For a long time, connoisseurs of sushi and rolls can enjoy their favorite delicacy of their own preparation. In any supermarket you can now find the nori needed for making sushi, a rich assortment of sauces. And looking at a large hypermarket, you can take delicacies, for example, mussels, shrimp or eel. Eel rolls are a worthy example of how to surprise guests.
Quick and easy roll recipes
As you know, rolls are a variety of sushi. The main difference is determined by the ingredients: on the rolls there can be fruits, vegetables, meat, and in sushi - only fresh fish. The first are served both in cold and in hot form, the second - only in cold. Such component variability implies a variety of recipes.
To prepare simple rolls, it is enough to have nori, rice, something as a filling, a bamboo napkin.
All rolls wrapped in nori are prepared according to one principle:
- Dressing is added to the fried rice, cooked in the usual way (0.3 ml of vinegar + 0.5 tsp. Salt + 0.5 tsp. Sugar) and mixed.
- A sheet of nori is taken (for large pieces you need a whole, for medium pieces - half, for very small pieces - 1/3 of the sheet);
- Rice is laid out on it with an even layer (3 mm) and distributed, not reaching the edges by 1.5 cm.
- The filling is distributed. It can be: red fish (or shrimp) with cheese and cucumber; ham (sausage, crab sticks), egg, radish, carrot, cucumber; chicken meat, cucumber, curd cheese. Options are limited by imagination, taste, budget. But if you are a connoisseur of sushi, it is still recommended to try eel rolls.
- With a bamboo napkin, everything is wrapped in a roll and cut into pieces.
Eel Roll Recipe
If you once prepared rolls or are not afraid to experiment, then you can try to implement the following recipe. Many consider eel rolls to be one of the most delicious - eel gives a spicy taste to the dish.
According to the original recipe, in addition to traditional rice, nori and cucumber, you will need tobiko caviar (flying fish) and cottage cheese. These rolls are prepared on the contrary: first, a layer of rice is laid out, then nori, then a layer of cheese, cucumber and caviar. All this rolls a napkin into a roll. The final stage is to wrap the resulting roll with eel and cling film for sealing. It remains to cut into equal portions.
Sesame and unagi are great for eel rolls. This sauce can be bought at the store, or you can cook it yourself: fish broth (60 g), red wine (40 g), soy sauce (10 g), sugar (50 g).
At home, prescription eel rolls are not much more difficult to prepare than regular ones.
Lifehacks in cooking rolls
For rolls, of course, you can find special Japanese rice, but regular round is also great.
For rice, you must use special rice vinegar. For lack of such, you can independently prepare an analogue (described above about this gas station).
Choose only fresh fish, trusting in its sense of smell and looking at the expiration date.
A very sharp (e.g. ceramic) knife will help to finely chop the fish. This is done against the fibers, at an angle of 45 °. It is better to take smoked eel.
When preparing rolls, if rice is laid out with the bottom layer, for convenience it is recommended to put a plastic wrap on a napkin.