Making sushi at home is something new for me, whoever follows me on the Snapchat / Instagram sees that I always ask Sushi delivery or I end up in some good restaurant around my hometown.
I love Japanese food, I love with all the strength of my worms! Which are many, have you?
That’s why I learned this
simple recipe to make Sushi at home. Which helps me to maintain food re-education and kill the will without putting my foot in the jackfruit!*
In PT-BR “enfiar o pé na jaca” means eat a lot and run away of your diet. It’s funny when we speak in Brazilian Portuguese #lol
Do sushi at home is theoretically easy, but you need ingredients of the highest quality and time until you hit the spot.
My choice of homemade sushi is vegetarian, to be even easier!
The main tip is to pay attention to the rice spot, do not overdo it in the vinegar and the sugar is optional. Everything well balanced is the secret. Made the rice and in the right place, you can roll in various ways and “stuff” or “cover” with whatever you want.
Let’s go to the recipes:
Avocado Nigiri with Cucumber:
- 1 ½ cup rice for sushi
- 1 tablespoon sake – I get the whole bottle right away to go drinking while I cook #cheers
- 2 ½ tablespoons rice vinegar
- 1 ½ teaspoon of sugar
- 3/4 teaspoon salt
Another detail that gives a special touch is put a little bit of green shisô if you like it.
Preparation of rice
- Wash the rice until the water starts to come out transparent. Let it drain until all excess water has run out.
- Put the rice in a pan with 1 2/3 cup of water and sake (and the shiso, if you like) and bring to a high heat until it boils. Once it has boiled, reduce the heat to low, cover the pan and cook for 10 minutes. Remove from the heat and allow to rest with the lid for another 10 minutes.
- Add the vinegar, sugar and salt in a bowl. Mix well until smooth.
- Put the rice in a bowl. Gradually add the vinegar mixture, mixing gently, not to crush the rice. After thoroughly mixing, cover with a cloth and let cool.
To do the nigiri
- 1 to 2 teaspoons wasabi paste (I prefer to use cream cheese)
- Very thin slices of stuffing / avocado and cucumber cover – but, it can be anything else, mango or even salmon 🙂
- Large basil leaves (to taste) or seaweed for sushi, we will use to curl.
Method of preparation
- Make rice rolls with 2 fingers thick for the nigiri.
- Place a drop of wasabi or cream cheese on top of each roll. It will serve as a “glue” to the cover.
- Put on top of the rice roll: 2 slices of avocado and 2 slices of cucumber, interspersed. You can use fish, fruit, skin and etc.
- Roll the nigiri with basil leaves cut in half.
- Serve with the shoyu.
This recipe makes 12 well-served nigiris. The Japanese rice pack yields a lot, several dinners at least: D
Making sushi at home does not get nearly to work but begs for patience and time.
I’m getting a taste for this cooking thing, huh? Tell me if you’ve ever tried anything sushi at home?