Midnight duo sushi with marinated salmon
Japanese legend about sushi says that a kind husband and wife left rice in the nest of a beautiful Osprey bird (eagle fisherman) every day. One day in the nest they saw a gift of a grateful bird: a fish wrapped in rice. When they tried this dish, they noticed that fermented rice keeps the fish fresh for a long time and gives it flavor. The kind husband and wife felt honored for the precious gift. This story happened 5000 years ago when no one could imagine a refrigerator ..
Preparation steps
- PREPARATION OF FILLING FOR SUSHI:
- Separate the skin from the salmon and cut it into thin fillets up to one centimeter thick. Roll the fillets in sea salt and leave them to stand for one hour. After that, wash the fillets with water and soak them in vinegar without drying, then leave them to stand for one hour again. photo representation of the procedure
- Meanwhile, rinse the rice well in cold water until it becomes clear. Put the rice in a pot with 200 ml of water, heat it to boiling and when it boils, reduce the temperature, cover it with a lid and cook for 10 minutes. Then remove the lid and continue cooking with frequent stirring until the rice is well cooked. Add vinegar, salt, sugar to the cooked rice while stirring and cover it with a lid until it cools down. During the preparation of rice, prepare the carrot as well: peel it, cut it in half lengthwise and cook it until it softens. Cool the cooked carrot with cold water and dry it with a cloth.
- GRILLING OF CRAZY ALGAE:
- On the flame of a gas stove, carefully heat the smooth side of the nori algae leaf until it becomes light green in color, taking care not to burn it. Place the grilled algae on a slightly larger surface and fill it with the filling. Repeat the procedure with another sheet of nori algae.
- FILLING CRAZY ALGAE:
- On the grilled seaweed, over the rough side, hand out half of the cooled rice and flatten it with wet hands (so that the rice does not stick to your hands). Arrange half of the salmon fillet over the rice, and arrange the cooked carrots in the shape of a line along the short edge along the salmon. Sprinkle a little dry chives over the carrots. Wrap the sushi prepared in this way tightly in a roll. photo representation of the procedure
- Repeat the same procedure with the rest of the material: flatten the rice on the seaweed, arrange the rest of the marinated salmon over the rice, line the salmon along the shorter edge and arrange the olives in the shape of a line. Then wrap everything tightly in a roll. photo representation of the procedure
- CUTTING SUSHI Cut the prepared rolls of sushi with a damp knife into rolls 2, 5 -3, 0 cm thick, arrange them on a large plate and serve.
- NOTE: In addition to the nori gas stove, algae can be grilled on an electric hob or in a pan.
