The Japanese dish, rolls, has become very popular in our country. Various restaurants, cafes and eateries offer their visitors to taste sushi and rolls with a wide variety of fillings. But even the most exquisite restaurant food will always be different from homemade food. This also applies to a Japanese delicacy, spend several hours cooking it and you will not regret it, since you will create not just a dish, but you will come into contact with this amazing country in your kitchen.
One of the main ingredients required for making rolls is rice. It is advisable to take special sushi rice, or regular round grain. It is cooked in a special rice cooker or in an ordinary saucepan. For a classic recipe you will need:
- 2/3 st. rice;
- 1 tbsp. water;
- 1 tbsp. rice vinegar;
- 2/3 tbsp Sahara;
- 1/3 tsp salt.
Rinse the rice under cold water until it turns transparent. Then, pour the cereal into a colander to make the liquid glass. After that, add water, sugar and vinegar to the rice, stir, cover the pan with a glass lid and put on medium heat. When the water boils, turn the heat down and let the rice cook for 15 minutes.
Having cooked the rice, start cooking the dish itself, for this take the following ingredients:
- 4 sheets of nori;
- 150 g lightly salted salmon;
- 150 g soft curd cheese;
- 1 fresh cucumber.
Cut the fish fillet and cucumber into strips. Place the nori sheet, shiny side down, on the bamboo mat. Put the rice on top of the seaweed in a thin layer, stepping 1, 5 cm from the bottom and top edges.
Mentally divide the nori into equal halves, put cheese, fish and cucumber in the middle of the second. Grasp the nearest edge of the mat and use it to cover the filling with the free part of the seaweed and gradually roll the nori into a roll. Form the rest of the rolls in the same way, then cut each into 5-6 pieces with a sharp knife. Serve the rolls with pickled ginger, soy sauce and wasabi. Don't forget the chopsticks, they will help create a Japanese atmosphere, making your mealtime a wonderful leisurely ritual.
