Making Sushi At Home

Hello dear community, a big hug to all of you this Christmas and many blessings.

I want to begin my publications on this page by giving the readers a humble sample of the things I have learned to make throughout years of experience in the kitchen.

In this case it is the famous and exquisite Sushi in Uramaki presentation or better known as Roll.

It is a relatively simple dish to prepare if you follow the necessary steps for its preparation and I would love that, for those who dare to prepare it, enjoy it as much as I have enjoyed it for so long.

Let's start from the beginning:

Photo taken with my iphone 7

What Uramaki are we going to prepare?

Well, we are going to prepare a fusion roll of both Japanese and Peruvian food and it is the Acevichado maki.

This is a mixture of styles and culinary traditions of both countries so distant from each other, but this did not limit the emergence of this delicacy.

                     The ingredients are easy to obtain:
Rice 1 k.
Avocado 1 piece
Nori seaweed 3 piece
Sugar 250 g.
Egg 1  piece
White vinegar 250 ml.
Salt 10 g
bread crumbs 50 g.
wheat flour 50 g.
Vegetable oil 250 ml.

Rice:

Although the Japanese sushi recipe merits the use of specific grain rices, such as NISHIKI (Medium Grain, Low Fat Rice), it is not absolutely necessary in this case as the essence of this contribution is that the reader can easily make it at home without major complications. it is enough that for now we use white rice of any type as long as it is whole grain.

We take a kilo of rice and place it in a rice cooker with approximately 1.2 liters of water and let it cook.

Once it is cooked we wait 20 minutes for it to rest and lose heat and steam, then we will add 440 ml of Misura (a mixture of 50% white vinegar and 50% sugar, a pinch of salt at 80 G so that both ingredients are united) and we will mix with the rice with a wooden or plastic shovel until we see that the rice absorbed the liquid uniformly and we let it rest for 30 minutes at room temperature.

The texture of the rice should be fluffy and sticky at the same time. This helps to assemble the maki easily and thus it retains its shape better after cutting it into pieces.

The fish:

For the preparation of this recipe preferably tilapia, but if it is to the reader's liking any desired fish, as long as it is a fish with a mild flavor and not as dominant as tuna or salmon. So that it allows to savor the ingredients ladies in a better way.

We cut it into portions of ½ cm x ½ cm thick and along each fillet. Then we cover it with a layer of egg and a layer of breadcrumbs and fry it in 250 ml of very hot oil until golden brown.

We will also use thin slices of fish to cover the maki.

Nori seaweed:

This can be found in any supermarket where there are seafood products. It comes in this presentation in most of the times, but it is also available in presentations of 10 units or less. Each sheet of Nori seaweed is equivalent to two portions for uramaki.

Assembling:

We place a portion of prepared rice of approximately 140 grams. Spread on a bamboo mat (Makisu) previously wrapped in plastic wrap and shape into a ½ cm thick rectangle. In this step, make sure that the rice layer is uniform.

Place the Nori seaweed on the rice and press lightly.

Then we place the other ingredients in the form of bars along our bed of rice and nori and carefully shape it into a roll. Try not to crush the ingredients inside. Make a soft but firm seal.

We cover with the sheets of white fish and again we shape with the mat gently. It should look like this:

We cut first in half and then in pieces of 1.5 cm wide. At this point we must be very careful both for the cut in the maki and for our fingers. Please be careful.

It should look like this and then we proceed to place it on the plate and dress it with its respective sauce.

This sauce is called Acevichada because it is a combination of Peruvian Ceviche with Mayonnaise.

This recipe should be enough to prepare 6 Acevichado uramaki, a good amount to enjoy with the family and share.

In future posts I will be explaining how to make it step by step and with the necessary ingredients to make it really delicious.

This is how the dish turns out and I really recommend it because it is a combination of flavors that are very pleasant and for those who want to try a different food it is a good option.

If this post was to your liking, in the near future I will be publishing more content of this style with new recipes, rice preparation step by step and many other variety of makis.

Thank you very much for reading me.

A big hug to everyone and good day, afternoon or evening.