Salmon and Cucumber Rolls
Description
This recipe won't take much time. This recipe really is very simple — no fuss, so to speak. It's perfectly suited to our conditions of perpetual hurry. Of course, you need to start by buying salmon, but there's very little of it in the recipe. The rice is prepared simply, without frills. The main thing is to cook it ahead of time so it has time to cool while the other ingredients are being sliced. Be sure to wrap the bamboo mat in plastic wrap — it will be much more convenient that way. Leaving a gap from the edge of the nori (approximately a finger's width) is simply necessary. When you form the roll, this part will serve as the sealing spot that needs to be moistened and secured so the edges don't come apart. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Cook the rice over medium heat (it's best to buy special sushi rice and cook it according to the instructions). For this, use a rice-to-water ratio of 1:1.5. Cook for no more than 20 minutes.
- 2
Step 2
2. Wash the cucumber and pat it dry with a paper towel. Then cut it into long, narrow strips.
- 3
Step 3
3. Moisten the nori sheet with water until it is slightly damp. Place it on the bamboo mat.
- 4
Step 4
4. Spread a thin layer of rice on top, leaving a small margin from the edge of the nori.
- 5
Step 5
5. Next, layer the salmon and cucumber on top of the rice (alternating).
- 6
Step 6
6. Roll the roll using a bamboo mat. Keep your hands wet (this makes it easier to compact the roll).
- 7
Step 7
7. Cut the rolls with a sharp knife and arrange them on a plate. Now you know how to make salmon and cucumber rolls, and you can add variety to your home cooking and treat your family and friends.