Now more and more popular are dishes of Japanese cuisine, rolls with crab sticks - one of such dishes. In addition to the fact that they can be prepared with various fillings, you can buy products for making rolls in almost any store and cook them yourself, it takes only a couple of recipes and a little skill. Rolls with crab sticks can be prepared as you like, for example, with the addition of cheese, onions, eel and other ingredients.
Crab Sticks Roll Recipe
- Crab sticks two pieces;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Rice Vinegar (Ready);
- Wasabi
- Soy sauce;
- Ginger pickled.
The whole secret of cooking delicious rolls is in properly cooked rice. For rolls, rice is not washed, a glass of rice is poured with two glasses of cold water, salted and put on high heat, wait until it boils. As soon as the rice boils, reduce the heat to medium and cook under the lid, stirring occasionally, for exactly five minutes. Then we reduce the fire to a small one and again we cook for five minutes. Turn off the rice and let it reach readiness under the lid. In a still hot rice, add a couple of spoons of the finished rice vinegar, it will give a richer taste and a pleasant smell to the finished dish. Rice cool a little, but not until the end, it should remain warm. We spread a sheet of nori seaweed on the mat , they should lie with the shiny side down. We put crab sticks on the algae from the very edge, you can not cut them, then spread the rice with an even layer, crushing it slightly with your fingertips so that there are no empty spots. For greater sharpness, rice can be greased with a small amount of wasabi. Using a mat, wrap the roll and gently cut into portions, usually six or eight rolls are cut from one roll. Serve with Japanese mustard - wasabi, as well as soy sauce and pickled ginger.
Rolls of crab sticks with green onions
- Two pieces of crab sticks;
- Green onions one large feather;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Rice Vinegar (Ready);
- Wasabi (Japanese mustard);
- Soy sauce;
- Ginger pickled.
We cook rice as in the previous recipe, we fill the filling and rice in the same way, only add the onion to the crab sticks.
Rolls with crab sticks, Philadelphia cheese and smoked eel
- Two pieces of crab sticks;
- Cheese "Philadelphia" fifty grams;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Smoked eel one hundred grams;
- Rice Vinegar (Ready);
- Wasabi (Japanese mustard);
- Soy sauce;
- Ginger pickled.
We cook rice as in the first recipe, we put crab sticks on the prepared sheet of algae, next we put smoked eel, sliced into long strips one centimeter thick. From above, using a spoon moistened with cold water, carefully and evenly spread the cheese, next to the filling, spread the rice in an even layer and wrap the roll, trying not to squeeze it tight, otherwise the whole cheese will come out. Cut the formed roll into portions and serve with ginger, soy sauce and wasabi.
Hot rolls with crab sticks and vegetables
- Crab sticks two pieces;
- One egg;
- Tempura flour;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Carrots are one thing;
- Rice Vinegar (Ready);
- Wasabi
- Bell pepper half;
- Green onion feather piece;
- Soy sauce;
- Ginger pickled.
We cook rice as in the first recipe, as the filling we use crab sticks, sliced into thin strips of bell peppers, carrots, and also add about green onions, after the roll is rolled, do not chop. Cooking tempura: beat the egg a little, add ice water and tempura flour. Knead the dough of medium density. Dip the roll on all sides in the dough and fry until a beautiful crust is formed in a large amount of oil, then cut the roll into portions and serve.