Contents
Hot rolls, cooking recipe. Video
Who said that losing weight is deliciously impossible? Refute this claim by preparing low-calorie and hearty Japanese rolls as a diet lunch or dinner. Make cold rolls with vegetables, salmon, eel, shrimp or sauté them in the delicious tempura batter until they are deliciously crispy.
Hot rolls, cooking recipe.
Ingredients (for 1 serving): – 50 g of dry rice; – 2 tbsp. rice vinegar; – 1 large sheet of nori; – 1 tsp wasabi; – 3 strips of green, red and yellow bell peppers (50 g); – 2-3 slices of avocado (50 g); – 0,5 tsp lemon juice.
For the preparation of rolls, it is preferable to use Japanese rice or, as a last resort, ordinary white rice with round grains. After boiling, it turns out sticky and sticky and is an excellent base for a roll.
Boil the rice, cool with long stirring with a wooden spatula and mix with rice vinegar. Spread the nori sheet on plastic wrap or a special bamboo mat. Place the rice on top and smooth it out with your fingers dipped in water or vinegar, leave 1–2 cm on one side to secure the roll. Grease the center line of the bean layer with wasabi and line with strips of vegetables and avocado slices sprinkled with lemon juice. Roll up a tight roll.
Rolls with salmon and cucumber
Ingredients (for 1 portion): – 100 g of cooked rice with vinegar; – 50 g salmon, salmon or red trout; – 1 small fresh cucumber; – 1/3 tsp wasabi paste; – 1 tsp Japanese mayonnaise; – 1 large sheet of nori.
Cut a piece of fish into strips 5–7 mm thick. Peel the cucumber and cut lengthwise into 4 pieces. Spread the rice on a sheet of pressed seaweed, apply the wasabi paste to the middle of the white rectangle, and arrange in the fish and vegetable strips. Pour mayonnaise on the filling and roll up.
Low-calorie rolls inside out with eel, cucumber and shrimp
Ingredients (for 1 serving): – 100 g of boiled rice with vinegar; – 50 g smoked eel; – 3-4 king prawns; – 1 small fresh cucumber; – 1 tbsp. toasted sesame seeds; – 1 large sheet of nori.
Spread the rice on a nori sheet and flip onto plastic wrap. Lay on its green side the filling of eel cut into thin cubes, peeled cucumber and longitudinal halves of boiled shrimp carcasses. Make a tight roll and roll in the sesame seeds.
Cut all prepared rolls with a sharp knife into 6-8 pieces each, arrange the rolls on a platter and place on the table next to soy sauce, wasabi mustard and pickled ginger. They can be eaten cold or hot, cooked in tempura flour batter until crisp.
– 3 whole rolls; – 200 g tempura flour; – 3-4 tbsp. ice water; – vegetable oil.
Sprinkle 2 tbsp. tempura on a flat plate, and dilute the rest with water in a bowl. Heat vegetable oil over high heat. Bread each roll in flour one at a time, cover all sides with a liquid tempura mass and lower it into the pan. Cook them on all sides for 2-4 minutes, place on a plate, cut and serve hot.
You will read about how to cook corn porridge in milk in the next article.