Japanese rice is short-grained, sticky rice. A large content of gluten (gluten) allows it to keep good form. Nori is thin sheets of dried seaweed. In appearance they are brittle and fragile, but softened by moisture in rice. Gary is thinly sliced pickled ginger. It is eaten to cleanse the palate from the taste of the previous sushi before eating the next. Not necessarily to have a lot of ginger, small pieces are enough. Wasabi is spicy green Japanese horseradish paste. Sold in a tube or in powder form. Rice vinegar has a sweet taste. It is used in rice for flavor and better adhesion.

Fillings for sushi and rolls.

You can stuff sushi with everything you want, it is important only that the products were fresh. Fish can be as raw as well as smoked. Boiled or salted. Selected ingredients should be cut very finely, so they are easy rolling. Avocado, cooked crab, boiled shrimp, smoked eel, fried in butter tofu, sweet peppers, roasted, or canned tuna, chopped omelets, smoked, boiled or canned salmon, green onion, eggs, Philadelphia cheese, cucumbers, boiled scallops Shiitake mushrooms, clams, etc. – filling depends on your preferences. Sushimaki, Sudare or Makisu is a small bamboo mat. He is used to make rolls. To begin, we will describe how to cook rice for sushi at home. There are several ways to cook.

Sushi rise

175 g of rice, 1 tsp. of sugar, 1 tsp. of salt, 2 tbsp. of rice vinegar

Rinse rise under cold running water until water is flowing from the rice becomes transparent. Within two minutes cook rice in 250 ml of water. Turn off the cooker and leave rice for 10 minutes. Then open a lid and leave for another 10 minutes. Prepare the vinegar mixture: mix salt, sugar and vinegar, and then reheat. Place the rice into a bowl, drizzle with vinegar mixture and mix well. We obtain approximately 450 g of rice for sushi. Before you prepare sushi, let the rice get cool.

Rice for sushi: a simplified recipe

You need to make 1 kg of rice, as mentioned above. Make a mixture of acetic acid, for this mix 2 tbsp. of sugar, 1 tsp. of salt, 5 tablespoons of rice vinegar to dissolve sugar and salt. Place the rice in wooden bowls and pour the finished mixture. Quickly mix, while chilled. Now you can make sushi.

Pickled ginger

An integral part of sushi is pickled ginger. It is easy to marinate and serve at home not only with Japanese cuisine, but simply to rice. There are a lot of recipes for pickled ginger. We are giving the fastest one. A piece of fresh young ginger of 100-120 g, 1/2 tsp. of salt, 1/2 tsp. of vinegar (preferably rice), 1,5 tbsp. of sugar, 1/2 tsp. of soy sauce, 2 cups of water.

Peel and finely chop the ginger root. Put the slices in a bowl and pour cold water. Leave on for 30 minutes. Take a ginger, put in a pot with water, and bring to a boil. Take out slices and cool. In a saucepan mix sugar, salt, vinegar and soy sauce. Stir to dissolve sugar, bring to a boil. Put the ginger in a bowl, salt a little and mix well, pour the hot mixture. Let it brew for at least for an hour before eating it. Pickled ginger can be packed tightly in the refrigerator for a month.