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Rolls with red caviar

Sushi Rolls with Red Caviar

For when you've got red caviar to use up and you just can't face another open-faced sandwich. Make at home what you'd usually order out — everything as fresh as it gets, with the fastest delivery there is. You won't use all the rice this recipe makes; I used the rest to make sushi with red fish. But that's a different recipe — one I found here on this site. These are my very first sushi rolls...

Lerochka

Recipe author

Composition / ingredients

Servings:

Short-grain rice

Red (salmon) caviar

130

Crab sticks

150

Soft cheese

100

Nori (large sheets)

Rice vinegar

Salt

0.5

Sugar

0.5

Water

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 21 % 8 g

Carbohydrates 53 % 20 g

164 kcal

GI: 10 / 90 / 0

Cooking method

Cooking time: 45 min

Step 1:

Rinse the rice in cold water 5 times, then add cold water at a ratio of 1 to 1.25. Cook for 15 minutes, covered, over low heat. Turn off the heat and leave it covered for 10 minutes. Mix the rice vinegar, sugar, and salt and stir it into the cooked rice. Let the rice cool. Get your other ingredients ready — I use crab sticks made with real crab meat for these rolls. Lay out a bamboo mat and cover it with plastic wrap.
Step 2:

Cut off 1/3 of a nori sheet and set it aside. Place the remaining 2/3 rough side up.
Step 3:

Spread some rice over the top.
Step 4:

Lay crab sticks on the rice.
Step 5:

Then soft cheese on the crab sticks.
Step 6:

Using the mat, roll up one side.
Step 7:

Then the other side.
Step 8:

Unroll the mat and peel off the plastic wrap.
Step 9:

Transfer to a cutting board and slice into equal pieces with a knife.
Step 10:

Dip the knife in cold water between cuts.
Step 11:

Arrange on a plate and top with the caviar.