Sushi Rolls (Tuna and Cucumber Rolls) Recipe壽司卷(金槍魚和黃瓜卷)食譜

APPETIZER / RICE / VIDEO

Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan.  Hoso means thin and maki means roll. We want to say “thin” because there are also thick rolls, Futomaki.  While Futomaki has a lot of fillings such as cooked vegetables and sweet fish flakes, Hosomaki rolls only have one skinny filling inside.  Because of the simplicity of ingredients and cooking technique, Hosomaki is suitable for home cooking as well as restaurant food.

The two most popular Hosomaki are Tekkamaki, tuna roll, and Kappamaki, cucumber rolls, and those are the recipes here.  Tekkamaki uses raw tuna which has a pretty red color against white rice. The name Tekka, hot iron, is said to come from this color.  You only need a little bit of fish for each roll, the price of this roll is very reasonable at restaurants.  Kappamaki is only cucumber and so is perfect for people who don’t eat raw fish.  There is something for everybody in sushi rolls!

Hosomaki filling can be something other than tuna and cucumber. Takuan (pickled radish) and cooked Kanpyo (cooked gourd) are popular.  People in Japan also like Nattomaki (fermented soybeans) which is a little hard to swallow, literally, for Kansai (western Japan) people since a lot of them don’t like Natto.  Believe it or not, tuna salad is a staple ingredient for rolls now too.

We didn’t specify the amount of ingredients so you can adjust how much rice and fillings can be in a roll for your taste.  However, if you use our Sushi Rice recipe and use 1/4 cup in each roll, you’ll probably get 7-8 rolls.  We recommend you have extra rice and fillings to experiment and have fun making them.

You may need a couple times to practice to roll (I did!), but you’ll get the hang of it.  (Watching the video really helps with this technique.)  Make varieties of rolls for dinner or better yet for parties, and your fiends and family will be very impressed!

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Sushi Rolls (Tuna and Cucumber Rolls) Recipe

Ingredients

Instructions

  1. 1.      Cut Roasted Seaweed in half (4 x 7 1/2" or 10 x 19cm). Cut tuna into 1/2" (1cm) thick pieces and 7 1/2" (19cm) long. Cut cucumber into the same size, cutting out seeds. (It's OK not to have one 7 1/2" long piece, just add pieces together to make the total length.)
  2. 2.      Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1" (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
  3. 3.      Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.

 

壽司卷(金槍魚和黃瓜卷)食譜

前菜 /  / 視頻

壽司卷或Hosomaki在日本是一種很基本的,但流行的壽司。放送指薄希指卷。我們想說的,因為也有厚卷,Futomaki。雖然Futomaki有很多的餡料,如煮熟的蔬菜和甜魚薄片,Hosomaki輥只有一個瘦小的填充進去。由於配料和烹飪技術的簡單性,Hosomaki適合家庭烹飪和餐廳的食物。

兩種最流行的HosomakiTekkamaki,金槍魚卷,並Kappamaki,黃瓜卷,而這些都是食譜在這裡。Tekkamaki使用原始的金槍魚其中有一個漂亮的紅色反白米飯。名竹腳,熱鐵,據說是來自這個顏色。你只需要魚一點點的每個卷,此卷的價格是非常合理的餐廳。Kappamaki只有黃瓜等是完美的人誰不吃生魚。有在壽司卷的東西給大家!

Hosomaki填充可以比金槍魚和黃瓜等東西。甘味(醃蘿蔔)和熟Kanpyo(熟苦瓜)很受歡迎。日本人也很喜歡Nattomaki(發酵的大豆),這是一個有點難以下嚥,從字面上看,關西(西日本)的人,因為他們中的很多不喜歡納豆。不管你信不信,金槍魚沙拉是卷的主食成分,現在也。

我們沒有指定成分的量,所以你可以調整餡料多少大米,可以在卷為你的口味。但是,如果您使用我們的壽司米配方,並使用4杯每卷,你可能會得到7-8卷。我們建議您有額外的大米和餡料做實驗和樂趣使他們。

您可能需要幾次練習翻滾(我沒有!),但你會得到它的竅門。(觀看視頻確實有助於這種技術。)使軋輥品種的晚宴或者更好的聚會,和你的惡魔和家人一定會很感動!

打印

壽司卷(金槍魚和黃瓜卷)食譜

成份

說明

  1. 1.      切烤海苔半(4×710×19厘米)。切金槍魚成半1cm)的厚片和7 1/2“19厘米)長。切黃瓜成相同的尺寸,切割出種子。(這是確定不會有一個7長片,只需添加碎片拼湊起來,使總長度。)
  2. 2.      放在用竹板左至右工作表面壽司墊平的,這樣你就可以從你滾墊了。放在壽司墊一塊海藻與海藻的靠近壽司墊(您附近的邊緣)的前邊緣的長邊中的一個。傳播有關4杯壽司飯上的海藻留下1“2.5厘米),沿紫菜。將金槍魚或大米產黃瓜條的遠緣空間。從前端按住填充了下來,滾的墊材與壽司墊朝向另一端引導。擰像輥蛋糕輥,牽引墊收緊。取下墊輥。
  3. 3.      切卷成8塊。服務與醬油和芥末。
  4.  

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