Bagt laks Sushi
Der er ingen rå fisk i disse nemme sushi ruller – bare saftige, perfekt kogte laks og masser af friske grøntsager. For vores madredaktørs tips om, hvordan du kan rulle som en pro, se Sådan laver du Sushi hjemme.
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Hvis du ikke har en bambusmåtte, kan du linse et rent køkkenrulle med plastikfolie og bruge det som vejledning til rullende.
Vincent
26.04.2023 @ 22:24
These easy sushi rolls contain no raw fish – just juicy, perfectly cooked salmon and plenty of fresh vegetables. For our food editors tips on how to roll like a pro, see How to Make Sushi at Home. 1 hour 25 minutes 1 hour 10 minutes Makes 6 rolls Total time Prep Yield Ingredients 2 cups short-grain white rice, preferably Japonica 3-inch piece ginger, peeled 1 cup rice vinegar 2 tablespoons sugar, plus 1 teaspoon Kosher salt 12 ounces salmon (about 1 inch thick), preferably wild, skin removed 2 carrots, peeled and julienned (1 cup) 2 mini cucumbers, julienned (1 cup) 1/2 teaspoon toasted sesame oil 1/4 cup mayonnaise 1 avocado, halved and thinly sliced 1 tablespoon toasted sesame seeds 6 sheets toasted nori Soy sauce, for serving Directions 1. Preheat oven to 400 degrees. Rinse rice in several changes of water, rinsing rice with fingertips until water runs clear. Set in a sieve over a bowl to drain while you prepare remaining ingredients (at least 20 minutes). 2. Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Chill completely. 3. Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturers instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in a quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while folding in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembly.