Uromaki with eel and red tobiko

We prepare the rolls "inside out" Uromaki - it's "sushi inside out". That is, the shell for them is not nori, but Fig. Nori is also used, but serves as a kind of armature for giving and preserving the form. Such rolls, unlike traditional Japanese poppies, are more popular in America. And the names of most of them - California, Philadelphia, Alaska - say exactly that. The most original look is Uramaki, consisting of a large number of ingredients and decorated with tobiko. This recipe for umaraki with eel also involves using along with the obligatory rice and nori some more ingredients - cucumber, cheese, avocado, smoked eel and red tobiko. Caviar of flying fish (tobiko) is a very special delicacy used only in Japanese cuisine. The natural color of the caviar is red, but on sale it is often found orange, green and even black. This is achieved by adding to it in the preparation of various natural dyes: ginger, wasabi, squid ink. For our umaraki with eel, red tobiko is perfect, although you can take any other. And if you cook a lot of rolls for a festive table, then colorful, so that your table looks bright and unusual.

We prepare the rolls "inside out" Uromaki - it's "sushi inside out". That is, the shell for them is not nori, but Fig. Nori is also used, but serves as a kind of armature for giving and preserving the form. Such rolls, unlike traditional Japanese poppies, are more popular in America. And the names of most of them - California, Philadelphia, Alaska - say exactly that. The most original look is Uramaki, consisting of a large number of ingredients and decorated with tobiko. This recipe for umaraki with eel also involves using along with the obligatory rice and nori some more ingredients - cucumber, cheese, avocado, smoked eel and red tobiko. Caviar of flying fish (tobiko) is a very special delicacy used only in Japanese cuisine. The natural color of the caviar is red, but on sale it is often found orange, green and even black. This is achieved by adding to it in the preparation of various natural dyes: ginger, wasabi, squid ink. For our umaraki with eel, red tobiko is perfect, although you can take any other. And if you cook a lot of rolls for a festive table, then colorful, so that your table looks bright and unusual.

Ingredients:

• Round-grain rice 300 g
• Seaweed nori 3 pieces.
• Smoked eel 200 g
• Cucumber 1 pc.
• Avocado 1 pc.
• Caviar of flying fish (Tobiko) 20 g
• Philadelphia cheese 100 g
• Vinegar rice 2 tsp.
• Brown sugar 2 tsp.

Instructions

• Step 1 To prepare Uramaki with smoked eel, you need to take a cucumber, avocado, tobiko, cream cheese, rice and nori sheets.
• Step 2 Boil the rice, to do this, rinse well with 300 g of rice under cold water.
• Step 3 Pour 350 ml of cold water and bring to a boil over high heat, without covering the lid. Then close the lid, reduce heat and cook for 12 minutes.
• Step 4 Remove from heat and allow to stand for 10 minutes under the lid.
• Step 5 For refueling, connect 2 tsp each. rice vinegar, brown sugar and warm water - stir until the sugar dissolves completely.
• Step 6 In the finished hot rice add the dressing and mix well with chopsticks.
• Step 7 Cut the fillet of the smoked eel into thin strips.
• Step 8 Wash the cucumber, peel and cut into thin strips.
• Step 9 Avocado is well washed, peeled and removed from the core.
• Step 10 Then cut the avocado with strips.
• Step 11 Pre-wrap Makis in the food film. Lay on her half a sheet of nori, and on top of a smooth layer of 3-5 mm thick.
• Step 12 On the rice laid tobiko red - even thin layer.
• Step 13 Carefully turn the nori sheet down with the caviar.
• Step 14 On the nori spread on a strip of cucumber and avocado, and through a culinary bag or parchment bag squeeze out a strip of cream cheese.
• Step 15 Then lay a strip of smoked eel.
• Step 16 Carefully wrap the roll with stuffing inside, outside it must be tobiko. Tightly squeeze the rice, shaping the roll. It turns out 6-7 rolls.
• Step 17 Before cutting into pieces, roll leave to lie for 5-10 minutes, and then cut in half, and into 3 or 4 pieces.
• Step 18 Serve rolls with wasabi and ginger.