- Salmon - 200 Grams
- Wasabi - 2 Grams
- Rice for sushi - 100 Grams
Here are all our ingredients. Raw salmon, boiled rice and wasabi. And a little bit of cold water. The first thing to do is to cut off the desired piece of fish fillets. The canonical piece should have a length of about 1.5-2 cm and a thickness of 0.5 cm, but if you depart from the canons - it's okay, the taste will not be greatly affected. Approximately this is how a piece of fish should look. The more beautifully you will cut - that, naturally, more beautifully it will turn out sushi. Now lightly smash a piece of fish horseradish wasabi. Do not overdo it - the horseradish is very sharp! Now let's work on the formation of rice. Moisten the fingers in cold water so that the rice does not stick to the fingers. We take the necessary amount of rice with our hands. It's hard to say how much rice you need - try it once or twice and start to feel the required amount yourself. We form rice with hands, give it the right shape. Put a piece of fish on the rice. Hand lightly press the rice to the fish, so that they are sealed. In rice with your thumb, make a small groove (see photo) - this is done to make the sushi look more airy, beautiful. Now we are engaged in the guidance of beauty - we press rice on the sides, wrap it with a fish. In a word, we bring sushi to mind. I just have to congratulate you - sushi with salmon is ready! Serve with pickled ginger, soy sauce and horseradish wasabi.
Servings: 2