Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, sushi (maki and nigiri). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sushi (Maki and Nigiri) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Sushi (Maki and Nigiri) is something that I’ve loved my whole life. They are nice and they look fantastic.
Nigiri-zushi and maki are both different kinds of sushi. Nigiri-zushi is the type of sushi famous outside Japan, and maki is the kind rolled in a seaweed leaf and sliced. Sushi is either vinegared rice topped by seafood in a bowl or alternative presentations, or wrapped in seaweed, or small packets of.
To get started with this recipe, we have to first prepare a few ingredients. You can have sushi (maki and nigiri) using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sushi (Maki and Nigiri):
- Take 2 cups sushi rice
- Make ready 2 tbsp vinegar
- Make ready 1 tbsp mirin
- Prepare Pinch salt
- Make ready sheets Nori
- Prepare Salmon (MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW)
- Make ready Prawns
- Take Tinned tuna
- Prepare Curly parsley
- Make ready Cucumber
- Take Avocado
- Take Pepper
What it is: A traditional sushi roll consisting of fish, veggies, and rice, rolled up in seaweed. Thin slices of raw fish served atop rice. Nigiri sushi isn't rolled like maki. Instead, a thin slice of raw or cooked fish is layered atop a mound of vinegary rice.
Instructions to make Sushi (Maki and Nigiri):
- Prepare the 2 cups of rice with 2 3/4 cups water. Cook for twenty minutes or until all is absorbed and transfer to a bowl to cool. Whilst it is still hot, add the vinegar, salt and mirin, and combine with a wooden paddle.
- Cut up the avocado, pepper, salmon and cucumber. Butterfly the prawns and shred the tuna.
- Once the rice is room temperature, choose which type of sushi to make first.
- NIGIRI: Wet your hands and do not dry. The rice will stick otherwise. Make a small sausage with your thumbs using the rice, and then lay a piece of shrimp or salmon on top and shape again, pressing into your palm. Wrap a thin piece of nori around the Nigiri and it is ready to serve.
- MAKI: Prepare the bamboo roller by covering it with a piece of cling film. Add a sheet of nori, making sure the shorter side is facing the shorter end of the roller. Lay a thin layer of rice on 3/4 of the nori, and then add the peppers, cucumber and salmon on the end with the rice. Roll the Maki carefully, making sure to tuck in the nori as you roll so it stays tight. Roll it up tight and put in the fridge for fifteen minutes. Repeat for the tuna maki, using tuna, pepper, cucumber and avocado.
- Using a very sharp knife, slice the maki to make small but thick makis. Use any leftover fish to serve as sashimi.
- Serve with soya sauce, wasabi and pickled ginger. I also had haddock on the side. Enjoy!
Have you eaten raw fish before? Not all sushi includes raw fish, and not all raw fish is sushi. Get the basics in one minute with this video, and if you. Sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt. Many debate as to whether this is considered a maki-sushi or a nigiri, because there the word "maki" is in the name.
So that is going to wrap this up with this special food sushi (maki and nigiri) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
