To experienced cooks not knocked at my dojo, shouting, "what are you doing, Nautik-San?! There are plenty of recipes for standard Maki rolls!!!", I want to allow myself a small remark. Rolls Fisheye have a number of characteristic features of cooking. So I hope that one of the old samurai would not mind their appearance on "the Cook". So, let's begin!

Hell first. Forget about what you taught your Sensei! As we all remember, we have to prepare the worker-peasant rolls! Without much loss of time! This means that we will just boil the rice in a saucepan until tender. No added salt and no spices. Go!

Parboiled rice we are thrown back on the European device called a colander and thoroughly wash them under running cold water, not forgetting to mix it with another European device called "fork".

After all the rice is washed, we put them in a big pot and come to the second distinctive trait rolls Fisheye. Take the bottle of soy sauce and fill them with rice. Than "yadrena" the sauce, the better (in our shop sold by soy sauce, which we jokingly call "gasoline", because it is too salty! Caution: do Not overdo it with the sauce! No one wants to then our stomachs felt like we made a Hara-Kiri! Besides, too much sauce will make the rice too wet, which will adversely affect further process of cooking. Ideal - if you try a spoon of rice and its pleasant salty taste will have you liking.

When done, you can proceed to the wrapping rolls. For the filling, I always take a standard set of cheese "fairy Tale" (never tire of repeating - grab the one you like best, but better than salty), cucumbers (you can take one giant (such, apparently, are grown near the Fukushima nuclear power plant), or a couple of ordinary, undisturbed by radiation) and salted salmon by weight (alternatively you can use the trout) But then, as they say, full of room for imagination. So, spread the rice on the nori sheet, leaving about a quarter sheet free...

... then put the filling in the first third of the nori sheet (I cut the filling in large blocks, because I am a glutton.=) Someone will be nicer to smaller portions)...

... and wrap the resulting Persian (fu-you, Japanese!) carpet, pre-moistened free part of nori with water. In the result we have obtained here such here kolbasti!

The last three steps repeat until the end of nori seaweed. The resulting sausage is put in the refrigerator, while they themselves go about forty minutes to stroll through the rock garden or enjoy a Cup of sake... How modestly said to myself Your obedient servant, rolls Fisheye tastes best is cold. Returning to the refrigerator, take out the rolls, cut them sharp-priostrip with a knife and sent a plate to watch judo competitions on your favorite SONY TV. You can bring soy sauce, but it has impregnated the rice is so nice and salty! Arigatou you for your attention! Eat on health!