Variation of sushi

Variation of sushi

JAPAN

Making sushi yourself is very easy. All you need is sticky, short-grain rice, such as sushi rice from Shan’shi – this Japanese recipe is sure to succeed!

Preparation time: 2 5 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 150 g sushi rice
  • 300ml Water
  • 200 g fish fillets (tuna, salmon and butterfish)
  • pickled Ginger
  • bamboo mat

preparation

  • Thoroughly wash the sushi rice in a colander. Boil 300ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. Pour some water if necessary.
  • As soon as the water has been absorbed or the sushi rice has a slightly soft shell, remove the pot from the stove, place a clean tea towel over the pot and let the sushi rice swell for another 7-10 minutes.
  • Mix sushi rice with vinegar and allow to cool to room temperature while stirring.
  • Cover the bamboo mat with cling film and spread half of the rice on it.
  • The resulting roll should be about 20cm long and 3cm thick.
  • Roll up the rice roll tightly using the mat, then unwrap it again and cut into 5cm long pieces.
  • Cut the fish fillets into thin slices and also into 5 cm long pieces.
  • Take a piece of fish in your hand, spread with a little wasabi paste, place on a rice roll and press firmly.
  • Repeat this process until the sushi rice and fish are used up.
  • Arrange the finished sushi on a platter.
  • Serve with Sojasauce , wasabi paste and pickled ginger.

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Tip:

It’s important to keep your hands wet with vinegar water, then the sushi will be a success!

More delicious recipes from Japan:

by shanshi

Wasabi Mustard Sauce

Wasabi Mustard Sauce

THAILAND

Dipping Asian – goes perfectly with fish and seafood. Quick recipe for the Thai sauce. Prepared in under 15 minutes!

Preparation time: 5 minutes
Cooking time: 10 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 spring onions
  • Salt, pepper
  • 1 tbsp mustard
  • juice ½ lemon
  • 50ml water
  • 1 tbsp corn or potato starch

preparation

  • Wash the spring onions and cut into thin rings.
  • Heat Woköl in a pan, sauté the onion rings briefly and then pour in the Kokosmilch . Season with Salt , pepper, mustard, lemon juice and Wasabi Paste .
  • Mix the water with the corn or potato starch, add to the sauce and bring to a boil again until you have a nice, creamy sauce.
  • Serve with grilled fish, poultry or briefly roasted meat.

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Tip:

If the sauce is pureed, it will be even finer.

More delicious recipes from Thailand:

by shanshi

Avocado maki

Avocado maki

JAPAN

Maki Freuden, now also for vegans.

Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 75 g sushi rice
  • 150ml water
  • 1 avocado
  • 1 nori seaweed sheet
  • bamboo mat

preparation

  • Thoroughly wash the sushi rice in a colander. Boil 150ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. If necessary, add some water.
  • As soon as the water has been absorbed or the sushi rice is already soft, remove the pot from the heat, place a clean tea towel over the pot and let the rice soak for another 10 minutes.
  • Mix sushi rice with Reisessig and allow to cool to room temperature while stirring.
  • Halve and stone the avocado, separate the flesh from the skin with a tablespoon and cut into strips 1/2 cm thick.
  • Place a sheet of nori seaweed on the bamboo mat, spread the sushi rice evenly over it, leaving 1cm free at the top.
  • Place avocado strips in the middle and spread with wasabi paste.
  • Roll up the bamboo mat with the rice and press firmly.
  • Open the bamboo mat, cut the roll into 1.5cm thick pieces and arrange on a plate.
  • Arrange Sojasauce in a small bowl and serve with it.

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Tip:

If you want it a little spicier, you can stir wasabi paste into the Sojasauce .

More delicious recipes from Japan:

by shanshi

Asian rice noodle salad

RECIPE OF THE WEEK

Asian rice noodle salad

Lettuce with a difference. Rice noodles and rocket combined into a culinary salad that is eaten warm.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 pepper
  • 1 red onion
  • 2 carrots
  • 2 avocados
  • 75 g arugula
  • juice 1 lime
  • a pinch of Salt & pepper
  • 1 tbsp sesame
  • 1 fist of pecans

preparation

  • Cook the rice noodles in plenty of salted water according to package instructions.
  • Wash the peppers and cut into bite-sized pieces, peel and finely dice the onion.
  • Peel the carrots and peel off thin strips with the vegetable peeler.
  • Place the carrot strips, Bambussprossen , avocado, arugula, and rice noodles in a bowl.
  • Place Reisessig , lime juice, Sesamöl , Salt and pepper, wasabi paste in a blender.
  • Froth with the hand blender.
  • Pour over the salad together with the sesame and pecan nuts and enjoy immediately while still warm.

