Sushi. Part 1

Elegant, with elegant pieces of red fish and a layer of aromatic rice – perfect Japanese sushi.


  • For rice:
  • Rice – 1 kg
  • Sugar 145 g
  • Salt – 45 g
  • Rice or wine vinegar – 180 ml
  • Gelding or white sherry – 20 ml (or 10 g sugar)
  • For sushi nigiri:
  • Seasoned rice – 20 grams
  • Red fish – 15 g
  • For Maki-sushi:
  • Seasoned rice – 80-90 g
  • Red fish – 30 g
  • Seaweed – 0.5 page
  • To roll "Philadelphia":
  • Seasoned rice – 120 g
  • Salmon – 30-50 g
  • Cream cheese – 30 g
  • Cucumber – 10 g
  • Avocado – 10 grams
  • Seaweed – 0.5 page
  • Roasted white sesame seeds – 25 g
  • For pickled ginger:
  • Ginger root – 200 g<
  • Rice or wine vinegar – 50 ml
  • Sherry bright – 20 ml
  • Vodka – 20 ml
  • Water – 10 ml
  • Salt – 3 g
  • Sugar – 25 g

Preparation. Sushi. Part 1

Kruglozerny the rice thoroughly under running water at least 5-6 times, the water should be transparent. After washing, leave the rice to dry for 10 minutes.

Tip: for sushi choose kruglozerny Fig. In it the greatest quantity of starch that is necessary to ensure that the sushi didn’t fall apart and stay fit.

The bottom of the pan cover with foil so that during cooking the rice doesn’t burn. Boil the rice for 15-20 minutes. Cooked rice mix with the seasoning.

Tip: the proportions of water to rice is 1:1.

Dressing for rice. Mix wine vinegar and sugar. Hold the dressing on the fire for 2-3 minutes. When the sugar has dissolved, add salt. Do not allow the dressing to a boil, otherwise the vinegar evaporated and the gas station will be transformed into sugar syrup. Cool the finished dressing.

Tip: do not use table and Apple cider vinegar – it will hide the taste of rice.

Pickled ginger. In a pan, boil rice vinegar, vodka, water, sherry, salt, sugar. Peel ginger and slice into very thin slices. Put the ginger in a jar, pour the marinade and refrigerate for 4-5 hours.

Nigiri-sushi. Take a slice of red fish in his left hand and a small ball of rice in your right hand. Hand give the ball an oblong shape and place on top of fish. Flip the nigiri and fingers gently press the fish into the rice at the top and on the sides. Garnish with strips of nori seaweed, and roasted sesame seeds.

Maki-sushi. The ball of rice evenly on the nori sheet. Put the cubes of red fish in the middle of the rice and roll the roll. Cut into 6-8 pieces.

Rolls “Philadelphia”. For the filling remove seeds from cucumber and slice into thin strips. Avocado thin slices. Red fish – diagonal slices. Spread the rice evenly on the nori sheet. Top generously sprinkle with sesame seeds. Flip the nori with rice. On center of nori put cream cheese, cucumber, avocado and salmon. Roll roll and cut into pieces.

Serve ready-made sushi with wasabi, soy sauce and pickled ginger.