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salmon sushi whit avocado

ორაგულის სუში ავოკადოთან ერთად

Sushi Rice: 200 g
Optical Sushi Sheet: 3 pcs
water: 1 cup
rice vinegar: 30 ml
sugar: 1 tablespoon
salt: 1/2 tsp
avocado: 1
mushroom: 4
medium carrot: 2
smoked salmon: 3 thin sheets

 




ორაგულის სუში ავოკადოთან ერთად

Sushi Rice: 200 g
Optical Sushi Sheet: 3 pcs
water: 1 cup
rice vinegar: 30 ml
sugar: 1 tablespoon
salt: 1/2 tsp
avocado: 1
mushroom: 4
medium carrot: 2
smoked salmon: 3 thin sheets

 

(If you don't mind using salmon as raw material, you can fried chicken fillets, boiled shrimp, or cut out meat and vegetables in general, but I recommend you Once you make the original recipe and try it with Wasabi and soy sauce (I bet you like it)
Mix all the sugar and salt vinegar first and heat over until the sugar and salt dissolve in the vinegar. Sushi and rice rice (a Japanese round rice type. You can use it, in which case the water is adjusted to bake the same rice), put in a pot and boil for about 12 minutes. Then remove from heat and drain. It softens, but the other rice cooks differ when cooking. In any case, the rice should be slightly softened and should have its own coat). Pour into a non-metallic container and mix the vinegar mixture gently with rice and if you can cool it with a fan at the same time your rice will be glassy (if you were in the summer you could do it in front of the fan) Avocado carrots and Cut the mushrooms thin and tall. Spread the special mat on a flat surface (instead of the special mat, you can use a regular mat and a small mat used as a plate trimmer.) Slide the cellophane mat. Place the sushi sheet on the cellophane side as it is shiny. Soak your hands with vinegar (we use vinegar for hygiene) and take some rice and place on a sushi sheet and spread it all over the light sheet but leave it 1cm empty and the end about 2cm empty. If you don't, your sushi will not close properly in the end. Rice should be less than half a centimeter high. Soak your hands with vinegar (we use vinegar for hygiene) and take some rice and place on a sushi sheet and spread it all over the light sheet but leave it 1cm empty and the end about 2cm empty. If you don't, your sushi will not close properly in the end. Rice should be less than half a centimeter high. Now place the salmon fish on top of the rice and then the avocado. Soak your hands with vinegar (we use vinegar for hygiene) and take some rice and place on a sushi sheet and spread it all over the light sheet but leave it 1cm empty and the end about 2cm empty. If you don't, your sushi will not close properly in the end. Rice should be less than half a centimeter high. Now place the salmon fish on top of the rice and then the avocado.Put the carrots and mushrooms. Then start the sushi roll with the help of the mat and press down to close it well until it is square (tube ready) after finishing with a sharp knife soaked. Divide each light leaf into 8 equal portions.
You should prefer sushi to ginger wassabi soybeans (processed green horseradish, which is very spicy). You have to settle for a little bit of wasabi in a little soy sauce.
Sushi can be made with a variety of vegetables and seafood such as salmon tuna (raw) shrimp, but keep in mind that the principle is always with raw materials but you can use cooked ingredients but it certainly does not bring freshness and original taste .