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Tip:

Can also be enjoyed cold.

More recipes from Cooking Catrin:

by shanshi

Sushi salad in a glass

RECIPE OF THE WEEK

Sushi salad in a glass

The easy way to enjoy sushi. Perfect as an appetizer or as a party snack.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g sushi rice
  • 400 g salmon fillet (sushi quality)
  • 50ml teriyaki sauce
  • 1/2 juice of a lemon
  • 2 tbsp olive oil
  • 50 grocket
  • 2 tsp black sesame seeds

preparation

  • Cook the rice in salted water according to the package instructions.
  • Allow to cool slightly and then marinate with Reisessig .
  • Dice the salmon, marinate with teriyaki sauce.
  • Briefly sear on all sides in olive oil in a pan.
  • Pour the rice into glasses.
  • Place arugula on top. Add fried salmon.
  • Peel and dice the avocado. Pour over the fried salmon.
  • Serve immediately, while still fresh, with some Sojasauce , black sesame seeds and a dollop of wasabi.

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Tip:

The fish can also be eaten raw in the appropriate quality.

More recipes from Cooking Catrin:

by shanshi

Mie pasta pan with steak strips

RECIPE OF THE WEEK

Mie pasta pan with steak strips

Enjoyment guaranteed.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 zucchini (medium)
  • 1 bunch of green asparagus
  • ½ leek
  • 1 clove garlic
  • Salt pepper
  • For the dressing: 2 tbsp miso, 2 tbsp honey, 1 dash water juice of 1/2 lemon, some ginger (freshly grated)
  • For the steak strips: 2 steaks (200 g each) 2 tbsp olive oil Salt & pepper

preparation

  • Prepare the Mie noodles according to the package instructions.
  • Wash the zucchini, remove the stalk, cut in half and dice. Remove the dry ends from the green asparagus. Roughly chop the leek and peel, clean and finely chop the garlic.
  • Heat Sesamöl in a pan, sauté the leeks and garlic cubes until translucent. Add the asparagus and zucchini cubes and roast. Season with chilli sauce, Salt and pepper.
  • For the dressing, mix the ingredients except for the oil. Gradually pour in the oil and continue to mix.
  • For the steak strips, heat some oil in a pan. Sear the fillet steaks according to the desired cooking level (3 minutes per side for medium). Then remove from the heat and cover. Season with Salt and pepper. Place the fillet steaks in the oven for 5-8 minutes and leave to stand. Then cut into strips.
  • Marinate the noodles with the dressing and mix with the roasted vegetables. Season with Salt and pepper, arrange in deep plates and serve garnished with the steak strips.

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Tip:

If you like, you can season the pasta with a fresh, chopped chilli.

More recipes from Cooking Catrin:

by shanshi

Gemüse Sushi

Veggie Vegetable Sushi

RECIPE OF THE WEEK

Veggie Vegetable Sushi

let it roll…

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g sushi rice
  • 1 pack nori sheets
  • 1 avocado
  • 1 small cucumber
  • 3-4 spears of green asparagus
  • 1 red pepper
  • 30g fresh spinach
  • ½ yellow pepper
  • 1 pinch Salt

preparation

  • Wash the rice and soak in cold water for 30 minutes. Then cook according to package directions.
  • Mix the cooked rice well with Reisessig and season with a pinch of Salt . Cover the rice with a damp cloth to keep it from losing too much moisture and leave to cool.
  • In the meantime, wash and trim the vegetables and cut the avocado, cucumber and peppers into thin strips. Cut the asparagus into bite-sized pieces.
  • Place the nori sheets on a bamboo sushi rolling mat, shiny side down. Using wet hands, cover them with rice about half a centimeter thick. Leave about 2 centimeters free at the top of the nori sheet.
  • Now place a thin strip of vegetables of your choice on the lower end of the nori sheet topped with rice. Roll the nori sheet into a sushi roll. Moisten the free end of the nori sheet with a little water and press into the sushi roll.
  • Repeat with the remaining vegetables, rice and nori sheets.
  • Now cut the sushi rolls into maki about 2 cm wide. Warning: always dip the knife in water.
  • Serve the vegetable sushi with Sojasauce and wasabi paste.

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Tip:

More recipes from Cooking Catrin:

by shanshi