Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sushi (maki and nigiri). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sushi (Maki and Nigiri) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Sushi (Maki and Nigiri) is something that I have loved my whole life.
Nigiri sushi isn't rolled like maki. Instead, a thin slice of raw or cooked fish is layered atop a mound of vinegary rice. Typically, a small amount of wasabi is placed between the fish and the rice, though in some case, a small strip of toasted seaweed, or nori, may be used instead.
To begin with this particular recipe, we must first prepare a few ingredients. You can have sushi (maki and nigiri) using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sushi (Maki and Nigiri):
- Prepare 2 cups sushi rice
- Prepare 2 tbsp vinegar
- Make ready 1 tbsp mirin
- Take Pinch salt
- Take sheets Nori
- Get Salmon (MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW)
- Make ready Prawns
- Get Tinned tuna
- Take Curly parsley
- Get Cucumber
- Get Avocado
- Get Pepper
Nigiri sushi is known for its profound taste and the focus that it puts on the fish. Both nigiri and maki have these two components, so they are included in sushi. Then, let's move to the difference between nigiri and maki. Nigiri is a type of sushi which has a sliced raw/cooked fish atop a mound of one-bite size vinegary rice, typically a pinch of wasabi put between them.
Steps to make Sushi (Maki and Nigiri):
- Prepare the 2 cups of rice with 2 3/4 cups water. Cook for twenty minutes or until all is absorbed and transfer to a bowl to cool. Whilst it is still hot, add the vinegar, salt and mirin, and combine with a wooden paddle.
- Cut up the avocado, pepper, salmon and cucumber. Butterfly the prawns and shred the tuna.
- Once the rice is room temperature, choose which type of sushi to make first.
- NIGIRI: Wet your hands and do not dry. The rice will stick otherwise. Make a small sausage with your thumbs using the rice, and then lay a piece of shrimp or salmon on top and shape again, pressing into your palm. Wrap a thin piece of nori around the Nigiri and it is ready to serve.
- MAKI: Prepare the bamboo roller by covering it with a piece of cling film. Add a sheet of nori, making sure the shorter side is facing the shorter end of the roller. Lay a thin layer of rice on 3/4 of the nori, and then add the peppers, cucumber and salmon on the end with the rice. Roll the Maki carefully, making sure to tuck in the nori as you roll so it stays tight. Roll it up tight and put in the fridge for fifteen minutes. Repeat for the tuna maki, using tuna, pepper, cucumber and avocado.
- Using a very sharp knife, slice the maki to make small but thick makis. Use any leftover fish to serve as sashimi.
- Serve with soya sauce, wasabi and pickled ginger. I also had haddock on the side. Enjoy!
Nigiri sushi isn't rolled like maki sushi. Maki sushi is rolled with toasted seaweed into a sushi roll and then cut into pieces before serving. What's the Difference Between Nigiri and Sashimi. Sashimi is a Japanese delicacy consisting of fresh raw fish sliced into thin pieces. They are served raw with soy sauce and grated wasabi.
So that is going to wrap this up for this special food sushi (maki and nigiri) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
