Fashionable Japanese cuisine could not leave indifferent any hostess. Cost rolls in restaurants does not allow every day to taste different types, but you can try to prepare them at home. In this case, you will be surprised how easy it is to get you the first time.
1
Rolls of today - the most famous variety of traditional Japanese food. Their classic version is despread roll leaves nori (seaweed). In this case, the filling can be any brand, not only fish and seafood. Key Ingredients:
packaging nori (10 pieces);
figure (a coma, Nikishov) - 200g;
raw, salted, smoked red fish (salmon, salmon, trout, salmon) - 300g;
pickled ginger, soy sauce, wasabi
rice vinegar, salt, sugar.
2
It is of great importance, which you use for cooking rice rolls. It should be a high gluten content, and best of all special for sushi. In this case, you need to wash it several times until clear water. Pour the liquid from the rate of 250 ml per cup of rice. Bring to the boil over heat and simmer for 10 minutes. Then, move the pan and leave to infuse rice. It can not be washed in any case.
3
Add in Fig refills (25ml rice vinegar, 15 g of sugar and a little salt) and wait until the mixture becomes slightly warm.
4
nori sheet with scissors, divide in half and place on a bamboo mat with the rough side down. A few tablespoons of rice lay out on algae and spread a thin layer. The far side should be indented one centimeter (without rice) to roll can be twisted together into a roll.
5
In traditional cuisine, they use crude fish, but if it seems to you very unusual, you can take a low-headed or smoked. At the middle, lay out a red fish cut by thin straw, and, if desired, some other addition (avocado, melted cheese, fresh cucumber, fish caviar, or everything that your fantasy wants). At the same time, cut everything quite thin so that the roll can curl. If the fillings are much, you will have to use 2 \\ 3 sheets of nori.
6
Pressing the Middle Edge to the bamboo rug, start spinning the roll in the roll. The opposite edge of the sheet is unfilled by rice and as the roll is soaked, it will not unfold.
7
After 10-15 minutes with a sharp knife (or moistened in rice vinegar), cut the resulting tube into four or five parts.
Rolls are ready and now it remains only to lay them on a square plate, squeeze sticks and add soy sauce, pickled ginger and sharp mustard Wasabi into separate plates. Conside the dish guests and do not forget to listen to compliments on what kind of artician you are.
0
1281
