sushi bake salmon
The Japanese sushi dish is considered one of the most famous dishes in Japanese cuisine. It has spread widely around the world because of its delicious taste and great nutritional benefits. It is rich in beneficial unsaturated fats and minerals
Today, we will offer you Japanese sushi with salmon, which is one of the most delicious types of sushi.
I hope you like this delicious and easy-to-prepare Japanese dish sushi
salmon sushi bake recipe
Ingredients
- 2 cups white rice
- 2 tablespoons of vinegar
- 1 tablespoon of sugar
- A quarter kilo of boneless salmon
How to make salmon sushi bake
Preparation
Rice is washed and boiled in boiling water in a covered pot until half cooked. Turn off the heat and leave for 10 minutes.
In a microwave, heat the vinegar with the sugar and a pinch of salt.
Put the rice in a large bowl and pour the mixture of vinegar and sugar on it, stir well, then leave the rice to cool.
Spread the rice on a square tray and level it well, then add the salmon slices to it. Cover the tray with foil and press it tightly onto the sushi.
Leave in the fridge for no more than 3 hours and no less than an hour. Cut as desired and served cold
sweet potato sushi roll
Whether you're a vegetarian, don't like raw fish, or have a picky eater in your home, this sweet potato sushi roll is for you. I love the combination of the crispy fried sweet potato and the tender, spiced sushi rice, especially when it's drizzled with an amazing teriyaki sauce!
My simple sushi recipe is perfect for beginners. It's like an easy-to-prepare recipe - the most challenging part is folding it! I have detailed instructions, and recipe tips that will help you make sushi like a pro!
Ingredients
You will need to purchase short-grain sushi rice and nori sheets (dried seaweed sheets) for this recipe. You can find both at specialty grocery stores or your local Asian grocer.
1 cup uncooked sushi rice - make sure to rinse the rice well! This is important for making the sticky sushi rice we need.
2 cups water - or according to your rice package or rice cooker instructions!
1 tablespoon rice vinegar - The vinegar will be used to help season the sushi rice.
1 tablespoon sea salt - salt is also needed to season the sushi rice! You can also add it according to your preference here.
1 tablespoon sugar - This is optional but recommended to give the classic sushi rice flavor.
sushi roll
1 large sweet potato - sweet potatoes should be washed, peeled, and cut into 2-inch slices that are about an inch thick.
2 Eggs - I'll use scrambled eggs to help our sweet potato slices.
All-Purpose Flour Cup - Flour is another part of our baking station! You can use GF all-purpose flour if you prefer!
1/4 cup rusk - use Japanese panko bread crumbs here if you can!
Seasoning - 1 teaspoon salt and 1/2 teaspoon garlic powder to season with sweet potato bread.
Sushi Nori Sheets - Use as many sheets as needed to fully consume the rice, usually 5 to 6 (see note).
Teriyaki Sauce - This is optional but recommended as a drizzle or dip. You can also use Japanese eel sauce or soy sauce to drizzle or dip your sushi.
How to make sweet potato roll sushi
Use the rice cooker to cook rice with the best texture! Rice cookers use less water to steam the rice, which results in rice that is stickier and chewier than what you would get with boiled rice.
Cook sushi rice and prep sweet potatoes. First, cook 1 cup of sushi rice and 2 cups of water according to the directions on the package. Once the rice is completely cooked, stir in 1
tablespoon of rice vinegar, 1 tablespoon of sea salt, and 1 tablespoon of sugar if used. Next, preheat the oven to 1°F (205°C). When the oven is preheated, wash and peel one large sweet potato. Then, cut it into strips that are about 2 inches long and ½ inch thick.
Set up the shoveling station. Next, gather 3 mixing bowls or shallow dishes. In one, beat two eggs. In another bowl, mix 1/2 cup all-purpose flour with 1/2 teaspoon salt and 1/2 teaspoon garlic powder. Then add 1/2 cup of the bread crumbs to the third bowl.
forming an assembly line. Place the eggs, flour mixture, and bread crumbs in succession to move from one to the other with ease. After you set up the baking station, prepare the baking sheet by lining it with parchment.
