In this recipe I will show you how to make the simplest rolls - maki rolls at home. If you think that the preparation of rolls is a complicated process, then you are greatly mistaken, in fact, they are simply prepared! Well, if you don't know which rolls to start with, then I would recommend making maki rolls! Specifically in this recipe, I cook maki rolls with salmon, however, you can easily change the filling, for example, to tuna, avocado, cucumber or disgusting shrimp. Thus, you can diversify the prepared rolls. All the ingredients listed below are enough for about 5-6 servings of rolls. Be sure to try them! Bon Appetit!
Ingredients: Salmon, Rice, Water, Nori Leaves, Rice Vinegar, Sugar, Salt, Wasabi, Ginger, Soy Sauce
Cooking method:
Cooking recipe video:
Let's prepare round grain rice. We rinse it in running water 3-4 times. We put a saucepan with rice on the stove and add water to it in a ratio of 110% of the volume of rice, in my case it is 220 ml. Cover the pot with a lid, turn on medium heat and bring the water to a boil. When the water boils, leave the rice to cook for 15 minutes on low heat. After 15 minutes, turn off the heat, open the lid of the pan, cover it with a tea towel, replace the lid and leave the rice to rise for another 15 minutes.
While the rice is cooking, you need to make a dressing for it. To do this, mix 50 ml. rice vinegar with 3 tbsp. l. sugar and 1 tsp. l. salt. Stir the rice dressing until the sugar is completely dissolved. For those who could not find rice vinegar - take regular apple cider vinegar 6% and dilute it with water in a 1 to 1 ratio.
We prepare all the other ingredients. Cut the skin off the salmon. In the original, the rolls should be prepared from fresh salmon, however, if you don't like this, you can use slightly salted. We cut off the salmon fillet, it does not participate in the preparation. Cut the remaining piece of fish into cubes. I like it when there is a lot of filling in the rolls, so I make the cubes large enough. In my case, their thickness is about half a centimeter. We divide each nori sheet into 2 equal parts.
Back to rice. Open the pan and remove the towel from it. Pour the dressing prepared at the beginning of the recipe into the rice. Mix them together, try to do it carefully so as not to damage the rice grains.
Place a mat on the work surface. Place half of the nori sheet on it, matte side up. Put the rice on the nori with our hands dipped in water so that the rice sticks to them less. We level it with an even layer about 5 mm thick. In the upper part, leave a strip of nori 1.5 cm wide without rice. Put the filling in the center of the rice. We fold the roll, holding the filling with your fingers. Leave the strip of nori without rice outside. We moisten it with water. We wrap the roll to the end and fix its edge.
To make the roll look neat, cut off the protruding edges from it. Then we split it in half. And cut into 6 equal parts with a knife dipped in cold water. It is imperative to wet the knife, otherwise the rice will stick to it and the rolls may lose their shape during the cutting process.
Place the rolls on a serving dish. According to the classics, a little wasabi, pickled ginger and soy sauce are used for serving.