Eel rolls are a famous Japanese dish that is very popular in Russia because of its unusual taste and wonderful aroma. Eel rolls go well with soy sauce and pickled ginger.
It is necessary
- - 200 g of special Japanese rice;
- - 2-3 sheets of nori algae;
- - 1 fresh cucumber;
- - 200 g of eel meat;
- - 100 g of Philadelphia cheese;
- - flying fish roe.
Instructions
Step 1
Spread cling film on bamboo makis and put half a sheet of pressed nori algae on it.
Step 2
Wet hands in cold water and spread the steamed sushi rice evenly on the nori sheet. In order for the rolls to wrap better, it is necessary to leave a distance of 1-2 cm from one edge, not covered with rice.
Step 3
Turn the nori leaf over with the rice facing out and lay out the filling of Philadelphia cream cheese, thin strips of fresh cucumber and tobiko caviar.
Step 4
Moisten the edges of the nori sheet with water and roll up the roll, pressing lightly on the bamboo mat. Put the eel fillet on top of the roll and wrap it again so that the roll is covered with cling film. This is necessary so that the eel meat snugly adheres to the roll and does not fall off.
Step 5
Free the finished roll from the cling film and cut it into several equal parts. Eel rolls should be served with unagi sauce and pickled ginger.
