Place the rice in a large sieve and passthrough cold water, wrapping it well, until the water comes out completely clean. Let it stand. Add sugar, salt, vinegar and mirin in a pan and warm it over medium heat until the sugar is dissolved. Put the rice and water in a pan and heat it until it’s boiling. Cover it and let it cook for 14 to 19 minutes. Without removing the cover, let the rice rest for 10 minutes. Place the rice on a plate, pour 6 tablespoons of the vinegar mixture and wrap it with the help of the spatula. Cut half the fish, mango, cucumber and avocado into thin strips and the remaining fish into small and thin slices and save it.
For the sushi rolls – maki – cut a nori seaweed leaf in half on the larger side, and place the bright side facing down, on a bamboo mat. Wet your fingertips in water and remove a portion of rice. Place it over the nori leaf, leaving a margin of about 1 cm. Place over the rice the filling (fish and / or fruit) and roll it – press the food and hold the end of the treadmill; start to curl, tightening well from the periphery to the center so that it is well shaped, with the shape of a cylinder. With a damp knife, cut each roll into 8 pieces equal.
For the nigiris, wet the fingertips in water and remove a small portion of rice. Mold it with your hands, pressing well, until you form a firm sushi trunk. Place some wasabi on one side of a slice of fish and place it on the mound of rice, with the wasabi side in the rice. Hold the fish and rice with your left hand and use both fingers of your right hand to tighten the fish and form a rectangle with rounded corners.
Pro tip: did you know that sushi pieces are made to be eaten at once? Pay attention to that and don’t make the pieces too big, so you and your guests can eat them comfortably.
To finish, a toast to you, to your friends and to joy: with Casal Garcia!
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