Description
I'm not a big fan of rolls, but I liked this as my home.
Ingredients
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Figure
150 g
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Salmon
150 g
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Avocado
80 g
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Pepper
50 g
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Nori
1 piece
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Water
0.333 cup
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Sugar
0.5 tsp
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Vinegar
1 Tbsp
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Wasabi
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Ginger
Cooking
All I needed to prepare a roll - Mat, nori, salmon fillets, rice vinegar, avocado, rice Mistral in "Japonica", salt, sugar, ginger, wasabi.
Well-washed rice. Poured into the pot. Poured water above the rice cm by two and added salt to taste. Brought to a boil and lowered the temperature so that the water from boiling over. Cooked rice for about 15 minutes - 20, and then covered the pan with a lid and turn off the stove. The rice was a bit it raw.
Mat wrapped in cling film so she doesn't get dirty and last longer. Nori cut into two parts and smooth, with a thin layer spread warm rice. While putting some rice fingers dipped in a solution of pre-cooked and flattened rice. Solution - 1/3 Cup water, 1 tbsp vinegar, and 0.5 tsp of sugar. Rice covered the free edge of the Mat and turned the Mat so that the rice was at the bottom and the nori on top.
For the filling, I used salmon, avocado ( ripe ) and red bell pepper.
Fresh salmon with a little salt and a little sugar was added. Put on the nori in a number of wedges of peeled avocado, pepper, salmon pieces and with the help of Mat twisted loaf. The rice turned out on top, and nori with a filling inside. The roll is put on the edge. Salmon sliced, laid out in front of the roll and tightly tied together with salmon.
The two halves of nori turned 12 rolls.
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Here I am visiting a friend with their rolls and sauce "Kikkoman".
The guests liked my rolls.
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