The most important thing in making rolls is to cook the right rice. I cook it as follows: We take 600 grams of rice for sushi (this is very important, from ordinary rice most likely it will not work, because it will crumble, and the taste will be different), wash it several times with cold water, then pour it in a saucepan and pour 800 ml of cold water. At maximum heat, bring to a boil, then reduce the heat to minimum and cook for 11-12 minutes. Remove from heat and leave for another 15 minutes with the lid closed. While rice is infused, cook seasoning. Slightly heat 8 tablespoons of rice vinegar, dissolve 3 tablespoons of sugar and 3 teaspoons of salt in it. Transfer the rice to a large bowl and pour over the sauce. Stir with a wooden spatula.
When rice is ready, proceed to the preparation of rolls. So, we need a special bamboo mat – Makis (with the help of her directly rolls). You can buy it in any department “everything for sushi”. We also need sheets of seaweed nori. They are sold in the same place. You can use whatever you like as a filling: salmon, tuna, crab meat, avocado, philadelphia cheese, shrimps, fresh cucumbers, bell peppers. The list can go on forever. You can also combine to your taste. The easiest way to cook Hosomak – rolls filled with one type. Futomaki – big rolls, they use not one type of filling, but several. They are prepared in the same way as hosomaks, but they are made thick, since the fillings are larger. Ready-made rolls need to be cut with a sharp knife to make the rolls neat and beautiful. And, of course, the indispensable addition to rolls is soy sauce, wasabi and ginger.
Arrange more often Japanese dinners, call friends and loved ones, cook together, have fun!
Categories: Christmas Desserts