Sushi/Sushi

(Scrool down for English)

Potrebni sastojci (za 2 osobe):

2 lista sušene Nori algi (Blue Dragon)

Wasabi pasta

50 ml Japanskog rižinog octa

100 g  bijele riže okruglog zrna

1 korijen đumbira

1 žlica šećera

prstohvat soli

1 mrkva srednje veličine

1 manji krastavac ili zelena paprika

4 lista mariniranog lososa

Priprema:

Rižu stavite kuhati u vruću vodu s prstohvatom soli, šećerom i rižinim octom pa kuhajte 20 minuta. Kada je riža gotova, ocijedite višak vode, pa u rižu naribajte 10 g đumbira (možete staviti i ribanu koricu 1 limuna).

Mrkvu očistite pa stavite kuhati dok ne bude mekana, pazeći da se ne raspadne.

1 list Nori alge stavite na postavku od bambusa (za pravljenje sushija) pa preko alge u sloju debljine od 1 cm premažite još vruću rižu, pazeći da sa svih strana alge ostavite barem 0,5 mm razmaka od kraja kako riža ne bi iscurila van.

Na onom kraju alge koji je okrenut prema vama, udubite prstima rižu (ali ne do kraja) 2 cm od kraja, pa poslažite jedan do drugoga sloj krastavaca ili paprike koji ste narezali na štapiće, zatim sloj lososa koji ste zarolali u štapiće, pa sloj mrkve koji ste također narezali na štapiće.

Pomoću postavke od bambusa lagano zarolajte prednji kraj pazeći da nadjevi ostanu u sredini, a zatim zarolajte ostatak alge.

Postupak ponovite sa drugim listom alge.

Sushi ostavite najmanje 30 minuta u hladnjaku da se ohladi, a zatim ga poslužite sa Wasabi pastom ili sojinim umakom.

Ohlađeni sushi režite na kolutiće debljine 1 cm sa oštrim nožem pomočenim u hladnu vodu (svaki puta prije rezanja nož pomočite).

English version:

Sushi

Necessary Ingredients (serves 2):
2 sheets dried seaweed (Nori seaweed)
Wasabi paste
50 ml Japanese rice vinegar
100 g round grain white rice (Sushi rice)
1 ginger root
1 tbsp sugar
pinch of salt
1 medium sized carrot
1 small cucumber or green pepper
4 leaf marinated salmon

Preparation:
Cook the rice in boiling water with a pinch of salt, sugar and rice vinegar, for 20 minutes. 

Drain the remaining water from cooked rice, add 10 g grated ginger root.
Clean the carrots and cook until becomes soft, being careful not to fall apart.
Cut carrots and cucumber into stripes. Set aside.
Finally, prepare your bamboo mat. Basically, you just need to completely wrap it in Seaweed wrap.  

The goal is to spread out the rice so that it’s uniformly thin (or if you like a lot of rice, you can make it fairly thick), and that it extends clear to the edges of the nori.  (Although then if you’re making rolls with rice on the inside, be sure to leave an extra centimeter on the bottom edge of the nori uncovered, so that you can seal the roll at the end.)

Arrange the vegetables and fish.

Roll it.

Then take a (very sharp!) knife, and begin to cut the rolls into your desired thickness of bites.  Since the rice often sticks to the knife, I like to have a wet towel nearby to wipe off the knife blade after every 1-2 cuts.  

P.S. For the measurements check out the kitchen chart!

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