Black Shogun rolls are a versatile Japanese dish that will surely please your guests. Smoked eel goes well with cream cheese, giving the dish an original flavor. The recipe for these rolls is simple and does not require any professional culinary skills.
It is necessary
- - 120 g of Japanese rice;
- - half a leaf of nori seaweed;
- - 15 g of black masaga caviar;
- - 15 g smoked salmon;
- - 15 g smoked eel;
- - 1 fresh cucumber;
- - 10 g of Buko cheese.
Instructions
Step 1
Put the pressed nori algae leaf, cut in half, on a bamboo mat wrapped in cling film. Spread the cooked Japanese rice evenly over the nori sheet and sprinkle it with a thin layer of black masaga caviar. Turn the nori leaf over so that the rice and caviar are at the bottom.
Step 2
Next, we begin to prepare the filling for the rolls. Wash the cucumber, peel and cut into thin strips. Cut the salmon, eel and Buko cheese into neat slices.
Step 3
In the middle of the nori leaf, place the prepared filling made of salmon slices, eel, fresh cucumber and cheese. Then carefully roll the roll into a roll, lifting the mat.
Step 4
Cut the finished roll into 8 equal parts and serve with pickled ginger, wasabi paste and spicy soy sauce.
