109. Rolls with salmon and cucumber (recipe)
Japanese cuisine is very popular these days and more and more people are trying to make sushi and rolls at home. Rolls are made with a bamboo mat, the makisu. Rolls are most often cut into 6 pieces, sometimes 8, occasionally 12. Sometimes rolls are rolled so that the nori sheet ends up inside and the rice outside, but more often the nori is on the outside. There are also "coloured" and "mosaic" rolls, inside-out rolls and other kinds. A few pieces of roll (usually 3–4) are often part of a so-called "assortment" or "sushi assortment", which also includes sushi and/or sashimi.
Under the cut you'll find a photo recipe for rolls with salmon and cucumber — the simplest to make.
Cooking time ≈ 2 hours.
Ingredients:
- sushi rice
- nori (pressed seaweed)
- salmon
- cucumbers
- rice vinegar
- makisu (the bamboo mat the rolls are rolled on)
- wasabi and pickled ginger to taste
First cook the rice for the rolls. It's very convenient to cook it in a steamer, but a pan on the stove works too. Then sprinkle the rice with rice vinegar and leave it for a while to soak in.
Cut the cucumbers into thin strips.
Slice the fish.
Mix up the wasabi (if you have powder).
Put the nori on the mat rough side up. Spread a thin layer of rice on it and brush the rice with wasabi.
Now lay the cucumber on the wasabi.
Cover it with the fish.
Wet the edge of the nori with water and roll the roll up with the help of the mat.
With a sharp knife cut the roll in half, then each half into three more pieces.
Serve with wasabi and pickled ginger.
Bon appétit!