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Nori Maki, Onigiri, Miso Soup

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Ingredients
  Cooked rice 3 Cup (48 tbs)
  Rice vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Salmon fillet 1 , Pan fried
For salmon nori maki
  Nori sheets 1
  Salmon rice mixture 4 Tablespoon
  Cucumber stick 3 Small
  Wasabi 1 Tablespoon
For onigiri
  Salmon rice mixture 2 Tablespoon
For cucumber nori maki
  Nori sheet 1
  Rice mixture 4 Tablespoon
  Cucumber stick 1 Large
For smoked salmon nori maki
  Smoked salmon slices 3
For smoked salmon sushi
  Smoked salmon slices 2
For soup
  Miso paste 1 Tablespoon
  Seaweed wakame 1
  Hondashi 1 Tablespoon
  Chopped green onion 1 Teaspoon
For serving
  Pickles 4 Tablespoon
  Soy sauce 1 Teaspoon
Directions

GETTING READY
1. In a bowl, mix together rice, rice vinegar, sugar and 1 teaspoon of salt, and allow to cool, to make the white rice mixture.
2. In another bowl, shred the pan fried salmon and remove the bones.
3. Mix the salmon with about 1/3 of rice mixture and add in ¾ teaspoon of salt and pepper.

MAKING
For salmon nori maki
4. Place a nori sheet on a sushi mat, and spread the salmon rice mixture.
5. Put little wasabi over the salmon rice mixture.
6. Arrange few cucumber sticks over salmon rice mixture.
7. Roll nori sheet holding the sushi sheet, and press the roll lightly to roll it tight.
8. Using a sharp knife, cut the sushi in bite size pieces.
For Onigiri.
9. Cut the nori sheet in small rectangular pieces.
10. Take about 2 tablespoon of salmon rice mixture, and shape it in triangle.
11. Wrap the nori sheet piece on the base of triangle.
For cucumber nori maki
12. Place a nori sheet on a sushi mat, and spread the white rice mixture on it.
13. Put little wasabi over the rice mixture.
14. Arrange cucumber stick over the rice mixture.
15. Roll nori sheet holding the sushi sheet, and press the roll lightly to roll it tight.
16. Using a sharp knife, cut the sushi in bite size pieces.
For smoked salmon nori maki
17. Place a nori sheet on a sushi mat, and spread the white rice mixture on it.
18. Put little wasabi over the rice mixture.
19. Arrange smoked salmon over the rice mixture.
20. Roll nori sheet holding the sushi sheet, and press the roll lightly to roll it tight.
21. Using a sharp knife, cut the sushi in bite size pieces.
For smoked salmon sushi
22. Shape about 2 tablespoons of white rice mixture into a ball.
23. Lightly apply little wasabi on it.
24. Spread and cover the top with smoked salmon.

FINALIZING
25. Add soy sauce into the pickles and set aside.
26. In a saucepan, put water and bring to a boil.
27. Put in wakame seaweed, cover and allow to soak for 3 minutes
28. Add hondashi and miso paste to the hot water and stir well to mix.
29. Sprinkle green onion on top.

SERVING
30. Serve the sushi with pickles and soup.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Japanese
Preparation Time: 
75 Minutes
Servings: 
2
Subtitle: 
教做三文魚壽司,飯糰,味嘈湯,醃菜

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