I want to share my classic sushi recipe, which I have been preparing for several years. A mandatory component is not only nori and salmon, but also pickled (lightly salted) cucumber, and its brine. In this dish, brine replaces rice vinegar, which is usually used to prepare rice for drying. Everyone has their own favorite recipe for pickling cucumbers, in which the taste of sushi can be a little different. Due to the presence of spices in cucumber brine, it enriches this dish not only with an additional aroma, but also with taste.
We start with cooking rice. It is important to take rice that has not been previously oiled. Suitable varieties that are not very crumbly when cooked. It is necessary to prepare rice immediately before making sushi and do not store it in the refrigerator, as its texture will change and it will become very crumbly and dry. Wash 0.5 cups of rice several times. Cook in 1 cup of water for 25 minutes and leave it to cool.
At this time, you can prepare the remaining ingredients.
It is advisable to take pickled cucumbers as long as the size of a nori leaf. Cheese is also more convenient to take the same length, which is cut into cubes of 25 grams each. All the ingredients are divided into 4 parts (nori leaves). It is not always possible to eat cheese and cucumbers of the desired length. In this case, it will be necessary to shorten or make from several pieces.
It is important to take fat salmon. You can pickle it in your favorite way. I salted, sprinkled evenly on all sides with a mixture of salt and sugar (1:1) and stored in the refrigerator for 4 days (in a jar with a lid, where the fish is additionally covered with food film). Before using, I wash the salmon. I usually soak in cold boiled water for as long as the rice cooks and cools. This dish is already very salty, so, if desired, you can reduce the salt concentration by soaking.
I usually take the peritoneal part, where there is a lot of fish oil. Leaner pieces of salmon go to other dishes for baking. The taste is noticeably different if the salmon is not greasy.
The taste is also influenced by the type of cheese. Medium-hard Cheddar cheese is best suited (I had a marble 32% fat content and 37% moisture content). Mozzarella and Brick are not suitable (I have not tried it with others). Delicious, but a completely different type of sushi is formed if you use Philadelphia cheese.
Avocado brings its own unusual taste and complements the range of taste of this dish. It is important that it is ripe and slightly soft.
When the rice is cool, mix it with 3-4 tablespoons of cucumber brine. Mix well and divide into 4 parts. The rice should not be too dry or wet.
Wash and peel the avocado. We also divide it into 4 parts, where each part is cut lengthwise into 2 pieces, so that it is enough for the entire length of the nori leaf.
I recommend buying nori sheets with a stock, since dishonest manufacturers or sellers can cheat (in a branded sealed package, there may be 2 sheets less than the specified one; 8 instead of 10).
A large wooden board is lined with plastic wrap. If there is a special mat for making sushi, use it.
We spread the sheet of nori with a smooth side to the film. A quarter of the rice is evenly distributed over 85% of the surface of the nori leaf, leaving a strip without rice somewhere from 3-4 cm.
On the side covered with rice, step back 3-4 cm and lay a narrow strip of a quarter of the ingredients (salmon, cucumber, cheese, avocado)
Then we begin to wrap the roll, starting from the side of the laid ingredients. Some of the moisture has passed from the rice to the nori leaf and it is not so dry anymore. As you twist, gradually remove the film.
Spread the rolls seam down on a large platter.
Then cut with a sharp knife. I cut each roll into 6 pieces. If desired, you can decorate with slices of pickled cucumbers or cheese. Serve with soy sauce. Bon Appetit!Note: if desired, you can serve pickled ginger and/or cooked mustard to the dries. When there is mustard, I serve it with it. I haven't tried this recipe with ginger before. I usually dilute the low-salt soy sauce with boiled water (1:3) to further reduce its concentration.