Japanese sushi and sashimi

Ingredients

For sushi :

• 400 g of sushi rice
• 600 ml of water
• 80 ml of rice vinegar
• 40 g of sugar
• 10 g of salt
• Nori (seaweed)
• Fresh fish (tuna, salmon, shrimp)
• 1 avocado
• 1 cucumber
• Soy sauce
• Pickled ginger
• Wasabi

For sashimi :

• Fresh fish (tuna, salmon, shrimp)
• Soy sauce
• Wasabi
• Pickled ginger

Approach

Sushi:

1. Preparation of rice:

   • Rinse the sushi rice thoroughly under cold water until the water runs clear.
   • Put the rice and water in a pot, cover and bring to a boil. Then reduce the heat and cook on low heat for 18-20 minutes.
   • Turn off the heat and leave the rice covered for another 10 minutes.

2. Vinegar mixture:

   • Mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.
   • Transfer the warm rice to a large bowl and gently toss with the vinegar mixture. Allow to cool to room temperature.

3. Preparation of raw materials:

   • Cut fresh fish, avocado and cucumber into thin slices.

4. Making sushi:

   • Place the nori on a bamboo mat , spread the rice evenly over the surface of the nori, leaving about 1 cm on the top edge without rice.
   • Add slices of fish, avocado and cucumber to the center of the rice.
   • Roll the sushi using a bamboo mat, gently press and shape the roller.

5. Serving:

   • Cut the sushi into pieces and serve with soy sauce, wasabi and pickled ginger.

Sashimi:

1. Preparation of fish:

   • Cut the fresh fish into thin slices. Make sure to use a very sharp knife and cut the fish in one go for a smooth cut.

2. Serving:

   • Arrange the fish slices on a plate and serve with soy sauce, wasabi and pickled ginger.

Conclusion

Preparing sushi and sashimi at home can be not only fun, but also a rewarding culinary experience. These Japanese specialties are a great way to celebrate the Olympics and bring the taste of Japan right into your home. Visit Foodland and discover a wide range of authentic Japanese ingredients to help you create these delicacies.