A variety of nigiris by Joseba Arguiñano

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Fish and mussels

Assorted Nigiris Recipe

Learn to prepare a variety of nigiri, typical of Japanese cuisine, and triumph among all your guests. Joseba Arguiñano teaches you how to make them easily and quickly. Sushi is liked by both children and adults, a perfect opportunity to introduce more fish into the diet of the little ones. Enjoy!

Composition:

  • For rice:
  • 500g Japanese rice
  • 500 g of water
  • 100 g of rice vinegar
  • 65 g of sugar
  • 20 g of salt
  • To cover:
  • smoked sardine fillet
  • salted anchovy fillets
  • anchovy fillets
  • smoked salmon
  • shrimp
  • To decorate:
  • roe deer from trout or salmon
  • wasabi oil and pearls
  • soy sauce
  • wasabi

Preparation of the recipe for various nigiris:

Place to heat in a saucepan rice vinegar, sugar and salt. Remove the pan from the heat and allow to cool.

Put the rice in a bowl, cover it with water and leave it to soak for 15-20 minutes.

Once hydrated, drain the rice and cook in a saucepan with the same amount of water. Cover it and cook it first on high heat for 3-4 minutes and then on low heat for 15 minutes. Remove from the heat and let stand for 5 minutes with the lid on.

Transfer the rice (warm) to a bowl or source and water with dressing (cold). For the dressing to penetrate the rice, it is important that the rice is hot and the dressing is cold.

Mix it with your hands (The Japanese say you blow it until the rice absorbs the whole dressing), place it on a clean towel and dry it a little.

Wet your hands with a little water, take small portions of rice, round them and shape them into a cylinder (croquet). Go by placing portions of rice on a source smeared with a little oil (our invention so that they do not stick to the source).

Cut the fish to the size of the rice portions (you can make a special incision to make them nice). Place the fish (combining colors, flavors and textures) for portions of rice. Decorate the nigiri with caviar and butter and wasabi pearls. Accompany them with wasabi sauce and soy. Serve.

bakshish:

If it is normal rice (round or bomb), you only need to wash it once with water.

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