Rolls with fish and avocado
2 servings
45 minutes
Rolls with fish and avocado are one of the most popular dishes in Japanese cuisine, embodying the perfect harmony of flavors and textures. This exquisite recipe combines the tenderness of lightly salted salmon, the creamy consistency of ripe avocado, and the slight tang of rice vinegar, creating a balanced and refreshing dish. Nori sheets add a light crunch to the rolls, while wasabi adds a spicy note. Historically, rolls emerged from adapting traditional sushi to Western taste preferences, becoming a symbol of Japanese gastronomy beyond its borders. They are perfect for a light dinner or festive table, accompanied by soy sauce and pickled ginger. This dish not only delights the taste buds but also provides aesthetic pleasure due to its neat shape and appetizing appearance.
1
First, you need to prepare rice for sushi:
2
Rinse the rice in cold water until the water runs clear (drain the water at least 10 times).
- Round rice: 200 g
3
Leave it in the water for 1 hour.
4
Place the rice in a pot, cover with cold water (1.5 cups), and cover with a lid. Put the pot on medium heat, and after the water boils, reduce the heat and cook the rice covered for another 10-15 minutes. It is important not to lift the lid or stir the rice during this time - it should become sticky.
- Water: 2.5 glasss
5
After the rice is cooked, let it sit for 15 minutes.
6
When the rice cools down, prepare the dressing by mixing 3 tablespoons of rice vinegar, sugar, and salt.
- Rice vinegar: 4 tablespoons
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
7
Gently mix the dressing into the rice with a wooden spatula.
- Rice vinegar: 4 tablespoons
8
Cut the fish and avocado into strips.
- Lightly salted salmon: 100 g
- Avocado: 0.5 piece
9
Place the nori sheet shiny side down on the bamboo mat so that the edge of the seaweed aligns with the edge of the mat.
- Dry seaweed nori: 2 pieces
10
In a deep bowl, mix 1 cup of water and 1 tablespoon of vinegar to moisten your hands.
- Water: 2.5 glasss
- Rice vinegar: 4 tablespoons
11
Spread a thin layer of rice on the nori sheet, leaving 2-3 cm from the far edge empty. We spread a thin layer of wasabi on this edge.
- Round rice: 200 g
- Wasabi: to taste
12
We lay the filling in strips.
13
We lift the edge of the mat and start carefully rolling, the edge with wasabi sticks the roll together.
14
With the mat, you can form a roll, giving it a round, square, or triangular shape.
15
Cut the resulting sausage into 4-6 pieces with a very sharp knife (depending on the size of the nori sheet).
16
Serve with wasabi, soy sauce, and ginger.
- Wasabi: to taste
- Soy sauce: to taste
- Pickled ginger: to taste