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Sushi with surimi

Sushi with surimi

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Remove the tops from the freezer and leave them on a plate, at room temperature for thawing. For 1 sheet of clouds you need 2 and 1/2 pieces of surimi.

Wash 100g of rice in cold water, then put it in a pan with 300 ml of water. When it boils, cover it with a lid, reduce the flame and let it simmer for about 10 minutes, then turn off the heat and let the covered rice simmer for another 10 minutes. In a small saucepan heat 2 tablespoons of vinegar, in which I put 1 teaspoon of sugar and a little salt; when the sugar has completely dissolved, pour the vinegar over the boiled rice and mix well. We leave it to cool and then divide it into three parts.

Place a sheet of clouds on a sushi stand and spread some of the rice on it, then place a few slices of carrot, a few cucumbers and 2 and a half pieces of surimi. From place to place, over the surimi, put a few drops of wasabi sauce.

Roll the rice and the filling with the help of the support material. Repeat the operation with the other sushi sheets. With a moistened blade, of a very sharp knife, cut the rolls thus formed into pieces. Serve with wasabi and soy sauce, side by side.

Good appetite!

Ingredients Sushi

1 serving of sushi rice (prepared according to the instructions here)
300 gr salmon fillet (or other fish)
ginger in brine
soy sauce

Pieces: approx. 24 (6 small portions)

Preparation Sushi

  1. Take a nice piece of salmon fillet, clean the skin if necessary and cut thin slices, as beautiful as possible. I cut the fillet diagonally because that's how I thought it was easier to bite out of it. The most unsuccessful corners, edges and pieces are not used for this kind of sushi. If you find bones, remove them.
  2. Put cold water in a bowl. As long as you form sushi, you must have wet and cold hands so that the rice does not stick to your hands.
  3. Wet your hands and take as much rice as possible in the palm of your hand. Squeeze it in your hand to give it the shape of a roll. Do not hold back, tighten the rice well to make it as compact as possible.
  4. Take a slice of salmon and grease it on one side with a drop of wasabi (be careful! Wasabi is spicy!). Place the rice roll formed over the salmon. Squeeze well in the palm of your hand for 10 seconds until the two pieces stick together.
  5. Place the sushi with the salmon face up on a plate.
  6. Repeat until you finish the salmon.
  7. Sushi is served with wasabi, pickled ginger and soy sauce.

2. Cut slices diagonally

4. Grease the salmon with wasabi

5. Place the rice roll over the salmon

How many types of sushi are there?

Did you know that there is a wide variety of sushi? For all tastes and all flavors. Here we tell you about the most popular:

It is probably one of the most famous and well-known sushi. It consists of a roll of rice, wrapped in a thin sheet of clouds (a black algae). It has a sweet taste and a delicious texture when eaten, also highlighting its characteristic appearance.

Inside, the most common thing is to fill it with fresh fish (especially tuna or salmon), although we can also find it stuffed with vegetables such as cucumbers or shrimp. It is common to serve 6 out of 6.


They are sushi quite similar to makis, with one difference: although, like the previous ones, it is a roll of rice, and inside it is filled with fresh fish, seaweed, vegetables or seafood, except its sesame seeds. are added to contribute taste, and is not laminated with seaweed.

Nigiri or Nigirizushi

It is another variety of sushi, just as popular, consumed and elaborate. On this occasion we are faced with a piece of oval-shaped rice. At the top, add a thin portion of fresh fish (especially salmon or tuna).

It is also common to add wasabi inside, dressing traditional paste, green color and extremely spicy aroma.


It is probably one of the most characteristic varieties of Sushis, especially for its strange shape. It consists of a kind of cone or roll, in the shape of a rice cone, rolled in a sheet of cloud algae. In its internal ingredients such as raw fish, vegetables or seafood are added.

In fact, we can dissect the wordTemaki to understand what this variety of sushi means: "Te" means "hand", while "maki" means "to roll".


It is another popular and popular variety, especially for its simplicity. They consist of small, thin pieces of fresh fish.

But despite the fact that it was the simplest, did you know that there is an authentic technique for cutting sashimi in Japan? In fact, it is one of the most rigorous trainings for a sushi chef.


It is a variety of sushi that has a cylindrical shape. It is half covered with rice, while in the other half we find the ingredient to taste. As we can see, it is one of the most complicated sushi to prepare and process. This article is for informational purposes only. You cannot and should not replace consulting a nutritionist. We advise you to consult your trusted nutritionist. Fish Food topics


We start by preparing the ginger as follows: we peel it, we cut it into thin slices and then we cut the slices into sticks as thin as possible. Put a little water to cover it and the 5 tablespoons of salt, then mix until the salt dissolves and leave it aside for at least an hour (ideally it would be from one day to another, I did not have this time). Wash it well with all the salt and boil it for 20 minutes with the 5 tablespoons of vinegar (if you have more time, boil the ginger in plain water and after boiling keep it in vinegar on a day after day).

At the same time we can prepare the rice: we wash it well and put it in a pot of water, for each measure of rice, a measure and a half of water (my measure was a cup). Put it on the fire, and when it starts to boil, let it simmer for a minute, then turn the heat to low, cover with a lid and let it boil for 15 minutes. Do not mix in the rice at all while it is on the fire. After 15 minutes, pour the rice on a tray, taking care not to shave the bottom of the pot (there will be a layer of rice stuck on the bottom of the pot that we will not use), spread it with a spoon and add the vinegar for sushi, then mix well.
Half of the cucumber, the carrot and the pineapple are cut into sticks about 1 cm wide (the carrot is thinner than the cucumber and the pineapple) and the salmon into pieces (if you use fresh salmon, cut it into sticks the size of those in the cucumber). The rest of the cucumbers are cut into slices of about 2 cm. Half of the avocado is removed from the peel with a spoon so that it remains whole and then cut into thin slices on the side.

