Hosomaki with salmon Japanese cuisine has long ceased to be exotic for us. Not only did a lot of restaurants of Japanese cuisine appear, but in shops began to sell all kinds of oriental sauces, spices and other products, as many Russians and residents of the neighboring countries learned to cook many Japanese dishes at home. Of course, we do this not so professionally, not as correctly as the Japanese do, who are trained in the art of preparing national dishes for years. But for many Japanese food lovers, this "self-activity" becomes the only opportunity to enjoy your favorite dishes regularly, since prices in specialized cafes and restaurants are not available for everyone. The most popular Japanese dish is sushi. Their varieties are very many, and the greatest love is enjoyed by Maki sushi, or rolls. This is a kind of sushi, which is wrapped in sheets of dried seaweed - nori. As for the fillings, they can be very different: seafood, tofu cheese, asparagus, pumpkin, avocado, other vegetables and fruits. In Japan, only this type of sushi is prepared by women, the other species are male prerogative. The name of the poppy always contains the name of the product that is used in the filling. For example, shakake maki are rolls with salmon.
Ingredients:- Round-grain rice 300 g
- Salmon salted 200 g
- Seaweed nori 3 pieces.
- Vinegar rice 2 tsp.
- Brown sugar 2 tsp.
- Caviar of flying fish (Tobiko) 10 g
- Step 1 For the preparation of rolls, we need Japanese or round-grained rice, salted salmon and 3 large nori leaves, for decoration we will use the roe of flying fish (tobiko) in green color.
- Step 2 300 grams of rice rinse well under running water until the water becomes clear.
- Step 3 Put the rice in a saucepan and pour 350 ml of cold water, without closing the lid on a large fire bring to a boil. Then close the lid, reduce heat and cook for 12-13 minutes.
- Step 4 Remove from heat and allow to stand under the lid for 10 minutes.
- Step 5 Prepare the rice dressing - mix 2 tsp. rice vinegar, 2 tsp. brown sugar, 2 tsp. warm water. Stir until the sugar is completely dissolved.
- Step 6 In the ready-made hot rice, add the dressing and mix well (preferably stir with chopsticks). Let the rice cool down a little and you can start making rolls.
- Step 7 Cut the fish into thin strips.
- Step 8 Half of one nori sheet is laid out on a bamboo mat.
- Step 9 From above, hands dipped in water, lay a layer of rice 3-5 mm thick.
- Step 10 Then lay out the filling - 1-2 strips of salmon.
- Step 11 Screw the roll with a mat, sealing the rice well and shaping it.
- Step 12 Leave the roll to lie for 5-7 minutes. From 1 serving of rice turns out 6-7 rolls.
- Step 13 Then cut it in half.
- Step 14 And then another 3 or 4 parts.
- Step 15 Decorate the green tobiko rolls. Serve sake with poppy and wasabi marinated ginger.