Rolls with red fish and cucumber at home

Step-by-step cooking

1. Step 1:

   

   How to make rolls with red fish and cucumber at home? Prepare the rice for the rolls. Use round rice or special rice for sushi and rolls, as this is the kind of rice that has the necessary gluten. Using a different rice, most likely the rolls will fall apart. Pour the rice into the container and rinse it 4 times until the water becomes transparent. Next, put the rice in a saucepan and pour water in a ratio of 1:1. Cover the pan with a lid and put it on the

2. Step 2:

   

   Bring the water to a boil (do not open the lid during the entire cooking process). After the water boils, reduce the heat to low, and continue to cook the rice for 15 minutes. During this period of time, all the liquid will evaporate. After that, turn off the heat and cook the rice under the lid for another 10 minutes. So the rice will reach the desired consistency. The finished rice increases in volume by 2 times.

3. Step 3:

   

   Now in a separate saucepan, mix rice vinegar, sugar and salt. Put a saucepan, but on a slow fire, and dissolve sugar and salt in vinegar, while not bringing the contents of the ladle to a boil.

4. Step 4:

   

   Take a wooden container, wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Transfer the cooked rice to this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then carefully pour this mixture into the rice with a spoon in a thin trickle all over the rice. With a wooden spatula, gently mix the rice with the dressing. Then cool the rice completely, covering the bowl with a wet towel.

5. Step 5:

   

   Wrap the bamboo roll forming mat with cling film. This ensures a high degree of hygiene and is done so that it is convenient to work, nothing will stick to it and the mat will remain clean. Also, the use of food film is an opportunity to extend the life of a bamboo mat. It protects its ingress between the bars of rice and the filling, allows you to wet the mat less often.

6. Step 6:

   

   Pre-cut the nori leaf with scissors into two equal parts. Put a piece of nori on the mat with the shiny side down. Prepare the liquid for wetting your hands. To do this, pour rice bite and water in a small bowl in a ratio of 1:3. Wetting your hands in such a solution, it will be comfortable to work with rice. It is better to use filtered water, as it directly enters the consumer product without further heat treatment.

8. Step 7:

   

   Moisten your hands in the prepared vinegar liquid, take 150 grams of rice and put it on the nori. Smooth the rice with your hands over the entire surface of the algae leaf so that on one side (which is further away) the rice protrudes 1 cm behind the nori, on the other side (which is closer), on the contrary, the rice should be less than 1 cm of the nori leaf.

9. Step 8:

   

   Flip the nori with rice so that the shiny side is on top and the rice is on the bottom. Take a pastry bag and fill it with cream cheese. When using, cut off the spout from the bag. It is advisable to get the cheese out of the refrigerator in advance so that it is easier to work with it. Cut the cucumber into long strips. Now fill the roll with stuffing. Squeeze out two strips of soft cream cheese on a sheet of seaweed, put strips of fresh juicy cucumber on top.

10. Step 9:

    

    Next, start gently twisting the roll away from yourself so that the rice from the protruding edge connects with the rice on the nori. At the same time, press the roll with a mat, giving it such a familiar form of rolls. Fix the round section of the roll and unfold. Also, putting the roll to the edge, knock the side of it. Do it from both sides.

11. Step 10:

    

    Put the red fish on top of the rice. With the help of a bamboo mat, squeeze the roll again, knock it out. Thus, it will be dense, and the pieces of fish will stick on the roll well. Since I used the fish in slicing, I didn't have to cut it anymore. If you use a piece, then pull out all the bones and cut it into rectangular slices so that they can cover Philadelphia.

12. Step 11:

    

    Put the finished Philadelphia on the board. When cutting rolls, moisten the knife in a solution with vinegar. This is done so that the rice does not stick to the knife and the rolls do not deform during cutting. Take a sharp knife and cut the roll in half. Connect the two halves of the roll and cut in half again. And cut each half again. So the output is 1 portion of Philadelphia – 8 rolls. Serve the rolls with wasabi, soy sauce and pickled ginger.