Today sushi with salmon and avocado, the so-called ‘Futomaki‘. Have you ever tried to make sushi at home? Is’ very simple and costs immensely less than what it costs in restaurants. I love sushi, I like crazy and then, Since the Japanese restaurants of a certain level have little affordable prices, I decided to learn how to do it at home. And of course since I prepare it I do what I prefer: sushi (Futomaki) with salmon and avocado. On my You Tube Channel you will also find the VIDEO RECIPE step by step to make sushi at home.
How to cut down salmon for sushi
It would take, in truth, even the cucumber (that I like) but my partner hates him, and so the little man but you can, Indeed you have to put it. The futomaki is the simplest sushi: toasted Nori, sushi rice, Wasabi, avocado and fish. In my case salmon, obviously is down’ to eliminate the bacterial load and avoid the presence of annoying parasites: many fishmongers slashing the fish on request, but if you want to do it at home and you don't have the blast chi blast chie you can keep it in the freezer for at least 4 days at -19 degrees.
If you love salmon, do not forget to have a look at all my RECIPES WITH SALMON From the more rustic ones such as the COLD PASTA SALMON AND TOMATOES to the more refined ones such as the GRILLED SALMON WITH RED RICE AND GUACAMOLE.
I serve sushi with the inevitable soy sauce, I use that with a low salt content, and with other Wasabi, for someone like me who loves the spicy. I suggest you prepare this sushi for Valentine's day: is a romantic dish, you eat with chopsticks, It's nice to see and lightweight. I find it a perfect food for a dinner for two. In the video you can see the process dell'arrotolamento, which it is not at all difficult as it seems. Have a good day!
500 grams of rice for sushi (here the recipe sushi rice)
5 sheets of toasted Nori seaweed
200 grams of fresh salmon already felled in a single slice
soy sauce, to taste
Wasabi, to taste
First of all, look carefully at the process in the VIDEO RECIPE. Peel the avocado and make it striped, then cut the salmon into strips. Arrange the sheet of alga on top of the appropriate sushi mat (are fine even those from breakfast made with strips of wood, as long as they are flexible and you can roll up) with the shiny side facing down.
With moistened fingers pay a fifth of sushi rice on the alga, distributing it evenly over the surface and leaving a free space of a centimeter on one long side. Spread on the central part of the seaweed a little wasabi and arrange the salmon, avocado and cucumber (If you like).
Slightly moisten the part of the alga remained uncovered and roll the alga on itself tight, using the mat for sushi. Cut the roll of sushi in so many rolls of about 2,5 cm thick and serve with soy sauce and more wasabi. If you like, in some supermarkets is also pickled ginger.
MATCHING: A white Friulian is our suggestion for this traditional Japanese dish. We chose the Chardonnay Doc produced by the company Pighin, in the province of Udine: exotic fruits and vanilla are the aromas of this white wine, on the palate, turns out good minerality and structure with a good persistence.