Low-calorie and refined Japanese cuisine is very popular in our country. Rolls are one of the most demanded dishes. And if earlier we were content with them only in sushi bars, today we cook at home on our own.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Rolls are the hallmark of Japanese cuisine. The dish is recognized by lovers of oriental culinary and exotic. This savory treat is prepared in Japanese restaurants, served on a buffet, ordered in offices and of course prepared at home on its own. Such food is always a holiday and decoration of any feast. The dish is elegant and beautiful in design. It stimulates appetite and interest, and the taste never disappoints.
Rolls are prepared with a variety of fillings, these are red and other types of fish, seafood, crab sticks and, of course, shrimps. When preparing the filling yourself, you can be guided by your own taste and use those products that you like the most. Today we'll talk about shrimp rolls. This is a truly festive meal, at the same time easy to prepare and quite tasty. They are rice rolls with various fillings, which are rolled into a roll of algae leaves. It's never too late to learn how to cook this dish. It is easy to repeat it yourself at home. Which is what I propose to do now.
- Calorie content per 100 g - 109 4 kcal rolls.
- Servings -
- Cooking time - 20 minutes
Ingredients:
- Nori leaves - 1 pc.
- Cheese - 30 g
- Rice - 50 g
- Wasabi sauce - 1 tsp
- Shrimps - 50 g
- Salt - a pinch
- Soy sauce - 2-3 tablespoons to serve
Step-by-step preparation of a home-style roll with shrimps:
1. Prepare rice first. To do this, wash it, put it in a saucepan, fill it with water in a 1: 2 ratio and put it on the stove to cook. Season with salt and cook for about 10 minutes until tender. It should completely absorb all the liquid. But see the manufacturer's packaging for the specific cooking time.
2. Shrimp (usually boiled-frozen) pour boiling water over and leave to thaw.
3. When the shrimps have melted, peel them off.
4. Take a bamboo mat and wrap it with cling film. Place a sheet of bucket elevator on top.
5. Apply boiled rice on it in an even layer. Tamp it down so the rice holds well. To do this, apply it warm, when cooled, it is no longer so sticky. Stir the rice with rice vinegar, if available, before applying it to the bucket elevator. I didn’t do it because of absence. On one side of the nori (top side), leave 1, 5 cm of an empty sheet (i.e. do not put rice).
6. On one edge (closer to the bottom), spread the rice with wasabi sauce and lay the cheese slices in an even strip, as shown in the photo.
7. Put peeled shrimps tightly together on top.
8. 1, 5 cm empty space on a leaf of noria, moisten with water. Using a rug, roll the rolls into a roll, starting to roll it towards you. Fold the free edge of the rug back! Do not press down too hard so that the rice does not fall out on the sides. Secure the roll in the place where the bucket elevator is moistened with water (no rice). Roll the roll so that it does not turn around and crumble. Cut the roll into 4-6 pieces and serve with soy sauce.
See also a video recipe on how to cook shrimp rolls.
