Description
An interesting variant of the rolls! Prepared quickly and easily. For rolls "inside out& amp;quot; I took the rice Japonica. The grain of this variety absorbs a large amount of fluid, and thus become sticky, but still maintaining shape.
Ingredients
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Figure
450 g
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Vinegar
60 ml
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Salt
1 tsp
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Sugar
2 Tbsp
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Soy sauce
1 tsp
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Caviar
200 g
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Fish
200 g
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Cucumber
1 piece
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Wasabi
Cooking
Prepare vinegar for sushi. Mix all the ingredients: vinegar, salt, sugar, and bring to the boil, heat until the sugar and salt dissolved.
Rinse the rice until clear water. Put it in a pot, cover with water and leave for half an hour to swell. Then put on fire and bring to a boil. Reduce heat to low and simmer the rice for another 10 minutes Turn off the heat and let the rice stew 20 min. Place the rice on a sheet of parchment, sprinkle the finished vinegar and mix cutting movements. Then put the rice in a bowl, add the prepared vinegar and mix again cutting movements.
Lay a sheet of nori (shiny side down) on a bamboo Mat.
Evenly place the rice on top of nori sheet.
Cover the rice with a layer of caviar, laying her small portions of rice.
Then transfer the Mat on a damp cloth (picture should be below). The middle part of the nori oil (along) the desired amount of wasabi.
Cut the fish and the cucumbers long strips
And place on top of the wasabi stripe.
Using the Mat, begin to roll the roulade, leaving the outer edge of the nori sheet with a width of 2.5 cm Lifting Mat, roll the loaf 1-2 times forward, increasing the pressure below the free edge of the nori sheet tightly down the entire length of the roll.
The formed roll is free from Mat and place on the Board. Cover if necessary, even caviar, i.e. empty space. With a sharp knife cut the roll in half.
Next put both halves, cut them into 3 parts. Of the loaf turned 6 sushi.
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