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 can do that I prepare my favorite: the futomaki with salmon and avocado. 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 reset the bacterial load and avoid pesky pests: many fishmongers slashing the fish on request, But if you want to do it at home and don't have the chiller (that House has none, Neither do I) You can keep it in the freezer for at least 4 days to -17 degrees. The servant with the inevitable soy sauce, I use that with a low salt content, and with more 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. On my You Tube Channel Also find the VIDEO STEP BY STEP to make sushi at home.
SUSHI WITH SALMON AND AVOCADO (doses for about 20 futomaki)Print This
- 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
- 1 avocado
- 1 cucumber
- soy sauce, to taste
- Wasabi, to taste
Peel the avocado and do it in strips, then cut the salmon into strips. Place the sheet of seaweed above the mouse pad to sushi (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 sull'alga, distributing it evenly over the surface and leaving a free space of a centimeter on one long side. Spreading seaweed to the Middle a little’ wasabi and arrange the salmon, the avocado and cucumber (If you like).
Slightly dampen the seaweed was discovered and roll the seaweed on itself on 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.
THE PAIRING: A white Friulian is our suggestion for this traditional Japanese dish. We chose the Chardonnay produced by 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.