2020-08-13 / test@t

Yasai roll

This vitamin vegetable roll will be a great addition to your summer dinner. Slice of fresh carrot, red cabbage, daikon radish and sweet pepper, along with romano salad, are wrapped in nori seaweed rice linen and then sprinkled with black and white sesame mixture.

Ingredients

4 large sheets of nori seaweed
120 g red cabbage
60 g peeled carrots
60 g peeled daikon
40 g peeled red bell pepper
40 g of romano salad
mixture of white and black sesame
gomodari nut sauce
Chuka seaweed
pickled ginger
wasabi
japanese soy sauce
2 cups sushi rice
8 Art. l. rice vinegar
4 tablespoons sugar
1 tbsp salt

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the rice in 5–6 waters until the water is transparent. Pour cold water in a ratio of 1: 1 plus another 10% water, bring to a boil, reduce heat to low, cover and cook for 13-14 minutes without opening. Cover the pot with a blanket for 30-40 minutes.

Step 2

Prepare the dressing by heating the vinegar, sugar and salt to dissolve the sugar. The dressing should be warm.

Step 3

Transfer the rice to a large, unlacquered wooden bowl (don't use the sushi crust on the bottom of the pot).

Step 4

Put the warm rice in the center, pour out the whole dressing, scatter the rice with a spatula, then put it back to the center with the dressing - and so 4 times. Leave it on for 10-15 minutes. - when you make rolls, the temperature of the rice should be 32–34 ° С, not colder. If you do not have wooden dishes, reduce the amount of dressing by 1/3.

Step 5

Very gently turn the rice-side down. Place the filling along the long edge of the nori, backing 0.5 cm. Using the mat, roll the roll, pressing it down with each turn. Roll in sesame seeds.

Step 6

Then with a thin sharp knife, dipping it in hot water before each movement, cut the resulting roll into pieces 3-4 cm thick. Also prepare the rest of the rolls.

Step 7

Serve the rolls, drizzled with peanut sauce, chuka seaweed, wasabi, ginger and soy sauce.

Cooking time

15m

Servings

Catalog