Homemade Sushi

1. Cooking of rice

rice for sushi 1.7 lb (750 g) • water 3.8 cup (900 ml)

Rinse the rice under the running water, let it drain and place into a saucepan. Pour in a water and let it rest for 30 minutes. Then slowly warm at a low heat for 5 minutes, then rapidly increase the temperature, bring rice to the boil, lower the temperature to a minimum and steam the rice under the lid for 15 minutes.

2. Preparation of omelette

chicken egg 3 pcs • flour medium 3 tbsp • unsalted butter 0.75 oz (20 g)

Meanwhile the rice is cooking, prepare the omelette which will be used for the filling of several rolls. Blend eggs, flour and salt. Heat the butter in the skillet, pour prepared mixture in.

3. 

Fry the omelette on both sides. Let it cook and cut into the thinner strips.

4. Finishing of rice cooking

rice vinegar 10 tbsp (150 ml) • salt 0.5 tbsp • sugar granulated 0.5 tbsp

After 15 minutes remove the rice from the heat and leave in a pan for further 8 minutes to finish, covered with lid. Add salt and sugar into the rice vinegar and blend well. After 8 minutes pour the liquid into the rice and gently blend so you could damage the rice grains as few as possible. Let the rice cool to a room temperature. For faster cooling process you can evenly spread the rice over the tray, cover with damp towel so it does not dry. This way allows you to adjust better the rice amount into individual rolls.

5. Preparation of stuffing into the rolls

salmon filet 8.75 oz (250 g) • english cucumber

Peel the cucumber, cut into the strips, fresh salmon prepare the same way. Let the frozen salmon thaw in adequate time advance (in fridge is de-freezing for cca 6 hours).

6. Filling of rolls

seaweed Nori 10 pcs

Place seeweed sheet on the bamboo sushi mat which is used for creating of roll. Divide prepared rice on the tray into the parts according to number of seeweed. Spread a portion of rice over the seeweed sheet, help yourself with the spoon which is dipped into a water from time to time. Press the rice with the spoon the way that individual grains are combined. Leave the edge of seeweed clear. Be careful that the rice does not come under the seeweed or on the bamboo mat, so during the rolling the rice is not sticking on the roll surface.

7. 

Place strip of omelette, cucumber and salmon on the rice.

8. 

Place thicker strip of salmon, eventually two thinner strips on the rice.

9. Roll creating

With the bamboo mat create the roll. After each turn gently press the wood into the seaweed with filling. Rool it forward till the seaweed end. Wrap the whole completed roll into the bamboo mat and gently press by pressure of hands across the entire length.

10. 

Place the rolls at each other on prepared board where you will cut them one by one. Cut with the sharp knife into the small roulades.

11. Serving

soy sauce • horseradish - wasabi • pickled ginger

Serve with preserved ginger and with typical green Japanese horseradish - wasabi which is very sharp and so during the eating dilute it with high-grade soya sauce.