Here comes my favourite food!!!! I don´t remember when my love to sushi began but I have to admit that I am true sushi addict. When it comes to sushi I think I love every combination or variation. But currently I am living in Slovakia so I prepare veggie versions often then fish one but sometimes I cannot resist. (you know you can´t compare fresh salmon to frozen one and ). When I lived in Spain I always went for tuna-avocado combination or salmon-shrimps (ooh I can´t wait to go back to Spain). But the best about sushi is that you can go for whichever version you prefer, even the veggie one.
Foe those who doesn’t like raw fish, don’t worry, veggie maki could be very creative, delicious and versatile, not to mention much easier to shop for. You can try different combinations and ingredients such as beets, avocado, cream cheese, sesame seeds, cucumber, mushrooms or whatever you like. It’s actually super easy to make, maybe a little bit more preparation time. But once you learn it you become addicted and you can create new interesting combinations. All you need is a sushi mat, sushi rice and a bunch of your favorite veggies or fish.
What do you need:
- 2 cup of sushi rice (I use a normal tea cup)
- 2 and 1/4 cups of water
- 5 Tbs. rice vinegar
- seaweed sheets
- soy sauce
- pickled ginger
- 2 Tbs. of sugar
- 1 Tbs. of salt
- cream cheese
- whatever you like 😀
How you do it:
- to cook a rice : Rinse rice until water runs clear (This is quite important part because the rise should be perfectly washed). Add 2 and 1/4 cups water to the pot and cook it in a rice-cooker. If you don´t have any then bring rice and water to a boil, uncovered, over high heat. Once boiling, reduce the heat to low and cover. Cook about15 minutes. Remove from the heat and let cool.
- Meanwhile combine rice vinegar, sugar and salt in a saucepan and stir. Heat over low heat and bring it to a simmer while stirring and letting it thicken for a couple minutes. Remove from heat and let cool. When rice has cooled to room temp, slowly fold in the vinegar mixture. Let sit for a few minutes.
- Place nori on mat and cover with the rice, leaving a little space free of rice. Line up each prepared ingredients in the middle. Carefully roll your mat with the nori, distributing firm but gentle pressure as you roll. Use the water to wet your finger(to prevent rice sticking to them as you work).
- Slice the sushi into small rolls with a sharp knife (moisten the blade with water to make this easier) into 6 to 8 pieces.
- Serve with pickled ginger, wasabi and soy sauce