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You will like this version of Sushi for
so that it can be taken by children or people who reject raw fish or seaweed. It is about making this rich rice, with its vinegar and sugar and to be able to roll it up with simple ingredients like the ones we detail. must be done with a mat to be able to make the shape of the sushi. If you have not tried or tried to do it yet, from here we tell you that it is super simple.
If you like everything related to Sushi, we have some related recipes with this delicious bite, discover them:
Sushi or Uramaki without fish or seaweed
- Alicia tomero
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 250 g of rice for sushi or round
- 50 ml of rice vinegar
- 2 tablespoons sugar
- 2 large sweet and sour gherkins
- 1 slice of York ham about 1 centimeter thick
- 4 sticks of surimi or false crab
- Half avocado
- Sal Island
- Smoked or Sweet Soy Spread
Preparation
We put cook the rice in abundant water with a little salt. The purpose is to cook the rice as it is, without leaving or waiting for it to absorb all the water. When we notice that the rice is done, we immediately cut off the cooking and pour it over a strainer, letting the water drain. We can also pour cold water over it so that the rice detaches and remains firm.
Prepare in a glass 50 ml of rice vinegar and two spoons of sugar.
Mix the vinegar with the rice and do it smoothly without letting it cake into a paste.
Prepare the filling ingredients. We peel, we take out avocado and we cut it into long sticks.
We cut into sticks the york ham, the surimi and the gherkins.
we deploy the mat, we cover it with paper film and we throw above the rice. We extend it in the shape of a rectangle and throughout the elongated area we are placing the ingredients. For example; in one we place the avocado with the surimi. When we make the other roll we will do it with gherkin and York ham.
With the help of the mat we are closing one side of the cylindrical shape that we are going to make. We unfold the part of the mat and leaving the plastic on top. We cover the other side of the sushi shape again and continue helping ourselves with the mat. The mat will help us to shape quickly and without having to stick anything to our hands.
When we've got it done, Let it rest with the plastic in the fridge so that it compacts for a few minutes and we continue making the following sushi with the mat.
Already finished, the cut carefully with a knife, giving them the shape of sushi. We serve them on a tray and accompany them with a small bowl of soy spread.
