Description
Offer to cook the rolls, the name of which in Japanese translates as "Spring& quot;. I want to show 2 options. To cook them is not difficult. The first in diameter to be not young at the expense of the toppings, the second - small diameter. Thank you for the recipe of Japanese cuisine.
Ingredients
-
Chicken egg
2 piece
-
Salt
-
Starch
0.5 tsp
-
Vegetable oil
0.5 tsp
-
Vinegar
2 Tbsp
-
Sugar
1 Tbsp
-
Salmon
150 g
-
Figure
150 g
-
Water
190 ml
-
Cucumber
0.5 piece
-
Nori
2 piece
-
Wasabi
10 g
-
Ginger
30 g
-
Caviar
80 g
Cooking
Prepare in advance sosiso. Suchita is a special seasoning for the sushi rice. Heat the vinegar in the microwave (to boil not to bring!), add salt, sugar, stir until dissolved, cool.
For the preparation of rolls use white medium grain rice "Japonica" company Mistral. The rice is washed with water until until the water is clear. It is important not to crush the rice, and gently stir so that the grains remain intact.
Then the rice pour water and leave for 15-20 minutes.
At this time, make an omelet. In a bowl, combine the eggs, salt, starch.
Whisk all the ingredients.
This omelet roll is baked in a special rectangular frying pan, unfortunately I don't have one, so I baked the omelet in the usual round of large diameter. A heated pan smeared with oil, pour half of the egg mass.
Fry the omelette on both sides. Then bake the second omelet.
Cut from both edges of the omelet.
Light-salted salmon cut into slices and spread 2 of rectangular omelet.
Fold omelet with salmon rolls with smaller parties.
My cucumber, cut first lengthwise into 2 pieces then into long strips (usually cucumber seeds are removed, even if they are small).
Drained all the water from the rice bowl.
In a pan with a flat bottom pour rice, pour water,
Close lid, bring to a boil, turn the heat to low.
I cook rice about 12 minutes, remove from heat. It is important not to open the lid! Cover the pan with a towel and leave for 15 minutes.
Shift the rice in a bowl (the best option - wooden wide), pour sushisay, gently turn the rice with a wooden spatula. Cool the rice to a temperature of 35-39 degrees. Now you can start forming the rolls.
Take a sheet of nori, spread it on bamboo Mat, covered with foil.
On top of the nori with wet hands evenly spread the rice thickness of about 0.5-0.4 cm, leaving 2 cm free from the rice of the far edge.
In figure lay 3 strips of cucumber.
Between two strips of cucumber I put a roll of scrambled eggs with salmon.
Lift the edge of the bamboo Mat and turn roll (the free edge of the sheet of nori lightly moisten with water). Clean the film.
Lay the roll on the Board. Carefully cut into individual pieces with a sharp knife, first in half and then into 3-4 pieces (thickness of rolls is not more than 1.5 cm). Below the rolls were not cut well, a knife moistened with water, and after each cut wipe it with a tissue and re-moistened with water.
Spread the rolls on a platter, serve garnish with a leaf of wasabi and a rose of pickled ginger.
And now I will show the second option similar rolls are small in diameter. Prepare sushizu, rice and scrambled eggs, as in the first embodiment. Bake a thin omelet in a frying pan large diameter, greased with vegetable oil.
I just turned 4 pancake.
Cut from both edges of the omelet.
Salted salmon cut into small cubes.
Take an omelet, one pancake, distribute cubes of salmon.
Fold omelet with salmon on the larger side.
Take a sheet of nori, spread it on bamboo Mat, covered with foil. On top of the nori with wet hands evenly spread the rice thickness of about 0.5-0.4 cm, leaving 2 cm free from the rice of the far edge.
Spread with a spoon three stripes at the same distance apart from the green capelin ROE (masago).
Between the first two strips put an omelet roll stuffed with salmon.
Lift the edge of the bamboo Mat and turn roll (the free edge of the sheet of nori lightly moisten with water). Clean the film.
Lay the roll on the Board. Cut into separate rolls, as in the first embodiment. Serve rolls with pickled ginger and wasabi. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.