Rice triangles with salmon, nori seaweed, and sesame, seasoned with sushi seasoning.
Videoricetta
Ingredienti
- 300 g sushi rice (or short-grain rice)
- About 360 ml water for cooking
- 50–60 ml Sushi Condiment Andrea Milano
- 1 pinch of salt (optional, depending on the seasoning)
- Nori seaweed sheets
- Filling of your choice (salmon, tuna, avocado, cucumber, surimi, etc.)
Procedimento
1. Rinse the rice several times under cold water until the water is almost clear. Let it rest for 20–30 minutes.
2. Place the rice and water in a saucepan. Bring to a boil, then lower the heat and cook covered for about 12–15 minutes. Turn off the heat and let it rest for another 10 minutes without removing the lid.
3. Transfer the rice to a wide bowl. Add the sushi seasoning gradually while gently mixing with a spatula, taking care not to crush the grains. Let it cool to room temperature.
4. Spread the rice over the nori sheet, add the filling, roll up and cut into pieces.
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Sushi Seasoning, Gourmet Pearls and Vinegar Recipes
Rice triangles with salmon, nori seaweed, and sesame, seasoned with sushi seasoning.
Ingredienti
- 300 g sushi rice (or short-grain rice)
- About 360 ml water for cooking
- 50–60 ml Sushi Condiment Andrea Milano
- 1 pinch of salt (optional, depending on the seasoning)
- Nori seaweed sheets
- Filling of your choice (salmon, tuna, avocado, cucumber, surimi, etc.)
Procedimento
1. Rinse the rice several times under cold water until the water is almost clear. Let it rest for 20–30 minutes.
2. Place the rice and water in a saucepan. Bring to a boil, then lower the heat and cook covered for about 12–15 minutes. Turn off the heat and let it rest for another 10 minutes without removing the lid.
3. Transfer the rice to a wide bowl. Add the sushi seasoning gradually while gently mixing with a spatula, taking care not to crush the grains. Let it cool to room temperature.
4. Spread the rice over the nori sheet, add the filling, roll up and cut into pieces.