I cook rice no more than 10 minutes. Try to sustain time intervals because correctly cooked rice is 99% that rolls at you will turn out. So, rice with wet hands, shape the cutlets, sheet nori, cut with scissors into strips of about 3 cm at 6 pieces.
Then put a strip of nori on the hand, on it-rice, on one side of nori-a couple of rice bands to the edges stuck together and wrap the ball of rice in nori.
Put rolled, trying to observe the shape of boats and spread on top of stuffing. I have Almette, cucumber, bell pepper, salmon, mussels in various combinations.
Now-the most delicious, in my opinion - tempura poppies or hot rolls in tempura flour. This is the ideal, but regular flour (as in my case) will do. From half a sheet of nori roll up. The filling is the same as in the case of giants. The only difference-since the rolls are made from half a sheet, then the strips of the filling should be thin and no more than 3 components (for example: cucumber, Almette, shrimp), and rice spread in a thin layer - 2-3 rice. Can be to do rolls and on entire length, but I love small, on one bite.
Now prepare 3 plates: first place the flour, in the second, breadcrumbs in the third prepare the usual batter of one egg, flour and ice water (I just got an ice cube and waited until melted). The batter should be the consistency of a on pancakes. Tempura-poppies are eaten hot, so cook the batter immediately before serving. So, cut the rolls in half, roll in flour, then in batter and last of all-in breading.
Put in boiling oil. The oil should cover the rolls more than half, then they will not absorb excess.
Fry for 1-2 minutes until Golden brown on each side.
Take out, cut into 8 parts. Eat. I recommend to try to everyone who has ever done the rolls! Crispy hot rolls with soft cheese inside is delicious.
And now - the most beautiful-mosaic. Divide the rice into 2 equal parts. Those who have flying fish caviar and black sesame can mix each of these parts with these components. I painted one part in turmeric, the second - in paprika. Take two sheets of nori, spread along the length of each other, the edges are glued together with water. On the first sheet spread yellow rice, then-red. I could not find my bamboo Mat, my daughter somewhere "played", so I had to put a thick napkin in the package.
We turn off the most usual roll "snail". I didn't have enough rice, so I added cheese at the end.
Now cut into 4 parts. The knife is constantly moistened with cold water, as well as hands when you take rice, otherwise it will stick.
Take another sheet of nori, put on it 2 parts of the roll nori up - between them a hollow is formed - there is a cucumber, preferably the middle part of the block, so that in the section turned out to be a square. You can put tuna or salmon.
Top - the remaining two parts of the roll, now nori down the corners inward, sprinkle the nori sheet with water, wrap.
Cut. I recommend to fry them in batter before cutting. For the reason-too much rice, but little filling. Will generally bomb-and beautiful, and delicious, and original.
Well, the most simple - sake temari sushi or sushi balls with salmon. If the rice is left, and the algae are over, take a sheet of film, put a of salmon, rice.