Rolls stuffed with smoked eel For those who have never tried sushi, this dish of Japanese cuisine often seems something like a roll from an incomprehensible shell of dark green or black with a filling of rice and other ingredients. In fact, this is only one of the many types of sushi, which is called maki (or rolls). And it is wrapped in sheets of pressed seaweed nori. As a rule, poppies are the second part of the rolls name, and the first one means what type of filling it is used for. Unagi maki is one of the many types of rolls that is prepared with a filling of rice and smoked eel and is performed in the technique of thin rolls, hosomaki, 2.5-3 cm in diameter. To make unagi poppy so thin, without the effect of "snail" in the cut , it is not prepared from a whole nori sheet, but from a half. Dry nori simply folds in half and is cut with scissors. Prepare rolls, including unagi maki, at home is very simple, if you have all the necessary products and devices in advance. For example, for folding rolls, the Japanese traditionally use small bamboo mats, and for their use - special chopsticks. But, if the wand is an indispensable attribute, then without a mat, if you want, you can do without it, it's not important, the taste will not suffer from it.
Ingredients:- Round-grain rice 300 g
- Smoked eel 250 g
- Vinegar rice 2 tsp.
- Brown sugar 2 tsp.
- Seaweed nori 3 pieces.
- Step 1 To prepare rolls with acorn, you also need rice, nori sheets, rice vinegar and brown sugar.
- Step 2 Rice is well rinsed under running water - the water should become clear.
- Step 3 Put the rice in a saucepan and pour 350 ml of cold water.
- Step 4 Bring to a boil over high heat without closing the lid, and then reduce the heat to a minimum, close the lid and cook for 12 minutes. Then remove from heat and let it brew for 10 minutes under the lid.
- Step 5 For rice dressing, mix 2 tsp. rice vinegar, 2 tsp. brown sugar and 1 tsp. warm water - it's good to stir everything, so that the sugar dissolves.
- Step 6 In the finished hot rice pour the dressing and mix thoroughly with chopsticks - allow to cool slightly.
- Step 7 Cut the fillet of the smoked eel with thin strips.
- Step 8 Put half the nori sheet on the makis, and spread the rice evenly with a thickness of 1-1.5 cm.
- Step 9 Put a strip of eel on one side.
- Step 10 Gently roll the roll, tightly pressing down the makis, shaping the roulette.
- Step 11 Ready roll leave to infuse for 10-15 minutes, place of junction down. It comes out of 1 serving of 6-7 rolls.
- Step 12 Cut the roll in half and then 3 or 4 pieces. Serve with soy sauce, marinated ginger and wasabi.