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GINNYKAE
Nigiri sushi
Fresh rice cubes covered with salmon, shrimps and avocado. Serve with soy sauce and sushi ginger.
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Ingredients
Directions
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Rinse the rice in a sieve under cold running water until the water almost no longer turns white.
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Let the rice stand for 10 minutes in a pan with a thick bottom. Add the water and bring to the boil.
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Boil the rice with lid on the pan for 2 min. On high, 5 min. On medium and 12 min. On low heat.
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Turn off the heat, take the lid off the pan and cover the pan with a clean tea towel, put the lid back on the pan and let stand for 15 minutes.
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Heat the vinegar, the salt and the sugar and stir until the sugar and salt have dissolved. Allow to cool.
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Spoon the rice into a low dish (no metal!). Sprinkle the dressing over it.
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Carefully wrap and fan cool with a fan or a newspaper. Allow to cool to room temperature.
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Form about 40 blocks of rice of 1.5 x 4 cm with wet hands.
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Cut the salmon fillet into 10 thin slices of 1.5 x 4 cm. Put the salmon on the rice cubes.
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Remove the tails from the cocktail shrimp, cut them in half lengthwise and open them. Place them on a quarter of the rice cubes.
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Cut the nori sheets into strips of 2 cm wide and wrap them around 10 rice cubes. Stick the ends with some water. Divide the Dutch shrimp over it.
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Cut the nori sheet into strips of ½ cm.
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Cut the avocado half in half. Remove the peel and kernel and cut the flesh into thin slices on the size of the pieces of rice.
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Place the slices of avocado on the rice, wrap the nori around it and stick with some water.
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Serve the nigiri sushi directly, with the pickled ginger, soy sauce and possibly some wasabi. Bon appétit! .
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Nutrition
690Calories
Sodium0% DV1.940mg
Fat23% DV15g
Protein46% DV23g
Carbs38% DV114g
Fiber16% DV4g
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