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Do you remember the recipe for Shrimp makis in tempura and avocado What do we prepare in November? Well, as I told you, I wanted to show you different alternatives to do sushi home form economic without having raw fish.
For vegans or vegetarians, a good option is to substitute the crab sticks for cucumber or radish.
Sushi II: crab, avocado and cream cheese makis
- Irene Arcas
- Kitchen: japan
- Recipe type: Rice dishes
- Calories: 300
- Rations: 4-6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Rice dressing:
- 120 gr of rice vinegar
- 80 g sugar
- 20 gr sal
Makis:
- 300 g of rice for sushi
- 1000 g of water
- 4 nori seaweed for sushi
- 1 ripe avocado, peeled and cut into very thin slices
- 4 crab sticks cut into very thin strips
- 100 g of Philadelphia cheese reduced with a little milk
- wasabi paste
- soy sauce to accompany
Preparation
We must prepare it in advance so that it is not hot. We will have some amount left over that we can keep for up to 30 days in the fridge in a tightly closed jar.
We put all the ingredients of the dressing in the glass and we program 4 minutes, temperature 80º, speed 2. We remove from the glass and let it cool.
We pour the water into the glass and program 8 minutes, varoma temperature, speed 1.
While the water is heating, it is VERY IMPORTANT that we wash the rice. This step is essential to prepare authentic sushi. We put the rice in the basket and wash it under the tap several times. We let the water run through the basket washing the rice, which we will move carefully by hand. You will see how the water is getting clearer and clearer. It is ready when the water is no longer whitish.
We place the basket in the glass with the rice and we program 14 minutes, varoma temperature, speed 2. We must stir the rice with the spatula several times during the 14 minutes.
We dump the rice in a large non-metallic container and with the help of a wooden spatula we move the rice to aerate it (if you have a fan or a cardboard you can fan it so that it cools faster and is more authentic). While we move it we are adding about 4-5 tablespoons of the vinegar dressing to the rice and mixing well. Be careful, it should not be soggy, only shiny and sticky, and all the grains well impregnated. We continue to stir carefully and let it rest.
We put a bowl of water next to us (to wash our hands between maki and maki, the rice is so sticky that it will be the only way to work with it). We also put a small bowl with a little wasabi paste next to us.
We place the sushi mat, on top of the nori seaweed. We wet our hands and take a rice ball with our hands. We are spreading it well over the seaweed, covering only 3/4 parts so that when rolling it, the rice does not come out. With your finger, we spread a strip of wasabi paste and on top we place the crab and avocado and cover with the cream cheese.
We close as if it were a gypsy arm, with the help of the mat and pressing well so that it is well closed. When we reach the end, we wet the tip of our finger, wet the end of the seaweed and finish closing it so that it is well sealed.
We put the roll on a cutting board, take a sharp knife and wet it with water. We cut the roll in half and then each half in half, making about 8 pieces for each roll. Each slice will be approximately one finger thick (remember, sushi should be eaten in one bite: P)
Notes
We serve the makis on some trays and accompany them with soy sauce and more wasabi (for the more daring). We dip each piece in the soybeans and enjoy!
TM21 equivalences
I love Japanese and Nikkei food, but I've never been in the mood for it. This week does not happen! But I have a question. Cd you pour the rice over the nori seaweed, do you have to squeeze it or leave it gently and loose? I've seen it do both ways
Another question, is it very important to use special rice for sushi?
Thanks! I love your blog. I see it daily
Hello Rocío, I answer your questions:
The rice after cooking and mixing it with the dressing will be sticky, so when you pour it on the seaweed, just apply a slight pressure and it will stick to the seaweed and between the grains by itself. Finish filling it and when you wrap it with the help of a mat, do another little pressure so that everything is well glued.
The rice is good that you use special rice for sushi because it will be a better texture. However, if you don't have one, you can also use very well washed bomba rice to remove all the starch.
Thank you for following us daily and for leaving us comments !! Can you tell me how the sushi turned out and how did you finally make it? A hug 🙂
Those makis look great !!! Watching this at 13:30 p.m. should be forbidden
Greetings Irene,
Hahaha thank you very much Miguel, that's what it's about 😛
Hello! I had a question, when you say "100 g of Philadelphia cheese reduced with a little milk" what would be the procedure to do it? Thanks greetings!
Hello Gerard, it is 100 g of Philadelphia, you put it in a bowl and add a couple of tablespoons of milk (or water), you stir it and you already have it reduced. We do it like this to be able to spread it over the maki, because if not, as it comes from the Philadelphia package it is too thick. Thanks for writing to us!