Fans of Japanese cuisine, fasting or convinced vegetarians, are often insanely disappointed with the offer of sushi restaurants. When ordering a non-fast food, they often find temporarily prohibited foods in the food brought in. And I feel sorry for the money, and prepared to eat - and here is such a chagrin. And if such sufferers do not want to give up their favorite dishes, they will have to learn how to cook lean rolls at home. At first glance, the process seems simply impossible, but with some practice you will cook them faster than regular pancakes.
General cooking principles
If you understand this, lean sushi and rolls differ from non-lean sushi exclusively in filling. So you need to master the very process of folding them - and you can start experimenting with the "insides". At the very beginning, you need to do rice. Special, for sushi, is quite expensive, and at the same time has no fundamental differences with the Krasnodar round-grain - it is sticky enough for such purposes. Rinse the rice is not necessary; he falls asleep in boiling water, taken in a ratio of 1: 1. First, the cereal is cooked under high heat under the lid. After seven minutes it decreases, and cooking continues until all the water is absorbed. At this point, cooks have disagreements:
- Some people think that rice vinegar should be poured before removing it from the burner, others that they should be sprinkled after. In the absence of rice vinegar, you can make a substitute for it: in two tablespoons of wine mix half a spoonful of sugar and half a teaspoon of salt.
- Sometimes rice is left in the saucepan to "reach" for about ten minutes; other chefs lay it on a wooden board so that excess moisture leaves it.
What you choose is your business.
Build begins. On a special mat (if you have one) or a board, a nori sheet is laid out with its smooth side down. Rice is finely distributed over it. One edge is left free of it by a centimeter and a half - for gluing. The selected filling is laid out on the rice, and the nori rolls up with a cuddle - either with a mat, as the Japanese do, or with hands. The resulting sausage is cut into circles one and a half to two centimeters thick - and your lean rolls rush to the table, where the appropriate sauces and seasonings are displayed.
On days of fasting
Now let's deal with the filling. When fish is allowed, and if you do not include all kinds of seafood, the choice is extremely rich.
- Chopped salted salmon, cooked shrimp and pickled cucumber.
- Cucumber (fresh this time), smoked eel (or sprat), avocado, lettuce, bell peppers and lean mayonnaise.
- Boiled mussels with octopus, cucumber (you can get fresh and salted here), avocados - and dip in orange caviar.
- Fried Shiitake with Shrimp and Fresh Cucumber. It is advised to cover raspberry caviar.
- Salmon or eel with cucumber and cheese. In this case, the caviar is taken green. And since we have lean rolls, we take tofu cheese - it is soy, and you can fast it.
A much smaller choice is provided on days when the fish belongs to the ambulance.
Norimaki
These are the simplest and truly lean rolls. At home, they cook quickly and without difficulty. All preparatory work is carried out as already described. The cucumber is washed (the peel is not peeled from it) and cut lengthwise into four parts. Seeds are cut out, and each quarter is cut into thin slices, half a centimeter wide maximum. According to the rice placed on the nori, in the center is a strip of wasabi. Cucumber strips are placed on it. The roll is folded, sliced and eaten.
Mushroom filling
Depending on what kind of mushrooms you will have lean rolls, preparing them for wrapping is slightly different:
- Oyster mushrooms. They need to be boiled in water, slightly salted and flavored with soy sauce.
- Champignon. They are fried; when they stop letting juice, add and pour again soy sauce.
- Shiitake. Soaked for half an hour.
Prepared mushrooms are cut in strips. You can add to them an avocado straw or carrot - grated fresh or pickled in Korean. The filling is laid out similarly to how the cucumbers were placed in the previous recipe. Sausages are sliced accordingly and eaten with pleasure.
Vegetable rolls
If you have started lean rolls, recipes can be supplemented with any vegetables that you like. However, it is better to choose those that can be put into business raw (with the exception of mushrooms, of course). For the first case, you can try the following filling: cucumber, ripe avocado, bell pepper and tomato are cut into strips. You can chop carrots the same way, or rub them on a Korean grater. The resulting vegetable mix is laid out on rice and rolled into a sausage.
If you like lean rolls and you learn how to twist them smartly, you will surely enrich the list of fillings with your inventions. Do not forget tofu in experiments - many products taste boring without cheese, and tofu does not belong to fast-moving ingredients.