In recent years, Japanese cuisine has become an integral part of our lives. The main streets are full of Japanese restaurants, sushi can be ordered to be delivered to your home or office, and some craftsmen have learned how to make rolls on their own. It is quite simple, the main difficulty is how to wrap the roll so that it does not crumble in the future, and it is convenient to take it with chopsticks and dip it into the sauce.
It is necessary
- - makisu
- - nori
- - rice
- - vinegar
- - filling.
Instructions
Step 1
Spun sushi are called rolls, and they are most often prepared at home. After you have prepared all the ingredients: cut fish, cucumber, avocado, cheese into thin strips, boiled and cooled special sushi rice (regular rice will not work here), you can proceed to the final stage - rolling the rolls.
Step 2
To form the rolls, you will need a special bamboo mat - makisu. A nori algae leaf is placed on it. First, decide what kind of sushi you will cook: thick or thin. In thin rolls there are one or two components, and their diameter is about 2.5 cm. Thick rolls contain up to five components, and their diameter can reach 5 cm. If you are preparing thin rolls, bend the nori sheet in half and cut it. Thick rolls are prepared on a whole sheet.
Step 3
Soak your hands in vinegar and spread the rice evenly over the seaweed in a thin layer. If you feel comfortable, you can help yourself with a spoon.
Step 4
At the top, leave 2 cm free. If you wish, you can grease the rice with Japanese mayonnaise (do not replace it with domestic products - our mayonnaise is too hot).
Step 5
Step back 1, 5 - 2 cm from the bottom edge and start spreading the filling. You cannot put the components of the filling one on top of the other, arrange everything in stripes, moving towards the center of the algae.
Step 6
While holding the ingredients, lift the edge of the rug and gently slide it forward until it touches the other edge. Then fold the edge up and roll the roll forward. Now squeeze the resulting roll with a bamboo mat, holding the ends with your fingers so that the rice does not fall out. Set aside and start making the next one.
Step 7
After you have made the number of rolls you need, soak the tip of a knife in acetic acid. Lift the knife up so that the vinegar runs down the knife and dampens it evenly. Now the blank of the rolls can be cut. Lay it seam side down, cut it in half, and then cut each piece into three more. Your rolls are now ready.
