8 different Sushi recipes

We offer you valuable readers 9 different recipes which are very famous, which are indispensable to the Japanese. Hopefully our recipes will attract your interests and tastes and try our Sushi recipes.

All of our valued readers who are trying to get the honey sugar in the meal already.



The relevant result of TUNA-FISH SUSHÄ °

300 Gr. Very fresh tuna
220 Gr. Round Brass
1/2 liters of water
2 tbsp rice vinegar
1 tablespoon powdered sugar
1 teaspoon salt
Japanese soy sauce or soy sauce wasabi

Rinse the rice with plenty of water under the fountain. The washing water is completely clean and the capirinch is really washed out. After filtering the rice, let it boil with water to the given extent. When it starts to boil, turn down the fire and bake for 4-5 minutes until the water is completely absorbed. When you pull the rice water, close the lid of the pot and bake again for 4-5 minutes on light fire. Then pull out of the fire and leave the lid closed again for 10 minutes. In a small bowl; Mix the sugar, vinegar and salt, pour over the rested rice, stir until the rice cools with a wooden spoon.
Thin 5 cm from raw tuna fish. Cut the slices in length. Rub a thin layer of wasabi or soy sauce on them.
Take 1 tablespoon of cold rice and roll with your hand to make balls like meatballs.
Take a slice of the tuna you sliced and wrap it in the rice ball you prepared. Then, by pressing through your hand, you flatbeam lengthwise. Serve with wasabi and soy sauce next to it.
Japanese soy sauce is less salty and less darker than the normal soy dip. Soy sauce can be used easily instead of when not.
You can adjust the water's size according to your rice.

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The relevant result of the SALMON AND AVOCADO SUÅÄ °

1 cup broken brass
4 cups water
Half a tablespoon of salt
Half coffee cup rice vinegar
3-4 Slice salmon Fillet
Quarter avocado
3 Seaweed (Nori)
1 tablespoon wasabi
1 tea cup soy sauce

First, prepare the rice, which is the inner mortar of sushi. To do this, rinse the rice with cold water until the starch is gone.
Take 4 cups of water into a deep pot, boil salt, vinegar and washed rice on it.
Cook the pilaf until the rice is boiled, i.e. soft. Do not forget to mix to keep the Dibini.
Take aside the ready-made rice and cool it. When boiled rice is cooled, you can start making sushi.
Take one of the seaweed and release it on a bamboo service to shape it.

Note: Be sure to make sushi fresh when choosing raw fish. Besides, it is very important that you chop the raw fish and the board is clean. Otherwise, you can be disturbed by the bacteria that occur. You can make sushi more practical by making it with vegetables or fruits such as avocados, cucumbers. To give sushi the desired shape, you need to obtain a service made of bamboo without paint and pressure. Otherwise, you can't get that tight, rectangular roll.

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The relevant result of the MELON-suckled SUÅÄ °

1 piece fresh pastry
1 Box Tuna
15 drops of soy sauce
1 Slice Melon
10 drops of sweet pepper sauce
1 handful of cashew nuts
2 tablespoons oil

Open the dough on a wide counter and cut the edges into a large square and divide the square into two parts from the middle.
From the edges you cut the flat, a 2 cm gap, like the tobacco wrapping tuna, 1 cm. Diameter.
Then you cut the small little pieces of peanuts in the knee.
Then place the pinkie-length and fine-cut melons in the same way and wrap your dough firmly at least 6 rounds.
Cut the remaining dough and wrap it lightly after cutting, so it will be like a big cigarette.
Then cut a piece of 4-5 cm thick with a very sharp and unserrated knife and use this part as a model to cut the other parts in the same size.
Sort your sushi on a flat plate.
Just before serving, put a little soy and sweet pepper sauce into the sushi.
Put the thin sliced melons on the edge. You can make shapes and decorations with honey to all the sushi plates.

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10 chard leaves
1 Tea cup Brass
1.5 Cup water
1 teaspoon water
1 carrot
1 teaspoon black pepper
A pinch of salt
2 tablespoons extra virgin olive oil (for sauce)
Half a lemon juice (for sauce)
1 ' er teaspoon salt pepper pepper

Wash and drain the chard leaves with plenty of water. Fill the medium-sized pot with water and let it boil. Add the chard leaves to the boiling water and boil for 3 minutes. Filter the boiled chard and keep it under cold water and leave it to glide. Cut the carrots vertically and boil them until they are tender. Get a pot of rice and get it mad. Add rice and fry for 3 minutes. Add water, pepper and salt and cook it until the rice juice is pulled over low heat. The chard leaves are cool on a flat surface. Cover it with rice mortar. Put a piece of carrot right in the middle. Wrap the chard leaf tightly. Cut into 2 cm thick pieces and take it to the service plate. Mix the ingredients necessary to prepare the sauce in the bowl. Move the sauce over the sushi. Serve cold.

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4 piece fine cut chicken fillet
Half Cup white rice
Half Cup black brass
1 carrot
5-6 Branch parsley
Black pepper

Cool on the stretch film by suppressing your fine-cut chicken filetos and boiled rice.
Place your boiled carrots in the middle of a finely cut
Squeeze the chicken and wrap it with the help of stretch film.
Then, bake in the greased tray and cook without much flushing at 160 degrees. (Repeat the same process steps for black brass)
After cooking, divide evenly by giving the appearance of sushi with the help of a fine knife.
On request, the chicken can be topped and coated with rice. You can also try by grabbing peanuts.

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1 tablespoon boiled rice
1 teaspoon mayonnaise
Half a carrot

Squeeze the boiled rice by rolling it in the palm of your hand. Place it on the service plate. Rub mayonnaise on the top of the rice. Slice the carrot-jelly. 2-3 slice of carrot mayo. Connect the white part of the diamond with the handle you cut in thin-long form.

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1 tablespoon boiled rice
1 Slice smoked salmon
10 × 10 cm size stretch film
To decorate:
Cucumber and lemon slices

Release the stretch film onto a flat floor. Cool the smoked salmon on it. Roll the boiled rice by squeezing it in the palm of your hand. Place the rice in the middle of the salmon. Combine the edges of the stretch film to make the salmon become a ball by grabbing the rice. Then remove the stretch film from the salmon. Take the sushi to the service plate and serve it with cucumber and lemon slices.

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1 bunch of chard leaves
1 cup Brass
2 carrots
1 ea Avocado

The chard is boiled, cold water is passed and held. The rice is boiled with 2 cups of water, resting. The rice is put into the leaves of the chard and boiled, salt is sprinkled before the scalding carrots are put in lengthwise. Avakado is sliced, put in, and finally, finely sliced salmon. You can also put hot sauce in it.

Try to enjoy it already.

Recipes are taken from the lezzetler.com page.

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