To eat rolls, it is not necessary to go to a sushi bar. Rolls can cook and himself. This recipe shared with us one of the cooks Japanese restaurant. It turns out very tasty! No worse than the sushi bar!
So, first boil rice. Figure in Rolla is a very important component, so there are a lot of nuances.
Fig take a special for the rolls and sushi, because it is more sticky and therefore will be better wrap rolls and not fall apart.
One cup of rice wash in cold water until the water is not yet clear. How much water you need for cooking: one cup of rice - one glass of water and another 1/5 cup.
Rice cook as follows: bring to a boil under the lid, and then remove it, diminish the fire to a minimum and look forward to when the liquid has evaporated. About 10 minutes until cooked add the sauce.
For the sauce, mix 2 tablespoons rice vinegar (if you do not find, take the apple), 1 tbsp sugar, 1 tsp salt. When the rice is ready, cover with lid and leave for 15 minutes, then remove it.
To rice could work, it must be cold, so waiting for it to cool down.
Meanwhile, prepare the filling for the rolls. To do this, you can use whatever you like: fish, chicken, shrimp, fresh vegetables, cream cheese, etc.
I like rolls with salmon, cucumber and cream cheese. Fish cut into thin plates, cucumber cut thin long strips.
When the rice has cooled, begin to make rolls. We need a special mat to twist rolls. Her, as well as ingredients for making rolls can be purchased in almost any supermarket in a special department.
Put on the mat nori sheet, top with wet hands spread Fig. Rice should not be up to the end of the nori. At one end we put our stuffing. It must happen here:
Now, tightly wrap the roll using a mat. Basically that's it. Cut the roll into slices and serve with soy sauce, wasabi and pickled ginger.
If you want to cook tempurnye rolls, the roll does not cut into pieces, and cook tempura. To do this, we mix two eggs, two tablespoons soy sauce and flour. Flour needed as to obtain a liquid batter.
Roll dipped in batter and fried until golden brown oil. Oil in a frying pan or saucepan should be plenty.
Put the roll on a paper towel, then cut into slices.
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