How to cook sushi bake with salmon

 Ingredients

3 ½ cups (tea) water (700 ml)
2.5 tablespoons culinary sake (Mirin)
3 cups Japanese rice
half a cup of rice vinegar
4 tablespoons sugar
1 teaspoon salt
1 sachet of monosodium glutamate
5 sheets of nori (seaweed) (20 x 15 cm)
400 g salmon, cut into 5 strips 20 cm long
half a pack of cream cheese (75 g)
3 tablespoons spring onion, sliced
Tare sauce
2 tablespoons traditional soy sauce
2 tablespoons water
1 tablespoon sake
half a tablespoon of sugar
1 tablespoon cornstarch
Pasta
1.5 cups wheat flour (165 g)
1.5 cups ice water (300 ml)


preparation method

1 – In a large pot, heat the water over high heat.When it boils, add 2 tablespoons of mirin and the rice, mix thoroughly and let cook, partially covered, for 12 minutes, or until the water begins to dry. Reduce the heat and let it cook for another 7 minutes. Remove from heat, cover, cover pot with a clean kitchen towel and let rest for 10 minutes.

2 – In a medium saucepan, add the vinegar, the rest of the mirin, sugar, salt and glutamate. Cook over medium heat until boiling.Remove from the heat, pour over the still hot rice, mix gently with a spatula so that all the rice is seasoned and wait until it cools down.

3 - On a nori sheet, on the matt side, spread some of the rice using a spoon or a wet spatula until it forms a layer about 0.5 cm thick. Place 1 strip of salmon and some cream cheese on one of the 15 cm long ends. Roll into a roll, pressing the base well.Halve and reserve. Repeat the process with the remaining nori, rice, salmon and cream cheese.

4 - Preparation: In a small pot, mix soy sauce, water, sake, sugar and cornstarch. Cook over medium heat for 30 seconds, stirring occasionally, until thickened. Take it from the stove and let it cool off.

5 - Dough: In a medium bowl, mix flour and water until a soft dough forms. Dip the sushi rolls into the batter and coat evenly.

6 - Fry them gradually under water in a deep pan with hot oil for 10 minutes until golden brown. Drain on a paper towel and set aside. Slice each roll and serve with the sauce.

tips

7 - The sushi roll should be cut in half to make breading and frying easier.

8 - The pasta water must be cold so that a crispy crust forms.

9 - To obtain very firm rolls, press the rice well onto the seaweed. Use a mat for sushi or hot rolls; If you don't have one, wrap it in plastic wrap. Press the rolls well,as if they were a trill.

10 - To achieve a more even cut, clean and moisten the knife between cuts.

11 - To prepare the rice, wash it before starting to prepare it. To do this, place the rice in a large bowl, cover with water and stir until the water turns an opaque white color. Repeat the process 2 more times until the water is almost clear.