Sushi recipes: Everything you need to do it right

• Manifesto of the Platform for the Defense of Natural Health

Published: 10/16/2005 - Updated: 10/27/2018

• Author: Nayeli Reyes

Although Sushi is a typical Japanese dish, it can be part of our diet perfectly, although the taste may seem strange to some people. It is basically made with cooked rice and raw fish, providing a very interesting contrast of flavors. The cooked rice provides complex carbohydrates and fish high quality protein, so filling your plate with some vegetables, could lead to a fairly complete and balanced recipe.

There are many ways to make sushi.. but basically the ingredients are: Nori, rice and stuffing material (raw vegetables, tortilla, raw fish etc.).

Preparing Rice for Sushi

The sushi rice should be mature and should be short grain. The rice should be cooked with approx. the equivalent of its weight in water, taking into account that the fresher will need more moisture and less water and vice versa. I counsel you to buy the same brand of rice and do not be discouraged, as they say experience is the mother of science, and this will in the end get to make a great rice. So now to the topic.

1. Wash rice until water runs clear (6 washes in half an hour). Dry and swell for 1 hour.
2. You need a container whose lid fits tightly.
3. For each cup of rice, 1 cup water (or 1 cup and a little more).
4. With the open container, bring the rice to a boil over medium heat.
5. Seal the container.
6. Cook over high heat for 2 minutes.
7. Reduce heat to medium and cook 5 minutes.
8. Lower the heat to low and cook for 15 minutes so the rice absorbs the remaining water.
9. You can hear the different stages of cooking rice. At first, rice bubbles and, when it has absorbed all the water, starts to whistle. If you get a good rice, never remove the lid during cooking.
10. Once cooked, remove the lid, cover with a cloth and let cool for 15 minutes.
11. Place the rice in a container. The Japanese use a round-bottomed container of cedar wood.
12. Spread it evenly with a spatula or wooden spoon.
13. Pass the spoon or spatula through the rice constantly, as if you were plowing a field, first from left to right and then top to bottom. This helps to separate the grains of rice.
14. While doing this operation, add the sushizu (sushi vinegar), at 150 750-1000 ml per g. of rice. Being careful not to overdo. The rice should be sticky but not sticky.
15. At the same time fan the rice to cool, separating the grains, and rice is shiny.
16. Unless you have 3 hands, you will need the help another person in the previous operation (15).
17. The operation of mixing the rice and cooling (from step 13), takes about 10 minutes.

And you have the rice ready to work with it.  Remember getting wet hands with cold water frequently and utensils too (knives, spatulas, etc.) This is to avoid rice sticking to your hands or utensils. If you do not get sushi vinegar, you can prepare yourself at home as follows: 5 tablespoons sugar, 5 tablespoons of vinegar and a little over 2 to 4 teaspoons of salt (the latter number is more traditional) Heat the vinegar and dissolve the sugar.

Technique for making sushi rice from the book "The Book of Sushi" by Katsuji Yaamoto and Roger W. Hicks ISBN 84-305-8312-2 Susaeta editions and translated by Tatiana Suarez

Maki sushi

Ingredients:

• 400 g of short grain rice
• 200 grs. Of salmon
• 200 grs. Of Tuna
• Nori
• Wasabi (horseradish)
• 1 small cucumber, cut into julienne strips about 5 cm.
• Soy sauce
• Ginger marinade

Procedure for the recipe:

1. Place nori leaf on a bamboo mat
2. Spread the rice, leaving a strip about 2 cm. about.
3. Spread a small amount of wasabi in the center of rice.
4. Place the cucumber and shredded fish on top of wasabi.
5. Roll the nori tightly.
6. Cut the roll with a sharp knife dipped in water and slices of 2-2.5 cm. in thickness.
7. Serve with soy sauce, wasabi and ginger marinade.

Nigiri sushi

Recipe ingredients:

For the rice:

• 400 g of short grain rice
• 1 square inch of Kombu to about 8, the sides cut into 2 cm fringes
• 1 / 2 cup of brown rice vinegar
• You need a container whose lid fits tightly
• For each cup of rice, 1 cup water (or 1 cup and a little more).
• 1 tablespoon of sugar
• 2 teaspoons of salt
• 1 / 2 teaspoon of glutamate
• 4 large fresh raw prawns
• 4 fresh raw scallops
• 125 g of salmon roe
• 125 g of sea bass, sea bream or fresh raw tuna
• 1 teaspoon of rice vinegar or cider
• 1 tablespoon of powdered green horseradish (wasabi), diluted in cold water until a thick paste.

Procedure for the recipe:

1. Wash rice in several waters until it runs clear, then drain in a colander 1 hour.
2. Put in a heavy-bottomed saucepan with a lid that fits snugly. Cover the kombu with rice, but without touching the bottom of the pot. Add a pint of water, cover and place over high heat, just before it begins to boil remove the kombu.
3. Reduce heat and simmer moderate heat for 6 minutes, reduce heat more slowly and boil for 15 minutes at the end of this time to raise the heat to very strong for 10 seconds and remove the pan from the heat, let stand for 12 minutes.
4. Mix the vinegar, sugar, salt and glutamate in a saucepan over medium heat and heat the mixture well.
5. Pour the rice into a large deep source, preferably wood.
6. Slowly pour the vinegar mixture over the rice, mixing well with a spatula or wooden fork. By hollowing out and ventilate the rice, it is brilliant.
7. When the rice is cold, wet hands with water to which you have added a little rice vinegar, and form or balls as meatballs or patties about 24 oblong, 25 mm. x 5 cm.
8. Add the vinegar and cook slowly put the prawns for 1 minute. Cool and drain immediately.
9. Peel the tails, giving a longitudinal cut down, squeeze a little, so they are open.
10. Cut into 2 pieces scallops, and 3 white disks of raw muscle.
11. Cut the raw fish sliced on the diagonal of 5 mm. in thickness.
12. Spread a little wasabi paste in the center of each piece of fish and place it with the wasabi down over small balls / patties.
13. Place salmon eggs directly on other balls / patties and place one on top of wasabi.
14. Place the shrimp on the remaining.
15. Decorate the balls / cakes, with some vegetables cut into very thin sticks and they bowed in rice crescents forming here and have to enter the artist's hand.
16. Garnish with sliced tomatoes, sliced radishes, shredded cucumber, spring onions etc in tassels.
17. Serve with Japanese soy sauce.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.