Cucumber And Avocado Sushi Food

SALMON & CUCUMBER SUSHI ROLLS

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

CUCUMBER AND AVOCADO SUSHI

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

AVOCADO SUSHI

Steps:

• Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare rest of ingredients (at least 20 minutes).
• Using a mandoline or a vegetable peeler, thinly slice ginger along the grain into paper-thin slices (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer's instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

CUCUMBER AND AVOCADO SUSHI

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
• Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
• Arrange strips of cucumber and avocado across the center of the rice.
• Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
• You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.