Zaika Worlds

Sushi

50 minute · 4 log · Duniya Ke Khane · Japan

Sushi mein pehle chawal ahm hain, machhli baad mein. Japan mein chawal ko sirka, cheeni aur namak se season kiya jata hai, pankhe se thanda kiya jata hai, aur narmi se handle kiya jata hai taake har dana alag aur chamakdar rahe. Ye ghar wali version salmon aur kheere ke roll banati hai, jo seekhne mein sab se asaan hain, bahar nori, beech mein chawal, aur filling ki saaf line. Sushi grade salmon use karein, haath geele rakhein, aur mazbooti se lekin narmi se roll karein. Pehla roll tedha lag sakta hai, aur ye normal hai. Teesre roll tak shape, cut aur confidence sab aa jate hain, aur nateeja taaza aur saaf hota hai.

Open the interactive recipe — switch language, watch the video, save it

Recipe Ki Video

Recipe ki video dekhein

Ajza

• Sushi chawal 2 cup (kachhe)
• Chawal ka sirka 4 tbsp
• cheeni 2 tbsp
• namak 1 tsp
• Nori sheet 4
• Sushi grade salmon 300g (strips mein kata hua)
• Kheera 1 (patli sticks mein kata hua)
• Mayonnaise 3 tbsp
• sriracha 1 tsp (spicy mayo ke liye)
• Serve ke liye soy sauce
• pickled adrak
• wasabi
• Til 1 tbsp (optional)

Banane Ka Tareeqa

1. Chawal ko dhoein jab tak pani saaf na ho jaye, pakayein, phir dhak kar 10 minute rest dein.
2. Sirka, cheeni aur namak ko garam karein jab tak ghul na jayein, garam chawal mein halke se milayein, aur pankha jhal kar thanda karein jab tak halka garam aur chamakdar na ho jaye.
3. Nori sheet ko chamakdar taraf neeche bamboo mat par rakhein, haath geele karein, aur chawal ki patli barabar teh phelaein, door wale kinare par 2cm khaali rakhein.
4. Beech mein spicy mayo ki patli line lagayein, salmon aur kheere ki sticks aik saaf qataar mein rakhein, aur til chhidkein.
5. Mat ke qareebi kinare ko uthayein aur apni taraf se door mazbooti se roll karein, filling ko andar karte hue, aur khaali kinare ko thore pani se band karne ke liye halka dabayein.
6. Roll ko 2 minute rest dein, phir geele tez chhure se 8 hisson mein kaatein, har cut ke darmiyan blade ko ponchhein.
7. Bache hue chawal aur filling ke sath dohraein, haath geele rakhte hue.
8. Hisson ko kati hui taraf upar rakh kar sajayein, aur soy sauce, pickled adrak aur thori si wasabi ke sath serve karein.

Chef ki tip

Paas mein pani ka piyala rakhein aur haath aur chhura aksar geela karein. Geele haath chawal ko chipakne se rokte hain, aur geela blade roll ko dabaye baghair saaf kaatta hai.

Serve Karna

4 logon ke liye halke khane ke tor par hai, har shakhs ke liye 2 roll, ya miso soup aur salad ke sath bare Japanese khane ke hisse ke tor par. Kaatne ke foran baad room temperature par serve karein, soy sauce ke sath, har piece ke darmiyan munh saaf karne ke liye pickled adrak, aur wasabi kam use karein. Sushi haath se khane wala khana hai, is liye chopsticks aur chhoti platein rakhein, aur har koi khud serve kare.

Store Aur Dobara Garam Karna

Sushi usi din khana behtar hai, roll karne ke chand ghanton ke andar. Fridge chawal ko khushk aur machhli ko bezaaiqa kar deta hai, is liye aik din pehle na banayein. Agar rakhna hi ho to kas kar dhak kar 6 ghante tak fridge mein rakhein, phir serve karne se 20 minute pehle room temperature par le aayein. Sushi ko freeze na karein. Sirf paka hua sushi chawal fridge mein 1 din tak rehta hai.

Ajza Ke Notes

• Sushi chawal chhote dane wala chawal hota hai. Lambe dane wala chawal usi tarah nahi chipakta, is liye saaf roll ke liye isay badlein nahi.
• Sushi grade ka matlab hai kachha khane ke liye bechi jane wali machhli, jo pakde jane se le kar bikne tak thandi rakhi jaye. Machhli wale se poochein, aur aam machhli use na karein jo pakane ke liye hoti hai.
• Chawal ka sirka halka aur meetha hota hai. Is ki jagah tez malt sirka na use karein, jo chawal par haawi ho jayega.
• Nori kurkuri aur gehri honi chahiye. Isay band aur khushk rakhein, kyunke geeli nori phat jati hai aur saaf roll nahi hoti.

Variations

• Tuna roll: salmon ki jagah sushi grade tuna use karein, aur kheere ki jagah avocado daalein.
• Pake hue prawn roll: pake hue prawn, kheera aur thori mayo use karein, agar aap kachhi machhli nahi chahte to achha intikhab hai.
• Sabzi roll: kheera, avocado, gajar ki sticks aur pickled mooli use karein, til ke sath, poori vegetarian roll ke liye.

Aam Ghaltiyan

• Garam chawal use karna. Ye nori ko naram kar deta hai aur roll toot jata hai, is liye chawal ko halka garam hone tak thanda karein.
• Roll mein zyada filling bharna. Zyada filling se roll band nahi hota, is liye filling ko aik saaf qataar tak rakhein.
• Sookhe chhure se kaatna. Chawal chipak jata hai, is liye har cut se pehle blade geela karein.
• Roll karte hue zyada zor lagana. Chawal dab jata hai aur filling bahar nikal aati hai, is liye mazbooti se lekin narmi se roll karein.

Aksar Puche Jane Wale Sawal

Kya ghar par kachha salmon khana mehfooz hai?

Sirf tab jab wo bharosemand dukaan se sushi grade salmon ho, thanda rakha gaya ho, aur usi din khaya jaye. Shak ho to pake hue prawn ya sabzi use karein.

Kya bamboo mat ke baghair sushi bana sakta hoon?

Ji haan. Cling film ke neeche tea towel, ya baking paper use karein. Mat asaan bana deti hai, lekin zaroori nahi.

Mera chawal chipchipa aur naram kyun hai?

Wo kaafi dhoya nahi gaya, ya season karte hue zor se hilaya gaya. Achhi tarah dhoein aur seasoning ko narmi se milayein.

Kya chawal pehle se bana sakta hoon?

Ji haan, chand ghante pehle. Room temperature par dhak kar rakhein, fridge mein nahi, aur serve karne se pehle hi roll karein.

More

More Duniya Ke Khane recipes · More Japan recipes · All recipes

Share this recipe: https://www.zaikaworlds.com/roman-urdu/recipe/sushi · Share on WhatsApp