easy_sushi_badge Recipes

Bacalhau in a leek dress

Ingredients

for 12 rolls (i.e. 2 rolls)

  • 100 gr of vinegar rice
  • 1 large leek
  • 100 gr of fresh cod
  • 1 teaspoon of chopped parsley
  • 1 large tomato
  • Mayonnaise
  • Salt pepper

Preparation

Blanch the leek leaves. Flour the cod and brown it for 5 minutes on each side.

Cut the tomatoes into small cubes and brown them in olive oil.
On the EasySushi® film, lay out the leek leaf, garnish with rice, tomatoes on one side and sliced cod on the other side. Put the parsley, salt and pepper, add a dash of mayonnaise in the center.

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

Here it is, it's ready!

Recipe from the book "Le Tour du monde des Sushis" - available in 6 languages

Sushi with "polenta nostrana"

Ingredients

for 16 rolls (i.e. 2 rolls)

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

Preparation

Brown the rabbit fillets coated with mustard in olive oil.

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

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

Unroll the EasySushi® film, place the Nori sheet, spread the polenta, garnish the strips with rabbit fillets, carrots and black olives lengthwise.
Repeat the operation for the second roll.
Here it is, it's ready!

Recipe from the book "Le Tour du monde des Sushis" - available in 6 languages

Maki California with surimi

Ingredients

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

Preparation

First prepare your rice (see rice preparation).

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

Take your EasySuhi®, open it and unroll the film. California is an “inverted maki”, so you have to gently spread the thin layer of rice first and tamp lightly. Then place the nori sheet on the rice (previously adapted to the width of the EasySushi®) and press so that it takes the shape of the half-cylinders.

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

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

Let stand for 1 minute then cut your California with the knife, remembering to moisten the blade with each pass. Here it is ready!

Tuna maki

Ingredients

  • 300 gr of Japanese sushi rice
  • 3 Nori sheets
  • 3-4 g of salt
  • 10g caster sugar
  • 3-4 cl of rice vinegar
  • 150 gr of tuna fillet
  • 1 avocado
  • Wasabi (see spicy Japanese mustard)

Preparation

First, prepare your rice (rice preparation recipe).

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

Take your EasySushi®, open it and unroll the film. Put down the nori sheet and press down so that it takes the shape of the half-cylinders. Then spread the rice delicately, tamping lightly. Add Wasabi to taste.

Then place 2 strips of tuna on one side, then your strips of avocado on the other.
Hold the bar and close your Easy Sushi®. Gently pull. Take out the cylinder thus produced, cut the excess nori sheet (you can also leave it) then moisten very slightly to facilitate welding. Leave to rest for 1 minute.

Cut your maki with the knife. Here it is ready

Sushi rice

Ingredients

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

Preparation

Rinse the rice until the water runs clear. Let it drain for 30 minutes in a colander. Prepare the vinegar mixture: put the ingredients in a small saucepan.
Let the sugar and salt dissolve. Bring to the boil briefly 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 the boil, lower the heat and cook, covered, for 10 minutes.
Remove the pan from the heat and let stand for 10 min, covered.

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 or hangiri bowl).
Briefly aerate the rice and gently fold in the vinegar mixture, or Mizkan.

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

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