Syake maki rolls

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Prepare the ingredients and equipment for making rolls. You will need a mat and cling film. You should definitely buy Japanese rice, short-grain rice, or special rice for sushi. Long-grain and steamed rice are absolutely not suitable, since due to the low starch content in the grains, such rice does not have the necessary gluten, and the prepared dish will simply crumble. For dressing it is necessary to use rice vinegar.

2. STEP 2

   

   Pour the rice into a bowl, pour in cold running water and, in order not to damage the grains, rinse the rice with gentle movements, drain the cloudy water and pour in clean cold running water again. The rice must be washed at least 4 times, the water should become clean and clear. Place the washed rice in a colander and leave it there for 10 minutes, during which time all excess liquid will drain.

3. STEP 3

   

   Pour the rice into a saucepan and add water, put on fire. It is very important to maintain the rice to water ratio. It should be 1:1. When the water boils, cover the pan with a transparent lid, reduce the heat to low and simmer for 15 minutes. During this time, the moisture should completely evaporate. The lid cannot be opened during cooking, so in order to see the cooking process, it is better to use a transparent lid.

4. STEP 4

   

   After the specified time, remove the pan with rice from the heat and leave the rice to steam under the closed lid for another 10 minutes. Do not open the lid; the rice must be completely cooked.

5. STEP 5

   

   At this time, prepare the dressing. Pour rice vinegar into a small ladle (turk), add sugar and salt. Place the ladle over low heat and, stirring, dissolve the bulk ingredients. Once the sugar and salt have dissolved, immediately remove the dressing from the heat. The dressing should never boil, so you cannot cook it over high heat.

6. STEP 6

   

   Place the finished rice in a wooden bowl, wiped with a damp towel, so the rice will not stick to the dish. It’s better to use a special hangiri tub made of cypress, but I don’t have one, so I used the one I had. Wooden utensils are used to prevent any interaction with the rice vinegar, and also the wooden utensils absorb excess moisture from the rice while stirring it.

7. STEP 7

   

   Take a wooden spatula and place it over the rice. Pour the vinegar dressing onto the spatula and it will gently spread over the rice. Break the rice with smooth movements and mix it carefully, being careful not to damage the rice grains. Cover with a damp, clean towel and let the rice cool. When the rice has cooled, you can begin to form sushi and rolls.

8. STEP 8

   

   Prepare water to wet your hands. Pour rice bite and water in a ratio of 1:3 into a small container. Wetting your hands in this solution will make it easier to handle the rice with your hands. It is better to use filtered water, since it directly enters the consumer product without further heat treatment.

9. STEP 9

   

   Prepare your mat. It must be wrapped several times in cling film. The sake make rolls are small in diameter, so cut the nori sheet in half. If this is not done, then the rolls will turn out “snail”. Place half a sheet of nori on the prepared mat, shiny side down. Wet your hands in the solution, take 70 g. boiled rice and level it over the nori, leaving 1 cm free on top without rice.

10. STEP 10

    

    Peel lightly salted fish from skin and bones, cut into small oblong pieces. The amount of salmon per sheet of nori will require approximately 15 grams. Place the salmon slices in the center of the rice. Helping with the mat, begin to roll the roll away from you. The free edge of the nori will wrap around and stick to the roll. Using a mat, shape the roll into a round shape.

11. STEP 11

    

    Place the finished roll on a board and, moistening the knife in the solution, first trim the edges, then cut the roll in half. Connect the two halves of the roll and cut in half again. And cut each half again. You should get 8 rolls. 8 small rolls are ready. Serve the finished shake maki along with wasabi, pickled ginger and soy sauce. The knife must be wetted, so the rice will not stick to the knife and will not lead to deformation of the rolls.

Comments on the recipe

Stefania

21.08.2023

4.6

The salmon rolls are great! I also add avocado to this sushi.