We start the assembly as follows: on a bamboo mat used to roll sushi, we spread a sheet of Clouds, then 2-3 tablespoons of rice that we press and spread with our fingers so as to form a layer neither too thin nor too thick rice, leaving one of the edges of the seaweed, about 2 inches without rice. As the rice is very sticky, we will need a bowl of water next to it to soften our fingers from time to time. On the edge of the seaweed that has rice, not the one that will run out, we line 3 shrimps, then 2 cucumber sticks and a little ginger. We catch the carpet and seaweed at the same time and start rolling, pressing at the beginning with the fingers the ingredients inside so as not to move, then we continue to run to the end, using the carpet and gently squeezing along the sushi roll. When we reached the end of the seaweed, the one without rice, we watered it a little with water and finished rolling it.
As I had rice left over but no cloud algae, I spread food foil on the bamboo mat to make it easier to roll and I spread the rice. I filled it with surimi and ginger and rolled it carefully. I then portioned the sushi roll and placed avocado slices on each piece. I also filled the cucumber slices with rice, carrots and salmon. With wet hands we can make rice balls then give them an oval shape and place a long shrimp or a piece of salmon on top. For decoration and an extra taste, black sesame seeds are pressed.

You can combine the ingredients and their quantities inside according to your preference and imagination.
Serve with soy sauce and wasabi.

Sushi recipe: bring Japan home!

The main secret of a successful sushi is the correct cooking of short grain rice. Asian people generally use special rice cookers. Even if you don't have one, it doesn't mean you can't cook the rice properly. After all, half a century ago such devices did not exist!


  • 300 grams of sushi rice
  • 100 milliliters of rice vinegar
  • two tablespoons of powdered sugar
  • three tablespoons of mayonnaise
  • a tablespoon of rice vinegar
  • a teaspoon of soy sauce
  • special sheets of dried algae
  • salmon
  • cucumber
  • surimi
  • a carrot
  • half an avocado.

Method of preparation:

1. Wash the rice well, in more water, to remove the starch, then drain it completely, put it in a pot and pour water over it (about 400-500 milliliters), Put a lid and let the rice simmer over medium heat for about five minutes, then reduce the heat and simmer for another 15 minutes. Rice should absorb all the water and not be juicy - this is the secret of an ideal rice for sushi.

2. Place the rice in a large bowl, pour the vinegar, sugar and a little salt and mix it carefully with a wooden spoon or a silicone spatula. It is important not to crush the rice grains. Stir until the rice reaches room temperature, then cover the bowl with a damp towel to keep it from drying out.

3. Mix the mayonnaise with a tablespoon of rice vinegar and a teaspoon of soy sauce. Cut all the ingredients for the filling (salmon, cucumber, surimi, carrot and avocado) & icircn f & acircșii and long and thin pieces.

4. Put an seaweed on a special & bdquocovoraș & rdquo for rolling sushi, lengthwise. Leave a free centimeter at the base, then spread the rice in a rather thin layer (not thicker than a centimeter), on 2/3 of the surface, pressing it lightly with a spatula or machine. Spread mayonnaise over the rice layer, then place all types of filling in the center.

5. Lift the lower edge of the mat and roll it, applying pressure at the same time with the machines, so that the filling does not spread. The sushi should be wrapped as tight as possible, and when you reach the top, the one without rice, give it a little water, then finish rolling.

6. Pack the sushi in cling film and only then cut it into equal slices. Serve it with wasabi sauce and pickled ginger!

& Icircntry this simple sushi recipe and it will probably become one of your favorite dishes. Here are two other delicious Asian recipes: Gong Bao chicken and Sichuan chicken!

Plate with sushi and nigiri

If you want to take a break from the traditional "all-round" dishes, which can be heavy and filling, you can try Japanese cuisine. We are thinking of an incredibly tasty, healthy and nutritious plate with a sushi theme. Quickly buy a sushi roll, get the ingredients and get ready to turn your back on your guests.

You can also try to prepare a lasagna with ravioli and surimi or a simple lasagna with surimi & ndashun a layer of lasagna sheets, one of surimi, one of pumpkin, why not and so on. The best use of this preparation is in a kind of food with an orange note and in a kind of delicious food.

- a terrine of surimi and red pepper or a marine terrine with surimi will make you enjoy a kind of food full of color and flavors.

- a tart with surimi and whole olives will come with the most beautiful effect if they are put in layers.

- Surimi is also delicious with mushrooms in a salad, omelette with green onions or muffins.

Always fresh and carefully rolled.
see menu

With chicken, beef or shrimp, and definitely vegetables - delicious every time!
see menu

Wash the rice in more water until the water is clean. Let it soak for 10 minutes.
Put the rice in a pot, add water and cook. The first 10 minutes on medium heat, when it starts to boil, simmer for about 2 minutes and return to medium heat. When the water has dropped and you can see the holes in the rice, set it on low heat. After 10 minutes we turn off the heat and leave for another 10 minutes. The whole process is done with the lid on.

In the microwave, heat the vinegar a little and mix it with the sugar and salt until they melt. Put the rice in a bowl, preferably a bamboo bowl and slowly add the vinegar. Mix with a wooden or plastic spoon, with light movements so as not to break the rice grains.
Stir until cool and taste from time to time. If you already feel the vinegar, you don't have to add it.
At the end, the rice will be shiny.
It is used in favorite sushi recipes. See in the video below how to prepare sushi:

Video: How To Eat Sushi Correctly. Cuisine Code. NowThis


  1. Adem

    That's the beauty of it!

  2. Teyo

    Absolutely agrees with you. I like this idea, I completely agree with you.

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