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

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.

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.

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

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

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.

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.

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

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

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.

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!