Assorted homemade rolls

Description

We cook at home rolls are always a family, and we already have favorite rolls and toppings, and even sauces. Really want to treat You today our home variety of rolls, describing the four main types favorite.

Ingredients

Figure

200 g
Vinegar

35 g
Sugar

25 g
Salt

25 g
Soy sauce

3 ml
Nori

4 piece
Pepper

0.25 piece
Cucumber

0.5 piece
Avocado

0.5 piece
Cream cheese

30 g
Fish

100 g
Green onions
Wasabi

Cooking

Rice is the most important, perhaps, in the rolls. Rice take round, can be sanded or. 1. First, wash the rice "Japonica" TM Mistral in cold water until until the water is clear. 2. Dry the rice on a towel for an hour. 3. Boil the rice on low heat in water in the ratio 1:2 until ready. 4. After this pic proprium under the lid for another 15 min. 5. Spread the rice in a bowl with a wide bottom, mix with dressing and let cool. 6. This amount of rice is enough for 3 sticks rolls large and 2 small.

Prepare the products. Green onions, vegetables and crab meat cut into thin sticks. Shrimp cleaned and cut each into 2-3 pieces. Fish cut into thin plates.

Bamboo Mat wrapped in cling film. The lay nori sheet shiny side down, on the Mat.

1. First we cook thick rolls (futo-Maki). They are up to 5cm in diameter and can contain up to 5 components. Hands wetted in a weak solution of water with vinegar and spread a thin layer of rice on sheet of nori. With one edge leaving a clean strip without rice, about 1.5-2 cm This piece will close the roll. Optionally, you can grease the rice a little wasabi

Begin to spread the filling, slightly receded from the edge. Put the filling strips next to each other. We love the combination of cream cheese with cucumber, chives, avocado and red fish. For beauty you can add instead of avocado or cucumber-bell pepper. very bright and beautiful.

Align the bottom edge of the seaweed with the edge of the Mat. Gently lift the edge of the Mat, holding stuffed with rice.

Continue to lift the carpet up and forward until one edge abuts in the opposite direction. Fold the edge of the Mat up, roll it roll back and forth, lightly squeezing it inside the Mat.

Thick futo-Maki with salmon and cucumber ready. Delayed in the fridge and start to prepare thin rolls Hoso-Maki.

2. Sheet nori cut in half. You can just the sheet lightly greased with wasabi for flavor and taste. Rice put also, not reaching the end of 1.5 cm

Hoso-Maki, in General, contain one or two component. My daughter loves just a Hoso-Maki with smoked fish (eel, we model for capelin), and I love cream cheese with red salted fish. You can make these rolls with just cucumber, fruit or even chicken. They are thin in diameter of only 2.5 cm, But is usually eaten first.

Roll a roll as futo-Maki. Don't worry if suddenly you can not get a smooth seam and now climbs out of the rice... Just cut another strip of nori and place the seam. Nori will gain moisture from the filling and firmly stick, covering the hole. And no one will even notice Your mistakes)))

3. Our favorite rolls inside out. It does not matter-which side you put the seaweed on the Mat. The main thing here is that the rice was thick and clung to nori. Because by filling them with leaves, we gently turn the rice down and put on sprinkle with vinegar water carpet. The filling will be placed directly on the nori, not the rice. Rice then can be decorated-even caviar, even greens, even sesame seeds.

The filling will be too much as rolls inside out, the same thick rolls. Cheese, cucumber, Apple, seafood... Here your imagination is limited only by the availability of food in the fridge and taste preferences.

Using the Mat to roll the sushi in the roll. Cheese can be replaced with mayonnaise as desired. If you have a lot of rolls, each roll stick and flying fish ROE, sesame seeds, greens, etc. If not much, then cut each roll into 6-8 pieces. Each piece then can be covered in a separate envelop.

4. Or you can dip each roll in batter (1 egg,50ml of water and 5-6 tbsp flour) and fry 1 minute in hot vegetable oil. Rolls tempura.

Dry on a napkin and cut into neat pieces.

And, suddenly, your imagination should have no limit))) horses And shrimp, and pandas, snakes dragons.. who here just no.

Hot rolls can be submitted a wonderful caramel sauce. Sugar 20g. caramelize in a saucepan. Add ginger paste (about 1/2 tsp) or fresh grated ginger-1.5 cm to Brew a bit. Add 2 tbsp water, 1-2 tbsp lemon juice and 1 tbsp of soy sauce. Bring to a boil. Add shavings of lemon peel. Bring to a boil. Excellent sauce for hot rolls ready.

I'm sorry that so many from the rolls put. We always cook at home different rolls. A lot at once, for every taste. Try it, and You'll appreciate our experience and enjoy our bright cuts.

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