The main ingredient of Fireworks rolls is flying fish roe (tobiko), which gives the dish a bright color. Fireworks rolls are a great option for a festive table that your guests will remember for a long time.
It is necessary
- - nori algae;
- - rice for sushi;
- - fresh cucumber;
- - crab meat (or crab sticks);
- - smoked eel fillet;
- - flying fish roe of different colors;
- - unagi sauce.
Instructions
Step 1
The recipe for making "Fireworks" rolls is slightly different from the classic technology. So, on a sheet of pressed nori algae, first of all, thin strips of fresh cucumber are laid out, evenly covering the entire surface, and not rice, as is usually customary.
Step 2
Then the cucumber strips must be covered with a layer of boiled Japanese rice.
Step 3
In the middle of the sheet, lay out the crab meat roll filling and smoked eel fillet. Using bamboo makis, carefully wrap the roll and pour the unagi sauce over it. Usually unagi sauce is used to make hot rolls, but in this case fish sauce goes well with smoked eel and tobiko caviar, emphasizing their special and unique taste.
Step 4
Cut the rolled roll into 8 equal parts. Put 1 teaspoon of colored flying fish roe on each slice. If you use many different colors of tobiko caviar, then the rolls can be used to create a real artistic composition for the festive table.
