Chuka Rolls
Description
Suitable for both holidays and everyday meals. Rolls with chuka are quite simple to prepare, since this seaweed is sold in practically all supermarkets. To keep the rolls from turning out soggy, be sure to thoroughly squeeze the marinade out of the seaweed. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the rice thoroughly several times. Pour in water until it stands 2 centimeters above the rice, place over high heat. As soon as the water comes to a boil, immediately reduce the heat to low, cover the pot tightly with a lid, and cook for exactly 15 minutes.
- 3
Step 3
Prepare the dressing for the rice. To do this, mix the vinegar, salt, and sugar in a small container. Microwave for a few seconds so the vinegar warms slightly and the salt and sugar crystals dissolve.
- 4
Step 4
After some time, place paper towels between the pot and the lid and let the rice rest for another 15 minutes. Then pour in the dressing and stir. Set the rice aside to cool.
- 5
Step 5
Cut the nori sheet in half. Moisten your hands and the spoon in water, spread the rice on the nori, leaving the far edge free by 1 centimeter.
- 6
Step 6
Open the package of chuka; they need to be thoroughly squeezed to remove the marinade and oil. Place some seaweed in the center of the rice.
- 7
Step 7
Using a bamboo mat, roll the rolls.
- 8
Step 8
If you don't know how to roll sushi rolls at all, you can make gunkan—it's much simpler and faster. To do this, wet your hands in cold water, take a handful of rice, shape it into a ball, then give it an oval shape and wrap it in a strip of nori.
- 9
Step 9
On top, place a small amount of chuka seaweed.
- 10
Step 10
Cut the rolls into portions with a sharp knife and serve with soy sauce and pickled ginger.