It has never been so easy to prepare homemade sushi: 3 recipes

It is one of the most traditional and famous dishes of Japanese cuisine and requires some patience and care to prepare. we talk about homemade sushiof course!

The wide variety of ingredients, such as fish, fruits, vegetables, creams and spices that make it up make it a complete delight that you either love or hate.

But for those who really don’t give up a good dose of homemade sushi, we give you the main tips for preparing three different types: hossomaki, uramaki and hot roll.

3 homemade sushi recipes to try now

salmon hosomaki

Ingredients

• 2 tablespoons cooked sushi rice
• 50g sliced ​​salmon
• 1 sheet of nori
• 1 bamboo mat

preparation method

• Place the nori on the bamboo mat
• Form a layer of rice on top of the nori.
• Cover the middle with strips of salmon.
• With the help of the bamboo mat, roll up the hossomaki as if it were a roll, squeezing it well to fix it.
• Wet the knife lightly and cut into 10 slices.
• Serve with soy sauce to taste.

california uramaki

Ingredients

• 1/2 sheet of nori
• 10gr of white sesame
• 500ml rice vinegar
• 300gr of sugar
• 20gr of salt
• 1.2l of water
• 5 cups of Japanese rice
• 1 medium mango
• 1 japanese cucumber
• 150gr of kani-kama

preparation method

• To make the seasoning: put the rice vinegar, sugar and salt in a pan and dissolve, without letting it boil. Reserve.
• Wash the rice well, rubbing the grains carefully so as not to break them.
• Change the water and repeat the process two more times.
• To cook rice: use a deep pan and add the 5 cups of water and the rice.
• Allow to boil over high heat for 2 minutes.
• Then lower to medium heat and cook for 4 minutes.
• Lower the heat to a minimum and let it cook for another 20 minutes.
• When ready, place the rice on a tray and cover with the seasoning. Stir well.
• Cover with a damp cloth and reserve.
• Cut the mango, cucumber and kani-kama into strips.
• To assemble the uramaki: place the seaweed with the rough side up, on top of a mat, spread the rice and sprinkle with sesame seeds.
• Turn the nori sheet so that the rice is underneath, and place the sliced ​​mango, cucumber and kani-kama.
• Roll the sushi calmly and firmly on the side closest to you, making it cover the stuffing.
• Model the sushi in a square shape.
• Cut the roll into 8 slices.

Hot Roll Vegan

Ingredients

• 2 sheets of nori
• 1 package of sushi rice, prepared according to the manufacturer’s instructions
• 1 package of vegan cream cheese
• Sesame and salt to taste
• 1 packet fine textured soy protein, drained and drained
• Juice of 1/2 lemon
• 100gr wheat flour and 50ml of water mixed together, forming a cream
• Cassava flour or bread to coat
• Vegetable oil, for frying
• 1 bamboo mat

preparation method

• Season the soy protein with lemon juice and salt. Reserve.
• Place the seaweed on the mat.
• Spread a portion of the rice, leaving space corresponding to 1 finger on one side and 2 fingers on the opposite side of the sheet.
• Place the sesame seeds and vegan cream cheese in the middle of the rice.
• On top, place the soy protein.
• Roll up to form a roll.
• Pass through the mixture of flour and water.
• Pass through cassava flour or bread.
• Fry in hot oil and, with the help of kitchen tongs, remove and let drain on absorbent paper.
• When it is less hot, cut into slices with a very sharp knife.
• Accompany with soy sauce and lemon.