Sushi and Sate Skewers

sushi

• Wash the rice under running water until it is clear and add to the water. Then bring the rice to the boil and let it steep at low temperature until the water is completely absorbed. Then let it cool down. Now bring the vinegar, sugar and salt to the boil until the sugar and salt are dissolved.

• Then carefully mix the seasoning mixture into the rice while hot. For the nigiri, shape small balls out of the rice with moistened hands, brush with a small amount of wasabi and place thinly sliced ​​fish on top. For the rolls, place a nori sheet on a roll mat and spread the rice about 5 mm thick on it halfway.

• Next, put an approx. 1x1cm thick strip of salmon or tuna and an avocado cut into strips on the front edge: Sprinkle the whole thing with sesame seeds and carefully roll up. Then cut the roll into 6 equal pieces, arrange and serve with wasabi, soy sauce and sushi ginger.

For the skewers

• 2 Peel and finely chop the garlic cloves and the onion. Roast coriander and cumin in a pan with 1 tablespoon of oil and finely puree with garlic, onions, ginger, soy sauce and sambal. Cut the meat into thin strips, stick on the skewers and brush well with the marinade and leave to stand for at least 4 hours.

• Now heat 1 tablespoon of oil in a saucepan, fry the curry paste and garlic in it, add the remaining ingredients and slowly simmer for about 1 hour. Add pineapple juice if necessary.

• Then strain the sauce through a sieve and keep warm. Then fry the skewers on both sides in the remaining oil for about 3-4 minutes and serve with the sauce.