Sushi with avocado and salmon

Sushi with avocado and salmon

Description

Soak the rice in lukewarm water for at least 1 hour so that the starch is precipitated and then rinse it. Boil it in about 1 litre water for 16 minutes and then leave it for another 10 minutes. In the meantime heat the apple vinegar a little until the added sugar and salt is melted. Pour it onto the hot rice and stir it until cool. The cold rice will receive a bit of a sour taste this way. Spray a 40-piece Zila cake mould abundantly with Tarant anti-stick spray and then push the prepared rice into the mould with damp hands. Apply medium force when pushing so that the rice will fill the gaps evenly. You can also spray your hands with the anti-stick margarine and this way the slightly sticky rice will not adhere to your hands. After filling place a metal plate on top of the rice to push it even, after turning the mould upside down this will make the base of the snacks. Let the filled rice stay and cool down in the mould. Turn it upside down and pull down the silicone mould carefully from the sushi rice, cut around and lift the metal frame. Along the marking lines cut the rice into triangle shape snacks and then coat them in the alga sheets that you can buy ready.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
rice 420 700 910 560 700
apple cider vinegar 60 100 130 80 100
sugar 48 80 104 64 80
avocado 0.5 1 1.5 1 1
seaweed sheet 0.5 1 1.5 1 1
salmon 420 700 910 560 700
pickled ginger 60 100 130 80 100
soy sauce 120 200 260 160 200
wasabi paste 120 200 260 160 200

  

Recipe

 

Ingredients

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
rice g 420 700 910 560 700
apple cider vinegar ml 60 100 130 80 100
sugar g 48 80 104 64 80
avocado pc 0.5 1 1.5 1 1
seaweed sheet pc 0.5 1 1.5 1 1
salmon g 420 700 910 560 700
pickled ginger g 60 100 130 80 100
soy sauce ml 120 200 260 160 200
wasabi paste g 120 200 260 160 200

Soak the rice in lukewarm water for at least 1 hour so that the starch is precipitated and then rinse it.
Boil it in about 1 litre water for 16 minutes and then leave it for another 10 minutes.
In the meantime heat the apple vinegar a little until the added sugar and salt is melted. Pour it onto the hot rice and stir it until cool. The cold rice will receive a bit of a sour taste this way.

Spray a 40-piece Zila cake mould abundantly with Tarant anti-stick spray and then push the prepared rice into the mould with damp hands. Apply medium force when pushing so that the rice will fill the gaps evenly. You can also spray your hands with the anti-stick margarine and this way the slightly sticky rice will not adhere to your hands.
After filling place a metal plate on top of the rice to push it even, after turning the mould upside down this will make the base of the snacks.

Let the filled rice stay and cool down in the mould.

Turn it upside down and pull down the silicone mould carefully from the sushi rice, cut around and lift the metal frame. Along the marking lines cut the rice into triangle shape snacks and then coat them in the alga sheets that you can buy ready.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Sushi with avocado and salmon