Unagi maki rolls are a classic Japanese dish. The technology of their preparation lies in the fact that they are not cooked with rice outside, as is customary in the manufacture of ordinary rolls, but wrapped in nori algae. Unagi maki rolls are very popular in the land of the rising sun and are served as an appetizer or as a main course.
It is necessary
- - 300 g of sushi rice;
- - 2 tbsp. spoons of rice vinegar;
- - 2 teaspoons of brown sugar;
- - 250 g smoked eel fillet;
- - 2 fresh cucumbers;
- - pressed nori seaweed.
Instructions
Step 1
First you need to boil the sushi rice according to the method indicated on the package. Mix rice vinegar with sugar and 1 teaspoon of warm water. Add the resulting dressing to the rice and mix thoroughly.
Step 2
Cut the fresh cucumber into thin slices, and the eel fillet into strips (one strip should completely cover one uncut roll).
Step 3
Put the bamboo mat, wrapped in cling film, on the table. Put one sheet of nori seaweed on top and evenly distribute sushi rice over its surface (the layer should be about 1 cm thick).
Step 4
On one edge, lay out the filling prepared for the roll of cucumber slices and strips of smoked eel fillet.
Step 5
Using a bamboo mat, wrap the roll and let it brew for 10-15 minutes. We cut off the uneven edges with a knife, and cut the roll itself into 6-8 equal portions. Before serving, unagi maki rolls can be garnished with toasted sesame seeds.
