Rolls - cooking recipe at home with photos

"Pickled Fish" - as translated from the Chinese character for sushi. The thing is that a few centuries ago in Asia rice used for canning fish. Small pieces of fresh fish mixed with rice and salt. Thus, due to the fermentation of rice and, of course, salts, it can be stored at least one year. However, the taste and aroma were especially her pretty specific. Serve the fish and the rice just thrown. But by the end of the 15th century, some Chinese came up with ingenious use leftover rice to eat.

Cooks experimented added thereto mushrooms, vegetables and spices, to give more and more new dishes. Until the middle of the 20th century delicacy from Japan tasted Europeans. And I still can not stop. If you can not afford to dine often in Japanese restaurants, but very fond of rolls, the rolls recipe at home just for you. And do not think that it is difficult or expensive.

Important: rice rolls to better choose the round with a high gluten content to prepare sushi kept shape and does not fall apart.

The recipe of preparation of rolls at home

We need:

• nori seaweed - 5-6 sheets
• Fig - 400 g
• cream cheese - 80 grams
• sharp cheese - 80 g
• raw or salted salmon fillet - 300 g
• cucumber - 1 pc.
• sesame
• Japanese or plain vinegar - 2 tbsp. l.
• Salt - 1 hr. l.
• sugar - 2 tbsp. l.

To begin wash the rice in plenty of water. Then drain the water and leave for an hour Fig. Then pour the water, 100 grams of rice with 125 ml of water. Pan is closed and brought to a boil over medium heat. Then 10-13 minutes cook rice to simmer, turn off the oven and leave for another 10-15 minutes. Meanwhile, prepare the vinegar mixture. Mix 1 tablespoon Japanese vinegar, 1 hr. l. sugar and 1 tsp salt. Add the resulting mixture into the rice and gently turn over a wooden spatula, but in no case do not mix.

Spread on a mat for sushi nori sheet. Figure top layer thickness of two rice seed. The rice did not stick to your fingers, wetting them with water. Sharp cheese mixed with butter and spread on rice. Shredded cucumber and fish and add them to the cheese mixture.

Now, the big moment: we turn rolls. Take the edge of the rug, capturing the nori sheet, and turn with stuffing, giving the form of bars to roll does not fall apart. Ready bar should be cut into 8 pieces. It is best suited for this knife with a long, sharp blade. Often dampen the blade with water and pieces turn out neat.

On the table served with wasabi, soy sauce and pickled ginger. But if something is to be handy, do not worry, all the condiments on the fan.

Videoretsept rolls at home