Sushi

Ingredients for 6 servings:

• 1 kg sushi rice
• 10 nori sheets
• 200 g salmon, fresh
• 100 g shrimp(s)
• ½ cucumber(s), about the length of the nori sheets
• ½ avocado(s)
• 2 carrots, about the length of the nori sheets
• sesame
• Mirin
• Soy sauce
• Wasabi powder
• ginger, pickled
• 4 tbsp sugar
• 2 eggs
• 1 tsp soy sauce
• 2 tsp mirin
• some sugar

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Maki rolls, inside-out rolls, nigiri

First, cook the sushi rice according to the package instructions. Meanwhile, heat 12 tablespoons of mirin with the sugar in a saucepan until the sugar has dissolved. Then pour the mirin mixture over the cooked sushi rice and fold it in. Let the rice cool. Cut the cucumber, carrots, and avocado into thin strips, adjusting the length to the nori sheets. Repeat with part of the salmon, then cut the other half into wider, shorter, but thinner pieces, which will later go on the nigiri. Either cut the shrimp lengthwise so they lay flat on the nigiri or leave them uncut. Wrap the bamboo mat in plastic wrap so the rice doesn’t stick between them and place a nori sheet on top. I cut off a third of each nori sheet and use this smaller portion for the inside-out rolls, which also ensures the maki are a nice size. When the rice has cooled, spread a layer of rice on one of the nori sheets, making sure the layer isn’t too thick. Now place fish, cucumber, carrot, or avocado strips at the beginning of the roll and roll the roll with the help of the sushi mat, applying light pressure. Place sesame seeds on a larger plate. For the inside-out rolls, place rice directly onto the mat lined with cling film. Place the smaller part of the nori sheet on top and fill it with strips of vegetables or fish. Now roll it with the mat and coat the finished roll in sesame seeds. For the nigiri, form small amounts of rice and top with the salmon and shrimp. You can also top it with an omelet. For the Japanese omelet, I whisked 2 eggs, 1 teaspoon of soy sauce, and 2 teaspoons of mirin with a little sugar and let it set in a pan over low heat. Then cut it into thin, wide slices, which you can then place on the nigiri. Here, I cut thin strips from a nori sheet, wrap them around the center of the nigiri, and moisten them slightly with a water-mirin mixture. Cut the sushi rolls into bite-sized pieces and arrange them on serving plates with the nigiri. Mix wasabi powder with water or use a ready-made paste. Pour soy sauce into shallow bowls and arrange the pickled ginger on top.