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Tuna or Salmon Sushi (Tuna or Salmon Nigri)


Tuna or Salmon Sushi (Tuna or Salmon Nigri)

Course : Appetizers
Regions : Asian
Servings : 4
Cooking Time : 20 Minutes

Chef Gautam Kumar
Fresh Fish (Salmon or Tuna) 200 g
Wasabi Paste 50 g
Tooth Pick 8 no
Hand Vinegar  
Rice Vinegar 2 Tablespoon
Water 60 ml (Half Cup)
Cooked Vineyard Rice. 0ne third of total portion
Accompaniments (To Serve)
Pickled Ginger
Japanese Soy Sauce
 
Requirement
Sushi Rolling Mat (Makisu)
 

Method

  1. Make the Vinegared rice (sumeshi) (see the Recipe), mix the hand vinegar in a small bowl and keep aside.
  2. Slice the Tuna or salmon into rectangular, 3 X 1 X 1/2 inch Thick.
  3. Mix wasabi powder with water to a paste of muddy (clay - like) consistency.
  4. Wet hand with in hand vinegar mixture, Take a handful (2 - 3 tablespoon) of cooked Vineyard Rice on one hand and mould into a rectangular cylinder shape of approximately 2 X 1 X 1 inch. Put a little (tiny) bit of wasabi paste on top and cover Tuna or salmon rectangular.
  5. Serve with the pickled ginger and Japanese soya.