Hot rolls at home

Rolls - a national Japanese dish, which in our country has gained popularity. If you do not want to go to a restaurant, we will tell you how to make hot rolls at home.

The recipe for hot rolls at home

Ingredients:

• nori - 3 leaves;
• rice vinegar - to taste;
• soy natural sauce - to taste;
• cheese - 100 g;
• salmon - 150 g;
• eel - 100 g;
• water - 1.5;
• rice - 1 tbsp.

For sauce:

• mayonnaise - to taste;
• caviar of capelin - 3 tsp.
• ketchup - to taste.

Preparation

Rice is washed, poured cold water and set for 35 minutes in a water bath. After that, we cool it a bit, add rice vinegar and mix it. Lay the rice on the nori sheet, and in the middle distribute the filling - crushed cheese, salmon and eel. Gently turn everything into a tube and cut into parts. Now we make sauce - combine mayonnaise with ketchup and capelin caviar. Put the rolls on a baking tray, grease the top with sauce and bake for about 5 minutes in a preheated oven to 200 degrees. We serve ready hot rolls, cooked in the oven, with soy sauce.

Hot rolls at home

Ingredients:

• rice - 1 item;
• water - 1.5;
• rice vinegar - to taste;
• salmon - 150 g;
• fresh cucumber - 1 pc.

For batter:

• flour - 2 tbsp. spoons;
• egg - 2 pieces;
• curry - if desired;
• water - 3 tbsp. spoons.

Preparation

So, first we need to properly weld the rice. To do this, it is washed, poured cold water, brought to a boil, close the lid and cook for 15 minutes. Then gently shake, add rice vinegar and cool to room temperature. Without losing time, prepare the pieces of fish and cut the fresh cucumber into strips. Distribute the rice evenly by sheet noria, lay out the center of the filling and roll the roll with a mat. Now put them in the refrigerator and cook the dessert. To do this, in a bowl we break fresh eggs, pour in ice water and pour in the flour. We knead a sufficiently liquid dough and, if desired, throw a spoonful of curry. Now roll each roll first in flour, then dip into the batter and put it back into the flour. Fry rolls in boiling oil in a saucepan from all directions very quickly to form a crusty crust, but the filling inside is not cooked. Ready rolls are transferred to paper napkins, and then cut into the same pieces and served with soy natural sauce and ginger.