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spicy salmon sushi roll

 პიკანტური ორაგულის სუშის როლი

  • 1 1/2 cups short grain Japanese rice
  • 1 3/4 cup cold water
  • 2 tablespoons rice vinegar
  • 1 tablespoon white granulated sugar
  • 1 teaspoon salt
  • For Fillings:
  • sushi-grade salmon: I purchase mine at a Japanese specialty store
  • tabiko, avocado, cucumber, spicy mayo, eel sauce
  • tamari, wasabi paste
  • nori seaweed sheets

 




 პიკანტური ორაგულის სუშის როლი

  • 1 1/2 cups short grain Japanese rice
  • 1 3/4 cup cold water
  • 2 tablespoons rice vinegar
  • 1 tablespoon white granulated sugar
  • 1 teaspoon salt
  • For Fillings:
  • sushi-grade salmon: I purchase mine at a Japanese specialty store
  • tabiko, avocado, cucumber, spicy mayo, eel sauce
  • tamari, wasabi paste
  • nori seaweed sheets

 

  1. Rinse rice in fine mesh strainer under cold water for a few minutes then shake off excess water. Place into large sauce pot along with water. Cook covered over low/medium heat, bring to a simmer, turn heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
  2. In small saucepan, combine the rice vinegar, sugar and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with wooden spoon, cover rice and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
  3. Other ingredients/tools needed, all based on preference: wooden bamboo rolling mat dried nori seaweed sheets
  4. Spread thin layer of rice over nori sheet. Moisten hands with water and oil mixture to keep the rice from sticking. Top with desired fillings and roll as show in video demonstration. Serve salmon sushi roll immediately.