Most people think this is a type of shrimp or crab – wrong! Surimi is made of high-quality fish protein sold in the shape of pincers, shrimps, sticks or rolls. Surimi has been part of Japanese cuisine for over 900 years. The fish would be chopped up and mixed with sugar to preserve it. These days, the precious fish protein is processed gently and enhanced with natural flavours. Surimi is very popular in sushi restaurants and as a salad accompaniment or snack.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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To season the sushi rice
How it's done
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid.
To season the sushi rice
Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid. Mix carefully with a fork for approx. 3 mins. while fanning. Cover the rice with a damp cloth and leave to absorb for approx. 15 mins. Divide the rice into 3 portions.
Place ⅓ of a portion of rice on a bamboo mat or piece of cling film. Spread a little cream cheese on 1 nori sheet, place (cheese side up) on top of the rice. Sprinkle with 1 tsp of sesame seeds, place a little mango and three surimi sticks lengthwise on the lower half of the nori sheet, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on the nori sheet, leaving a gap of approx. 2 cm at the top. Sprinkle with sesame seeds. Mix the tuna and mayonnaise, place ⅓ of the mixture in the centre of the rice along with several sticks of cucumber, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on top, leaving a border of approx. 2 cm., brush with a little tapenade. Place several spinach leaves on top, arrange ⅓ of the avocado slices on the lower half of the rice, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
Cut the sushi rolls into slices using a very sharp, wet knife. Serve the sushi with soy sauce and wasabi paste.
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