Ok guys, I’m in the countdown mood, ready to leave Bologna in a couple of days. I won’t tell you my destination now, but it’s about sea, marine and forestal reserves, mountains and italian culinary tradition. I will come back with a backpack full of regional recipes, nice pics of wonderful places and funny anecdotes about food to tell you.
Before to leave I have a present for you!
This is one of my favorite recipes ever, and this one in particular is my personal one, adapted, modified and readjusted to my taste.
I am sure you will love it, you only have to pay attention to 3 things:
1.Fish has to be more than fresh, almost alive
2.Rice must absorb all water but remain “al dente”.
3.Use chopsticks (or hands) and enjoy!
600 grams sticky rice (in Italy you can use “riso Roma” and fits perfect)
850 ml water
125 ml rice vinegar (I actually use apple vinegar)
2 tablespoons of sugar
1 teaspoon of salt
nori seaweed sheets
raw fish (salmon, tuna, swordfish, porbeagle, shrimps)
cucumber – peeled and cut in strips
avocado – peeled, pit removed and cut into slices
whatever else you like
bamboo rolling mat
Rinse the rice a couple of times, until water runs clear.
Put the rice in a pot with cold water. Cover, bring to boil, reduce heat and simmer for 20 mins without uncover (I use a glass lid). In a small saucepan combine vinegar, salt and sugar and cook until sugar and salt dissolve, stir well while cooking, then let it cool until rice’s cooked.
Put the cooked rice in a wooden or glass (but not iron) bowl and stir with the vinegar. Flutter with a fun while stirring as to hand out vapor and allow to cool to room temperature.
Prepare fish for wrapping by slicing against the grain into thin slices. Grab a bit of rice and roll it into a small nugget in your hand. To prevent rice sticking on your hands, dip fingers in a bowl with 1 part of vinegar and 8 of water. Place the rice ball on top of the fish slice or shrimp, if you like it, you can smear a bit of wasabi between rice and fish, then squeeze gently to make it adhere.
et aside while you assemble the remaining pieces of fish and shrimp.
Place a sheet of nori on a bamboo rolling mat. Soak fingers in your “8 parts water-1 vinegar” bowl and spread a handful of sushi rice over half the sheet; firmly press rice along the edges.
Arrange ingredients of your choice about 2 cm from the bottom of the rice. I love the tuna-cucumber and avocado-salmon combination but you can also switch it or add other ingredients.
Roll up the maki tightly, helped by the bamboo rolling mat, leaving the last cm of the nori sheet exposed. Dip your fingertips into a bowl of water and wet the last inch of the nori, then finish rolling it closed. Cut with a sharp, wet knife, divide in two parts, then cut again both parts in two or three parts.
I leave you with this wonderful sushi etiquette.
Have a nice holiday!