Rolls are one of dishes of Japanese cuisine. They prepare from fish, seafood, rice, vegetables, cheese and other products. Rolls are similar to the cut roll wrapped outside in a leaf of seaweed to a hole. Sometimes they are wrapped seaweed inside - they are called uramak.
Instruction
1. The hole will need a leaf of seaweed, a small cucumber, avocado, 200 g of sushi rice, 100 g of fillet of a light salted salmon, 60 g of cheese Philadelphia, wasabi. Prepare products as follows. To fill in rice for rolls with cold water for 30 minutes, then to bring to the boil, to reduce temperature of a plate and on small fire to bring to readiness. Wash up and cut a cucumber strips, to exempt avocado from a stone, to husk and divide into small slices.
2. Now on a table the special bamboo mat for rolls (makis) is spread and closed by food wrap. From above the hole needs to put a leaf of seaweed so that the brilliant party appeared below. Moisten hands with the water acidified by a lemon and lay out rice, having distributed it so that from edge there was a little place. Turn seaweed rice down and continue to stack a stuffing.
3. In the middle to put to a hole a few wasabi, to smear a surface with cheese Philadelphia, evenly along roll to spread out avocado with a cucumber. All stuffing has to lie an even layer. Now the most crucial moment on which the type of roll depends begins. Twist a mat, to iron evenly fingers on all length that the stuffing took the bar form. Correct the uneven squeezed-out edge. Further a mat to develop and remove food wrap.
4. Move rice bar on the middle. To wrap up from above in thin slices of the added some salt salmon so that roll sides were closed. Inwrap a mat again, to press and develop slightly. Lay out roll on a board. Moisten a knife in the acidified water and cut for 6 or 8 identical portions.