Table of contents:
- Ingredients for temaki sushi with avocado and trout
- Method of preparing temaki sushi with avocado and trout
Video: Temaki Sushi With Avocado And Trout. Step-by-step Recipe With Photo
Temaki sushi with avocado and trout is a large cone-shaped sushi in which the nori leaf is on the outside, and all the ingredients stick out from the wide end. In Japan, this variety is called temakizushi and is eaten with the hands; in our latitudes, the name temaki (temaki) is more common. Usually a temakizushi is 10 centimeters long. They are convenient, because you can eat on the go, a kind of Japanese fast food.
Are you wondering how to make sushi at home for the first time? Then the recipe is just for you, since you don't need a makisu mat to make this variety, and even a child can roll a bag of seaweed. Those who have not yet mastered the skills of eating sushi with chopsticks will also enjoy temaki sushi with avocado and trout.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for temaki sushi with avocado and trout
- 220 g of round sushi rice;
- 15 ml rice vinegar;
- 10 g granulated sugar;
- 5 g sea salt;
- 2 sheets of nori;
- 1 avocado;
- 150 g salted trout;
- 8 green onion feathers;
- 20 g of Wasabi sauce;
- lemon - 1 / 2 pcs.
Method of preparing temaki sushi with avocado and trout
Sushi rice is called sumeshi, and it is not a special kind of rice, but white fine grain rice mixed with marinade.
First you need to cook it properly. We wash the cereal with cold water several times, until the water is completely transparent. Throw it back on a sieve, let the water drain. Put the washed rice in a saucepan with a thick bottom, pour 200 ml of cold water.
After boiling, reduce the heat, cook, tightly closing the lid for about 10 minutes, then leave to steam for another 15 minutes.
Prepare a marinade from water, rice vinegar, granulated sugar and sea salt. Pour 3-4 tablespoons of cold boiled water into a bowl, add granulated sugar and sea salt, mix, taste, it is important that you like the taste!
When the rice has cooled to room temperature, mix it with the marinade and you can start making temaki.
Cut the avocado in half, peel it, take out the bone.
Cut the avocado pulp into thin strips, sprinkle with lemon juice so that the pulp does not oxidize in the air.
Cut the nori sheets in half along the long side. Two sheets of nori is enough for four servings.
Put a tablespoon with a slide of rice on a half of a sheet of algae, level it with fingers soaked in water so that half of the nori sheet is filled. You don't have to try too hard, since the shape of the cone can be different.
Lubricate the rice with Wasabi sauce. If you like the harsh taste of this sauce, you can add more of it.
Before adding the filling to the temaki, divide the filling equally into portions.
Put trout cut into cubes from the edge.
Then add the avocado slices.
Cut a few green onion feathers to size, put next to the avocado and fish.
We fold the cone, moisten the edge of the nori with cold water so that it sticks well.
Immediately serve the temakizushi to the table, pour a little soy sauce into the cone, or add a small spoonful of Wasabi.
Temaki sushi with avocado and trout are ready. Bon Appetit!