Now more and more popular dishesJapanese cuisine, rolls with crab sticks - one of these dishes. In addition to the fact that they can be cooked with different fillings, you can buy products for making rolls in almost any store and cook them yourself, it takes only a couple of recipes and a little knack. Rolls with crab sticks can be prepared as you like, for example, with the addition of cheese, onions, eels and other ingredients.
Recipe Rolls with crab sticks
- Crab sticks are two pieces;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Rice vinegar (ready-made);
- Wasabi;
- Soy sauce;
- Ginger pickled.
The whole secret of making delicious rollsconsists in the correctly prepared rice. For rolls, rice is not washed, a glass of rice is poured into two glasses of cold water, salt and put on a strong fire, waiting until it boils. As soon as the rice boils, we reduce the fire to medium and cook under the lid, stirring occasionally, exactly five minutes. Then the fire is reduced to a small one and again cook for five minutes. Turn off the rice and let it go until it is ready under the lid. In the still hot rice, add a couple of spoons of ready-made rice vinegar, it will give a more intense taste and a pleasant smell to the ready-made dish. Rice a little cold, but not to the end, it should remain warm. On the mat lay out a sheet of seaweed nori, they should lie shiny side down. We put crab sticks from the very edge of the algae, they can not be cut, then lay out an even layer of rice, with fingertips slightly primed so that there are no empty spots. For greater acuity, rice can be lubricated with a small amount of wasabi. Using the mat we roll the roll and carefully cut into portions, usually six or eight rolls are cut from one roll. We serve with Japanese mustard - wasabi, as well as soy sauce and marinated ginger.
Rolls of crab sticks with green onions
- Two pieces of crab sticks;
- Green onions are one large feather;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Rice vinegar (ready-made);
- Wasabi (Japanese mustard);
- Soy sauce;
- Ginger pickled.
Prepare the rice as in the previous recipe, the filling and rice are laid exactly the same, only to the crab sticks add the green onion pen.
Rolls with crab sticks, Philadelphia cheese and smoked eel
- Two pieces of crab sticks;
- The Philadelphia cheese is fifty grams;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Smoked eel one hundred grams;
- Rice vinegar (ready-made);
- Wasabi (Japanese mustard);
- Soy sauce;
- Ginger pickled.
We cook rice as in the first recipe, onPrepared a sheet of seaweed we lay crab sticks, next we put a smoked eel cut into long strips one centimeter thick. From above, using a spoon dipped in cold water, gently and evenly spread the cheese, next to the filling lay the rice in a uniform layer and roll the roll, trying not to compress the strong, otherwise all the cheese will come out. Formed roll cut into portions and served with ginger, soy sauce and wasabi.
Hot rolls with crab sticks and vegetables
- Crab sticks are two pieces;
- One egg;
- Tempura flour;
- Nori algae leaf;
- Rice Japanese or Krasnodar round one glass;
- Carrots are one piece;
- Rice vinegar (ready-made);
- Wasabi;
- Bulgarian pepper half;
- Green bow feather piece;
- Soy sauce;
- Ginger pickled.
Cook rice as in the first recipe, asfillings using crab sticks, cut into thin strips of Bulgarian sweet pepper, carrots, and also add about green onions, after turning the roll, do not cut. We cook tempura: the egg is beaten a little, add ice water and tempura flour. We mix the dough of medium density. Roll the dumpling from all sides into the dough and fry until a beautiful crust is formed in a lot of oil, then cut the roll into portions and serve.
