Preparing this Japanese dish is not as complicated as it is painted. If not, see for yourself with our tricks for making nigiris, makis and other recipes with sushi rice.
With this step-by-step and the recipes we propose, you’ll see how making sushi has no secret, and that you can even prepare sushi dishes without raw fish or seaweed. There are versions for every taste!
It’s one of the most international dishes in Japanese cuisine, and it’s worth adding to the diet because it’s very complete and balanced.
Rice, on the one hand, provides complex carbohydrates. Fish, on the other hand, is high quality protein. And in the case of salmon and tuna, two blue fish, provide omega-3 fatty acids, which are very beneficial to the body.
RICE INGREDIENTS FOR SUSHI:
- 200 g of round rice
- 1 teaspoon salt
- 2 teaspoons sugar
- 5 teaspoons rice vinegar
ALL THEIR SECRETS UNCOVERED
The first thing to keep in mind is that, in reality, the word sushi refers only to rice, so if you want to do without seaweed and fish, as you’ll see in some of the recipes we propose in the gallery, no problem.
However, what cannot be missing in any preparation is the rice vinegar, its main dressing and the one responsible for its characteristic flavour.
TYPES OF TRADITIONAL PRESENTATION:
The nigiris are the presentation of rice in the form of a “croquette” on which a piece of fish (raw or smoked), prawns, vegetables, fruit is placed…
The makis are the classic rolls of rice wrapped in seaweed. The traditional ones are made with nori seaweed, but for rolling you can use whatever you want (a thin tortilla, slices of salmon…).
The uramakis (or inverted makis) are makis in which the nori seaweed does not cover the roll but remains inside.
The sashimi is only raw fish. It is usually made with fillets of tuna belly and salmon, a part of the blue fish very appreciated because it is soft and juicy. And one of the most fatty parts and, therefore, where most of the beneficial omega 3 fatty acids are concentrated.
