Rolls, or sushi - dishes of Japanese national cuisine. Finished rolls look like short thick cylinders consisting of a green leaf of dried fried seaweed (nori), rice and toppings (fish of other seafood). Traditionally, seafood in this dish is used raw, but in Europe and Russia they are processed: pickling, salting, less often - boiling or frying. Cooking rolls does not require great culinary skills and is accessible even to novice housewives.
Pick your recipe
You will need
- Rice boiled with 1 tbsp. l vinegar, 1 tsp. sugar and 1 tsp. salts;
- Dried Fried Seaweed (Nori) Leaf:
- Optional filling (fish, eel, shrimp, etc.);
- Vinegar;
- Mat-napkin made of bamboo sticks.
Instruction manual
1
Lay the nori on the mat with the shiny side down, with the wide side facing you. Moisten the surface of the sheet with vinegar.
2
Drain the remaining water from the rice. With wet fingers, spread 6 tablespoons of rice over half of the sheet closest to you.
3
Put the filling in the middle of the strip of rice.
4
Using a mat, lift the near edge of the algae and start twisting away from you. Try to twist as tight as possible, but make sure that the rice and the filling do not fall out of the edges.
5
Return the mat to its original position. You got a green sausage. Take a sharp knife and cut it into six equal parts. If the knife is not sharp enough, first make punctures in a nori, and then cut to the end. For convenience, you can first cut the sausage into two parts, and cut each half into three parts.
6
Put the rolls on the dish. Pour soy sauce in the saucepan, put the pickled ginger and wassabi on the dish (can be replaced with mustard).