Sushi and rice for them

Description

Know. Know. We have on the website of rolls and sushi - the car. And I decided to add my little truck.. BUT in this recipe made the emphasis on rice and sauce to it. Thanks to this sushi recipe turned out the first time and not fail ever.

Ingredients

Garlic

1 tooth
Mayonnaise

2 Tbsp
Soft cheese

50 g
Cheese

50 g
Perch

100 g
Crab sticks

100 g
Salmon

100 g
Cucumber

1 piece
Avocado

1 piece
Salt

1 tsp
Sugar

7 Tbsp
Vinegar

8 Tbsp
Figure
Ginger

Cooking

Use special rice for sushi. Maybe another good, but this has never failed, and leave well alone.

In a saucepan, preferably with a thick bottom, pour the rice (I have a calculation in the Japanese manner - type Cup bowls), pour the water, gently stir (preferably by hand) and the water is drained. So 2 times. On the third time pour 5 cups of water. Put on a big fire. Cover do not cover. When the rice boils, reduce the heat to low, rice closed with a tight lid and cook for exactly 20 minutes. After some time turn off the fire and cover have not yet raised 10 minutes.

During this time, prepare the sauce and toppings. For the sauce mix vinegar for sushi (though ordinary wine vinegar no worse), sugar and salt. To ensure that the sugar is well dispersed, can the sauce to heat on low heat. I have a brownish sauce because of the sugar cane.

For the filling, I prepared a paste of avocado and cheese a La Philadelphia. Pasta. Avocado peel, cut into pieces and puree them in a blender with 1/2 tsp of lemon juice.

Add squeezed garlic (without fanaticism) and 1 tbsp of mayonnaise.

CHEESE. Soft cream cheese (I amber) mixed with grated on a fine grater hard cheese and 1 tbsp of the mayonnaise until smooth.

All of the remaining ingredients: cucumber, salmon, perch, crab sticks cut into strips.

Cooked rice, combine with the sauce. All mix well and begin to CREATE.

Take a sheet of nori. We have sold in such packages

Put a sheet on the Mat shiny side facing you.

Now from top to gently spread the rice, and then stuffing in the proportions and combinations to taste.

Using the Mat, begin to roll roll. The tip of the nori (about 0.5 cm) leaving a free and wetted it with water for better adhesion. Ready roll cut with a sharp knife without any pressure for 6-8 pieces. I love to sprinkle the finished rolls are toasted sesamee.

Came a lot and delicious. Enough for all.

Cooks!!! Help yourself!!!

Comments and reviews

Leave a comment or a recipe review