Surimi Salad Gunkan Style
Pangasius Gunkan Style
Kani/Tamago Maki
Everybody can make sushi, if they can handle the sticky rice stick on their palm :))
Those three pictures showed sushi we've made, sorted from the easiest to the hardest. Here we go.
For all sushi you need:
Rice
Sushi-chu / sushi vinegar
Nori/seaweed
For each sushi you add:
Surimi in Gunkan Style
ready to eat Surimi salad
Mayonnaise
Pangasius in Gunkan Style
Pangasius Fillet
Salt
Butter
Mayonnaise
Kani/Tamago Maki
Battered egg
Kani/crabsticks
Mayonnaise
Cucumber (optional)
Makisu (sushi mat)
Prepare your rice before you do the gunkan or makizushi: mix a cup your cooked rice with 1 spoonful of sushi-chu/sushi vinegar, set aside.
This is how you make the gunkan style:
Take two spoonful of rice and make elliptical rice balls with your hand. Wrap it with a piece or a long sheet of nori paper. If your nori was too dry and don't stick on its edge, wet your index finger with water then sweep it on your nori. For the surimi sushi: Top a spoonful (or more, if you like) of surimi salad on your wrapped rice balls and add mayonnaise. For pangasius sushi: melt a little butter in your anti-stick pan and pan-seared your salted pangasius fillet until it gets golden-brownish. Cut it into thin slices and apply mayonnaise to one side, then put it on top of your gunkan rice balls.
Now you might want to make your makizushi:
First, fry your battered egg and make sure it's not getting too dry. Take it out of the pan and put aside.
Second, prepare your sushi fillings. Cut kani/crabsticks and cucumber into small sticks.
Third, spread a sheet of nori paper on top of your makisu. Spread three or four spoonful of rice evenly.
Fourth, apply mayonnaise on top of rice, spread it evenly.
Fifth, arrange your fillings on top of your rice and mayo
Sixth, the hardest part. Roll your mix using the makisu. Make sure that you roll it tight enough, so your nori paper and rice stick well.
Last, use a sharp knife to cut your sushi roll into piece.
Voila, smakelijk eten!
Those three pictures showed sushi we've made, sorted from the easiest to the hardest. Here we go.
For all sushi you need:
Rice
Sushi-chu / sushi vinegar
Nori/seaweed
For each sushi you add:
Surimi in Gunkan Style
ready to eat Surimi salad
Mayonnaise
Pangasius in Gunkan Style
Pangasius Fillet
Salt
Butter
Mayonnaise
Kani/Tamago Maki
Battered egg
Kani/crabsticks
Mayonnaise
Cucumber (optional)
Makisu (sushi mat)
Prepare your rice before you do the gunkan or makizushi: mix a cup your cooked rice with 1 spoonful of sushi-chu/sushi vinegar, set aside.
This is how you make the gunkan style:
Take two spoonful of rice and make elliptical rice balls with your hand. Wrap it with a piece or a long sheet of nori paper. If your nori was too dry and don't stick on its edge, wet your index finger with water then sweep it on your nori. For the surimi sushi: Top a spoonful (or more, if you like) of surimi salad on your wrapped rice balls and add mayonnaise. For pangasius sushi: melt a little butter in your anti-stick pan and pan-seared your salted pangasius fillet until it gets golden-brownish. Cut it into thin slices and apply mayonnaise to one side, then put it on top of your gunkan rice balls.
Now you might want to make your makizushi:
First, fry your battered egg and make sure it's not getting too dry. Take it out of the pan and put aside.
Second, prepare your sushi fillings. Cut kani/crabsticks and cucumber into small sticks.
Third, spread a sheet of nori paper on top of your makisu. Spread three or four spoonful of rice evenly.
Fourth, apply mayonnaise on top of rice, spread it evenly.
Fifth, arrange your fillings on top of your rice and mayo
Sixth, the hardest part. Roll your mix using the makisu. Make sure that you roll it tight enough, so your nori paper and rice stick well.
Last, use a sharp knife to cut your sushi roll into piece.
Voila, smakelijk eten!
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