Do you like Japanese cuisine but sometimes the restaurant prices make you dizzy? It must also be said that the sushi found in supermarkets is not always fresh. Fortunately, making sushi at home isn't as complicated as it seems. Without cooking, without long preparations and in a jiffy, make your Japanese meal to be enjoyed alone or with friends. Here are some recipes and tips to make them a success every time.
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First of all: have your hands clean
Hygiene is essential when tackling a raw recipe. Since the cooking stage which destroys the bacteria does not take place, every effort should be made to minimize the risk of proliferation. With raw fish, food poisoning or an allergy quickly arrived. Make sure you keep an impeccable kitchen space and utensils before you start. And especially : wash your hands. To make sushi, you need your ten fingers, so it's important that they are as hygienic as possible.
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It's all in the rice!
To make good sushi is above all to take care of the preparation of your rice. Japanese rice is vinegar and slightly sticky and doesn't cook like anywhere else in the world. You can find it in the store by browsing a little in specialty stores or Asian neighborhoods to pay less. Otherwise, you can opt for a short and round rice, of the Italian risotto type. Avoid long grain rice or basmati which are not at all suitable. Wash it until you get completely clear water and cook over low heat with water just above the level of the rice. Cover the pan during the entire cooking time. Once the water has evaporated, add a mixture of rice vinegar, sugar and salt before letting everything soak up in the air.
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The ingredients of the sushi rice recipe:
- 250g special sushi rice
- 1 piece of kombu 5×5 cm (Japanese seaweed)
- 3 tsp. rice vinegar
- 2 tsp. sugar
- 1 tsp. salt
The recipe steps:
1. Wash the rice in a container. Add cold water, then stir slowly with your hands. Empty the milky water. Repeat the process 3 to 4 times until the water is clear. Return the rice to cold water and let sit for 30 min. Drain the rice in a colander.
2. Pour 270ml of water into a saucepan, possibly adding kombu. Cover and cook over high heat until boiling, then simmer 10 min over low heat with a lid. Remove the pan from the heat as well as the lid and spread a cloth over it. Reserve 15 min.
3. Meanwhile, heat, while stirring, the vinegar, sugar and salt in a small saucepan until dissolved.
4. Divide the rice in the bowl and remove the kombu. Let it cool until it is warm.
5. Then pour the vinegar-based mixture over the rice and mix with the spatula, drawing diagonal lines without touching it. Fan the rice with the spatula or dry it with a dryer (cold) for about 8 min.
6. Finally, apply a damp cloth to the bowl and let it sit for an hour.
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Prepare your fish well
You must obviously choose your fresh fish. There is no secret that if it is to be eaten raw, you should avoid leaving an opening for bacteria as much as possible. For fish that do not keep well, it will be necessary to immerse them in salt before preparing them. To properly prepare your salmon, tuna or sea bream, you must therefore select a beautiful piece. Cutting is simpler on a large fish. It is necessary flake, empty and clean before making the cuts. If the task is too difficult or puts you off, you can ask your fishmonger to do it. Then remove the skin, bones and fat. Then cut the fish into 5 mm thick portions horizontally.
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The ingredients of the revisited salmon sushi recipe:
- 5 slices of smoked salmon
- 100g of round rice
- 4 eggs
- 50g button mushrooms
- 1/2 lemon
- 2 shallots
- 100g black radish
- 1 lime
- 4 tbsp. soy sauce
- 6 sprigs of coriander
- 8 sprigs of chives
- Salt
The recipe steps:
1. Cook the rice for 20 to 25 minutes in boiling salted water. Rinse it thoroughly under cold water and allow it to cool.
2. Meanwhile, harden the eggs for 10 min in boiling salted water. Then pass them under very cold water and peel them.
3. Cut 4 slices of salmon into eight rectangles. Collect the salmon scraps and finely chop them, adding the remaining fifth slice.
4. Clean the mushrooms and chop them small. Sprinkle them with the juice of 1/2 lemon immediately, to prevent them from turning black.
5. Then peel the shallots and chop them.
6. Take the boiled egg yolks and mash them. Add the mince of shallots and mushrooms.
7. Add the rice to this mixture as well as the chopped cilantro and the chopped salmon.
8. Distribute this stuffing on each rectangle of smoked salmon and roll them. Keep them closed with a sprig of tied chives. Press the edges of the sushi to pack the stuffing.
9. Wrap each sushi in aluminum foil, tightening well, and let stand at least 2 hours in the refrigerator.
10. When ready to serve, peel the black radish and grate it finely. Mix the soy sauce with the lime juice and pour into a dish.
11. Unpack the sushi and serve it fresh, along with the grated black radish and the sauce.
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The trick to roll sushi
Sushi doesn't roll. It is a rice ball with a piece of raw fish on top. It is the maki (sushi rolled up with a seaweed leaf) that rolls. The best way to train them is to have a makisu, the Japanese name for the bamboo mat provided for this purpose. If you don't have one, you don't have to spend money. Use cling film or parchment paper that will do the job perfectly. Superimpose the seaweed sheet and the ingredients in quantity on the film then roll everything into a cylinder shape. Tighten your house roll securely and wait until it is secure enough to unwind. Then cut into rings as you would cut a zucchini. Your makis are ready!
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Note that if you are unable to get your hands on the sushi and roll it, you can opt for a bowl of chirashi (or "scattered sushi") which therefore does not require strict shaping.
The ingredients of the recipe for california maki salmon avocado:
- 300g sushi rice
- 5cl rice vinegar
- 10g caster sugar
- 130g salmon fillets
- 1 avocado
- 4 nori leaves
- sesame seeds
- bamboo mat (or cling film)
The recipe steps:
1. Rinse the rice until the water becomes clear. Drain it, then put it in a saucepan of water and let it soak for 30 minutes.
2. Cover the pan and bring the rice to a boil. Let it boil for 3 minutes then lower the heat and cook for another ten minutes. Turn off the heat and let sit on the hot plate for 10 minutes.
3. Place the rice in a bowl. Add the rice vinegar, a little salt and the sugar and stir gently. Let the rice sit for a few minutes and cool.
4. Meanwhile, pit and peel the avocado. Cut it and the salmon into sticks of the same size.
5. On the bamboo mat, place a nori leaf cut in 2. Arrange the rice thinly over the entire surface and pack it well, then add the sesame seeds.
6. Place a piece of cling film on top and turn everything over on the mat, so that the nori sheet is on top. Garnish with a few sticks of salmon and avocado and roll the lemurs using the mat (compacting them well).
7. Cut slices from the California maki roll with a knife, the blade of which has been soaked in water. Repeat until all the rice and the salmon and avocado sticks are used.
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