Tai rolls and fine rolls are classic types of sushi, and for beginners who are just starting to cook, fine rolls are undoubtedly the best choice for getting started. This dish seems simple, but it is necessary to concentrate on doing each step carefully to get a beautiful small roll. Simplicity sees the true taste, ordinary grind temperament.
Sushi rolls
Ingredients: 200g of glutinous rice (2 rice), 10g of sushi nori (3 sheets), 30g of cucumber, 30g of large root radish, 30g of pork floss, 30g of salmon, 30g of kimchi, 60g of eggs (1 piece), 1/2 teaspoon of salt, 1 tablespoon of sushi vinegar, 2 teaspoons of white vinegar, 2 tablespoons of Japanese light soy sauce, 5g of mustard, 1 teaspoon of starch, 1 tablespoon of olive oil
Start production:
1. Pour sushi vinegar into the sticky rice and stir to loosen.
2. Wash and peel the cucumbers, wash the salmon and radish, and cut the above ingredients and kimchi into 2cm long strips.
3. Beat the eggs into a bowl, add starch and salt, add about 30ml of water and beat into egg mixture.
4. Heat a frying pan, pour in olive oil, heat the oil and spread the egg mixture into egg cakes, cut into 2cm wide thin strips.
5. Cut the nori slices in two with the kitchen and cut them into 6 small sheets. Take a small bowl, pour about 100ml of water, add white vinegar and stir well.
6. Lay the bamboo curtain flat, put the sea moss pieces, wet the handle with white vinegar water, take about 30g of rice, lay flat on the seaweed, leave 1cm blank space on the long side, do not cover it.
7. In the middle of each small roll of rice, place cucumbers, large radish, pork floss, salmon, kimchi and shredded eggs.
8. Gently roll up the bamboo curtain on one side, cover the edge of the rice on the other side, pinch and shape, lift the bamboo curtain forward with your left hand, and roll the sushi roll with your right hand to seal the edge of the seaweed.
9. Dip the knife in water and cut each sushi into small rolls of about 3cm. Pour soy sauce and mustard into the saucer and dip the sauce in a small roll to serve.
Tips
1. If possible, you can choose Japanese short-grain rice that specializes in sushi to make it sweeter and more delicious. With a water-to-rice ratio of 32, you get a grainy sushi rice.
2. Wet your hands with white vinegar water to prevent the sushi rice from sticking to your hands and affecting subsequent operations.
3. When cutting a small roll, you can cut it down with a saw before and after, do not cut it directly to the end, otherwise it is easy to squeeze out the ingredients at both ends, and it is also easy to cut and deform.
4. Japanese root radish is pickled from white radish. White radish is very low in calories and high in moisture. The dietary fiber in white radish can promote gastrointestinal peristalsis, reduce constipation, and aid digestion and exhaustion.
Selected from the book "Minimalist Light Food", all rights reserved.