Nigiri Sushi

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Nigiri Sushi
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
8
For the sushi with salmon
Nigiri (sushi with salmon)
150 grams fresh Salmon
2 teaspoons Wasabi paste
150 grams prepared Sushi rice
Salmon caviar (for garnish)
For the sushi with shrimp
8 fresh Shrimp tails (about 30 grams, ready to cook)
salt
3 tablespoons Rice vinegar
2 teaspoons Wasabi paste
150 grams prepared Sushi rice
How healthy are the main ingredients?
Salmonsalt

Preparation steps

1.

For the sushi with salmon: Cut well-chilled salmon fillets diagonally into 8 very thin and uniform slices of about 3 x 5 cm (approximately 1 x 2 inch), then thinly coat each on one side with wasabi paste.

2.

Shape sushi rice with moistened hands into 8 rectangular blocks and press firmly by hand. Top with fish slices and finish the nigiri sushi topped with caviar and serve as equal as possible.

3.

For the sushi with shrimp: Boil shrimp tails in boiling salted water over low heat for about 2-3 minutes, then drain and rinse with cold water.

4.

Cut along shrimp on the ventral side, but do not cut through, and open.

5.

Add rice vinegar in a bowl and marinate shrimp for 3 minutes, lift out and pat dry.

6.

Spread undersides of shrimp thinly with wasabi paste.

7.

With moistened hands shape sushi rice into 8 rectangular blocks and press firmly by hand, lay shrimp on top and serve.