Description
Kazari is the rolls with the cut pattern. In the home menu, it can become quite a spectacular dish, especially when serving in a part of the platter of different sushi. In the present embodiment, kazari "cherry", pink fish looks in the form of berries, and lettuce, or parsley — in the form of branches with leaves. For the rolls I took the rice Japonica. The grain of this variety absorbs a large quantity of fluid, and thus become sticky, but still maintaining shape.
Ingredients
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Nori
1 piece
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Figure
0.5 cup
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Water
1 cup
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Lettuce
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Fish
150 g
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Wasabi
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Soy sauce
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Vinegar
Cooking
Cook rice according to instructions.
In the hot rice, add seasoning rice vinegar (400 g of cooked rice 3 tbsp) or make a dressing: 50 ml of rice vinegar, 1 tbsp sugar and 1 tsp salt.
Fish is cleaned and cut into thin wedges.
The nori sheet divide in 2 parts.
Put half of nori with the shiny side on Macy's. Soaked in acidified water with hands take a portion of rice and place first a thin flat layer of rice, and then three smaller portions of the figure 3 form of the tubercle.
Cover with rice the second half of the nori, repeating the surface profile of Fig.
In the Central recesses lay the pieces of fish, and along the edges of salad greens or parsley.
Roll roll pieces of fish wrapped in nori, and lettuce will be connected to each other. Fix roll makinoi.
Slice the rolls it is recommended that a slight movement,
Without the pressure of sharp, soaked in water (preferably in rice vinegar) with a knife.
Serve rolls with soy sauce and pickled ginger. Bon appetit!
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