Various Sushi

Ingredients

• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (seaweed, about 8x8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar
• 350 g cooked sushi rice
• 1 tsp wasabi paste
• 6 slices salmon fillet (about 3x6 cm)
• 6 slices tuna fillet (about 3x6 cm)
• 6 shrimp (pre‑cooked, 2–3 min boiled)
• 150 g fresh salmon fillet
• 2 roasted nori sheets
• 1 tsp wasabi paste
• 400 g sushi rice
• 100 g pickled yellow pumpkin
• 400 g sushi rice
• 2 roasted nori sheets
• 100 g pickled baby corn
• 400 g sushi rice
• 2 roasted nori sheets
• 120 g fresh salmon fillet
• 1 tsp lemon juice
• Chives
• 250 g sushi rice
• 1 tbsp mayonnaise
• 2 roasted nori sheets
• 4 tbsp caviar (from flying fish, alternatively herring caviar or sea urchin roe)

Instructions

1. 1.

   Shape the sushi rice into 18 rolls, about 6 cm long.

2. 2.

   On the belly side of each shrimp, cut lengthwise but not through; fold slightly apart, brush with 1/3 of the wasabi paste and place on six rice rolls.

3. 3.

   Brush salmon with 1/3 of the wasabi paste and place on six rice rolls.

4. 4.

   Brush tuna with 1/3 of the wasabi paste and place on six rice rolls.

5. 5.

   If any bones remain in the salmon fillet, remove them with tweezers, pat dry and cut into about 1 cm wide strips.

6. 6.

   Cut nori sheets crosswise in half, lay rice on them, leave a border at the sides, spread a little wasabi paste with your finger, place salmon strips on top and roll using a rolling mat. Cut the four sushi rolls into six equal pieces each.

7. 7.

   Drain pumpkin flesh and cut into strips. Cut nori sheets crosswise in half.

8. 8.

   Spread 1/4 of the rice on a rolling mat, add 1/4 of the pumpkin strips and roll.

9. 9.

   Cut the four sushi rolls into four equal pieces each.

10. 10.

    Drain baby corn. Cut nori sheets crosswise in half.

11. 11.

    Spread 1/4 of the rice on a rolling mat, add 1/4 of the corn and roll.

12. 12.

    Cut the four sushi rolls into four equal pieces each.

13. 13.

    If any bones remain in the salmon fillet, remove them with tweezers, pat dry, cut into about 1 cm wide strips and drizzle with lemon juice.

14. 14.

    Crush the roe slightly in a mortar.

15. 15.

    Wrap the rolling mat with cling film and place one nori sheet smooth side down. Spread half of the roe on it, then spread half of the sushi rice, press lightly and carefully flip so the rice lies on the film.

16. 16.

    Spread half of the mayonnaise on the lower third of the nori sheet, lay half of the salmon strips with some chive tips on top and roll using the mat. Form a second roll from the remaining ingredients. Cut both rolls into six equal pieces each.

17. 17.

    Rinse the rice under running water in a sieve until clear.

18. 18.

    Bring rice, water and seaweed to a boil over high heat, then simmer covered at low heat for about 10 minutes. Do not lift the lid during this time! Remove from heat and let stand 3–5 minutes.

19. 19.

    Heat the rice vinegar and stir with salt and sugar.

20. 20.

    Transfer the rice to a bowl, remove the seaweed. Stir the seasoning into the rice slowly while fanning it with a fan so it cools quickly to room temperature and gains a nice shine.