Japanese Sushi And Sashimi


900g salmon back for sashimi

900g salmon filets for sushi

2 cups sushi rice

pickled ginger


soya sauce

daikon, carrots, cucumbers

For the rice dressing:

8 tbsp. rice wine vinegar

4 tbsp. sugar

1 tbsp. salt

Step by step recipe

Step 1

Rinse the rice in 5 to 6 water until the water is clear. Then pour cold water in a 1:1 ratio plus 10 percent more, bring to the boil, reduce the heat to low, cover and simmer for 13-14 minutes, uncovered. Remove from the heat, cover the pot with plaid or place under a cushion for 30-40 minutes. For the dressing, heat all the ingredients together, not until boiling, just to dissolve the sugar and salt.

Step 2

Transfer the rice to a large unlacquered wooden dish (do not use the crust on the bottom of the sushi pan). Place the warm rice in the center of the dish, pour out all the dressing, scatter the rice with a spatula, then gather together with the dressing back into the center – and so on 4 times. Leave for 10-15 minutes. If you don’t have a wooden crock, reduce the amount of dressing by 1/3.

Step 3

Prepare the fish. For sashimi, cut the filets (back) across the fibers into 1 cm thick slices. For sushi, cut the rest of the filet in the opposite direction – lengthwise and 0.5 cm thick. The basic principle is to cut as many good-looking pieces of fish as possible so that they do not fall apart.

Step 4

To make sushi “koloboks”, moisten your hands with water. Take about 1 tbsp of rice each and form an oblong kolobok by squeezing the rice with four fingers and adjusting the edges with your thumb.

Step 5

Place sushi fish across the bottom phalanx of your fingers. Place the prepared kolob on top of the fish and give it a final shape depending on the size of the piece of fish, pressing the rice down with your index finger. Then flip the sushi over and press the fish against the sides with your fingers – it should fit snugly against the rice.

Step 6

To serve, arrange the sushi and sashimi on a board or plate, separately or together. Sashimi is served with wasabi and garnishes: usually daikon, cucumber or carrots.

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