Nigiri sushi and rolls

Step-by-step cooking

1. Step 1:

   

   How to make nigiri sushi and rolls? Our Ingredients

2. Step 2:

   

   Cook rice in a slow cooker (400g per 600ml in Buckwheat mode). When the rice is cooked, let it stand for 10 minutes so that it finally absorbs all the moisture. Then add the dressing (rice vinegar) and mix well. It is important that all the rice is evenly moistened with the dressing. After mixing, leave it alone for another 15-20 minutes - soak and cool to a comfortable temperature

3. Step 3:

   

   While the rice is coming, prepare the filling. Cut cucumber and bell pepper into strips. I do not use cucumber straws with a large number of seeds. A cucumber without seeds crunches a lot more. Mix the shrimp with a small amount of mayonnaise, imitation crab meat (or crab sticks) - similarly. By the way, very tender and juicy rolls turned out with crab sticks

4. Step 4:

   

   Spin the rolls. Many people twist a mat, but I didn't have a relationship with her, so I twist with the help of a sushi magic mat. First place a sheet of nori, then spread out about half of its width with a thin layer of rice, lay out the filling

5. Step 5:

   

   And just twist

6. Step 6:

   

   We do the same for the filling of crab meat and shrimp

7. Step 7:

   

   To roll the Philadelphia roll, first you need to roll the rice roll outwards (if you use a mat, then you will need a food wrap and a couple of additional manipulations at this step). If you have a rug like mine, then everything is a little easier - you need to take half a sheet of nori, spread rice on it and just turn it over with rice

8. Step 8:

   

   Add cream cheese as filling

9. Step 9:

   

   And twist the rice roll outwards

11. Step 10:

    

    Now we just need to wrap our roll in thinly sliced salmon

12. Step 11:

    

    Philadelphia is ready. It remains only to cut it with a sharp knife

13. Step 12:

    

    For those who are tired of rolls, I recommend trying to cook sushi nigiri at home - this is when the filling is located on top of a rice ball. The balls can be molded with your hands, but you need to get the hang of it so that they turn out the same. I use special molds for nigiri from the same set. Take a mold, lay the fish, cut into thin plates of about 5x2cm. Lovers of spicy can add a drop of wasabi

14. Step 13:

    

    Cover with a second mold and stack the rice

15. Step 14:

    

    Remove the upper mold, turn the lower one over

16. Step 15:

    

    And get 8 perfect nigiri driers

17. Step 16:

    

    For beauty, they can be tied with thin strips of nori. Then they can not be distinguished from restaurant ones at all

18. Step 17:

    

    Before cutting the rolls into portions, they should be allowed to lie down for a while so that the moisture from the rice is absorbed into the nori and they do not break under the knife

19. Step 18:

    

    Japanese dinner is ready. Serve with soy sauce, pickled ginger and wasabi. Enjoy your meal.