Prepara sushi en casa: maki y nigiri frescos

Ingredientes

• 300 g sushi rice
• 360 ml water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 150 g fresh salmon (sashimi-grade)
• 150 g fresh tuna (sashimi-grade)
• 1/2 cucumber
• 4 sheets nori
• Wasabi (to taste)
• Pickled ginger (to taste)
• Soy sauce (for serving)
• Sesame seeds (optional, for garnish)

Preparación

1. 1

   Rinse the sushi rice 3 to 4 times under cold water until the water runs clear. Let the rice soak for 30 minutes in cold water, then drain.Place the rice in a saucepan with 360 ml of water. Bring to a boil, reduce the heat, put the lid on and simmer gently for 12 minutes. Turn off the heat and let it steam for another 10 minutes with the lid on.Mix the rice vinegar, sugar and salt in a small bowl until the sugar has dissolved. Transfer the warm rice to a large bowl and drizzle the vinegar mixture over it. Fold it through gently with a spatula. Let the rice cool to room temperature.Cut the salmon and tuna into thin slices or strips of about 1 by 5 cm. Cut the cucumber into thin strips. Arrange everything on a cutting board.Place a sheet of nori with the shiny side down on the bamboo mat. Lightly wet your hands. Spread a thin layer of sushi rice over the nori sheet and leave 2 cm free at the top.Place a row of salmon strips and cucumber strips on the lower third of the rice. Roll the mat tightly from the bottom, pressing lightly as you go, until the roll is sealed. Seal the edge of the nori with a drop of water.Cut the maki roll with a sharp, slightly damp knife into pieces of about 2 cm thick. Wipe the knife clean after each cut for a neat slice.Make the nigiri: with wet hands shape a small oval ball of rice of about 20 grams. Place a slice of tuna on top and press lightly. Repeat for all the nigiri.Spoon the ginger and wasabi into small dishes and set out the soy sauce. Serve the maki and nigiri on a beautiful bowl or sushi platter and enjoy immediately.