A little practical skills - the sequence of execution and the technology of cooking rolls with salmon or other filling will seem incredibly simple to you. An adapted recipe for lovers of Japanese cuisine and culinary experiments.
Ingredients:
Rice for sushi - 150 g
S / s salmon - 70 g
Rice vinegar - 2 tsp l.
Sugar - 1 tsp l.
Wasabi - 1 tsp l.
Nori seaweed - 2 pcs.
Cucumbers - 70 g
Cream cheese - 70 g
Step by step recipe:
Step 1 - To make your salmon rolls at home, take the foods listed. Have cling film (optional) and a mat (bamboo mat / makisa) in stock for forming the rolls. It is also convenient to work with thin gloves or wet hands (put a bowl of clean cold water closer).
Step 2 - Before cooking, rinse white round grain sushi rice until transparent - it is important to remove cloudy starch deposits. Transfer to a saucepan, cover with cold water (about 175 ml) and bring to a boil. Reduce temperature to minimum, cover and simmer for 12 minutes. Then let it brew under the lid for another 10 minutes. Stir rice vinegar with sugar (with salt - optional, I do not add) and stir with rice.
Step 3 - Cover the mat with cling film, lay a sheet of nori (standard seaweed is too large, cut a strip 5 cm wide and leave to shape the sushi). Spread the boiled rice seasoned with vinegar evenly - not too tightly, with gaps. Keep the bottom edge 1 cm free, it will go for gluing the joints. Lightly brush the rice with wasabi mustard.
Step 4 - Place the salmon bars in the center and along the side.
Step 5 - Next to the fish, add a long straw of fresh cucumber and a furrow of cream cheese.
Step 6 - Press the filling with your fingers and simultaneously roll the roll, lifting and pulling the mat after each half turn. Press and tamp a little - slide your fingers over the mat along the entire length (from left to right and vice versa, like a carriage in a typewriter).
Step 7 - Moisten a strip of nori without rice (on the edge) with water or vinegar - turning the roll, glue the joint.
Step 8 - Use a bamboo mat to form round or square salmon rolls. Illiquid sides are cut off.
Step 9 - You probably know that there must be an even number of rolls (Japanese tradition). Divide the roll in half and then into 3 or 4 equal parts. As a result, you will get 6 or 8 pieces.
Step 10 - Serve the homemade salmon and cucumber rolls along with soy sauce, wasabi, pickled ginger.
Bon Appetit!
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