Nigiri sushi

Name: nigiri sushi
Cook time: 85 min
Total time: 100 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Sushi rice; 600 ml tap water; 6 el rice vinegar; 2 tl sea salt; 4 tl granulated sugar; 100 g fresh salmon tenderloin; 10 cocktail shrimp; 3 nori sheet; 90 g Dutch shrimps; 1 avocado; 4 el sushi ginger; 75 ml Japanese soy sauce bottle of 150 ml

Fresh rice cubes covered with salmon, shrimps and avocado. Serve with soy sauce and sushi ginger.

Ingredients

Directions

Rinse the rice in a sieve under cold running water until the water almost no longer turns white.
Let the rice stand for 10 minutes in a pan with a thick bottom. Add the water and bring to the boil.
Boil the rice with lid on the pan for 2 min. On high, 5 min. On medium and 12 min. On low heat.
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.
Heat the vinegar, the salt and the sugar and stir until the sugar and salt have dissolved. Allow to cool.
Spoon the rice into a low dish (no metal!). Sprinkle the dressing over it.
Carefully wrap and fan cool with a fan or a newspaper. Allow to cool to room temperature.
Form about 40 blocks of rice of 1.5 x 4 cm with wet hands.
Cut the salmon fillet into 10 thin slices of 1.5 x 4 cm. Put the salmon on the rice cubes.
Remove the tails from the cocktail shrimp, cut them in half lengthwise and open them. Place them on a quarter of the rice cubes.
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.
Cut the nori sheet into strips of ½ cm.
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.
Place the slices of avocado on the rice, wrap the nori around it and stick with some water.
Serve the nigiri sushi directly, with the pickled ginger, soy sauce and possibly some wasabi. Bon appétit! .