Vegetarian hand rolls (temaki) – a detailed recipe cooking. 
AT ремя: — 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.
Contents
Ingredients for the recipe:
Rice for sushi:
- 3 and 1/3 Art. round grain sushi rice
- 4 tbsp. water plus 1/4 tbsp. water
- 6 tbsp. l rice vinegar
- 5 tbsp. l Sahara
- 3 tsp salt
Filling options:
- Nori
- Julienne carrots
- Straws Orange and Red Bell Peppers
- Julienne cucumber
- Asparagus
- Avocado
- Julienne chives
- Sesame seeds with salt for sprinkling
Recipes with similar ingredients: round grain rice, carrots, peppers sweet, cucumbers, asparagus, avocado, green onions, rice vinegar, nori, sesame
Recipe preparation:
- Sushi Lay half of the nori sheet horizontally in front of yourself on the mat. Put the rice on the left third of the nori, leaving the edge along perimeter. In the middle of the rice, put the ingredients for the filling. Bend the nearest nori corner so that as a result of folding it turned out a cone. Keep folding until you get a cone. Serve with pickled ginger, wasabi and soy sauce as a additions.
- Rice for sushi: Rinse rice to clear water and leave in colander for an hour to glass water. Put expressed rice in rice cooker or pan with a tight lid and pour 4 tbsp. water. On medium heat bring the water to a boil by covering the pan with the lid. Boil for about 2 minutes, reduce heat and simmer at low boil. another 5 minutes Reduce heat to low and simmer for about 15 minutes. until the water is completely absorbed. Remove the pan from the heat, lift the lid and put a towel on the pan. Close the cover and leave for 10-15 minutes.
- 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. Вat 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 1 day.
