Crab stick rolls are one of the easiest to prepare and inexpensive for a family budget. This dish is tasty and low in calories, perfect on workout days aimed at losing or maintaining weight. And if you buy good quality sticks made from natural sea fish, then such rolls will also be healthy.
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Ingredients:
Round rice - 1 cup
Crab sticks - 150 g
Fresh cucumber - 2 pcs.
Nori sheets - 3 pcs.
Rice vinegar - 3 tablespoons
Sugar - 2 tsp
Salt - 0.5 tsp
How to cook:
Prepare foods from the list. Rice for making sushi is best suited for round varieties, I really like "Camolino" or "Boldo". Crab sticks are most delicious to buy not frozen, varieties "Snow crab".
Pour rice into a small saucepan or cauldron, rinse it to clean water. This can be about 10 times. Pour clean cold water 1 phalanx of the index finger above the rice, place on the stove.
When it boils, reduce heat to low, cover tightly and cook for 15-16 minutes. The easiest way for me is to set the timer on the oven, then the time is accurately timed and the rice will not be overcooked.
After the signal, turn off the stove, put paper towels between the cauldron and the lid and leave for another 15-20 minutes.
While the rice is cooking, prepare the rest of the ingredients. In a deep bowl, combine the vinegar, salt and sugar. Heat slightly, dissolve crystals completely.
On cucumbers, trim the ponytails on both sides. Cut vegetables into thin, long strips. The seeds can be removed if desired.
Peel the crab sticks from the cellophane packaging. You can cut them in half lengthwise for convenience.
Transfer the rice to a deep bowl, pour in the vinegar dressing. Stir well and leave to cool to room temperature.
Place a sheet of nori on the mat, glossy side down, with rice on top. Do not press it too much, otherwise the rolls will be dense and lose their taste. Place slices of fresh cucumber and crab sticks on a layer of rice. Roll up, cut into portions.
Transfer the crab sticks and cucumber rolls to a wooden sushi rack or flat dish.
Serve with wooden hashi sticks. Sushi is served with soy sauce, pickled ginger and wasabi paste.
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