Sweet potato bread. Once you have everything prepped, dip the sweet potato pieces into the egg and coat thoroughly, then the flour mixture, then the bread crumbs. Repeat this step if you'd like a thicker coating.
sit aside. Next, place the coated sweet potatoes on the prepared baking sheet and repeat with all of the remaining sweet potato slices. Make sure to leave space between the sweet potatoes on the baking sheet.
The sweet potato is baked and then the sushi is assembled
Baked potato fries. Next, bake the sweet potato fries in the center of the middle rack of the oven at 400°F (205°C) for 25 to 30 minutes, or until the sweet potatoes are brown and crisp. Let the sweet potatoes cool to room temperature before assembling the sushi.
Collect the sushi rolls. Once the sweet potatoes have cooled, assemble the sushi by placing the nori paper on a sushi rolling mat. Then add a layer of sushi rice to the bottom of the nori sheet, making sure to leave about 3 inches of space on top. After that, slightly wet your fingers and press the rice firmly so that it sticks to the nori.
Finish rolling the sushi. After adding the rice to the nori, add the sweet potato slices to the bottom half of the sushi rice. Next, roll the sushi tightly until you get to the last inch of the nori. Then use a little water on your finger to seal the ends together.
serve. Repeat until the rice runs out, then use a very sharp or serrated knife to cut the rolls into 1-inch pieces. Drizzle teriyaki sauce over sushi rolls if desired. Serve immediately.
Serve sweet potato sushi with teriyaki sauce, eel sauce, soy sauce, wasabi, and/or pickled ginger. You can also make sushi a complete meal with a side of steamed edamame or a bowl of miso soup. Enjoy!
sushi chicken
The chicken sushi with the flavor of chicken shawarma is distinguished by its delicious taste, with the same usual sushi roll. It takes the well-known sushi to new dimensions that suit some people who do not like eating raw fish.
Ingredients
- 3 large cups of Japanese rice
- ¾ cup of rice vinegar
- 1 teaspoon fine salt
- 3 tablespoons of white sugar
- 1 large tomato, sliced
- Pickled as desired, cut into longitudinal slices
- 3 lettuce leaves, cut into wide slices
- 1 tablespoon of mayonnaise
- 2 tablespoons of chickpeas with tahini
- 6 slices of chicken shawarma, cut into thin slices
How to prepare delicious chicken sushi in simple steps
Put the rice in a deep bowl, then wash it with lukewarm water several times until the rice water becomes clear, then put it in a colander for 20 minutes until the excess water is completely drained.
Bring the steam bowl, which is two bowls on top of each other, so that the upper bowl is a strainer, then put the water in the lower bowl and the rice in the strainer, and leave it on the fire for an hour until it is fully cooked.
• Add water to the rice while placing it in the strainer from time to time until the rice is completely cooked, then leave it aside for 15 minutes until it cools down and becomes warm.
Put the rice vinegar in a bowl and add sugar and salt to it and put it on the fire with continuous stirring until the sugar is completely dissolved and the vinegar becomes somewhat sticky, then leave it aside until use
Put the rice in a bowl, then sprinkle the rice vinegar mixture on it and stir a little, then you will find that the rice has become sticky and leave it aside
• Place the Chinese mat on a table, then spread the nori sheet (a sheet of green algae) on it, then spread the rice over the entire nori sheet, then press the rice until it sticks to the nori sheet
• Put the shawarma slices on the edge of the rice so that the shawarma is in the form of a line, then spread the tomato slices on it as desired, then the chopped lettuce leaves
• Distribute chickpeas with tahini, then mayonnaise and pickles slices on the previous ingredients, roll the nori sheet using the Chinese mat until the last nori sheet
• Cut the chicken sushi into cubes, then place it on a serving plate
• Garnish with sushi sauce and feet.