easy_sushi_badge Recipes

Bacalhau in leek dress

Ingredients

for 12 rolls (2 rolls)

  • 100 gr of vinegared rice
  • 1 big leek
  • 100 grams of fresh cod
  • 1 teaspoon chopped parsley
  • 1 big tomato
  • Mayonnaise
  • Salt pepper

Preparation

Blanch the leek leaves. Roll the cod over and sauté for 5 minutes on each side.

Dice the tomatoes and sauté them in olive oil.
On the EasySushi® film, spread the leek, garnish with rice, tomatoes on one side and sliced cod on the other side. Add the parsley, salt and pepper, add a mayonnaise in the center.

Close, pull and let rest 1 min before cutting.
Repeat the operation for the second roll.

That's it, it's ready!

Recipe from the book "The World Tour of Sushi" - available in 6 languages

Sushi with "polenta nostrana"

Ingredients

for 16 rolls (ie 2 rolls)

  • 100 gr of cornmeal
  • 2 sheets of Nori
  • 2 bunny fillets
  • 1 dl of Teriyaki marinade
  • 2 carrots
  • Pitted black olives
  • 2 cloves garlic
  • 1 C. to s. onion
  • garlic pepper, salt,
  • Provencal condiments

Preparation

Brown the mustard-coated rabbit fillets in olive oil.

Add the marinade and simmer for 15 minutes. Deglaze the pan with a glass of white wine. Cook the carrots still crisp.

Pour the salt and semolina into 25cl of boiling water, cook for 2 minutes and finish with a knob of butter.
Let cool.

Unroll the EasySushi® film, place the Nori leaf, spread the polenta, garnish the strips of rabbit fillets, carrots and black olives along the length.
Repeat the operation for the second roll.
That's it, it's ready!

Recipe from the book "The World Tour of Sushi" - available in 6 languages

Maki California surimi

Ingredients

  • 300 grams of Japanese sushi rice
  • 3 sheets of Nori
  • 3-4 g of salt
  • 10 g caster sugar
  • 3-4 cl of rice vinegar
  • 6 sticks of surimi (or 100g of crab crumbs)
  • 1 lawyer
  • 1 half cucumber
  • 50 g of sesame seed
  • Mayonnaise

Preparation

First prepare your rice (see rice preparation).

Cut the surimi sticks into strips (in length). Do the same with cucumber and avocado. Depending on the size of the vegetables, adjust the number of slats so that they can be spread over the entire length.

Take your EasySuhi®, open it and unroll the film. The California is an "inverted maki", so you need to gently spread the thin layer of rice first and compact slightly. Then place the nori sheet over the rice (previously adapted to the width of the EasySushi®) and press it into the shape of the half-cylinders.

Then arrange the surimi slices (or crab crumbs) on one side, then the cucumber and avocado slices on the other. Season with mayonnaise to taste.

Hold the bar and close your Easy Sushi®. Pull very gently on the bar. Stop and then pull back on the film. Repeat the process once. Finally, roll the resulting cylinder into the rectangular dish in which you have previously spread the sesame seeds.

Let stand 1 minute then cut your California with the knife thinking to moisten the blade with each pass. That's ready!

Maki with tuna

Ingredients

  • 300 grams of Japanese sushi rice
  • 3 sheets of Nori
  • 3-4 g of salt
  • 10 g caster sugar
  • 3-4 cl of rice vinegar
  • 150 gr of Tuna fillet
  • 1 lawyer
  • Wasabi (see zesty Japanese mustard)

Preparation

First prepare your rice (rice preparation recipe).

Cut 6 slices of tuna about 10/11 cm. Do the same with the lawyer. Depending on the size of the lawyer, plan accordingly and so that you can spread it over the entire length.

Take your EasySushi®, open it and unroll the film. Place the nori sheet and press it into the shape of the half-cylinders. Then spread the rice gently, compacting slightly. According to your taste, decorate Wasabi.

Then put 2 slices of tuna on one side, then your slices of avocados on the other.
Hold the bar and close your Easy Sushi®. Pull gently. Take out the cylinder thus produced, cut off the surplus of nori sheet (you can also leave it) then moisten very slightly to facilitate welding. Let stand 1 minute.

Cut out your maki with the knife. That's it ready

Sushi rice

Ingredients

  • for 3 to 4 people
  • 300 g round or medium rice (Calrose)
  • 450 ml of cold water
  • Mixed vinegar: 4 tbsp. to s. rice vinegar - 2 tbsp. to s. of sugar - 1 tbsp. to c. salt

Preparation

Rinse the rice until the water is clear. Let it drain for 30 minutes in a colander. Prepare the vinegar mixture: put the ingredients in a small saucepan.
Let sugar and salt dissolve. If possible, boil for a short time to make the preparation less strong. Instead of this vinegar mixture, it is possible to use a ready-to-use preparation (Mizkan).

Cooking method 1: Put the rice and water in a saucepan. Bring to a boil, lower the heat and cook for 10 min.
Take the pan off the heat and let stand for 10 minutes.

Cooking method 2: Put the rice and water in a rice cooker.
Take out the rice as soon as it is cooked. After cooking, pour the rice into a non-metallic bowl (traditionally a wooden salad bowl or hangiri).
Aerate the rice briefly and gently add the vinegar mixture, or Mizkan.

The dosage is from 30 ml to 40 ml for 400 g to 500 g of cooked rice.
Cool in the open air before use.

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