Rolls with salmon
9 servings
35 minutes
Salmon rolls are one of the most popular dishes in Japanese cuisine, captivating the world with their sophistication and harmony of flavors. The delicate combination of lightly salted salmon, crunchy cucumber, and fragrant rice wrapped in nori creates a light yet rich taste. The history of rolls began in Japan, where they became not only part of everyday nutrition but also an art of cooking. Salmon adds a noble flavor to the dish, while wasabi and soy sauce provide spiciness. These rolls are perfect for festive gatherings as well as cozy dinners. They are easy to eat with chopsticks, and the preparation process allows for experimentation by adding new ingredients and creating unique flavor combinations.
1
Rice is thoroughly rinsed and boiled in water at a ratio of 1:1.2. Then, the rice is drained and seasoned with rice vinegar. Beginners should buy roll-making kits where all ingredients are in the right proportions. Once you get the hang of it, you can use components for seasoning 'by eye'.
- Sushi rice: 300 g
- Rice vinegar: to taste
2
Place a sheet of nori on the bamboo mat, shiny side down.
- Dry seaweed nori: 4 pieces
3
We take a handful of rice and evenly spread it over the surface of the nori, leaving the top edge unfilled (to enhance the filling's flavor, we spread a strip of wasabi).
- Sushi rice: 300 g
4
We place the filling on the rice: strips of sliced cucumber and slices of red fish.
- Cucumbers: 2 pieces
- Lightly salted salmon: 200 g
5
To roll the sushi, gently lift the mat with your thumbs while holding the filling and quickly wrap the roll. Do not squeeze the mat too tightly, or all the filling will spill out.
6
We cut the rolls with a sharp knife, moistening the knife in cold water each time. We flip them over and sprinkle a little with sesame seeds, previously toasted in a hot pan.
- Sesame: to taste
7
Rolls should be served with wasabi, soy sauce, and ginger.
- Soy sauce: to taste