If you are looking for economic and delicious recipes, the Salmon Hossomaki It is an excellent choice. This traditional sushi combines simplicity and refinement, highlighting the taste of fish, algae and rice in perfect harmony. It is a practical recipe for those who want to bring Japanese cuisine home without spending a lot.
How to make Hossomaki salmon
Hossomaki salmon is made with Japanese rice, fresh salmon and Nori algae. The preparation involves the spread of the rice above the algae, the salmon filling and the packaging to form small rolls. Then cut into equal pieces and serve. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 1 sheet of Nori seaweed cut in half
- 1 cup of cooked Japanese rice (about 200 g)
- 100 g of fresh salmon cut into thin stripes
- Water to moisten your hands
- Bamboo Catech (Makisu) to enrich themselves
Methods of preparation
Prepare the ingredients:
- Make sure the Japanese rice is cooked and cold before it starts.
- Cut the salmon into thin stripes, approximately of the size of a finger.
Assemble the base:
- Place the Nori algae on top of the tile with a rough side raised.
- Moisten your hands with water to prevent the rice from sticking.
Distribute rice:
- Take a small portion of rice (the size of a lemon ball) and distributed over the algae, leaving about 1 cm without examination on the top of the sheet.
Add the filling:
- Place the salmon strips in the center of rice, aligning you well to ensure that the filling is uniform.
Rolling up the Hossomaki:
- With the help of the small chat, he begins to wrap the seaweed carefully, pressing slightly to form a firm cylinder.
- Moisten the free edge of the algae to seal the roll.
Cut the pieces:
- With a sharp and slightly moistened knife, cut the roll in half.
- Then cut every half into four equal parts, for a total of eight pieces.
SUGGESTIONS
Use a very sharp knife to prevent the pieces from breaking during cutting. For a change, replace the salmon with tuna, kani or cucumber. Always keep your hands wet when handling rice to simplify the job.
Revenue combinations
Hossomaki salmon can be served with:
- Shoyu sauce (traditional touch or lemon).
- Ginger Sinati to clean the taste among the bites.
- Wasabi For those who like a spicy touch.
Conclusion
OR Salmon Hossomaki It is a simple and delicious recipe that brings all the taste of Japanese cuisine to your table. With a few ingredients and rapid preparation, you can surprise your family or your friends with this joy at home. Try it today!
What is Hossomaki?
Hossomaki is a type of traditional Japanese sushi made with Nori algae, Japanese rice and simple fillings such as salmon or cucumber.
Can I use another fish besides salmon?
YES! Fresh tuna or Kani are excellent options to vary the filling of Hossomaki.
Do I have to use the bamboo chat?
The small expert makes it easier to curl the sushi, but you can improvise with plastic movies if you don’t have one.
Which sauce is better combined with Hossomaki?
The Shoyu Salsa is a classic accompaniment, but you can add Wasabi or Sottaceto ginger to highlight the flavors!
