• 1 carrot(s), cut into thin strips
• 1 avocado(s), cut into thin strips
• 1 point surimi
• e.g. fish, fresh (e.g. tuna, salmon)
• Wasabi paste
• ginger, pickled
• ½ tsp sugar
• 2 tbsp vinegar (rice vinegar)
• Soy sauce

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Maki and nigiri sushi

Rinse the sticky rice (sushi rice) thoroughly until clear water runs. Then cook as usual (package instructions). Add about half a teaspoon of sugar to two tablespoons of vinegar and heat. Slowly stir the warm vinegar into the still warm, but cooked rice. The faster the rice cools, the better it will stick together later. For maki sushi, place a sheet of nori on a bamboo mat and spread the sticky rice thinly, covering about three-quarters of the sheet with rice. Place a thin strip of carrot and avocado in the center. Then add surimi or the desired fish. Roll everything up and cut it crosswise a few times. For nigiri sushi, make small piles of rice and place the fish on top as a small fillet. If you like, you can also tie it with thin strips of nori. Refrigerate until ready to serve. Serve with soy sauce, pickled ginger, and wasabi paste (careful! Wasabi is very hot – use only a little!). A real Asian evening also includes jasmine tea and prawn crackers.