Submitted by enr on 08 Jul 2011
4 sheets of nori seaweed
250 g rice or sushi rice are short-grain
3 tbsp rice vinegar
1 tbsp mirin or dry sherry
2 tbsp sugar
1 tsp salt
100 g of smoked salmon, sliced strips
1/2 cucumber, cut into long strips
1/2 red bell pepper, cut into long strips
1 avocado, cut in strips, optional
1 tbsp wasabi or horseradish sauce
# For the sauce:
50 ml soy sauce
2 tbsp water
1 tsp sugar
1 tsp rice vinegar
Photo added on
Photo author
1. Wash the rice in a strainer under cold running water until water runs out it becomes transparent. Allow to drain for 1 hour. Then pour into a saucepan with 1 and 1/2 cup cold water and bring to boil. Boil for 5-10 minutes, while the surface appear small shadowy tunnels. Reduce heat, cover with lid and boil for another 10-12 minutes until soft. Maha from heat, othlupva is covered with cotton cloth and leave it 15 minutes Meanwhile, prepare topping, which will spiced. 2. Combine mirinat, vinegar, sugar and salt, and the mixture was stirred until white crystals melt. The rice is poured into a non-metallic effuse court or tray, sprinkle the sauce with a spatula to stir to separate grains of rice and spiced well everywhere. After cooling to room temperature, covered with a cotton cloth until it is time to use. 3. On bamboo mat placed leaves nori shiny side down. With wet hands distributed rice on the sheet, leaving 1 cm board from all sides. 3 cm of the proximal tubule and made him put horseradish paste, chopped multicolored strips of fish or shrimp, cucumber, avocado and peppers. With the mat is made a tight roll. The rolls are then cut into 8 parts. If not serving immediately, the rolls are packed in foil for fresh storage and can be stored for 3-4 hours in the refrigerator. Rice is sufficient for 4 rolls. 4. The sauce is prepared by mixing water, sugar, vinegar and soy sauce. Put to boil until melted sugar. The sushi is served with a bowl of sauce.
1 user
08 Jul 2011


Congratulations for the wonderful recipe and performance! Preparing sushi is high ball to me and yet I did not *dare* to include it in our menus.

Anego, I assure you - the preparation is not difficult. I tried to steer with a bamboo mat, but it was much easier with thick cellophane. Cut to size slightly larger than a sheet of seaweed, rice spread in a thin layer and respected step by step description in the recipe. The result is worth :) The dish can rival the experience of my restaurant / without praise / :)

It seems incredible! Bravo! I like eating right ...

Many successful recipe!

Thank you - pleasure from time to time to pamper their loved ones :)