Rolls, or sushi - Japanese national cuisine. The finished rolls look like short, thick cylinders, consisting of a green leaf of dried fried seaweed (nori), rice and filling (fish and other seafood). Traditionally, seafood in this dish is used raw, but in Europe and Russia they are processed: pickling, salting, less often boiling or frying. Cooking rolls does not require great culinary skills and is available even for novice housewives.
It is necessary
- Rice, boiled with 1 tbsp. l. vinegar, 1 tsp. sugar and 1 tsp. salt;
- Dried Roasted Kelp (Nori) Leaf:
- Optional filling (fish, eel, shrimp, etc.);
- Vinegar;
- Bamboo stick napkin mat.
Instructions
Step 1
Place the nori on the mat, shiny side down, wide side facing you. Moisten the surface of the leaf with vinegar.
Step 2
Drain the remaining water from the rice. Using wet fingers, spread 6 tablespoons of rice over the half of the leaf closest to you.
Step 3
Place the filling approximately in the middle of the rice strip.
Step 4
Use the mat to lift the near edge of the seaweed and start curling away from you. Try to curl as tightly as possible, but make sure that the rice and filling do not fall out of the edges.
Step 5
Return the mat to its original position. You have a green sausage. Take a sharp knife and cut it into six equal pieces. If the knife is not sharp enough, first puncture the nori and then cut to the end. For convenience, you can first cut the sausage into two parts, and cut each half into three parts.
Step 6
Place the rolls on a platter. Pour soy sauce into a saucepan, put pickled ginger and wasabi on a platter (can be replaced with mustard).
