Hosomaki Sushi (simple rolls)

Hosomaki sushi (simple rolls) – a detailed recipe cooking. Time: — В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Rice for sushi:

• 3 and 1/3 Art. round grain rice
• 4 tbsp. water plus 1/4 tbsp. water
• Nori
• 6 tbsp. l rice vinegar
• 5 tbsp. l Sahara
• 3 tsp salt
• Sesame seeds with salt for sprinkling

Possible ingredients for the filling:

• Avocado
• Eggplant (Japanese, grilled)
• Carrot
• Cucumber
• Tofu (fried until crispy)
• Tomato
• Asparagus
• Aburaage (a bag of deep-fried tofu filled with rice)
• Blanched Spinach
• Chopped bell peppers
• Chopped green onions
• Chopped thin peas

Recipes with similar ingredients: nori, rice, rice vinegar, Avocado, carrots, eggplant, tomatoes, cucumbers, sweet peppers, onions green, peas, spinach, tofu, sesame seeds

Recipe preparation:

1. Cut the nori leaf in half lengthwise. Put one half on mat. Moisten your fingers and palms with rice vinegar and place approximately 1/2 tbsp. rice on nori, evenly distributing it with a flat layer and leaving a blank strip 1 cm wide at the top of the sheet. (Optional: Squeeze a strip of wasabi across the rice, slightly lower middle.)
2. Put the selected fillings across the rice just below the center (or strip of wasabi). Lift the end of the mat closest to you and push it to seal the mixture. Roll up the mat almost completely, but so that he does not become part of the roll, and nori does not hit under pic. Form a cylinder.
3. Cut each roll into 4-6 equal slices, wetting the knife after each cut (swipe over it dipped in rice vinegar gauze).
   

   Sushi rice

   Rinse the rice to clean water and leave in a colander for an hour to glass water. Put expressed rice in a rice cooker or pan with tight lid and pour 4 tbsp. water. Bring water over medium heat to a boil, cover the pan with the lid. Cook for about 2 minutes. reduce heat and simmer another 5 minutes with low boil. Reduce light until low and simmer for about 15 minutes until water is absorbed completely. Remove the pan from the heat, lift the lid and place on pan the towel. Close the lid and leave for 10-15 minutes.

4. While rice is cooking, in a saucepan, mix vinegar, sugar and the remaining 1/4 Art. water. Heat over low heat, stirring while sugar and salt does not dissolve. Allow to cool. Put rice in hangiri (or another flat non-metallic container) and evenly distribute it along the bottom of shamoji (or a large wooden spoon). Spend spatula through the rice with cutting movements to separate the grains.
5. At the same time, slowly pour rice with vinegar. Add as much mixture as needed: rice should not turn into porridge. If you have an assistant, in the process of cooling and stirring, fan the rice with a fan (utiva) .Do not put rice in fridge. Keep it in the same container before use. covering with a clean towel. Rice is stored for a day.