Sushi is a typical Japanese food, but we can combine or replace some of the ingredients in it according to taste.
Fill Sushi Fried Eggs, Smoke Meat, Cucumber, Carrot & Mushrooms
Recipe adapted from Just Hungry - Making Sushi Rice
Ingredients for sushi rice:
- 350 grams of rice washing clean
- 1 handful of glutinous rice
- 600 ml of water
Flavoring for rice:
For each rice weighing 350 grams (enough for 1 roll sushi), you need a dose of flavoring ingredients such as below:
- 1/2 tablespoons rice vinegar
- 1/2 tablespoons granulated sugar
- 1 teaspoon salt
Filling (for 2 rolls of sushi):
- 1 cucumber slices for 1 x 5 cm
- 1 carrot, cut into 1 x 5 cm
- 2 pieces of mushrooms, sliced
- 1 piece of whipped egg plus 1/4 teaspoon salt, omelette
- 5 pieces of bacon, fried ripe
- 2 tablespoons soy sauce, for marinade ingredients
Complement:
- Wasabi
- Soy sauce or soy sauce
How to make:
Preparing the contents of sushi:
Prepare the vegetables that we will use. Cut the cucumber lengthwise and carrots with a size of approximately 1 x 5 cm. Let the cucumbers in fresh condition. Boil carrots and mushrooms briefly, only to wilt. Enter the carrots first and then the mushrooms, remove from heat when the mushrooms start to wilt. Drain carrots and mushrooms. Place in a bowl and pour 2 tablespoons of soy sauce. Stir well. Set aside.
Heat a skillet, fry bacon until dry, remove and drain, absorb excess oil with kitchen tissue. Scrambled eggs with a little oil, if the base begins to harden while the top is still liquid, fold omelet using the tip of a wooden spatula, fold twice so that the eggs a bit thick like the picture above, and cook until cooked omelet. Drain. Cut the eggs and bacon lengthwise size of vegetables.
Preparing sushi rice:
Wash the rice with 1 handful of glutinous rice thoroughly and drain. Enter the rice into the rice cooker, give water and cook until the rice cooked.
In a small bowl, pour the rice vinegar / rice vinegar, sugar and salt, stir until dissolved. Set aside.
Take about 350 grams of rice in the state is still hot yes, put in a bowl. Pour little by little rice vinegar solution while stirring with a stirrer rice in wood or plastic. Stir until evenly mixed rice and rice becomes slightly damp and mushy and stick to one another. It's hard to explain and I forgot to photograph, clear rice rather clot but not too wet. Fans for stirring rice to water vapor is lost.
Wrap Sushi
All the materials are ready, now we'll wrap sushi with nori or seaweed.
Prepare sushi mat or woven bamboo to wrap sushi. Sushi mat can be purchased in Japanese grocery supermarkets or grocery stores Japanese and Korean. You could also use a clean cloth towel or mat to roll sushi plates for dining table made of woven bamboo or stick.
Place the sushi mat on the table, put a sheet of nori on top. Place two lumps of sushi rice at one end of the nori, flatten with a spoon of water or moistened fingers dipped in water to prevent sticking. Never once put a lot of rice to the nori nori yes because if exposed to hot rice became unruly. Add clumps of rice back to the top of the nori and rice meets the surface smooth so that the nori.
Place the sliced vegetables, eggs and bacon over rice, trim.
Roll sushi with the sushi mat bend, use two thumbs to push the sushi mat on the bottom while the fingers of your other hand to hold the contents so that no scattered and rolled with rice. While the sushi mat palms pushed away from your body so that the sushi mat to form a scroll. Press rice for sushi roll so solid.
Cut into pieces of sushi with a size of 1 1/2 cm. Repeat until all consumables.
Presentation of sushi
Sushi usually served with soy sauce or dipped in soy sauce and wasabi. If you are using wasabi powder form as shown above, dissolve 1 tablespoon wasabi with 1/2 tablespoon of boiled water and stir until the pasta.
Prepared sushi served with soy sauce and wasabi.
