Sushi is a Japanese food consisting of chopped fish and other additives wrapped in sticky rice and roasted seaweed. Originating in China, then adopted and made into perfection by the Japanese. Sushi has recently spread across the world and is one of the most popular foods on the planet.
Ingredients:
-Sushi Rice
-Roasted Seaweed Sheets
-Any kind of fish (Salmon is recommended)
-Salt and 2 bottles of Rice Vinegar
-Wasabi and Soy sauce
Cooking utensils needed:
-Bamboo sheets
-Rice Cooker
-Pan
1. Cure the fish, the reason for this is to prevent against parasites. To do this, coast both sides with salt and refrigerate for an hour, then put the fish onto a pan with a bottle full of Rice Vinegar and add enough water to cover the fish. Finally, top it with ice cubes, refrigerate for another hour.
2. After an hour of refrigerating, pat the fish dry and wrap tightly and freeze the fish for 48 hours or longer.
3. While waiting for the fish to freeze, cook the Sushi Rice in a rice cooker. When fully cooked add 1 ½ to 2 tps rice vinegar, a tad bit of salt and sugar. Mix the rice until the heat is gone.
4. Take the fish out of the fridge and let it thaw, after this cut the fish into pieces.
5. Then take your seaweed and bamboo sheets, along with your rice and fish pieces and put out your seaweed sheet on your bamboo sheets, then spread the rice all around the seaweed sheet. Then on one end of the sheet, where if bamboo sticks are vertical put your salmon in a vertical line along the edge apart of the specific area of the bamboo sheet.
6. Finally on the side where your fish is, roll your seaweed sheet into itself and squeeze hard. Then chop the long roll into small pieces and voila! Sushi!
When you’re done with the sushi, it should look something like this.
Ingredients:
-Sushi Rice
-Roasted Seaweed Sheets
-Any kind of fish (Salmon is recommended)
-Salt and 2 bottles of Rice Vinegar
-Wasabi and Soy sauce
Cooking utensils needed:
-Bamboo sheets
-Rice Cooker
-Pan
1. Cure the fish, the reason for this is to prevent against parasites. To do this, coast both sides with salt and refrigerate for an hour, then put the fish onto a pan with a bottle full of Rice Vinegar and add enough water to cover the fish. Finally, top it with ice cubes, refrigerate for another hour.
2. After an hour of refrigerating, pat the fish dry and wrap tightly and freeze the fish for 48 hours or longer.
3. While waiting for the fish to freeze, cook the Sushi Rice in a rice cooker. When fully cooked add 1 ½ to 2 tps rice vinegar, a tad bit of salt and sugar. Mix the rice until the heat is gone.
4. Take the fish out of the fridge and let it thaw, after this cut the fish into pieces.
5. Then take your seaweed and bamboo sheets, along with your rice and fish pieces and put out your seaweed sheet on your bamboo sheets, then spread the rice all around the seaweed sheet. Then on one end of the sheet, where if bamboo sticks are vertical put your salmon in a vertical line along the edge apart of the specific area of the bamboo sheet.
6. Finally on the side where your fish is, roll your seaweed sheet into itself and squeeze hard. Then chop the long roll into small pieces and voila! Sushi!
When you’re done with the sushi, it should look something like this.
