In Japanese cuisine, most rolls are prepared with masago or tobiko caviar. You can put it in the filling or sprinkle it on a roll on top. Red salmon caviar is rarely used in the preparation of rolls, as, due to its large size, it will fall out of them. Despite the rarity of using this ingredient, there are several recipes for rolls with red caviar.
It is necessary
- - 2 sheets of nori seaweed;
- - 300 g of ready-made sushi rice;
- - 50 g of red salmon caviar;
- - 50 g shrimp;
- - 70 g of Philadelphia or Buko cream cheese;
- - 1 avocado.
Instructions
Step 1
Boil Japanese rice using a special technology, cool and season it with rice vinegar and soy sauce.
Step 2
Cover the bamboo mat with cling film to prevent pieces of rice from getting between the sticks. Place a nori kelp sheet on the mat. Spread the boiled rice over the entire surface of the leaf, leaving 2cm free on one edge.
Step 3
Place the filling for the roll of cream cheese, finely chopped avocado, shrimp and salmon roe in the middle. To prevent caviar from falling out of the roll, put more cream cheese in it.
Step 4
Roll the roll up with a bamboo mat, sealing well on all sides. Cut the resulting roll into 6-8 equal portions. Before serving, ready-made rolls can be garnished with the remaining caviar.
