Vegetabilsk Sushi
Der er ikke noget besværligt med rullende sushi, men du skal bruge en billig bambus sushi-rulle til at lave disse.
Kilde: Martha Stewart Living, november 2000
Udbytte
Der er ikke noget besværligt med rullende sushi, men du skal bruge en billig bambus sushi-rulle til at lave disse.
Kilde: Martha Stewart Living, november 2000
Udbytte
Antonio
27.04.2023 @ 06:35
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“There is nothing difficult about rolling sushi, but you need a cheap bamboo sushi roller to make them. Source: Martha Stewart Living, November 2000. Makes 48. Yield. Ingredients: 1 1/4 pounds (about 2 3/4 cups) sushi rice, rinsed under cold running water. 1/4 cup mirin plus more for nori. 6 sheets nori. 1 1/2 teaspoons wasabi paste. 1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks. 1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks. 2 stalks celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks. 1 scallion, cut into 1/4-inch-by-3-inch matchsticks. 4 ounces pickled ginger. Sushi Dipping Sauce. Directions: 1. Place rice and 3 cups water in a medium saucepan over high heat. Cover and bring to a boil; reduce heat to low and simmer until rice is tender, about 15 minutes. Remove from heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid and let rice sit for 15 minutes. Transfer rice to a medium bowl and let cool to room temperature. 2. To make the rolls: Lay a sheet of nori on a bamboo sushi roller and sprinkle with mirin. Spread 1 1/4 cups cooked rice over nori, leaving a 1 1/2-inch border on each long side. Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red pepper, celery, and scallion matchsticks on top of the wasabi paste. Top with a layer of ginger. Lift the nearest end of the bamboo roller up and over the vegetables so that the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller. Transfer the roll to a plate, cover with a damp towel, and refrigerate. Continue rolling sushi until all ingredients have been used. 3. Remove rolls from refrigerator; using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with