Rolls, or maki sushi, are one of the main components of Japanese cuisine. There are a huge number of options for rolls, and any of them can be prepared at home if desired. It will take some time, in addition, when preparing rolls and sushi, you need to be accurate in the time of cooking rice and neat with the ingredients, however, the result is worth all the effort. Hot rolls, which are so popular among visitors to cafes and restaurants of Japanese cuisine, are no exception.
It is necessary
-
- Per serving (one roll):
- 120 g of cooked sushi rice;
- half a sheet of nori;
- fresh cucumber;
- salmon;
- shrimp;
- 1 egg;
- salt;
- 1 tbsp. a spoonful of flour;
- wasabi;
- pickled ginger;
- soy sauce.
Instructions
Step 1
First, prepare the sushi rice. In a large saucepan, preferably one with a thick bottom, bring 4 cups of water to a boil. Rinse 2 cups of rice thoroughly and place in boiling water, reduce heat to low and cook for 20 minutes, covered and not stirring. The second option is to cook the rice for 10 minutes, then remove from heat and, wrapped tightly, leave for another half hour. In this case, it is less likely that the rice will boil down into porridge. When cooking, all the water should be absorbed, but if it still remains, fold the rice in a colander to drain it.
Step 2
When the rice is cooked, transfer it to a wide bowl, preferably a wooden one, but you can also use a glass or ceramic one. If some of the rice has stuck to the bottom or sides of the pot, do not scrape it off - burnt rice is not good for sushi! Pour in 2-3 tbsp. tablespoons of rice vinegar and mix thoroughly and gently with a wooden spatula. Cover the rice to keep it cool and let it cool. Fan the rice to speed up cooling, stirring occasionally. The rice from which you will sculpt the rolls must be warm.
Step 3
Cut the salmon and cucumber into thin cubes. Boil and peel the shrimps, if necessary.
Step 4
Prepare your workplace. You will need: a small bowl of warm water, where you need to add a tablespoon of rice vinegar (in this water you need to moisten your fingers so that the rice does not stick to them), a bamboo mat, which must be covered with cling film (in this case, the rice will not be hammered into the mat).
Step 5
Place half of the nori sheet, shiny side down, on the prepared mat.
Step 6
Soak your hands in vinegar and water and spread the rice in an even thin layer on the nori, leaving the far edge 1 cm empty. Turn the rice side down.
Step 7
Step back about 1.5-2 cm from the near edge, spread a little wasabi on the seaweed, then put a bar of salmon and cucumber, as well as boiled shrimp.
Step 8
Begin to gently fold the roll. After it is rolled up, lightly press down on the mat, securing the roll and trying to shape it into a bar.
Step 9
Break a chicken egg into a bowl, beat it, add salt, sift flour and stir to make a batter batter.
Step 10
Dip the roll in batter and fry in a deep fat fryer or in a skillet with lots of vegetable oil.
Step 11
Cut the roll into 8 equal pieces and serve with pickled ginger, wasabi and soy sauce.
