Japanese cuisine provides an excellent opportunity to reduce calories to a minimum - it does not contain bread, desserts, or fatty dairy products. The traditional cuisine is based on rice, legumes, fish and seafood. From the combination of these products and the main methods of their preparation, the Japanese have created an innumerable variety of dishes that have conquered the whole world due to their simplicity, usefulness and, of course, wonderful taste. One of the basic dishes of Japanese cuisine is rolls - stuffed rice products wrapped in sheets of seaweed. The Japanese call them maki, unagi maki (rolls with eel) is a traditional Japanese dish.
It is necessary
-
- For a roll:
- 80 g of cooked rice for a roll,
- - 30 g smoked eel fillet,
- - 10 g fresh cucumber,
- half a leaf of nori seaweed,
- - pickled ginger
- soy sauce
- wasabi
- sesame.
- For rice for 6 rolls:
- 160 g polished rice
- 1 tbsp. a spoonful of rice vinegar,
- 0, 5 tbsp. tablespoons of sugar
- 0.25 teaspoons of salt.
- Pickled ginger:
- 1 ginger root,
- 90 ml rice vinegar,
- - 2 tbsp. mirin (sweet rice wine) or dry light sherry,
- - 2 tbsp. spoons of sake,
- - 5 teaspoons of sugar.
Instructions
Step 1
Cut the nori algae leaf in half. Take half a sheet and place it on the bamboo mat, shiny side down, wide edge facing you. Soak your hands in a mixture of water and rice vinegar, and spread the cooked rice in an even layer on the nori, leaving the wide, far edge without rice about 1 cm.
Step 2
Brush the rice in the middle with a little wasabi, top in the middle, lay out the filling of the roll: smoked eel and fresh cucumber, cut into strips that match the length of the noria leaf along the wide edge.
Step 3
Lift the edge of the bamboo mat and roll it along with the nori sheet, applying even pressure along the entire length. Continue rolling the resulting cylinder, pushing harder to firmly compact fig. Give the desired shape to the roll: it can be round, square, triangular.
Step 4
Remove the formed roll from the mat and place it on the board. Cut in half, place the halves side by side and cut into three equal pieces to make 6 rolls. Place the ends up, sprinkle with sesame seeds, serve with soy sauce, pickled ginger, wasabi.
Step 5
Rice for rolls
Boil the rice over medium heat until half cooked, stirring constantly for 10 minutes, Remove from heat, cover and let cook for 5 minutes. Then put the rice in a colander - the water, if it remains, should completely drain.
Step 6
Stir the sugar, salt and rice vinegar until smooth. Transfer the rice to a wide wooden or glass dish, add the mixture and stir quickly with a wooden spatula. Let the rice cool to room temperature.
Step 7
Pickled ginger
Rinse the ginger root under cold running water, peel and simmer in boiling water for 1 minute, then dry and chop.
Step 8
Combine the sake, mirin and sugar, stir until the sugar is completely dissolved. Boil the mixture, stirring constantly, then cool and combine the rice vinegar with the resulting sauce. Place the chopped ginger in a pre-prepared sterilized jar and cover with marinade. Close the jar with a lid, place in a cool place, and after 3-4 days the ginger will be ready to eat.
