Smoked salmon and avocado sushi



 Smoked salmon and avocado sushi

Ingredients
 
SALMON URAMAKI
  • 250g of sushi rice
  • 2 tbsp of rice vinegar
  • 1 tsp caster sugar
  • 4 sheets of nori seaweed, square
  • 1/4 cucumber, sliced into thin strips
  • 1 handful of coriander leaves
  • 1/2 avocado, small and ripe, thinly sliced
  • 4 tbsp of mascarpone
  • 200g of smoked salmon
TO SERVE
  • 2 tsp wasabi paste
  • 3 tbsp of soy sauce

Method
 
1 Place the rice in large bowl. Cover with cold water and wash the rice, swishing it with your hands until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 4–5 changes of water
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2 Once the water is almost clear, drain and add 285ml water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling, turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand. Leave the lid on for another 10 minutes before removing the lid
3 While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out into a large bowl. Cool for a moment before stirring through the sushi vinegar
4 Start with your bamboo mat. Lay a square of cling film on top of the mat and place a sheet of nori on top of the cling film. With dampened fingers press roughly 1/4 of the rice over two thirds of the nori leaving about 2cm strip uncovered. Turn over so the nori sheet is rice-side down
5 Spread a little mascarpone in a line at the base of the nori at the end that isn't covered in rice on the other side. Top with a line of avocado, cucumber and coriander
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6 Dampen the nori that isn’t covered in rice and roll over the filling, then roll further to form a tube, pressing together well using the bamboo mat
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7 Sit the sushi roll on your counter and spread the surface with a little mascarpone (to ensure the smoked salmon will attach). Lay over the salmon and gently flatten to the side of the sticky rice with your hands
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8 Cut into roughly 2cm rounds using a very sharp knife. Sprinkle with nigella seeds and serve, alongside a little soy and wasabi. Cool. Enjoy the  Smoked salmon and avocado sushi recipes !!!

 Smoked salmon and avocado sushi Video :







Sushi Pancakes recipe


Sushi Pancakes recipe

Ingredients:
  • 4 eggs.
  • 2 tablespoons of water.
  • ½ teaspoon of salt.
  • 1 tablespoon of vegetable oil.
Directions:

Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi. Enjoy!




Nigiri (Finger) Sushi recipe



Nigiri (Finger) Sushi recipe 

Ingredients:
  • Fish of your choice.
  • Wasabi.
  • Sushi Rice.
  • Soy sauce.
Directions: 

 Slice the fish of your choice into bite sized pieces. Place a small amount of wasabi on one side of the fish. Moisten your hands with water and place a small ball of sushi rice in your palm. Firmly press the fish (wasabi facing down) onto the rice. Use your hands to shape it into an oblong. Dip in soy sauce, and enjoy Nigiri (Finger) Sushi recipe !!!

Nigiri (Finger) Sushi recipe Video :



Californian Sushi Roll recipe



Californian Sushi Roll recipe 

Sushi Ingredients:
  • 1 cup of cooked rice, warm.
  • ½ cup of cooked crab meat.
  • ½ cup of vinegar.
  • ½ cup of sugar.
  • 3 tablespoons of golden caviar.
  • 2 tablespoons of sesame seeds.
  • ½ avocado, chopped.
  • Wasabi paste.
Sushi Directions: 

 Mix the vinegar and the sugar in a saucepan and bring to a boil. Cook until sugar has dissolved completely; remove from heat. Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice. Stir the sesame seeds into the rice. Press pickled rice into a square. Cut rice into squares. Press each square so that rice clings, and dab some wasabi paste on each square. Press some crab meat, golden caviar, and avocado on each of the rice square. The sushi recipe is ready...enjoy it !

Californian Sushi Roll recipe Video :




Salmon and Seaweed Sushi Roll recipe


Salmon and Seaweed Sushi Roll recipe

Ingredients:
  • 6 sheets of nori seaweed.
  • One six-inch pickled radish.
  • Pickled ginger.
  • 8 oz of sushi rice.
  • 6 oz of raw fresh salmon.
  • 2 tablespoons of Japanese soy sauce.
  • 1 tablespoon of Sugar.
  • 1 teaspoon of Wasabi paste.
Directions:

Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger. Enjoy!


Shrimp Sushi recipe


Shrimp Sushi recipe

Ingredients:
  • 10 large Shrimp, raw.
  • Water, for boiling.
  • Salt.
  • 2 cups of Sushi rice.
  • Wasabe horseradish sauce.
Directions:

Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently.
Press into the shrimp, but make sure it holds its shape. Enjoy!


Sushi Rice recipe


Sushi Rice recipe

Ingredients:
  • 3 cups of uncooked calrose rice.
  • 3 cups of water.
  • ½ cup of japanese rice vinegar.
  • ½ cup of sugar.
  • 1 teaspoon of Salt.
Directions:

Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the
vinegar sauce over the hot rice and mix. Enjoy!