The basis of Japanese cuisine is rice, seafood, seaweed. Dishes made from these products are simple, tasty and healthy. Various sushi today are very popular in Russia. And there are many varieties of them. Maki sushi (or norimaki, or rolls) is probably the most famous not only in our country, but throughout the world. They are a roll of rice and nori seaweed. Rice can be both inside and outside such a roll. And the filling can be absolutely any.
Pick your recipe
You will need
-
- Rice
- rice vinegar
- nori seaweed
- sugar
- salt
- Makishu (bamboo roll mat).
- For the filling you will need: smoked salmon
- Philadelphia cheese (can be replaced with creamy)
- avocado
- cucumbers and others
Instruction manual
1
To make maki sushi you will need a special bamboo mat (makisu), nori seaweed sheets, rice, seafood and vegetables for the filling, rice vinegar. Rinse the rice carefully so as not to disturb its structure. Rinse until the water becomes 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 a minimum and boil another 10 minutes. Remove the finished rice from the heat and let stand for another 15 minutes.
2
Prepare a rice dressing. To do this, mix 50 ml of rice vinegar with 30 g of sugar and 10 g of salt. Salt and sugar should completely dissolve. This amount is enough to season 2 cups of rice.
3
Put the cooled rice in a deep bowl and pour the dressing. Mix gently so that it is completely saturated with rice vinegar.
4
Cut the ingredients that you will use for the filling into thin strips. To prepare maki sushi, you can use salmon, tuna, shrimp, crab, or you can make them with avocados or cucumbers. Often, Philadelphia cheese is used to make rolls, but you can replace it with cream cheese. If you put one ingredient, you get thin rolls - hosomaki. But you can make thick maki sushi (futomaki), i.e. You can use several ingredients in the filling. In this case, seafood is combined with vegetables and cheese.
5
On the mat, place the nori sheet with the shiny side down. Put rice on the matte side with an even layer (layer thickness about 7 mm). But leave the upper and lower edges of the nori unfilled with rice (approximately 1 cm from the edges). Closer to the top edge of the algae sheet lay out the filling. If you use several ingredients, then lay them out not one on the other, but one after the other.
6
Put your thumbs under the makis, and hold the stuffing with the rest. Start by lifting the top edge of the mat and folding it. When the upper edge of the nori touches the opposite side of the algae, raise the edge to the maxis and roll the roll forward and backward. You can squeeze it a little with your hands so that the edges stick better to each other.
7
Dip the 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.