Sushi fish

Submitted by enr on 15 Jul 2010
1 cup Baldo rice
4-5 nori (sheets of dried seaweed)
3 umeboshi (pickled Japanese pickled plums)
150 g fillet Court (or other fish of your choice)
1 tbsp dried octopus for sprinkling
1 tbsp Wasabi (or horseradish )
1/2 cucumber
2 eggs
2 tbsp sugar
2 tbsp rice vinegar or apple
2-3 slices of pickled ginger for each portion
soy sauce for dipping
Japanese condiment for rice (used for seasoning and for sprinkling)
Sushi fish
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Rice boil 1/2 cup water. After boiling, the stove off and leave the rice to swell for 7-8 minutes. Then again boil and retired from the heat. Add vinegar, 1 tablespoon sugar and allowed to cool. Using bamboo mat for rolling lean sheet nori, on which are placed in 1 tbsp rice, a little cut umeboshi, piece cucumber, fish fillets of your choice. Carefully wound until the rolls. Garnish with dried octopus or special seasoning for rice. Another option is the combination with an omelet with sugar, which is prepared in the conventional manner, cut into rectangles and garnish rolls. Consumed by dips in soy sauce. Served with traditional Japanese drink Sake, set bamboo sticks and traditional Japanese sosierki, which put the soy sauce, pickled ginger and others. It is advisable to be prepared with freshly caught ocean fish, but because in Bulgaria it is almost impossible to use or marinated steamed fish fillet (example, the Court).
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15 Jul 2010


Everything is arranged very beautiful. This recipe is healthy eating! I am very impressed!

My special way to eat a sushi- in portioned dish put pickled ginger, pour in soy sauce and put a drop of wasabi, and there razbravam his dunk Maki :)