Rolls with trout
4 servings
65 minutes
Salmon rolls are a refined blend of traditional Japanese cuisine and the noble taste of red fish. Their history traces back to the art of sushi-making that originated centuries ago in Japan. Light, fresh yet rich, these rolls represent a harmonious combination of soft cream cheese, crunchy cucumber, and tender salmon fillet wrapped in fragrant rice and nori seaweed. A special zest is achieved through rice vinegar that highlights the flavor nuances of the ingredients. They are served with soy sauce, spicy wasabi, and pickled ginger, creating a perfect balance of sweetness, saltiness, and spiciness. Such rolls are suitable for exquisite dinners as well as cozy evenings with loved ones, and their delicate taste captivates even the most discerning gourmets.
1
Boil the rice (20 minutes). After that, rinse it with cold water, drain the water, pour 2 tablespoons of vinegar into the rice, and mix it to make it stick together.
- Rice: 1.5 glass
- Rice vinegar: 100 ml
2
Place a sheet of nori on the mat, spread rice on top (not too much, otherwise the rolls won't wrap), press it evenly with your hand (it's better to work with gloves), leave the edges of the sheet without rice.
- Dry seaweed nori: 1 piece
3
Now spread the cream cheese (preferably with a silicone spatula, otherwise the rice will stick) evenly over the rice.
- Cream cheese: 40 g
4
Place thinly sliced cucumbers on the cheese (use a vegetable peeler for this, so they are thin, which will prevent the rolls from falling apart due to the filling), then slice the fish into thin pieces and place it on top.
- Cucumbers: 1 piece
- Trout fillet: 50 g
5
After that, grease the edges of the sheet with vinegar, take the ends of the mat while holding the corners of the sheet, and roll it into a roll.
- Rice vinegar: 100 ml
6
Cut the roll into sushi pieces and serve the dish with soy sauce, ginger, and wasabi.