Sushi and rolls have become very popular dishes among Russians. Despite the unusual components, they can be prepared at home, if you follow some special technologies.
It is necessary
-
- 250 g of rice;
- 3 tbsp rice vinegar;
- 2 tsp salt;
- 2 tbsp Sahara;
- packing of nori seaweed;
- a few king prawns;
- 100 g fresh tuna or Norwegian salmon;
- 100 g smoked eel;
- 100 fresh cucumbers;
- wasabi;
- soy sauce.
Instructions
Step 1
Take Japanese round grain rice for sushi. Rinse it in cold water at least 5-7 times. Then transfer to a saucepan and cover with water at the rate of 1 liter per 500 g of rice. Bring to a boil, then cook for another 15-20 minutes. All water from the surface should evaporate, and the rice itself should become sticky and soft.
Step 2
Prepare a dressing. To do this, mix rice vinegar with salt and sugar. Transfer the still hot rice to a deep bowl and top with the dressing. Mix thoroughly. Cool the mass to room temperature.
Step 3
Prepare the rest of the ingredients for sushi. Cut the algae into thin strips - they will hold the rice and fish together. Cut the fillets of fresh, salted or smoked fish into slices with a very sharp knife. Stick large raw shrimps one by one on a skewer lengthwise, from tail to head, so that they do not curl up during cooking. Cook them for 4-5 minutes or less, the readiness is determined by the color change of the shell from gray to red. Peel the finished shrimp, remove the head, leaving only the hard tip of the tail. Cut lengthwise so that the shrimp pops open without breaking in two.
Step 4
Start making sushi. Shape the rice into oblong balls. Brush them with a little wasabi. Place a piece of fish or shrimp on top. Wrap a thin strip of seaweed around the sushi, attaching the fish to the rice.
Step 5
Go in for rolls. For them, the food should be cut into thin strips. You can make rolls with one or more fillings. For example, a roll with smoked eel and fresh cucumber is very tasty.
Step 6
Lay the rice on a sheet of nori algae in such a way that a free strip of at least 0.5 cm wide remains from one long edge. The rice itself should also not be too much, spread it in a layer half a centimeter thick. Place strips of toppings such as cucumbers and smoked eel over the edge of the rice. Roll up the roll, squeezing tightly. To better shape the roll, you can help yourself with a special mat. It is covered with cling film and used when wrapping so that the thickness of the bundle is uniform. Moisten the edge of the nori without rice with water and glue it tightly to the roll so that it does not unfold. Cut the blank for the roll crosswise into equal parts. Serve with pickled ginger, wasabi and soy sauce.
