- Rice for sushi (Japanese, round-grain) - 200 Grams
- Salt - 1/4 Teaspoon
- Shiitake Dried Mushrooms - 20 Grams
- Egg of chicken - 3 pieces
- Cucumbers - 150 Grams
- Tofu (soy cheese) - 50 Grams
- Rice vinegar - 40 Milliliters
- Sugar-sand - 5 Grams
- Vegetable oil - 10 Milliliters
- Soy sauce - 30 milliliters
- Algae Nori (large sheets) - 6 pieces
- Caviar of flying fish (tobiko) - 30 Grams
The trick number one - rice should not just be washed, but washed and soaked in cold water for 10-15 minutes. Only then do we start to cook the rice. Fill rice with cold water in a ratio of 1: 1.2, bring it to a boil over high heat, then cover it with a lid and cook for another 12-13 minutes over low heat. Then we remove from the fire, but do not remove the lid - let it feed. At the very end, when the rice is a little cool, add salt, sugar and rice vinegar. In the meantime, rice is suitable - we are engaged in stuffing. Shiitake mushrooms, previously soaked for 2 hours in cold water, cut into thin strips. Rigid legs are removed. Fry shiitake in a frying pan. Now we are preparing the omelet. Whisk eggs with soy sauce until smooth. Half of the mixture is poured into a frying pan and fried like a pancake. When the pancake is ready - push it to the edge of the pan, and pour the second half of the egg mixture onto the empty space. Fry until ready, then turn one pancake into another - and the omelette is ready. Cucumbers are peeled and cut into thin strips. On the nori sheet, lay a thin layer of rice, level. About 2 cm at the far edge is left untouched (see the photo for clarity). On the rice put half of the nori sheet (as in the photo), on it we spread a little of our stuffing. Different combinations are possible - on this photo, for example, an omelette, cucumber and mushrooms ... ... here everything is the same, but with tofu cheese. Accurately turn off the resulting roll. Sharp and slightly dampened with cold water knife cut each sausage into 8 rolls. On top, if desired, we decorate the caviar of flying fish. Serve with soy sauce, ginger and wasabi.
Servings: 3-4