This is basic: a recipe for sushi like in Japan - Walla! Food

2022-03-07T06:21:44.838Z

A recipe for chumaki, the most basic and familiar form of sushi - rice roll, wrapped in seaweed containing between 2 and 3 ingredients. An easy and simple basic recipe that anyone can make at home. Enter >>

This is basic: a recipe for sushi like in Japan

Dikla Hayun teaches us how to make chumaki - the most basic and familiar form of sushi - a rice roll, wrapped in seaweed that contains between 2 and 3 ingredients.

An easy and simple recipe that anyone can make at home

Dikla Hayun, in collaboration with Sugat

07/03/2022

Monday, 07 March 2022, 07:50 Updated: 07:57

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Basic sushi, how to make it at home (Photo: Nimrod Saunders, Styling: Yael Magen)

After teaching us to make a Japanese hamburger between two spicy rice platters and revealing to us that the Japanese also like to make meals in one pot like the Takikomi Gohan - a pot of rice and vegetables with salmon cooked together,

Dikla Hayun

from the recipes blog bends sticks, returns to the base and the Japanese dish we Israelis love to eat Sushi.

Chumaki is the most familiar form of sushi - a rice roll spiced with rice vinegar and sugar, wrapped in seaweed containing between 2 and 3 ingredients.

Thanks to its size, chumaki sushi is also a popular ingredient in bento boxes, Japanese lunch boxes.

Although it can be found all over Japan in convenience stores and containers as a type of fast food, there are upscale restaurants that specialize in making sushi, where the chumaki is made from quality and more expensive ingredients.

And now it's your turn to adopt this sushi at your home.

Another recipe from Japanese cuisine

Takikumi Gohan: A Japanese-style meal of rice with salmon in one pot

In collaboration with Sugat

Chumaki sushi with salmon and cucumber

Recipe By: Dikla Hayun

30 minutes work
60 minutes total
Medium difficulty

Japanese
fur
Fish and seafood
Rice
kosher

Sushi Chumaki (Photo: Nimrod Saunders, Styling: Yael Magen)

Ingredients

About 15 narrow rollers:
- 2 cups sushi rice
- 2 cups + 2 tbsp
- ¼ Rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon salt
- 100 g fresh fresh salmon cut into strips 1x1 cm thick
- 1 cucumber cut into thin strips without the seeds
- 8 nori algae
For the conversion table, click here>

Preparation

How to make chumaki sushi with salmon and cucumber?

Suitable tools for making sushi that must be taken care of in advance:

* Sushi mat wrapped in cling film

* Bowl with water

* Damp cloth

* Sharp knife
1
Prepare the rice for sushi:
Rinse the berries well until the water becomes clear.
Strain and leave in a colander for an hour to allow the rice to dry.
2 Boil the water in a pot, add the washed rice, bring to a boil again and cover the pot.
Cook on the lowest heat for about 15 minutes.
Remove from the heat and leave covered for another 10 minutes.
3 Meanwhile, prepare the seasoning mixture for the rice.
In a bowl, mix the vinegar with the sugar and salt.
Heat in the microwave for 30 seconds and stir until the sugar dissolves.
4 Open the lid of the pot and ventilate the rice with a wide wooden spoon until the grains separate.
Sprinkle the vinegar mixture over the hot rice and stir until all the grains are coated and become sticky.
Allow to cool completely, occasionally turning the rice with a spoon.
5
Prepare the rollers
: Cut the acceleration sheets in half.
Place half a sheet of seaweed on the sushi mat sideways with the glossy side down, close to the end of the mat.
6 Wet your hands in the bowl of water, take a quantity of half a cup of the rice and place on the accelerator without applying pressure so that the rice covers the acceleration area in a thin layer without holes, if lacking rice add a little.
Leaves upper margins of 2 cm and lower margins of 1 cm.
7 Place strips of salmon and cucumber across the rice at the bottom.
Using the mat, roll and bring the end of the acceleration to the finish line beyond the filling and fasten well, continue to roll a little and fasten so that the edges we left exposed will stick to the roll.
Leave for 2 minutes before cutting with the seam side down so that the roll does not fall apart during cutting.
Repeat the filling and rolling operations with the rest of the ingredients.
8 Moisten a sharp knife with a little water and cut each sushi roll into 8 equal pieces, while between cuts you wipe the knife with a damp towel and wet the knife, which ensures a straight cut and that the rice does not stick to the knife and tear the acceleration while cutting.
9 Serve immediately.
Variety suggestions:
The salmon can be replaced with another fresh fish, note that freshness is very important.
Instead of or in addition to the cucumber you can put thin strips of carrots, boiled sweet potatoes, fresh or pickled mushrooms, asparagus, chives or avocados.
Do not combine more than 2-3 ingredients together in the form of sushi.