Rolls "Flowers"
4 servings
60 minutes
The recipe is taken from the magazine "1000 Tips for the Cook.
1
Heat rice vinegar in the microwave (do not bring to a boil!), add salt and sugar, stir until fully dissolved, and let cool.
- Rice vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 1 teaspoon
2
Rinse the rice at least 10 times in cold water: during this time it will absorb enough moisture.
- Sushi rice: 1 glass
3
Put rice in a thick-bottomed pot, pour in 2 cups of water, and place it on high heat without a lid.
- Sushi rice: 1 glass
4
When the rice just starts to boil, reduce the heat to minimum and cook for 15 minutes, then remove from the heat, cover the pot with a towel, and close the lid.
5
When the rice cools slightly, add rice vinegar with salt and sugar and mix.
- Rice vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 1 teaspoon
6
To prepare an omelet, mix eggs and starch in a bowl, adding salt to taste.
- Chicken egg: 2 pieces
- Starch: 0.5 teaspoon
- Salt: 0.5 teaspoon
7
Grease a heated pan with vegetable oil and pour in half of the egg mixture. Fry the omelet on both sides. Prepare the second omelet in the same way.
- Vegetable oil: to taste
8
Cut the omelets from both edges: the width of the omelet should be the same as the width of the nori sheet.
9
Slice the fish and lay out the charcoal omelets, then roll them into rolls.
- Red fish: 200 g
10
Cut the cucumber into long strips. Place the nori sheet on the bamboo mat.
- Cucumbers: 1 piece
- Dry seaweed nori: to taste
11
Spread rice about 0.5 cm thick on top, distributing it over the entire surface, slightly retreating from one edge.
- Sushi rice: 1 glass
12
Place three strips of cucumber on the rice.
- Cucumbers: 1 piece
13
Place a roll of omelet with fish between two strips of cucumber.
- Red fish: 200 g
- Chicken egg: 2 pieces
14
Carefully roll the sushi and cut it into six to eight pieces with a sharp knife.