Sushi – quick and healthy in the KRC-140 multicooker. Sushi – quick and healthy. Can be combined with salmon and tuna, or with avocado or cucumber for a vegetarian version.
Menu:
White Rice - 40 to 45 min.
Ingredients for 2-4 people:
Most ingredients are available in Asian shops, can be ordered online, or in the specialty section of the supermarket.
For the sushi rice:
2 measuring cups Japanese short grain rice / Alternatively, you can use rice pudding or Italian risotto rice
3 measuring cups of water
1 half teaspoon of salt
2 tablespoons sushi vinegar (sushi-su)
2 tablespoons sugar
For the sushi:
100 g fresh tuna
100 g fresh salmon
1 small cucumber
1 small carrot
1 avocado
1 spring onion
some cream cheese
Wasabi Paste
pickled ginger (Shoga Gari)
Japanese soy sauce
Nori sheets (dried seaweed) for rolled and filled sushi
Bamboo stick mat / Alternatively, a kitchen towel will also work
Preparation:
Rinse the rice thoroughly with water in the pot (about 2-3 times). Then add the water, salt, vinegar, and sugar. Stir everything briefly to ensure the ingredients are well blended. Place the pot in the cooker and press "White Rice." After about 45 minutes, the rice is ready. Let it cool, and then start making sushi.
Cut the fish into small pieces, along with the cucumber, carrot, spring onion, and lettuce into small strips. Place a nori sheet on the bamboo mat and spread the rice lengthwise. Then top with the ingredients to taste and carefully roll it up. Seal the nori sheet with a little water. To prevent the rice from sticking to your hands, wet your fingers with ice water. Once the roll is finished, cut into bite-sized pieces with a sharp knife. You can make vegetarian and fish sushi to suit your taste. If you like, you can mix a little wasabi with a little water and brush it over the fish, then place it on the rice. Serve the whole thing with wasabi, pickled ginger, and soy sauce. Enjoy.
