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Nigiri - sushi

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Nigiri - sushi
0 Reviews
Recipe cuisine: Japanese
Cooking time: 1 h
Calories: 119 kcal

Step-by-Step Cooking Instructions

Step 1

1. Put the eel on a cutting board, make an incision along the ridge and remove the skin. Carefully separate the fillet from the spinal bone, remove the remaining costal bones. Save skin and bones. Cut the fillet into 10 pieces about 2.5-3 cm wide. 2. In a saucepan, combine soy sauce, wine and sugar. Add eel skin and bones. Place over medium heat and simmer until the sauce thickens, 30 minutes. Strain. 3. Cut the nori into strips 1 cm wide. Fry the sesame seeds in a dry frying pan for 3 minutes. Put 1 piece of eel on rice sausages, lightly press with your fingers, wrap with a strip of nori. Brush the eel with the sauce using a pastry brush and sprinkle with sesame seeds. 4. Wash the squid, put it in boiling water and cook for 4 minutes. Cool down. Cut salmon and squid into pieces of the same size as rice sausages. Put on rice, after brushing the inside of the fish with a small amount of wasabi.

GLOSSARY Nori is very thin dark green sheets of dried seaweed. Used for making sushi or as a side dish. Rich in minerals, especially calcium and potassium. From the moisture absorbed from rice, they become soft. Sold in supermarkets or Japanese goods stores.
Wasabi is a light green paste made from Japanese horseradish root. Very spicy in taste, so use it very carefully. Can be replaced with spicy mustard. In addition to wasabi, pickled ginger root is served with nigiri, which is eaten with each type of sushi in order to better feel the taste of a new dish.
Mirin is a very sweet rice wine. Used for cooking only.
Sake is Japanese rice wine. Served warm in small cups.

Ingredients

1 st. l. sesame seeds
1 liter boiled sushi rice
400 g of smoked eel,
50 ml dry white wine
150 g soy sauce
0.5 sheets of nori (pressed dry seaweed)
sugar - 1.5 cups
salted salmon and squid
1 tsp wasabi (spicy Japanese horseradish)

Categories

Salmon Fig Acne Wasabi Burrows Smoked
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