Sushi, rolls, ginger and wasabi … An integral part of Japanese cuisine has long won the hearts of Europeans and even managed to change in many ways. But, nevertheless, sushi and rolls have not lost their sharpness and sophistication of taste. Combining unusual flavors of fresh vegetables, sea fish, various sauces and seaweed, sushi and rolls either do not like at all, or conquer forever.
It is necessary
-
- Bamboo mat for roll (makisu)
- Rice of special varieties (Nishiki or others with a high gluten content) 0.5 kg
- Rice vinegar (sauce) 100 ml
- Any filling: raw tuna
- fried sea bass (tilapia)
- fresh vegetables
- cut into strips in any combination
- fruit - avocado
- mango
- kiwi.
- caviar Masago (for decoration)
- or any colored flying fish roe (tobik)
- Algae plates (nori)
Instructions
Step 1
Cook rice for sushi. To do this, rinse the rice in three to four waters, cover with clean water and soak for 20 minutes. Drain, fill with clean water and cook without salt. Take 350-400 ml of water for 0.5 kg of soaked rice. After the water has boiled and the level is equal to that of the rice, reduce the heat to low to simmer (or evaporate) the rice until cooked. Rice should not be overcooked, stuck together, but also should not be very crumbly.
Step 2
Place cooked rice in any bowl, top with rice vinegar and stir. Let the rice cool and absorb the sauce. Under the influence of the latter, the rice will become a little more crumbly, but it will also mold well. To prepare the roll and sushi, the rice must be warm. Then it is easier to work with him.
Step 3
While the rice is cooking, take the makisu and wrap it several times with cling film. Carefully puncture the film to release excess air (bubbles). Lightly grease the wrapped makisu on both sides with grease (such as mayonnaise) and wipe it off immediately with a linen or disposable towel. Thus, the film will not stick to itself when the roll is rolled.
Step 4
Take a half of a nori sheet (or a whole sheet - then you will get a large roll), place it with the smooth side on the makisu, with the rough side facing you. Although this is not very important at home. Rice sticks better on the rough side, and the smooth side looks good on the outside.
Step 5
Put 100 g of already prepared rice on the nori (a lump, about the size of your palm) and spread it with your fingers to the side and bottom edges. Leave the top edge (about 1.5 cm) without rice to overlap.
Step 6
Then choose: either turn the roll over and put the filling on the nori. You can grease nori with mayonnaise, put two tomato slices (without the seed part), a little fried perch, small lettuce leaves.
Or put the filling on the rice right away. For a classic tuna roll, for example, just put 15 g (2 pinkie-sized sticks) of thawed tuna.
Step 7
The last one is to wrap the roll with makisu. It may seem difficult at first, but it only takes a little skill. Take the makisu by the edge, and while holding the edge of the roll blank at the same time, start twisting the mat away from you. Tuck the edges of the makisu and nori into the center of the workpiece and press lightly with your fingers. Holding with your left hand, wet the left overlap with water with your right hand so that the roll at the end sticks together. With the thumb and forefinger of your right hand, lift the edge (a quarter turn), and with your left hand roll the roll forward under the mat. Shape it square, round or teardrop - whatever you like.
Step 8
If the roll was rolled with rice outside, then in the end, roll it in any colored caviar (masago or tobika). Press the roll on the mat again.
Step 9
Tap the edges of the roll. Moving the roll to the right edge of the makisu, wrap the roll with it again and with your right palm compress the roll from the side, also do it with the left side. The roll is ready and can be cut into 5-6 pieces. Rolls of large sheets of nori are cut into 10 pieces.
Step 10
Serve the rolls on a flat plate with ginger, wasabi and soy sauce.
