Maki and nigiri sushi with olive oil
Ingredients
- 300 g short-grain rice
- 3/4 of a glass of rice vinegar
- 3/4 of a tablespoon of sugar
- 3/4 of a teaspoon of salt
- 1 small 40g fillet of fresh salmon
- 1/4 of an avocado
- 1/2 sheet of toasted nori
- 70g of vinegared rice
- A little wasabi
- 4 tablespoons of toasted sesame seeds
- Intense-flavoured olive oil
- ½ teaspoon of ginger
- 1/2 teaspoon of turmeric
- Mayonnaise
- 200g fresh bluefin tuna
- 160g of vinegared rice
- A little wasabi
- Intense-flavoured olive oil
- 1/2 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 8 raw prawn tails
- 160g of seasoned rice
- 1.5 tablespoons of lemon juice
- 1/2 teaspoon of Indian spices
- 2 tablespoons of mild-flavoured olive oil
- A little wasabi
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Instructions
Place the rice in a bowl filled with water and stir vigorously by hand. Drain the water, then repeat this process two or three times until the water runs almost clear. Leave the rice to soak in the water for about 20 minutes, then drain.
A pressure cooker is ideal for cooking rice. Add the drained rice, pour in 375ml of water, then cook. Once cooking is complete, the appliance switches to ‘keep warm’ mode. Leave the rice to rest for 10 minutes, covered. If using a saucepan, place the drained rice and water in the saucepan. Cover tightly and bring to the boil. Reduce the heat and leave to simmer for about twelve minutes, keeping it tightly covered. The rice should have absorbed all the water. Remove the saucepan from the heat and leave to stand for 10 minutes, tightly covered.
Mix the vinegar, sugar and salt in a bowl until everything has dissolved completely. You can replace this mixture with a ready-made seasoning such as sushi vinegar.
Place the rice in a large, flat-bottomed container – preferably made of wood. Using a spatula or a flat wooden spoon, gently separate the grains and pour in the seasoning. Mix gently so as not to crush the grains, and cool the rice slightly by fanning it. Do not cool the rice too much, or it will become hard. Keep the sushi rice covered with a damp tea towel to prevent it from drying out.
Using a sharp knife, cut the salmon into thin slices, then cut the slices into strips. Marinate the salmon in olive oil, ginger and turmeric for 10 minutes in the fridge.
- In the meantime, get your bamboo mat, a bowl of water and the other ingredients ready.
- Next, place the half sheet of nori on the mat, spoon the vinegared rice onto it, and spread it out evenly (without squashing it) until it covers the whole sheet.
- Move the nori sheet towards the top of the mat. Moisten the bottom of the mat.
- With a quick flick of the wrist, turn the nori sheet over onto the dampened part of the mat (so that the rice is now against the damp mat).
- Next, place a line of wasabi down the centre of the nori sheet (lengthways), add a little mayonnaise, then the marinated salmon sticks, making sure they are right in the centre. Peel the avocado and slice it thinly. Arrange the slices in a line alongside the other ingredients.
- Lift the bottom edge of the mat and roll it up tightly to form the maki. Place it in a deep plate filled with sesame seeds, then cover the whole maki.
- Cut 8 slices of tuna and marinate them in olive oil, turmeric and paprika (for about 10 minutes).
- Next, place a slice of marinated tuna on your moistened fingers (preferably the tips of your fingers), then spread some wasabi in the centre of the tuna slice. Shape a ball of vinegared rice weighing approximately 20g and place it on top of the tuna. Spread the rice out, leaving the imprint of your other index finger. Close your fingers. The whole thing should form an elongated block topped with tuna. Then repeat the process for the other pieces of tuna.
- Marinate the raw prawn tails in olive oil, spices and lemon juice for 10 minutes.
- Then fry them in a hot frying pan until golden brown for 1 to 2 minutes.
- Gently open the prawn from the inside (without splitting it in two).
- Next, spread a little wasabi in the centre of the prawn.
- Place the opened prawn on the tips of your fingers in your moistened hand (with the outer side against your fingers and the wasabi facing you), take a 20g ball of vinegared rice, place it on top of the prawn and wasabi, press your index finger (from your other hand) into the rice, then close your fingers whilst pressing down on the top of the prawn with the index finger of your other hand. You should form an oval of rice topped with a prawn. Then repeat the process for the other prawns.
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