Sushi | Uramaki de salm’n and cod
We continue with the recipes of sushi simple, and tasty. On this occasion, we're going to mix the flavors of the sushi rice with smoked salmon and desalted cod along with sesame.
Preparing sushi is not as difficult, what is really complex is to get the rice to be on point and not past. This only can be achieved with practice, perfection.
In the meantime, we can enjoy combinations of flavors fascinating, be creative and never stop trying. So, we have set out us hand to hand with the rice Sundãri Sushi that we had at home, I just love this sushi! This recipe is, as minimum, to four people, so that eye at the time of calculating.
Index of the article
- 1 Ingredients:
- 2 Preparation:
- 3 More recipes:
- 300 grams rice sushi
- 8 grams of salt
- 4 sheets of nori seaweed
- 20 ml. rice vinegar
- 16 grams sugar
- 360 ml water
- Smoked salmon
- Desalted cod
- Toasted sesame seeds
- Sauce wasabi
- Soy sauce
The first step is to wash the sushi rice in cold water until you can see that the water comes out clean and not white, which would mean that we have withdrawn efficiently the starch. After, place in a saucepan with 360 ml of water, put it over high heat to a boil and lower to the minimum during 10 minutes. Let stand 5 minutes.
In these 5 minutes, prepare in a bowl mix sugar, salt and rice vinegar. When you have spent the time, you pour over the rice, mix it well and then place the rice in a tray with a flat surface so that it is well drawn. Let it cool, you can aerate them and abanicarlo.
The filler, we have chosen two products that are easy to use, all you have to do is cut the salmon slices thick. Regarding the cod, it depends on the area you have chosen, remove the skin and thorns, cut strips a little thick.
Grab a mat for sushi and wrap it with cling film. Placed a moment the nori to see what surface is that you have to cover it with rice and removed the algae. Stretch the rice on the film, a thin layer. Put a sheet of nori seaweed, and strips of salmon and cod.
Enrróllalo, carrying one of the bases of the rice over the fish strips, press on the estirilla with the index fingers of both hands from the center to the outside. It has to be a kind of cylinder square.
Once it is properly pressed, it is removed, the esterrilla with the film and is passed by toasted sesame seeds. Cut it into pieces, a cut in the centre and then each half an inch thick (more or less).
All that remains is to submit and to accompany it with the sauces that you like most, for me I could not miss the wasabi and soy sauce but it will taste.
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