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Uramaki, or inside-out rolls, is a dish that was invented in North America. In Japan, rice and filling were traditionally wrapped in a nori sheet, but American and Canadian restaurant visitors were sometimes put off by the unusual appearance and smell of seaweed. Therefore, local sushi makers resorted to a little trick — they got used to wrapping the rolls so that the outside was rice sprinkled with caviar or sesame, and the nori remained inside. The uramaki also includes the unusual Golden Dragon sushi, which I suggest you cook with me.
I will tell you all the subtleties of cooking this dish. So, the Golden Dragon sushi includes the following ingredients:
0.5 sheet — Katana nori seaweed;
120 g - boiled and seasoned rice for sushi "Japonica" Katana;
50 g - creamy cream cheese;
30 g - fresh peeled cucumber;
50 g - smoked eel;
10 g - Katana "Unagi" sauce;
3 g - Katana black sesame seeds.
It is not so difficult to prepare these rolls. The main thing is to follow my advice!
1. Cut a sheet of nori seaweed in width. We use half of the sheet.
2. Place it on a bamboo mat with the rough side up, add ready-boiled seasoned rice to the surface. It should lie in a dense even layer, but do not forget to leave 1.5 cm of free space at the top edge of the seaweed.
3. Now turn the workpiece over so that the rice is at the bottom, and the free edge of the seaweed is closer to us. Place a cucumber cut into strips across the entire width in the center, add cream cheese.
4. Roll the mat into a roll.
5. Add the smoked eel fillet to the roll - it should be about 5 cm longer, we recommend cutting off the excess meat and using it to fill other sushi. Peel the fillet from the skin and place it on the rice so that the meat protrudes slightly from the edges, especially the tail. Sprinkle with sesame seeds.
6. Cut the roll into eight equal parts with a sharp, pre-wetted knife. Place on a plate in the form of a snake.
7. I recommend serving sushi with ginger petals, wasabi and unagi sauce, which will advantageously emphasize the taste of smoked eel.
In addition to the excellent taste, these rolls are distinguished by an unusual presentation.
% of daily allowance
