Baked rolls with salmon, crab meat and cucumber

Step-by-step cooking

1. Step 1:

   

   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 fire.

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.

7. 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.

8. Step 8:

   

   Turn the blank over so that the glossy side is on top and the rice is on the bottom. Prepare the filling (preferably in advance). Grate the crab meat on a fine grater. It is on a shallow one, so the roll will turn out to be more delicate and airy to the taste. Cut the cucumber into long strips, salmon into long strips of medium size. Put crab meat on the nori in the center. Put salmon slices on one side of the crab meat, and cucumber strips on the other side of the crab meat.

10. Step 9:

    

    After holding the filling, 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, make the roll dense, forming a round shape. Put the twisted roll to the edge of the mat, line the side of the roll. Do it from the second side. As a result, you will get a smooth round roll. Roll the resulting roll in sesame seeds.

11. Step 10:

    

    Cut the roll with a sharp knife into 8 pieces of the same size. 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. Place the sliced rolls with the filling on the work surface.

12. Step 11:

    

    Prepare the hot sauce. Mix mayonnaise and sweet chili sauce. Transfer the resulting sauce to a pastry bag, cut off the tip from it.

13. Step 12:

    

    Make baking caps from the prepared sauce by depositing it from the package on top of each roll.

14. Step 13:

    

    Cover the baking sheet with foil, on which lay the rolls prepared for baking. Put the rolls in the oven on the "grill" mode and cook for about 4-5 minutes until you get a beautiful baked cap.

15. Step 14:

    

    This is how the finished rolls look like.

16. Step 15:

    

    When serving, do not forget about soy sauce, wasabi and ginger.