Description
Nowadays it is difficult to surprise someone with sushi. Almost every woman at least once I prepare this Japanese dish. However! Surprise is still possible)Try to prepare sushi with the picture. It's quite easy, but guests will definitely amazed! By the way, do the Japanese sometimes give the appearance meals much more attention than its taste. And we will prepare not just original and beautiful sushi, but also delicious.
Ingredients
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Figure
300 g
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Salmon
70 g
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Crab meat
70 g
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Chicken egg
2 piece
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Nori
2 piece
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Vinegar
15 ml
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Soy sauce
10 ml
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Juice
-
Salt
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Sugar
-
Cucumber
Cooking
Rice for sushi rinse several times in cold water. Fill with water in the proportion 1:1 or 1:1.5. Bring to a boil and cook on low heat for about 15 minutes with the lid closed. Then allow rice to stand for 20 minutes and cooled. When the rice has cooled, add a pinch of salt, a teaspoon of sugar and some vinegar.
Part of that detachable and adding a little beet juice (you can dry the peppers). This is for coloring rice red color for the petals of the future flower. In the same figure, add the finely chopped salmon and crab meat.
While the rice cools down, we do the Japanese omelet called "tamago". Who does not want to mess with tamago, can be fried plain omelette, but still should not be lazy and to prepare Japanese omelet, since it is extremely delicious! So, with a fork, beat two eggs, add a little spice (to taste), rice vinegar (just 5 ml), a little soy sauce. I added a spoonful of sour cream. If you don't have rice vinegar, can substitute with a dry wine.
On a heated pan put a little sunflower oil, a thin layer, pour a third of the omelette, spreading evening to the edges with a spatula. When he got it (30 seconds), turn the edges like the picture.
Next, fold it in half again.
Postpone the omelet to the edge of the pans and add the second third of our roll can stick to. After 30 seconds, and then turn the omelette into a roll and repeat the entire procedure with the remaining egg.
Such a roll, we should get.
Now proceed to the denture making, Nori. One sheet cut in half (along the strips). The second sheet cut into 6 equal parts.
5 parts we will use the 6th - just in case) Take one part and put in the middle of our red rice and turn it, fastening the edges of a drop of water. Remember that rice is not lip your hands moistened with cold water.
Similarly, turn the remaining 4 nori. So they will look in the end.
Take a big half sheet of Nori. Spread on her rice.
Connect all five small rolls with red rice, in the middle put a piece of sliced tamago. For convenience, you can fasten a small piece of Nori (to keep in shape, especially since we stayed an extra piece of Nori)
They put it in the middle of a large sheet of white rice
Gently roll our roll jointing edges. This will help special Mat.
And cut into several pieces with a sharp knife dipped in cold water! All! Our beautiful roll flower is ready!
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