Rolls are becoming more popular every year, which is not surprising, because they are low-calorie, have an unusual taste and quickly cook. This article tells the secrets of making the most common rolls.
California roll
The bamboo mat, which can be purchased in any department of Japanese cuisine, is covered with cling film. On a cling film, put half a sheet of nori seaweed. The lower edge of the nori leaf should be at the very edge of the bamboo mat.
Pre-cooked rice is evenly laid out on a nori sheet. Please note that on the sides of the rice should be in the same amount as in the center. On the lower edge of the nori sheet, leave a strip of about 1 cm wide, free of rice. Rice carefully, so that it sticks together well.
From above, rice is covered with the remaining upper half of the bamboo mat. Turn the bamboo mat to the other side, now the rice should be on the bottom. We deploy the mat. Now in front of you should be a sheet of nori, under which there is rice. An avocado is placed in the middle of the sheet, pre-cut into long strips of small width. Next, large shrimps are laid out on an almost finished California roll, on top of an avocado, then the shrimp is slightly greased with Japanese mayonnaise. A small addition: both avocados and shrimps are laid out over the entire width of the roll (approximately 2 shrimps and 2 sliced avocados are required).
Take the mat with the ends of the nori sheet by the lower edge and begin to gently roll the california roll while pressing it lightly. On a bamboo mat, evenly distribute the kapplan caviar. Wrap a California roll again in a mat so that caviar sticks to it.
Carefully cut the resulting “sausage” into equal parts with a knife dipped in cold water with a small content of apple cider vinegar. Now the california roll is completely ready.
Chicken roll. Recipe
Take chicken breast fillet (1/2 pieces), beat it off. Cut into small pieces (should be cut along the breast). Then the beaten filet is salted and peppered to taste. Beat one chicken egg and prepare breadcrumbs. Fillet dipped in a beaten egg. Then it is immersed in breadcrumbs. The meat is fried in a pan with the addition of vegetable oil.
Beat 2 more eggs. Salt and pepper to taste, then add 4 tables. spoons of sour cream and 3 tablespoons. spoons of semolina. The omelet is fried over low heat. When it is ready, the omelet is cut into long strips.
One medium tomato and 3 pickles are cut into circles. 1 bunch of lettuce must be washed, then dried well. Cheese is grated. Total grated cheese will need about 10 teaspoons.
200 g of ketchup and 150 g of mayonnaise are mixed in a separate plate. Lavash is laid out in a deep dish (a total of 5 pieces are required), smeared with mustard. Sheets of lettuce, chopped cucumbers, tomatoes, meat, ready-made omelet are gradually placed on it. Grated cheese and 3-4 tablespoons of mayonnaise and ketchup sauce lie on top. Chicken roll folds neatly.
Volcano roll
First of all, boiled 100g of rice for rolls. A sheet of nori algae is cut into two equal halves and is located on a bamboo mat. Rice is laid out on the nori sheets, a piece of slightly salted salmon is placed in the middle of the rice. Everything is twisted into a roll, then cut into 6 equal parts. Salmon is cut into small pieces that are placed on each roll of the volcano.
Then spicy sauce is prepared. 2 table. tablespoons of olive mayonnaise are mixed with 2 teaspoons of soy sauce, red pepper is added to taste. Half the teaspoon of flying fish roe is put in the sauce . Then the rolls are poured with spicy sauce with caviar.