Nigiri sushi and nori maki
More recipes, inspiration and Tipps can be found here: “The World of Quick Cooking”
Photo: Mathias Neubauer
50 min
Total Time
5 min
Cooking Time
45 min
Preperation Time
Ingredients
| 300 g | sushi rice |
| 2 level tsp. | fine sea salt |
| 1 | kombu leaf |
| 60-80 ml | rice vinegar |
| 3-4 tbsp. | mirin |
| 12 slices | raw fish, sushi-grade (e.g. tuna, mackerel, salmon, each approx. 2x5 cm) |
| some | wasabi paste |
| 2 | nori sheets |
| 1 | bamboo rolling mat |
| some | strips (approx. 2x10 cm) of salmon, tuna, surimi, avocado, cucumber or kampyo (pickled pumpkin), etc. |
| some | vinegar water, for working |
| some | Japanese soy sauce, to Serve |
| some | pickled ginger, to Serve |
Instructions
For the sushi rice:
Step 1 of 2:
Place the rice in a Pressure Cooker with 360 ml water and the salt, and mix well. Add the kombu leaf, tuck it under the rice, and close the Pressure Cooker with the Lid. Set the cooking crown to level 3. Heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. When the green ring becomes visible (Cooking Indicator: 2nd ring), the cooking time of 4–5 min. begins.
For the sushi rice:
Step 2 of 2:
Remove the Pressure Cooker from the heat, release the steam, and open it. Remove the kombu leaf and let the rice cool slightly. Mix the rice vinegar and mirin, then gently fold into the lukewarm rice with a spatula.
For the nigiri sushi:
Step 1 of 4:
Spread a paper-thin layer of wasabi paste on one side of the fish slices. With moistened hands, shape about 1 tbsp. of sushi rice each into an oblong oval.
For the nigiri sushi:
Step 2 of 4:
Place the fish pieces in the palm of your left hand with the coated side facing up. Place a small rice oval on top and gently press it onto the fish.
For the nigiri sushi:
Step 3 of 4:
Moisten your fingers with vinegar water, turn the sushi over, gently press it into an even shape, and lightly round off the ends with your thumb and index finger.
For the nigiri sushi:
Step 4 of 4:
Arrange the nigiri sushi on a platter (on the right in the picture) and serve with Japanese soy sauce, wasabi paste, and pickled ginger.
For the nori maki:
Step 1 of 4:
Cut the nori sheets in half. Place each ½ sheet of nori on a bamboo rolling mat with the dull side facing up, so that the top edge is flush with the mat. Moisten your fingers with vinegar water and spread about 1 cm high a quarter of the sushi rice over the nori sheet, leaving a strip free at the top.
For the nori maki:
Step 2 of 4:
Press a lengthwise groove into the front third and place the vegetable and/or fish strips on top. Using the bamboo mat, carefully roll up the nori sheet evenly. Pull out the mat and press the roll onto the free edge of the nori sheet. Then wrap the roll in the mat again and gently flatten it evenly on four sides.
For the nori maki:
Step 3 of 4:
Remove the mat and cut the sushi roll into 6 evenly sized pieces with a very sharp knife, dipping the knife into vinegar water from time to time.
For the nori maki:
Step 4 of 4:
Prepare the remaining nori sheet halves in the same way as nori maki and arrange on a platter. Serve the nori maki with Japanese soy sauce and pickled ginger.
Tipp:
The seasoning liquid – a mixture of rice vinegar and a sweet component – can also be added before pressure cooking when preparing sushi rice under pressure. Then the cooked rice only needs to be loosened afterwards.
