Preparation time: 1.5-2 hours (depending on the amount)
Sushi rice - Royal Tiger
Rice vinegar (plus sugar and salt)
Bamboo mat for packaging
Pickled ginger (white / pink)
Soy sauce (Kikkoman)
Wasabi pasta in a tube
Inside optional according to your choice:
pickled yellow radish
vegetables different to taste - cucumber, avocado, carrot, white radish, pepper
surimi - crab sticks
black sesame seeds
You can find all the ingredients except for fresh vegetables and fish in our shop.
1.We will prepare sushi sticky rice (very important for proper stickiness and shape) - 1 kg per 1.3 l of water. Rinse the rice thoroughly (3-4 times so that the water is not cloudy), pour water over it (approx. 1 cm above) and let it stand for 10 minutes. Bring to a boil and cook for about 20 minutes on a gentle stage. After cooking, let it stand for 10 minutes and then let it cool down properly in another container (approx. 20 min).
2. Mixing rice vinegar - infusion
1/4 cup - 4 tablespoons - 60 ml rice vinegar
3 aligned PL - 40 g - sugar
2ČL - 10 g - salt
Mix everything together to dissolve the raw materials (if we heat them, they will dissolve better). We mix the dissolved prepared infusion into rice, which we ideally put in a wooden container (or ceramic, plastic - be careful! Never in a metal container). Pour evenly and gradually so that the vinegar gets to all places of the rice.
3. Preparation of the bamboo mat - wrap the bamboo mat in foil, for easier cleaning and so that the sushi does not stick to the mat.
4. Maki Sushi package - place Nori seaweed on a mat and spread a not very thick layer of rice with the hands in half of the seaweed. We can squeeze the rice and wash our hands in a side dish prepared with water, because the rice is very sticky. Subsequently, we can add a number of raw materials, according to our choice. We start to turn carefully and strongly (to keep the shape) using a bamboo mat. We roll from the region with rice to the empty region. Let the finished roll stand for a few minutes and then cut it into small rings with a very sharp knife.
5. Uramaki Sushi packaging - so-called inverted sushi roll. We place the Nori seaweed on the mat. We store the rice all over the surface (20% more rice is needed than with Maki - we press the rice thoroughly and sprinkle with black sesame). We turn the algae with rice so that we can store the raw materials on the algae and then we turn in the same way as with Maki. Uramaki may be richer on the inside.
We always cut sushi with a very sharp knife, which we soak in water beforehand.
Finally, we serve sushi with pickled ginger, wasabi paste and soy sauce.