Exquisite and low-calorie Japanese cuisine in a short time gained popularity among the inhabitants of our country. Oddly enough, in Japan, rolls are prepared almost exclusively by men.
INGREDIENTS:
rice 300 g
salmon/salmon 250 g
parmesan cheese 200 g
shrimp 200 g
processed cheese 150 g
tomatoes 1 pc.
nori 1 sheet
COOKING:
1 Spread the makisu on a flat surface, wrap it with cling film. Cut the nori sheet in half, lay parallel to the bamboo mats, the shiny side should be down. Moisten your hands with rice vinegar, spread the cooked rice on the seaweed sheet tightly and evenly. Leave the far edge one centimeter without rice.
2 Grate the Parmesan cheese and sprinkle it over the top. Turn the nori sheet over, rice should be at the bottom, put a little Wasabi sauce in the middle. Cut the melted cheese into squares, lay on the surface of the roll. Cut off a piece of salmon eight millimeters thick with a sharp knife at a slight angle.
3 Lay the fish along the nori sheet. Add separately boiled shrimp as a filling. Roll up the rolls, hold the filling with your fingers. Put the rolls with salmon and shrimp on a dish and cut. Garnish with fresh tomatoes and tobiko.
ADVICE
Instead of salmon, you can use salmon fillet for cooking.