SALMON SUSHI


 

“There is a moment, between fifteenth and sixteenth sip of champagne, when everyone is an aristocrat.”

Le Fait du Prince, Amelie Nothomb

 

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“Le Fait du Prince” is utopian story for adults in which champagne is presented as a medicine for everything. I don’t want to reveal any more details from this charming book, if some of you would like to read it yourselves.

Inspired by the previously mentioned book, I immediately organized champagne party on my balcony. I made several types of sushi, as sushi is perfect partner for champagne. Salmon sushi is light and along with glass of champagne makes truly unforgettable night.

Plus I always like minimum fuss with maximum results.

So let’s do it !

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INGREDIENTS: (for 10 pcs)

  • egg cup
  • 10 smoked salmon slices (approx. 11cm X 11 cm)
  • 1 cup rice (short grain rice)
  • 2 1/2 cup water
  • teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

 

PART ONE IS PREPARATION OF RICE FOR SUSHI:

  1. Wash the rice thoroughly, changing the water few times, until the water is clean. Finally leave the rice in strainer for half an hour.
  2. Put the rice in a deep saucepan, add water, cover it and bring it to boil, then reduce heat to low, continue cooking it covered for next 15-20 minutes, until water is absorbed.
  3. Remove pan from the heat and leave it covered to steam for 10 minutes, so it gets sticky.
  4. In the meantime, mix rice vinegar, sugar and salt and cook at medium heat until it dissolves.
  5. The mixer should be folded into the rice while rice is still warm. Leave it uncovered ( never, ever put rice for sushi in a fridge) for few minutes before you do sushi. Or as real Japanese way, use a fan to cool the rice and remove the moisture.

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PART TWO IS PREPARATION OF SUSHI: IMG_7113

  1. Now put a plastic wrap in egg cup, the edge should hangs over the cup.
  2. Line it with a piece of smoked salmon. Do not allow the gap in salmon, just cover it with small piece of salmon.
  3. Finally put inside a rice with teaspoon, gentle press with fingers. Do not overfill.
  4. Now carefully using hanging plastic wrap, turn upside down out the molded sushi onto a plate.

untitled (345 of 850)Easy, isn’t it?

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