Rolls – a traditional dish of Japanese cuisine, a kind of sushi. Cook them from rice, fish, a hole, seafood and other ingredients. Learn to do rolls in house conditions not so difficult as can seem at first sight. Having mastered art of preparation of the Japanese delicacies, it is possible to surprise guests with culinary skill.
It is required to you
- For classical rolls:
- - 150 g of rice;
- - 50 ml of rice vinegar;
- - 100 g of fillet of a light-salted humpback salmon;
- - 1 cucumber;
- - 1 pod of paprika;
- - 1 leaf to a hole;
- - 10 g of sugar;
- - lemon slice;
- - wasabi;
- - soy-bean sauce;
- - lettuce leaves;
- - basil;
- - salt;
- - bamboo mat.
Instruction
1. The main component of rolls – rice. Not all grades are suitable for preparation of the Japanese dishes, choose or the Japanese rice which is specially intended for sushi and rolls or kruglozerny.
2. Touch rice, remove all damaged kernels and wash a baking plate with cold water so many time until it is transparent. After that lay out rice in a bowl, fill in with fresh cold water and leave for about 10-15 minutes.
3. Then accurately drain water, and shift rice in a pan and again fill in it with a clear water so that it covered grains approximately on centimeter. Put on average fire and bring to the boil, then reduce fire to a minimum, cover a pan and you cook rice until ready. Remove ware from fire and, without opening a cover, let's 5-7 stand minutes.
4. Lay out ready rice in wide ware and cool as soon as possible. For this purpose periodically mix it and blow (for example, a fan).
5. Mix rice vinegar with granulated sugar and salt before their full dissolution. Then pour in the prepared mix in rice and carefully mix that vinegar was evenly distributed. For preparation of rolls use warm, but not hot, rice.
6. Slice fillet of a humpback salmon thin. Wash up a cucumber and paprika and dry on a paper towel. Remove seeds at pepper and cut vegetables lengthways with thin strips.
7. Spread out on a bamboo mat a leaf to a hole and on it lay out an even layer rice. Distribute it hands so that at the edges there were 2 blank strips of a leaf to a hole about 2 centimeters wide. From above on rice put fillet of a humpback salmon, a strip of a cucumber and paprika.
8. Carefully roll a mat. For this purpose, holding a stuffing on the place, thumbs lift one edge of a mat. Continue to lift accurately it up and to bend forward, having made almost whole revolution. Stop, squeeze rolls in a mat and condense it.
9. Again bend edge of a mat up and roll roll by means of a mat up to the end, bending every time its edge up and forward. Then slightly squeezing preparation in a mat, take for a drive her on a table back and forth. Press roll faces fingers if from there ingredients dropped out. After that develop a mat.
10. Cut the turned-out roll in half, and then each half on 4 parts. Lay out the made rolls on a plate, issue the lemon slices which are washed up and dried by leaves of lettuce and a basil. Separately give a soy-bean sauce and wasabi.