In recent years, Japanese cuisine has firmly entered our lives. The main streets are full of Japanese restaurants, sushi can be ordered delivered home or in the office, and some craftsmen have learned to make rolls on their own. It's quite simple, the main difficulty is how to wrap the roll so that it does not crumble later on, and it was convenient to take with chopsticks and dip in sauce.
Pick your recipe
You will need
- - to maxis
- - nori
- - rice
- - vinegar
- - filling.
Instruction manual
1
Twisted sushi are called rolls, and most often they are cooked at home. After you have prepared all the ingredients: cut fish, cucumber, avocado, cheese into thin strips, cooked and cooled special rice for sushi (ordinary rice will not work here), you can proceed to the final stage - spinning the rolls.
2
To form the rolls you will need a special bamboo mat - Makisu. A leaf of nori seaweed is placed on it. First, decide which sushi you will prepare: thick or thin. Thin rolls contain one or two components, and their diameter is about 2.5 cm. Thick rolls contain up to five components, and their diameter can reach 5 cm. If you are preparing thin rolls, bend the nori sheet in half and cut it. Thick rolls are prepared on a whole sheet.
3
Moisten your hands in vinegar and evenly spread rice over the seaweed in a thin layer. If you are comfortable, you can help yourself with a spoon.
4
Leave 2 cm free above. If you wish, you can grease the rice with Japanese mayonnaise (do not replace it with domestic products - our mayonnaise is too spicy).
5
Step back from the bottom edge of 1.5 - 2 cm and begin to lay out the filling. You can not put the components of the filling on top of one another, arrange everything in strips, moving to the center of the algae.
6
While holding the ingredients, raise the edge of the mat and gently move it forward until it touches the other edge. Then bend the edge up and roll the roll forward. Now squeeze the resulting roll with a bamboo mat, holding your fingers from the ends so that the rice does not fall out. Set aside and start making the next one.
7
After you have made the number of rolls you need, moisten the tip of the knife in acetic acid. Lift the knife end up so that the vinegar stack over the knife and evenly moisten it. Now the roll blank can be cut. Put it “seam” down, cut in half, and then each part into three more. Now your rolls are ready.