Rolls are one of the dishes of Japanese cuisine. They are made from fish, seafood, rice, vegetables, cheese and other products. The rolls look like a sliced roll, wrapped on the outside in a sheet of nori seaweed. Sometimes they are wrapped with seaweed inside - they are called uramaki.
Instructions
Step 1
You will need a nori algae leaf, a small cucumber, an avocado, 200 g of sushi rice, 100 g of slightly salted salmon fillet, 60 g of Philadelphia cheese, wasabi. Prepare the products as follows. Pour rice for rolls with cold water for 30 minutes, then bring to a boil, reduce the temperature of the stove and bring it to readiness over low heat. Wash the cucumber and cut into strips, peel the avocado, remove the skin and divide into small slices.
Step 2
Now a special bamboo mat for rolls (makis) is spread on the table and covered with cling film. Put a sheet of nori algae on top so that the shiny side is at the bottom. Moisten your hands with lemon-acidified water and lay out the rice, distributing it so that there is little space left on the edge. Turn the seaweed rice side down and continue placing the filling.
Step 3
In the middle of the nori, put a little wasabi, spread the surface with Philadelphia cheese, spread the avocado and cucumber evenly along the roll. All filling should be in an even layer. Now the most crucial moment begins, on which the type of roll depends. Twist the mat, iron it evenly with your fingers along the entire length, so that the filling takes the shape of a bar. Correct the uneven protruding edge. Then unfold the mat and remove the cling film.
Step 4
Move the rice block to the middle. Wrap the top with thin slices of salted salmon so that the sides of the roll are covered. Wrap up the mat again, press down slightly and unfold. Place the roll on the board. Soak a knife in acidified water and cut into 6 or 8 equal portions.
