Chukoy rolls are quite simple to make, as these seaweed are sold in almost all supermarkets. To prevent the rolls from getting wet, the algae must be carefully squeezed out of the marinade.
Prepare all the ingredients you need.
Rinse the rice thoroughly several times. Pour water 2 centimeters above the cereal, put on high heat. As soon as the water boils, immediately turn the fire to quiet, cover the cauldron with a tight lid and cook for exactly 15 minutes.
Prepare a rice dressing. To do this, combine the vinegar, salt and sugar in a small bowl. Place in the microwave for a few seconds to warm up the vinegar and dissolve the salt and sugar crystals.
After a while, put paper towels between the cauldron and the lid, let the rice stand for another 15 minutes. Then pour in the dressing, stir. Set the rice aside to cool.
Cut the nori sheet in half. Moisten hands and a spoon in water, place the rice on the nori, leaving the far edge 1 centimeter free.
Open the packaging with the chuk, they must be carefully squeezed out of the marinade and oil. Place some seaweed in the middle of the rice.
Use a mat to twist the rolls.
If you do not know how to roll the rolls at all, you can make gunkans, it is much easier and faster. To do this, moisten your palms in cold water, take a handful of rice, glue a ball out of it, and then give it an oval shape and wrap it in a strip of nori.
Top with some chuk algae.
Cut the rolls into portions with a sharp knife and serve with soy sauce and pickled ginger.
Categories: Diet recipes