Vegetables, cut into thin strips or leaves, raw or just blanched.
Smoked salmon or other smoked fish, etc.
Makis are sheets of nori seaweed filled with rice and other ingredients, and rolled up to produce a green roll, which is then sliced to give the individual maki sushi.
Cut your vegetables into small sticks, raw for cucumber...10 min.
... blanched or cooked for beetroot...5 min.
...raw too for avocado.5 min.
Beat 1 egg
with a fork, and cook in a frying pan to make a sort of small omelette.
Put a nori sheet on a sushi mat (or if you don't have one, on a towel ).5 min.
Cover with rice over 2/3 of surface, not too thickly, about 1/4 inch or 1/2 cm.
Put the chosen ingredients for your maki on the rice, here: cucumber, basil, and tomato preserve
(recipe from Ann and Jeremy).
Raise mat to roll sheet on itself...2 min.
...continue shaping by rolling tightly all the way...1 min.
...to the end.2 min.
Finish by leaving the edge of nori sheet under the roll.
Cut roll into thick slices.
But not more than ½ inch or 1 cm.
Another idea: strips of carrot, cabbage and omelette.
Cucumber and omelette.
Avocado and marinated fish.3 min.
Let your imagination run wild.
Make a quick sauce by mixing in a bowl 2 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons water
, 5 drops Tabasco and a little grated carrot.
Serve if possible on large plates, arranging different nigiri and maki, as pretty to look as they are delicious to eat.
Remarks:If you serve these sushi as a starter, allow 4 or 5 per guest. For a sushi-party, about 10 and as varied as possible.
For sushi with raw fish, you should make sure that it's fresh and of the highest quality. You do not need a lot, so it's worth investing in something good - have confidence in your fishmonger.
It's also a good time to try lesser known fish: never use red tuna (Alabcore or Tunus, which will probably disappear from the oceans soon, as a result of human stupidity), but opt for organic salmon, mackerel or sardines.
Sushi can't be kept waiting too long, it's so impossible to make them the day before. 1 or 2 hours should be the maximum. The best way is to make them and eat them straight away.
For complete success, the best way is to start a sushi-factory: one person (or two) make little rice cakes, another adds wasabi, another adds fish, someone else looks after plates and their filling, and so one. This method allows fast production, and gets everybody, including guests, in the kitchen, talk and laughing, and you get nice fresh sushi.
It might be better if yet another person opens wine bottles and fills glasses (Robert is a master in this art).
And to drink?A red wine that's not too strong, like a Beaujolais for example, otherwise a rosé.
Source:Family recipe, everyone got involved.
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