Rolls

Description

Rolls they're sushi-rolls — a popular dish in Japanese or Korean cuisine, one of the varieties of sushi in Japanese cuisine, the distinctive feature of which is the twisting of the dishes with the help of bamboo Mat — Macy's) in a cylindrical shape, followed by cutting into pieces. Traditional rolls — rolls prepared in accordance with the traditions and recipes of Japanese cuisine. Often are small thin roll, as a filling in which one ingredient (salmon, eel, crab, perch, etc.), covered with rice and tightly wrapped in a sheet of nori seaweed. Today predagayu your option.

Ingredients

Figure

200 г
Water

250 мл
Salt

1/2 ч. л.
Nori

2 шт
Cucumber

1 шт
Pepper

2 шт
Avocado

1 шт
Salmon

100 г
Black olives

5 шт
Sesame

30 г
Soy sauce

50 мл

Cooking

Rinse the rice with water until water is clear. It is important not to crush the rice with your hands and gently turn it over, that would be the seeds remained intact. Let the rice stand in cold water for 30-45 minutes for swelling. Put the rice in a deep saucepan, preferably with a thick bottom, and add water. Water should be at 1/5 more than rice. Cover pot, put on medium heat and bring to a boil. Then reduce the heat to low and simmer the rice over low heat 10-12 minutes until it has absorbed all the water. Remove the pan from the heat and let stand without opening the lid for 15 minutes

Narezanii julienne vegetables.

To collapse you will need a sushi bamboo Mat – Macy's and goldney bowl of water to rice did not stick to the hands

At Macy's, put a sheet of nori Spread with hands dipped in cold water, Fig. It is necessary to moisten hands every time before you take a new batch of rice. Evenly distribute the rice on the nori, leaving one edge free.

Spread the filling. Then tightly roll.

With a sharp knife cut NA4 - 6 pieces. The knife each time, rinse under cold water, otherwise the rice will stick and interfere with cutting.

And of course soy sauce

BON APPETIT

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