Rolls with a picture of "cherry" Kazari are rolls with a pattern on the cut. In the home menu this can become a rather spectacular dish, especially when served as an assortment of different sushi. For the preparation of rolls, I am afraid to use raw fish, so I prepare salted salmon or trout: a piece of fish weighing 0.5 kg is smeared with 1 tablespoon of salt dissolved in 1 tablespoon of cognac (the alcohol evaporates but gives the fish firmness), I add peppers, as well as spices - to taste and after two days I use. In the proposed version of kazari "cherry" pink fish looks like berries, and a leaf of lettuce or parsley leaves - in the form of a twig with leaves.
Ingredients:- Round-grain rice 100 g
- Trout slightly salted 30 g
- Seaweed nori 1 pc.
- Green salad 0.25 bunch
- Step 1 To prepare the "cherry" kazari rolls, you will need red salted sea fish, ready-made rice for sushi, a salad leaf or a parsley twig and a nori sheet.
- Step 2 Clean the fish and cut into small pieces, divide the nori sheet into 2 parts. Put the half of the nori with the glossy side on the makis, moistened with acidic water hands, take the portions of rice and lay first a thin flat layer of rice, and then from three small additional portions of rice form 3 tubercles.
- Step 3 Cover the rice with the second half of the nori, repeating the surface profile of the rice.
- Step 4 Put the pieces of fish into the central cavities, and lettuce or parsley on the edges.
- Step 5 Roll the roll - the fish pieces will wrap in the nori, and the lettuce leaves will join together. Fix the roll with a makis.
- Step 6 It is advisable to give the cadzari a roll for a while, for about 10-15 minutes.
- Step 7 Cut the rolls with a light movement, without pressing a sharp knife soaked in water. Serve rolls with soy sauce and marinated ginger.