Rolls dragon

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Japanese dragon God of the water element, is a creature with a serpentine body and claws on the three fingers and huge fangs protruding from its mouth. It is powerful and dangerous, but kind to those who honour him. Why not pay your respects to the ancient creating, replicating it in the form of a roll? Is simple, and the admiration of your guests and domozhirov to no end. Come, let us prepare. For the recipe thank Svetlana Ukolov.

Ingredients for Rolls dragon

Step by step instruction of cooking Rolls dragon

Шаг 1

At this stage you need to define the "appearance" of your roll. If you plan to make a uramaki sesame or tobiko, then evenly selected "sprinkles" on rice.
I sprinkled black sesame seeds, but this is at your discretion, no sprinkle.

Шаг 2

You should then cover the nori with rice the second half of the Mat and flip it all together, and tap lightly with your palm. Expand the rug. The rice should be at the bottom and the nori is on top.

Шаг 3

Here is a sheet of nori with rice upside down. A film with top removed.

Шаг 4

The topping is at your discretion. Put what your heart desires.
My soul chose the salmon and cucumber.
Salmon cut into thin shelves, clean the cucumber (optional) and narutal long strips.

Шаг 5

Then performs the same actions as when twisting any other Maki-sushi: lay it on the middle of the nori your chosen toppings

Шаг 6

Lift up the near edge of the Mat and, holding the filling, wrap and roll.
The photo shows that the part of rice that were outside of the nori sheet, gently fall on the part of the sheet of nori that has no rice and roll the floor perfect form. ie you do not get "snails".

Шаг 7

Using the Mat and film squeeze the roll tightly and give a round shape.
Ready.

Шаг 8

Put the roll on the Board.
Take the eel sushi, cut in half, remove the skin and remove small bones of the fins (if any), lay the eel on the roll.
In order to make it easier to work the rice did not stick to the hands, roll top cover with clean cling film.
Moisten the knife with water and cut the finished roll.
The rice may stick to the hands, if you take the roll of dry fingers. Therefore, moisturize your hands before to take the roll, or cut it with cling film and remove it immediately before placing the prepared roll on a plate.
To serving you to make greater curve of the body of the dragon, the roll can be cut into eight rather than six parts. And extreme pieces it is better to do a little more than others to "head" and "tail" of the dragon better they kept.

Шаг 9

We spread it on a dish, giving any bending of the body of your dragon.
Decorate the dragon.
Whiskers I made from slices of pickled ginger - took the longest leaf and from it cut 2 of the mustache.
Look in the eyes of the dragon - they are made of cucumber. The cucumbers I had with "bumps", you can adjust and cut two drops to the eye so that the bumps were in the middle. Cucumber also do legs. For the language cut a small corner from the tail, cut along a little bit.
I decided that I would have a dragon - lady, and so hoisted her a hat of lettuce.
Actually, the decoration can be completely different, can be cut from a bell pepper, you can make doberge or evil dragon, boy or girl, etc., all depends only atasha imagination.

Шаг 10

And invite your children to participate in this exciting process - the design of the dragon!

Шаг 11

Cook the rice. I cooked white medium grain rice "Japonica".
White as snow and very glutinous rice Japonica in the preparation of becoming sticky, but retains its shape.
Cooked rice seasoned with rice vinegar for sushi. Season to taste. One Cup of boiled rice about 1 tsp. of vinegar. Try according to your taste.

Шаг 12

The basis of roll "Dragon" - any roll Ura Maki with any filling (inside out roll).
In the preparation of roll "inside out" (the sheet of nori was on the inside), you should pay attention to some details.

You will definitely need the usual food film, which should be wrapped bamboo Mat.

Lay a sheet of nori smooth side down on the Mat (on the Mat need to put plastic wrap!)

Шаг 13

With the vinegar rice is placed on the nori with a small forward offset (1 – 1.5 cm) on film so the roll was not "snails" on the cut.
View to nakladnye in the photo. This is the beginning of putting some rice.