But tell me if my agreement wasn’t very professional?! Proud master to have made my own japa! In the previous post (here) I showed you how to prepare the rice for sushi and in this post I will share with you how to model some formats. All based on the tutorials I found there.
Let’s start with the Salmon Hossomaki which is the one wrapped in seaweed and rolled thinner. A alga para Sushi It’s called Nori and today it’s easy to find in supermarkets and online stores that sell it. It comes in sheets, in a package of 10 or more units.
To assemble and roll the hossomaki I wrapped a bamboo mat in plastic wrap, but if you don’t have that, you can do it with a clean kitchen towel.
How to make
Start by placing a thin layer of rice on a sheet of seaweed. Whenever you handle rice you have to moisten your hands so it doesn’t stick. Over the rice, a cream cheese fillet. Place salmon fillets and green onions over the cream cheese and roll up.
In mine, I forgot to cut the seaweed in half and there was a piece left that I had to cut at the end, but in the end the result was cool, check it out:
Another format I made was Jyo, also called Dyo, Joe, Jô, etc… I did it exactly as this video explains:
My cuties (and the hottest in my opinion):
And finally the Nigiri which is just rice and salmon. The hardest thing here is cutting the salmon, so I’ll leave 2 references that helped me a lot, the of this website and a video that explains the whole process:
I managed to cut the salmon, but I warn you that without a sharp ultra-power-mega-blaster knife it won’t work, look at the beauty all ready:
In the rice recipe, I only made 1 cup and only used 1/4 of what it yielded to make all of the above. It yields a lot. Whoever does it will tell me later what the experience was like!!!
Soon I will post different formats and those decorations made with cucumber and other things. Oh, before I forget, those who like Hot Rolls (fried sushi) have a good recipe on Cozinha em Cena, as well as a documentary tip that I’m crazy about to watch.
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