- Basil - 1 Pinch
- Rice for sushi - 1 glass
- Estragon - 1 Pinch
- Cucumber - 1 piece
- Soy sauce - 50 milliliters
- Grape leaves - 15 pieces
- Dry red wine - 100 milliliters
- Water - 4 Cups
- Salmon marinated - 200 Grams
1. First of all we need a mat to roll a roll. All components are laid out on the mat, the edge of the mat is raised, and the filling is wrapped in a sheet. Leaves must be washed, and liquid strain, put the mat on the mat overlapping. 2. According to the instructions, cook rice for sushi, let it brew a little, then add soy sauce and wine, stir. On the leaf layer we spread rice, on all sides we retreat approximately one centimeter. To roll well, the rice should be very viscous. 3. Cut thin strips of fresh cucumber. You can spread to your taste, alternating strips of cucumber with fish strips. 4. In Japan, a slightly marinated fish is used for rolls. We will use pickled salmon. Slice thin strips of salmon and put together with a cucumber. 5. Raise the edge of the mat a bit, turn off the roll, press the stuffing gently to get a tight roll. 6. Using a sharp knife, we slit an obliquely roll, place the cut pieces on a dish, decorate with fruits and greens. We serve a roll of grated horseradish and soy sauce.
Servings: 6