Rolls - one of the varieties of Japanese sushi. Rolls are shaped roll consisting of boiled rice, nori sheet and various fillings. Sometimes rolls are rolled so that the sheet is inside nori, and Fig outside.
Cooking will hosomaki - rolls with one, two fillings. To prepare the rolls you will need:
- Japanese rice rolls for (for lack of a suitable simple round grain rice);
- Sheets of nori;
- Salted fish (eg, salmon);
- Cucumber;
- Rice vinegar;
- Salt, sugar;
- Makis (mat for rolling rolls).
First you need to cook the rice. Fig take approximately 300 g for two. Start with washing rice (up to clear water). After it is desirable to give it to dry for half an hour. After we put the rice in a pot and fill with water so that the water covered his 2 cm. After boiling, reduce the heat and cook until boiling water.
Until the rice is cooked, prepare the vinegar. Rice vinegar take the rate of 100 ml vinegar per 1 kg of rice. Heated to 70 degrees vinegar and add salt and sugar. When the water from rice boils, remove the pan from the heat and add the hot vinegar, stir and give it brew.
Types of fillings for rolls a lot and you can fantasize yourself. Can use salmon and cucumber. Generally, in the original fish for sushi should be fresh, but we will not risk it and take the salt. Cut the salmon and cucumber slices thin long
Nori sheets cut in half and put on Makis. Cover them with a layer of rice thickness of about 9 mm. Leaving about 2 cm from one long edge of the nori free. Put the stuffing in the middle of the sheet strictly and start gently twist Makis. Keep stuffing fingers that it does not "ran up". Rolling rice tightly and evenly, but try not to overdo it.
Carefully expand the mat and correct, if necessary, the receiving end of roll. Folding roll - the hardest part. For the first time, may not work perfectly, but you learn. It remains only to cut the roll into 6 equal parts.
Traditionally eat rolls with soy sauce and wasabi paste (for thrill). Bon Appetite!