Sushi
A Japanese dish made with rice, nori, and fresh fillings. Prepared as rolls, pressed blocks, or balls—choose the method according to your taste and mood!
Ingredients
- 300 ml Sushi rice
- 100 ml Rice wine (mirin or sake)
- 2 tbsp Cane sugar
- 3 tbsp Mayonnaise
- 1 tbsp Rice wine
- 1 tbsp Soy sauce
- 1 pcs Cucumber
Instructions
- Prepare the rice: spread it in a thin layer (approximately 1 cm) on a sushi mat covered with a sheet of nori, shiny side down. Before working, moisten your hands with water mixed with rice vinegar. Leave a strip of nori at the bottom free of rice.
- Mix mayonnaise with rice wine and soy sauce. Distribute the mixture thinly across the center of the rice using a spoon.
- Arrange the filling in a strip down the center (tuna, cucumber, or other favorite ingredients of your choice).
- Lift the edge of the mat and begin rolling the sushi roll, pressing the rice firmly. When you reach the edge without rice, moisten it with water and continue rolling into a tight roll.
- Remove the mat and wrap the roll tightly in plastic wrap. Ask an adult to slice the sushi with a sharp knife into thick pieces, then unwrap the plastic.
- For pressed sushi: line a loaf pan with plastic wrap and arrange a layer of smoked salmon on it. On top, distribute a layer of rice approximately 3 cm thick, pressing firmly.
- Fold the edges of the plastic wrap and press well (you can use a second pan). Turn the sushi block onto a cutting board, ask an adult to slice it into sticks, and remove the plastic wrap.
- For sushi balls: place the filling (half a shrimp or a piece of smoked salmon) in the center of a square of plastic wrap. Using wet hands, roll a ball of rice the size of a walnut and place it on the filling.
- Gather the edges of the plastic wrap and twist to create a tight ball. Unwrap the plastic and serve.