"RAK-n-roll" roll

1k - 40 минут 2 порции

It seems that today is not preparing sushi at home already, everybody (or someone who doesn't like them). The Internet is full of master classes, someone plays your favorite sushi, someone is experimenting with the fillings, someone gets a little worse, sometimes a little better, someone has already reached professionalism. But in General, a master-class on making homemade sushi is no surprise. Well, I'll try to surprise you with a new form filing. Bright and tasty roll with crayfish and a funny name for you.

Ingredients for "RAK-n-roll" roll

Step by step instruction of cooking "RAK-n-roll" roll

Шаг 1

To prepare the products.

Шаг 2

Crawfish pre-boil. To prepare the broth.
* I have cancers - not a frequent visitor, so I have not experimented with the broth, and out of habit threw a carrot, an onion, dill, allspice, salt, and added a glass of beer. I think next time, should try the broth with soy sauce, lemon and ginger.

Шаг 3

In the boiling broth to lower cancers, reduce heat, cover and cook about 15-20 minutes depending on size of crawfish. After this time, turn off the heat and leave the crawfish in the broth under the hood to cool.

Шаг 4

To prepare the rice. Choose the right rice - the key to the success of the finished sushi. Figure "japonica" from "Mistral" is a great choice. If you do not have a foolproof way of cooking rice - just follow the instructions on the package - it will work! So the rice must first be well rinsed until water is clear.

Шаг 5

Washed rice pour clean water in the ratio 1:2 (rice:water). Put on high heat and bring to a boil, then reduce heat, cover tightly and cook for 20 minutes over low heat, without opening the cover. After 20 minutes turn off the heat and leave the rice under the lid for another 10-15 minutes "walk" (between the lid and the figure can be laid dry towel to absorb excess moisture).
* If you have kombu seaweed - add the slice to the rice during cooking, they give flavor. Also on the piece of kombu can be infused rice vinegar for further filling of rice.

Шаг 6

Prepare the ingredients for the filling. Cucumber cut into thin strips (without seeds).

Шаг 7

Avocado peel and cut into thin strips.

Шаг 8

Cancers clean, extract "crayfish". One cancer is left intact for decoration

Шаг 9

Cooked rice put into a wooden dish, add the filling for sushi (2 tbsp per Cup of rice) and stir the rice with the dressing with a wooden spatula cutting movements. Let the rice cool to body temperature.
* I always use a ready dressing for sushi, it is composed of rice vinegar, salt and sugar. Same mixture you can prepare yourself (8:4:1 - rice vinegar:sugar:salt).

Шаг 10

To prepare the workplace. Wrap the bamboo Mat with cling film. To dissolve in water rice vinegar or add lemon juice - in this acidified water can moisten hands and a knife. Nori sheets cut in half

Шаг 11

Lay on the Mat half sheet of nori smooth side down. Dampened hands spread on the rough side of the nori rice, departing about 1 cm from the edge.

Шаг 12

Over the rice spread tobiko caviar

Шаг 13

Flip the nori sheet, the free edge to itself

Шаг 14

Put in the middle of the strips of cucumber, avocado and crayfish tails.

Шаг 15

Helping yourself with two hands, lift the near edge of the Mat with nori and roll together, holding the stuffing in the middle, while both ends of the nori meet. Then roll the whole roll using the Mat and give it the desired shape.

Шаг 16

Ready roll to transfer on a cutting Board, cover tightly with foil and cut with a sharp knife into 6 or 8 pieces, wiping and wetting the knife blade in acidified water after each cut. Remove foil.

Шаг 17

Sushi spread in a circle on a serving dish.

Шаг 18

In the middle to put the whole cancer and decorate with a leaf of lettuce.

Шаг 19

Traditionally sushi is served with soy sauce, wasabi and ginger. Soy sauce gives a distinctive taste and sets off the flavor of the ingredients, wasabi is needed to "disinfection", and ginger slices made to eat every kind of sushi to "clean taste" and go to the next view.
Sweet meat of crayfish is great to fit into the traditional taste of sushi, and it looks really impressive!