Recipe for making California sesame and salmon rolls at home with step by step photos and steps.
California rolls are considered one of the most delicious dishes in Japanese cuisine. Now you can make them at home without having to place an order for delivery from a sushi bar.
- Caloric content per 100 g - 176 kcal.
- Servings - 2-3
- Cooking time - 40 minutes
Ingredients:
- Rice - 1 glass
- Salted salmon - 100 g
- Rice vinegar - 2 tablespoons
- Sugar - 1 tsp
- Salt - 0.5 tsp
- Cucumber (medium) - 1 pc.
- Sesame - 20-30 g
- Nori
- Wasabi
Cooking rolls with sesame and salmon:
Attention! Before preparing the rolls, it is recommended to dry the sesame seeds slightly in a frying pan without fat.
1. Rice for rolls and its preparation
So, rice for rolls can be regular round, or it can be special, bought in stores like "Everything for Sushi". It doesn't matter which cereal you choose. Only one thing matters - how you prepare it.
Rinse one glass of rice very thoroughly with cold water (at least 5 times). Next, fill it with water (one glass) and put on high heat, without covering the pan with a lid.
As soon as the water in the rice starts to boil, cover it with a lid and simmer on a low heat for 10 minutes.
Rice for rolls is boiled, and you prepare vinegar sauce for it by mixing two tablespoons of rice vinegar with half a teaspoon of salt and a teaspoon of sugar. The “sauce” should become smooth without grains of sugar and salt.
Add vinegar sauce to cooked hot rice, mix the ingredients thoroughly, cover and set to cool.
2. Cooking California rolls
First, let's pay your attention to two details:
- The mat for making rolls must be wrapped with cling film to protect it from becoming clogged with rice and sesame seeds.
- Wasabi is best bought in powder and then diluted with water. Store-bought Japanese horseradish often contains more emulsifiers and stabilizers than horseradish itself.
And now the preparation. Place nori (half a sheet) on the mat.
Put the rice on it in a not very thick layer.
Lightly brush the rice with semi-liquid wasabi and spread the sesame seeds on top.
Now you need to turn the future roll with a sheet of nori seaweed up. To do this, fold the mat into a booklet and carefully fold it over.
Put the cucumber and salmon cut into thin strips on a nori sheet. You should have a "lane" of the filling.
Now it's time to wrap the roll. Be careful, take your time - and everything will work out as you need it.
The finished "sausage" roll must be cut correctly. This requires a very sharp knife. The main rule of slicing consists of three identical words "in half, in half, and again in half." As a result, there will be 8 identical California rolls with sesame seeds on the plate.
Bon Appetit!
Instead of a postscript. Don't forget about soy sauce and wasabi when serving the rolls.
