Maki, Sushi and Roll “Mosaic” Recipe
Gunkan-Maki, tempura Maki, sake roll, sushi temari and Mosaic roll. It’s easy! Hot and crispy tempura spring rolls will appeal to everyone without exception. Try to cook and enjoy this dish.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. I cook rice for no more than 10 minutes. Try to maintain time intervals, because properly cooked rice is 99% of what rolls you will get. So, we wash the rice with wet hands, form cutlets, cut the nori leaf with scissors into strips of about 3 cm by 6 pieces.
  2. Then put a strip of nori on your hand, rice on it, a couple of strips of rice on one side of the nori, so that the edges stick together, and wrap a ball of rice in nori.
  3. We spread the roll, trying to keep the shape of the boats, and spread the filling on top. I have Almette, cucumber, bell pepper, salmon, mussels in various combinations.
  4. Now – the most delicious, in my opinion, are tempura poppies or hot rolls in tempura flour. This is an ideal option, but ordinary flour is also suitable (as in my case). Roll a roll out of half a sheet of nori. The filling is the same as in the case of the giants. The only difference is that since the rolls are made from half a sheet, the strips of filling should be thin and consist of no more than 3 components (for example: cucumber, almette, shrimp), and the rice should be spread in a thin layer – 2-3 rice. You can make rolls along the entire length, but I like small ones, for one bite.
  5. Now prepare 3 plates: put flour in the first, breadcrumbs in the second, prepare the usual dough from one egg, flour and ice water in the third (I just took an ice cube and waited until it melted). The dough should have the consistency of pancakes. Tempura macs are eaten hot, so prepare the dough just before serving. So, cut the rolls in half, roll in flour, then in batter and last of all – in breadcrumbs.
  6. Put it in boiling oil. The oil should cover the rolls more than half, then they will not absorb the excess.
  7. Fry for 1-2 minutes until golden brown on each side.
  8. Take out, cut into 8 pieces. Eat up. I recommend it to everyone who has ever cooked rolls! Crispy hot rolls with soft cheese inside are very tasty.
  9. 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 rolled one part in turmeric, the other in paprika. We take two sheets of nori, put them on top of each other along the length, glue the edges with water. We put yellow rice on the first sheet, then red. I couldn’t find my bamboo mat, my daughter was “playing” somewhere, so I had to put a thick napkin in the bag.
  10. We roll up the most ordinary snail roll. I didn’t have enough rice, so I added cheese at the end.
  11. Now cut into 4 pieces. Constantly moisten the knife with cold water, as well as your hands when you take rice, otherwise it will stick.
  12. Take another sheet of nori, put 2 parts of the nori roll up on it – a recess is formed between them – a cucumber is put there, preferably the middle part of the bar, so that a square is formed in the section. You can put tuna or salmon.
  13. On top – the remaining two parts of the roll, now fold the nori corners inside, sprinkle the nori sheet with water, wrap.
  14. Cut. I recommend frying them in batter before slicing. For the reason – too much rice, but not enough filling. It will turn out to be a bomb in general – and beautiful, and tasty, and original.
  15. Well, the simplest thing is sushi sake temari or sushi balls with salmon. If the rice is left, and the algae is over, take a sheet of film, put a piece of salmon, rice.
  16. Tighten the ball.
  17. Enjoy your meal.
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