Maki Zushi, The Sushi that you like it!!! 100% perfect Sushi (video + Japanese Sushi food)
after Dragon Sushi and Vegetable Sushi, Maki zushi is a Japanese sushi recipe that people often prepare in April for celebrations such as entering school or starting kindergarten. Vegetables, or fish, or other materials are placed on rice vinegar and are wrapped in a moss or nori sheet in the form of a tube. Today, we use canned tuna, vegetables and eggs to fill in a few tubes of Japanese sushi roll.
- Vinegar, 3 tablespoons
- Sugar, 2 tablespoons
- Salt, 1 teaspoon
- Japanese rice, 360 ml (300 g)
- Water, 400 ml
- Carrot, 1 pc (100 g)
- Sugar, 1 tablespoon
- Salt, 1/4 teaspoon
- Water, 200 ml
- Eggs, 2 pcs
- Sugar, 1 tablespoon
- Salt, one fingertip
- Soy sauce, half teaspoonful
- Water, 1 tablespoon
- Oil, 1 teaspoon
- Cucumber, 1 pc
- Canned tuna, 70 g
- Sea moss or nori, 4 sheets (20 cm square shape)
We prepare rice vinegar. For how to cook rice on our program website for a recipe for chicken yogurt (chicken kebab with soy sauce and sugar). We prepare sushi vinegar. Pour vinegar, sugar and salt into a small pot and stir well. Add freshly cooked rice in a bowl of sushi vinegar and stir it for 1 to 2 minutes. When rice and sushi vinegar are mixed, cool the rice with the fountain and divide it into 4 equal parts.
Take the carrot skin and take 1 cm in size. Place the carrot slices in a pot and add the water to the medium heat. After boiling, lower the heat and put in a pot and cook for 5 minutes. After 5 minutes, add sugar and salt and put it back in the pot and cook for another 7 minutes. Turn the oven off and let the carrots cool and absorb the taste.
Cook Omelet Tamagoyaki. Salt, salt, soy sauce and water in a bowl and stir well. Stir eggs in a separate bowl and mix well. Add some fresh ingredients to it. Heat the pan over medium heat, spread the oil evenly, then mix all the egg mixture into the pan and stir quickly. When the egg mixture is semi-cooked, raise the bowl and tip over it, so that the egg falls to the other side of the pan and rinse it in the form of an Omelet. Slow down the cooker and let it cook well. When the omelet is cooled, take it to 1 cm wide slices.
Bring the cucumber into slices of 1 cm wide. Tin the tuna in a waterbed to get the liquid. Spread a straw for sushi or a piece of cloth and put a nori sheet on the mat or cloth. Wash your hands, then dry it with a little towel. Remove one part of a quarter of rice vinegar and place it uniformly on the nori, leave at an end of a width of about 5 centimeters without any rice.
When the vinegar rice is uniformly spread over the nori, we put the raw material to fill in the middle of the vinegar rice in a row. The softer ingredients should be laid first. Place the whole mint next to the tuna. Put carrots and cucumbers on tuna and eggs.
Lift up the edge of the mat near you with both thumbs and hold it with the rest of your fingers tight, put it on the other edge to form a tube. Then, place the Japanese sushi roll on the mat a little forward and backward to find a good shape. Put the freshly squeezed part down. Make another Japanese sushi roll by doing the same.
Take each tube sushi into 8 equal parts.