Homemade Sushi with salmon and Philadelphia is a simple recipe to make a very popular oriental dish. We want to show you how to make homemade sushi. Saying sushi is an art that is passed down. Rice and few ingredients combined in different ways create delicious bites that melt in your mouth.
The fish must be bought fresh and then frozen, the freezing of the fish must reach the core of the product and must be maintained for at least 24 hours.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 40 pcs
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Sushi
- 2 1/2 cups rice (for sushi)
- 7 oz salmon (fresh frozen)
- 1/2 cup rice vinegar
- 3 1/2 oz cream cheese (Philadelphia)
- 4 nori seaweeds
- as needed water
- as needed sesame seeds
Tools for Homemade Sushi
- Pots
- Knives
- Plastic Wrap
- Piping Bag
Steps for Homemade Sushi
Place the rice in a large bowl, pour in some water and immediately drain it to start removing the excess starch. Once drained, mix it gently with one hand to remove impurities, being careful not to crush the grains.
Continue rinsing and draining the rice with plenty of water at least 2-3 times, or until the drained water is clear.
Place the rice in a pot for cooking and add water at a 1:1 ratio between the two ingredients. So, if you intend to cook about a cup of rice, you will need to pour in a cup of water, and so on.
Let the rice cook in the pot for 20 minutes, at this point your rice will be ready.
As soon as the rice is ready, place it while still hot in a container and pour rice vinegar over it.
Now, with a wooden spatula, quickly work the rice so that it mixes well with the seasoning, being careful not to break the grains, and let the mixture cool. Continue until the seasoning is completely absorbed and the rice appears shiny.
Place a sheet of nori seaweed on the mat covered with plastic wrap, making sure the shiny side is facing down. Moisten your hands with water and vinegar, take the cooked sushi rice and work it between your palms, spreading it over the entire seaweed, leaving 1 cm free at the top long edge. Place the cut fish at the center of the rice layer.
Fold the mat onto itself to form a roll, rolling it forward to close the roll.
2nd method. Place the rice on the seaweed in the same manner, but at this point turn it over so that the rice is on the outside. Place a strip of Philadelphia and two slices of salmon on the seaweed side, then roll to obtain a roll, sprinkling with sesame seeds as the rice will be on the outside.
Always cut to no more than one centimeter thick using a sharp and wet blade.
Now, if you have rice left, proceed with the 3rd method
Take about 1/2 oz of rice and shape it into an oval as for nigiri, placing a slice of salmon on top.
Consume everything within 12 hours, keeping it covered in the refrigerator.
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