Sushi tempals
Serve on your trip the best types of sushi and appetizers to you Sushi temples with a distinctive and wonderful taste and here's how
Ingredients:
200 gm sushi rice
18 large smoked salmon slices
6 small ripe prawns, peeled
300 ml water
150 ml rice vinegar
1/3 cup sugar
1/4 cup coriander leaves
1/2 long cucumber, peeled
2 teaspoons salt
2 teaspoons wasabi paste
Extra coriander leaves to decorate
Oil for spreading
Preparation steps:
-Apply with oil 6 deep thermal plates of 100 ml capacity and lined with plastic wrap.
- Using a peeler, cut the cucumber in long strips and get rid of the seeds and put vinegar, sugar and salt in a small dish on medium heat with stirring until the sugar melts, then cool down and add 1/3 cup to the cucumber, stir and put in the refrigerator.
- Put the rice in a pot with water and leave it to boil over a medium heat and cover and reduce the heat and leave it on a low heat for 15 minutes, then turn off the fire and leave for 10 minutes, then spread it on a non-metal tray and spread the rest of the half of the seasoning over it and stir and cool .
- Each tray is lined with 3 slices of salmon, leaving some fish outside the sides, smoothing half of the pans with rice and cooling, then add a little wasabi and shrimp and cover with the rest of the rice and fold the salmon on the outside of the sides and cover and cool in the refrigerator for 15 minutes.
- In the food processor, crush the coriander with the rest of the marinade and wasabi and season with salt as desired.
- To serve, turn tempals on a plate, remove the plastic, add additional cucumber and coriander and spread wasabi over them.
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