Sushi variations

Ingredients for 4 servings:

• 450 g uncooked rice (sushi rice) (cooking instructions in our Basics Special)
• 1 avocado(s)
• 1 cucumber(s)
• 1 tbsp mayonnaise
• 2 tbsp sesame seeds, roasted
• 150 g salmon
• 1 pack of surimi (imitation crab meat)
• 6 shrimp(s)
• 150 g tuna fillet(s)
• Wasabi paste (spicy Japanese horseradish paste)
• Nori sheets (seaweed sheets)
• Pickled ginger (gari)
• Soy sauce
• Lettuce leaves, e.g. Lollo Rosso

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Makis, Nigiris and California Rolls

You can find the cooking instructions for the sushi rice here! Before you begin, wrap the sushi mat in cling film to keep it clean and prevent the rice from sticking between the thin bamboo sticks. Maki with Salmon: Take a nori sheet and cut it in half with a knife. Place the sheet on the bamboo mat with the rough side facing up so the rice sticks better. Now lightly moisten your fingers in a bowl of water and spread a small amount of cooled rice on the nori sheet so that the seaweed sheet is covered with rice, leaving only a free edge at the bottom so that you can later stick the roll together. Now cut the salmon into stick shapes and place them lengthwise on the rice. Spread the salmon with wasabi, but only lightly, as wasabi is quite spicy. Then moisten the uncovered edge of the nori sheet and, starting from the other side, fold the bamboo mat over to form a roll. If you press the rolled-up bamboo mat from the top and sides, you get a square shape. California Roll or Inside-Out Take half a seaweed sheet, place it on the front of the mat and cover the rough side completely with rice, sprinkle sesame seeds on the rice. Take the free side of the bamboo mat, fold it over the seaweed sheet with the rice, press it down and turn it over, so we now have the other side of the seaweed sheet in front of us, with the rice on the bottom. Spread a little mayonnaise lengthwise on the seaweed sheet, place the surimi lengthwise on the mayo, cut the cucumber and avocado into sticks and add them. Spread with a little wasabi and finally place a little Lollo Rosso on top. Now roll the whole thing up using the bamboo mat. Nigiris with Tuna and Shrimp To do this, cut the tuna into bite-sized thin slices and remove the shells from the shrimp. Brush both with a little wasabi. Moisten your hands, take some rice and first roll it into an oval on the back of your hand and then press it into a loaf shape. Place the fish on the rice. The number of nigiris in relation to makis depends entirely on your preference. If you prefer makis, simply make more sushi rolls. Of course, a roll can also be completely vegetarian, e.g. with just avocado or shiitake mushrooms, or even varied with vegetables and fish to your own taste. Of course, you can also use other seafood for the nigiris, e.g. salmon, octopus, mackerel, scallops, etc. Just remember to adjust the amount of seafood to your liking when shopping. And always make sure you buy fresh fish; it’s best to mention that you’re making sushi. To serve, cut the rolls into 6 to 8 pieces. Use a sharp knife and moisten it slightly before each cut to ensure clean cuts and prevent rice from sticking to the edges of the roll. Arrange the pieces and nigiris on a plate. Serve the pickled ginger and soy sauce in separate bowls. Both nigiri and maki can be dipped in soy sauce for an extra boost of flavor, and wasabi paste can also be served separately. The ginger serves as a flavor neutralizer between two different sushi bites, but some people also eat it on its own. Happy “rolling” and enjoy!