Sushi Maki With Smoked Eel And Leeks. Step-by-step Recipe With Photo

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Sushi Maki With Smoked Eel And Leeks. Step-by-step Recipe With Photo
Sushi Maki With Smoked Eel And Leeks. Step-by-step Recipe With Photo

Video: Sushi Maki With Smoked Eel And Leeks. Step-by-step Recipe With Photo

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In the 80s, sushi became very popular all over the world. The history of the recipe begins in South Asia. There, fish was canned in boiled rice, and after several months of fermentation, the rice was thrown away. At first, sushi was prepared with pickled fish, but in the early 19th century, a Japanese chef prepared it with raw fish, thus reducing the preparation to a few minutes.

Sushi maki with smoked eel and leeks
Sushi maki with smoked eel and leeks

There are many types of sushi. The most popular and simple sushi maki - fish, vegetables and rice are rolled with a sheet of dried seaweed. Fish for the filling is used oceanic, raw only after deep freezing, or cook - salted, smoked. Vegetables can be pickled or raw. To add a specific taste, seasonings based on rice vinegar are added to the rice.

In this recipe, I'll show you how to make smoked eel and leek sushi maki - fast and incredibly delicious!

  • Cooking time: 1 hour
  • Quantity: 16 rolls

Ingredients for sushi maki with smoked eel and leeks

  • 2 sheets of nori seaweed;
  • 125 g sushi rice;
  • 10 ml rice vinegar;
  • 65 g smoked eel;
  • 30 g leeks (light part of the stem);
  • 10 g wasabi;
  • sea ​​salt, granulated sugar.

Method of preparing sushi maki with smoked eel and leeks

Take white fine-grained Japanese rice. We rinse it with cold water until the water becomes completely transparent. Pour 150 ml of cold water into a small thick-walled saucepan, put the washed cereal.

We put the pan on high heat, when the water boils, we reduce the heat, and close the pan tightly with a lid. Cook for 7-9 minutes, then wrap for 10 minutes.

Mix 50 ml of cold boiled water, rice vinegar, a pinch of sea salt and a pinch of sugar in a bowl. The brine should be sweet and sour, pleasant to the taste.

Mix boiled rice with brine
Mix boiled rice with brine

When the rice cools to room temperature, mix it with brine.

Laying out a sheet of nori seaweed
Laying out a sheet of nori seaweed

Take a makisu sushi mat and put a sheet of dried nori seaweed on it. Place the algae with the shiny side down.

Distribute the rice on top
Distribute the rice on top

With wet hands, spread the rice mixed with the sauce over the algae sheet. On one edge, along the wide side of the sheet, we leave an empty strip about 1 centimeter wide.

Putting wasabi on rice
Putting wasabi on rice

For one roll, take about a teaspoon of wasabi, spread a strip 2 centimeters wide. Authentic wasabi (Japanese eutreme) is believed to kill the germs in raw fish. However, outside of Japan, horseradish sauce is most commonly used.

Place smoked eel meat next to wasabi
Place smoked eel meat next to wasabi

Cut off a long bar of smoked eel, about a centimeter thick, and place it next to the wasabi.

We spread the chopped leek
We spread the chopped leek

Chop the light part of the leek stalk into thin and long strips. Place the onion next to the eel. Raise the wide edge of the makisu, roll up the tight roll.

We roll up a dense roll
We roll up a dense roll

We also make the second roll. Then we cut off the shaggy edges with a sharpened knife (about 1 centimeter on each side).

Cut the maki sushi roll in half
Cut the maki sushi roll in half

Visually divide each roll in half, cut with a knife. To prevent the roll filling from sticking to the knife, it must be constantly rinsed with cold water.

Cut portions of maki rolls and serve
Cut portions of maki rolls and serve

It remains only to cut each half of the roll into portioned sushi and serve them to the table with soy sauce. Sushi maki with smoked eel and leeks are ready. Bon Appetit!

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