Sushi, rolls, ginger and wasabi … The integral part of Japanese cuisine won hearts of Europeans long ago and even managed to change in many respects. But, nevertheless, sushi and rolls didn't lose sharpness and refinement of taste. Uniting unusual flavoring shades of a fresh vegetables, a saltwater fish, various sauces and seaweed, sushi and rolls either aren't pleasant in general, or submit forever.
It is required to you
- Bamboo mat for roll (makisa)
- Rice of special grades (Nishiki or other with the increased gluten content) 0.5 kg
- Rice vinegar (sauce) of 100 ml
- Any stuffing: crude tuna
- fried rockfish (tilapia)
- fresh vegetables
- cut by straws in any combination
- fruit are avocado
- mango
- Masago caviar (for registration)
- or any color caviar of flying fish (tobik)
- Seaweed plates (hole)
Instruction
1. Cook rice for sushi. For this purpose wash out rice in three-four waters, fill in with a clear water and wet for 20 minutes. Drain water, fill in with a clear water and weld without salt. Waters on 0.5 kg of the wetted rice take 350-400 ml. After water begins to boil, and its level will be equal to rice level, lower fire to a minimum that rice pined (or it uparivatsya) until ready. Rice shouldn't be digested, stuck together, but also shouldn't be very friable.
2. Lay out the cooked rice in any bowl, fill in with rice vinegar and mix. Let's rice cool down and absorb in itself sauce. Under the influence of the last rice will become a little more friable, but also will be well molded. For preparation roll and sushi rice has to be warm. Then it is easier to work with it.
3. While rice cooks, take a makisa and wrap up it several times in food wrap. Make accurately punctures in a film to release surplus of air (bubbles). Slightly grease a makisa in a film on both sides with fat (for example, mayonnaise) and immediately wipe with a linen or disposable towel. Thus, the film when turning roll won't stick to itself.
4. Take a leaf half to a hole (or the whole leaf – then will turn out big roll), put it the smooth party on a makisa, rough – facing yourself. Though it not really essentially in house conditions. On the rough party, rice sticks better, and smooth well looks outside.
5. On a hole lay out 100 g of already prepared rice (a lump, approximately, about a palm) and distribute it fingers to side and lower edges. Leave the upper edge (about 1.5 cm) without rice, for the zakhlest.
6. Further choose: or turn roll and spread a stuffing on a hole. The hole can grease with mayonnaise, to lay out two segments of tomato (without a seed part), a little fried perch, small leaves of salad. Or at once spread a stuffing on rice. For classical roll with a tuna, for example, it is enough to put 15 g (2 bars of the size of a little finger) the defrozen tuna.
7. The last is to inwrap roll with the help to a makis. At first it will seem difficult, but a little skill is required all. Take a makisa by the edge, and holding at the same time edge of preparation of roll, begin to twist a mat from yourself. Sprain edges to a makis and a hole to the center of preparation and slightly press fingers. Holding with the left hand, right moisten with water that the roll stuck together at the end left захлест. Big and index fingers of the right hand raise edge (on a quarter of a turn), and the left hand roll roll under a mat forward. Form its square, round or tear-shaped – as it is pleasant to you.
8. If roll was twisted rice outside, then in conclusion roll in it in any color caviar (масаго or a tobika). Again press roll in a mat.
9. Line edges of roll. Having moved roll to the right edge to a makis, wrap up in it roll again and condense with the right palm roll sideways, too do with the left side. Roll is ready and it can be cut on 5-6 pieces. Rolls from big sheets to a hole are cut on 10 pieces.
10. Serve rolls on a flat plateau, having added with ginger, wasabi and a soy-bean sauce.