Sushi rolls – a detailed recipe for cooking. Share with friends: 
Time: 55 minutes Difficulty: medium Quantity: 30 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 sheets nori
- 2 tbsp. rice for sushi (see recipe below)
- 60 gr sliced in strips of 0.5x1x8 cm. tuna for sushi
- 60 gr sliced in strips of 0.5x1x8 cm. salmon for sushi
- 1 chopped greenhouse cucumber
- 1 carrots, peeled and julienne
- 1/2 thinly sliced avocado
Rice for sushi:
- 5 tbsp. round grain sushi rice
- 6 tbsp. water
- 1/2 tbsp. rice vinegar
- 2 tbsp. l Sahara
- 1 tsp salt
Recipes with similar ingredients: seaweed, nori, rice round grain, tuna, salmon, rice vinegar, cucumbers, carrots, Avocado
Recipe preparation:
- On a bamboo mat, lay a sheet of nori along the shiny side down. Position the sheet approximately 2.5 cm. From the nearest to you the edges of the mat to the opposite side of the bamboo mat also was visible. Wet your hands with cold water and take a handful rice for sushi. Put the rice in the center of the nori sheet and with your fingers evenly distribute it across the sheet. From the far side of the nori leave a loose strip of 2 cm.
- Along the center of the rice, lay strips of tuna, a little chopped julienne vegetables, cucumber or avocado. Don’t put too much toppings. Put your fingertips on the filling so that it stays in place. Then, with your thumb, lift the nearest edge bamboo mat. Start rolling the mat away from you, pressing filling to make the roll tight.
- Fold the mat slowly until it completely covers the rice, the near and far sides of the rice will not connect, but will remain outside loose strip of nori (2 cm.). Hold the bamboo mat and Press the roll with your fingers to make it tight. Cut roll in half, then each half in two parts, so that it turned out 4 equal pieces. Repeat with salmon and various toppings, nori and rice. Sushi rice: Rinse rice in cold water, stirring it to remove all the dirt. Strain well. Put rice in a medium-sized pan, pour 6 tbsp. water and cover tightly. Bring water to a boil on medium heat. Let the water boil for 3 minutes, then reduce the heat to weak and continue to cook for 15 minutes without removing the lid.
- Remove rice from the heat and remove the lid (there should be no more water it is seen). Put the rice on a well-oiled baking sheet and flatten spatula or spoon for rice. Sprinkle rice with vinegar, sprinkle sugar and salt and stir with a spatula until it cools down to body temperature. Keep rice under wet before use. paper towel or napkin.
