If you know how to make regular rolls, then it's time to cook the roll inside out. These are the so-called "thick" rolls or futo-maki. They differ from ordinary rolls in that the nori sheet is not outside, but inside.
It is necessary
-
- nori sheets
- rice
- bamboo napkin
- fillers for rolls (red fish
- shrimp
- cucumber or avocado
- Philadelphia cheese")
- wasabi sauce
- japanese rice vinegar
- 2 tbsp Sahara
- a third teaspoon of salt
Instructions
Step 1
Cook the rice first. Specialized rice for sushi is sold in stores, however, if you do not have one at hand, it is quite possible to get by with regular long rice.
Rinse the rice thoroughly in cold water, then leave it in a plate for a while to dry slightly. Then put the rice in a saucepan and cover with cold water. Take rice and water in a ratio of one to two.
Cook the rice over high heat, stirring occasionally to prevent it from sticking to the bottom of the pot. After boiling, reduce the heat and cook the rice under the lid for another 15 minutes. After turning off the stove, soak the rice in a saucepan for another 15 minutes under the lid.
Step 2
While the rice is infusing, prepare the pouring mixture. Pour 2 tablespoons of rice vinegar into a small bowl, put 2 tablespoons of granulated sugar and a third of a teaspoon of salt in it and stir thoroughly until the salt and sugar are completely dissolved.
Put the finished rice on a flat plate, flatten it and pour over the filling. Leave the rice to cool completely.
Step 3
Take a bamboo napkin, spread cling film on it, you can moisten it with water, put a nori sheet on top of it. Be sure to smooth side down. Separately cut salted red fish into long thin slices, avocado, peel shrimp. Make Philadelphia cheese.
Prepare a small bowl of cold water to moisten your hands as you lay out the rice so it doesn't stick.
Step 4
Spread the rice on a nori sheet in an even, not thick layer. Do not leave blank edges. Then gently turn the nori sheet over so that the rice is on the bottom of the napkin. To the other side of the nori, which was on top. Spread the wasabi sauce with a thin line, spread the avocados, shrimps on it in strips, spread the Philadelphia cheese on the strip. Gently, lifting the bamboo napkin, fold the roll away from you. Put slices of red fish on top of the finished roll, freed from the napkin.
Step 5
Before cutting, you can put the roll in the refrigerator for a while so that it sticks together better. Moisten a sharp knife with cold water and cut the roll into portions.
