The basis of Japanese cuisine is rice, seafood, seaweed. Dishes made from these products are simple, tasty and healthy. Various sushi are very popular in Russia today. And there are many varieties of them. Maki sushi (or norimaki, or rolls) is probably the most famous not only in our country, but all over the world. They are a roll of rice and nori seaweed. Rice can be both inside and outside of such a roll. And the filling can be absolutely any.
It is necessary
-
- Rice
- rice vinegar
- nori seaweed
- sugar
- salt
- makisu (bamboo roll mat).
- For the filling you will need: smoked salmon
- Philadelphia cheese (can be replaced with cream cheese)
- avocado
- cucumbers, etc.
Instructions
Step 1
To prepare maki sushi, you will need a special bamboo mat (makisu), nori seaweed sheets, rice, seafood and vegetables for the filling, and rice vinegar. Rinse the rice carefully to avoid breaking the texture. Rinse until the water runs clear. After that, fill it with water and cook over high heat for 5-7 minutes. When the water has evaporated, reduce the heat to the minimum value and boil for another 10 minutes. Remove the cooked rice from the heat and let stand for another 15 minutes.
Step 2
Prepare a rice dressing. To do this, mix 50 ml of rice vinegar with 30 g of sugar and 10 g of salt. The salt and sugar should be completely dissolved. This amount is enough to season 2 cups of rice.
Step 3
Place the cooled rice in a deep bowl and pour over the dressing. Stir gently until it is completely saturated with the rice vinegar.
Step 4
Cut the ingredients to be used for the filling into thin strips. To prepare maki sushi, you can use salmon, tuna, shrimp, crabs, or you can make them with avocado or cucumber. Philadelphia cheese is often used to make rolls, but you can replace it with cream cheese. If you put one kind of ingredient, then you get thin rolls - hosomaki. But you can also make thick maki-sushi (futomaki), i.e. several ingredients can be used in the filling. In this case, seafood is combined with vegetables and cheese.
Step 5
Place a sheet of bucket elevator with shiny side down on the mat Spread rice evenly on the matt side (layer thickness approx. 7 mm). But leave the top and bottom edges of the nori unfilled with rice (approximately 1 cm away from the edges). Place the filling closer to the top edge of the algae sheet. If you use several ingredients, then lay them not one on top of the other, but one after another.
Step 6
Place your thumbs under the makisu and hold the filling with the rest. Begin to lift the top edge of the rug and fold it up. When the top edge of the nori touches the opposite side of the seaweed, lift the edge of the makisu and roll it back and forth. You can squeeze it a little with your hands so that the edges stick better to each other.
Step 7
Dip a knife in rice vinegar. And cut the roll in half, and then cut each half into several more equal parts. Rolls (maki sushi) are ready.
