Hand roll – a detailed recipe for cooking. Share with friends: 
Time: 15 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 tbsp. boiled rice for sushi
- 4 strips of takuana (pickled radish daikon)
- 2 sheets of nori seaweed
- Cucumber (cut into strips)
- Green beans in tempura dough
- Lettuce (tear)
- Wasabi and soy dipping sauce
- Hand vinegar: 1 tsp. rice vinegar
- 3 tbsp. l water
Recipes with similar ingredients: rice, daikon radish, beans green, nori, lettuce, soy sauce, rice vinegar, wasabi
Recipe preparation:
- Before rolling sushi, roast nori in a strong flame holding a sheet over it with a shiny side. Nori color change from brownish black to dark green. (No roasting nori will be “rubber” and will be difficult to chew.) Cut the fried nori sheets in half across. Lay 1/2 on the work surface nori leaf shiny side down.
- In a bowl, mix rice vinegar and water and moisten your hands with this liquid to prevent rice from sticking to your hands while you work. 3/4 surface of the nearest part of the nori sheet, lay out about 1 a glass of rice for sushi with a thickness of about 0.5 cm., distributing it to the very edges. In the middle, across the sheet, put a little pickled daikon, a slice of salad, cucumber, and tempura. Neatly roll the roll, helping fingers and palms of both hands. Eat right away without slicing. Serve with soy sauce as dip and wasabi. Temaki sushi (cones) Alternatively, roll from nori, rice and the remaining ingredients cones and serve with dip sauce.
