John Myers
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Fish with Chopsticks
The perfect fish with chopsticks recipe with a picture and simple step-by-step instructions.
The rice
- 50 g Sushi rice
- 125 Milliliters Water
- 1 tablespoon Honey / chilli vinegar
The filling
- 3 Discs Salmon Gravaved
- Wasabi paste
- 0,333333 piece Cucumber fresh
- 1 piece Carrot
- Bamboo shoots leavened drained
- 3 piece Nori sheet
The rice
- Bring the water with the vinegar to a boil. Wash the sushi rice thoroughly and add it to the water. Simmer for 15-20 minutes until the water has evaporated. Let it get cold.
- In the meantime, peel the carrot, peel the cucumber and cut everything into thin 5 cm. cut long pencils. Briefly blanch the carrot sticks. Cut off the core of the cucumber. Drain the bamboo.
Roll sushi
- Moisten your fingers well. Season the rice to taste. It should taste a bit like vinegar. The rice should be “sticky”.
- Place the bamboo mat on the table. Tip: If you don’t have one, you can also use a bamboo table set. You need a pad to roll.
- Divide a nori sheet in half and place it at the bottom of the mat. Place the rice 1/2 centimeter on 2/3 of the sheet. Then the salmon. Place the vegetables in the middle of the salmon.
- Now the first curses are coming. 🙂 Don’t despair, roll up the mat from the bottom up. Please do not roll up the mat. Doesn’t taste that good. The resulting roll should feel “firm”. The sheet is very thin.
- Done !!! Now the result in 2 – 3 cm. Cutting pieces. Brush the knife with a little oil. It cuts better that way.
- Serve with soy sauce.
- If you don’t like fish, leave it out and add some avocado to the vegetables instead. Tastes great too. Good Appetite.
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