Ingredients:
Rice for sushi (Japanese, Round) 200g
Rice vinegar 20ml
flying fish roe (tobiko) 30g
Algae nori (large sheets) 1 pc.
Cucumbers 100g
Salmon 60g
Preparation:
1. Place the pot over medium heat, bring the rice to a boil, remove the kombu, reduce heat and cook rice for about 20 minutes without removing the lid.
2. Once let the rice stand for fifteen minutes, to shift it into a bowl and season with rice vinegar, mixed with salt and sugar (or on the basis of the final seasoning rice vinegar).
3. Take a couple of tablespoons of caviar tobiko any color and mix with rice for sushi. Sheet of nori is bisected across the perforation on the sheet. Moisten hands with water, put the rice on seaweed painted an even layer.
4. Wrap it in nori with rice so as to obtain exactly one revolution around nori cucumber. And cut the cucumber in half lengthwise.
5. And half again.
6. Put on a bamboo mat remaining half sheet of nori and move it two quarters roll, slice out. Lift the mat nori.
7. In the middle put the filling. You can take any vegetables, Japanese omelet, etc. In this case, it uses a small amount of salmon sushi. Cover the stuffing with the remaining two quarters roll
8. You get the original square roll. It remains only to cut it with a sharp knife into four parts, cut off the jagged edges.
9. And serve with pickled ginger and wasabi.
Roll Mosaic Photo
Ingredients:
Rice for sushi (Japanese, Round) 200g
Rice vinegar 20ml
flying fish roe (tobiko) 30g
Algae nori (large sheets) 1 pc.
Cucumbers 100g
Salmon 60g
Preparation:
1. Place the pot over medium heat, bring the rice to a boil, remove the kombu, reduce heat and cook rice for about 20 minutes without removing the lid.
2. Once let the rice stand for fifteen minutes, to shift it into a bowl and season with rice vinegar, mixed with salt and sugar (or on the basis of the final seasoning rice vinegar).
3. Take a couple of tablespoons of caviar tobiko any color and mix with rice for sushi. Sheet of nori is bisected across the perforation on the sheet. Moisten hands with water, put the rice on seaweed painted an even layer.
4. Wrap it in nori with rice so as to obtain exactly one revolution around nori cucumber. And cut the cucumber in half lengthwise.
5. And half again.
6. Put on a bamboo mat remaining half sheet of nori and move it two quarters roll, slice out. Lift the mat nori.
7. In the middle put the filling. You can take any vegetables, Japanese omelet, etc. In this case, it uses a small amount of salmon sushi. Cover the stuffing with the remaining two quarters roll
8. You get the original square roll. It remains only to cut it with a sharp knife into four parts, cut off the jagged edges.
9. And serve with pickled ginger and wasabi.
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