Rolls with red fish

10 servings

60 minutes

Rolls with red fish are a harmony of flavors from Japanese cuisine, combining the delicate texture of rice, the freshness of cucumber, and the rich taste of lightly salted fish. The history of this dish dates back to traditional sushi that appeared in Japan several centuries ago. Unlike classic sushi, rolls are wrapped in seaweed, making them convenient to eat. Red fish adds a noble flavor to the dish, while the mayonnaise and soy sauce dressing adds tenderness and spiciness. These rolls are perfect for festive gatherings as well as quick snacks. They are delicious fresh, and their neat portions make them aesthetically appealing. Try this dish and immerse yourself in the world of Japanese culinary traditions!

Energy value per serving

• Calories: 192.2
• Proteins: 9.3g
• Fats: 4.6g
• Carbohydrates: 28.5g

Ingredients

• Dried seaweed sheets: 10 pc
• Ground red pepper: pinch
• Cucumbers: 1 pc
• Lightly salted red fish: 100 g
• Soy sauce: 2 tbsp
• Mayonnaise: 50 g
• Rice: 300 g

Cooking steps

1. Boil the rice to make porridge.

   Required ingredients:

   • Rice: 300 g

2. Spread rice in a thin layer over the surface of the seaweed leaves.

   Required ingredients:

   • Dried seaweed sheets: 10 pieces
   • Rice: 300 g

3. Cut cucumbers, fish, and crab sticks into long strips, matching the width of the seaweed.

   Required ingredients:

   • Cucumbers: 1 piece
   • Lightly salted red fish: 100 g

4. Mix mayonnaise with soy sauce.

   Required ingredients:

   • Mayonnaise: 50 g
   • Soy sauce: 2 tablespoons

5. Place a strip of cucumber and a strip of crab stick (or fish) on the rice, spread with the prepared sauce, and roll it up. Do this for each leaf.

   Required ingredients:

   • Cucumbers: 1 piece
   • Lightly salted red fish: 100 g
   • Soy sauce: 2 tablespoons
   • Mayonnaise: 50 g

6. Cut the obtained rolls into portions.