Rolls with crab meat and red caviar

1 serving
1 hour

How do you make rolls with crab meat? Prepare all the necessary ingredients and inventory for the rolls. You will need a mat and a film of food.

Cook the rice for the rolls. Use round rice or special for sushi and rolls, since this is the kind of rice that has the necessary gluten. Using different rice, the rolls are likely to fall apart. Pour rice into the container and rinse it 4 times until the water is clear. Next, put the rice in a saucepan and fill with 1: 1 water. Close the pan with the lid and put it on the heat.

Bring the water to a boil (do not open the lid during the entire cooking process). Once the water has boiled, reduce the heat to a minimum and continue to cook the rice for 15 minutes. During this period of time, all the liquid evaporates. After, turn off the heat and cook the rice under the lid for another 10 minutes. This way the rice will reach the desired consistency. The finished rice increases in volume by 2 times.

Now mix rice vinegar, sugar and salt in a separate saucepan. Place the saucepan, but on a slow heat, and dissolve the sugar with salt in the vinegar, while not bringing the contents of the bucket to a boil.

Take a wooden container, wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Transfer the cooked rice to this container. Gradually pour the finished vinegar mixture onto a wooden spoon, then gently pour this mixture into the rice with a thin trickle throughout the rice from the spoon. Using a wooden spatula, gently mix the rice with the dressing. Then cool the rice completely, covering the bowl with a wet towel.

Wrap a bamboo mat to form rolls with cling film. This ensures a high degree of hygienicity and is done in order to be comfortable to work, nothing will stick to it and the mat will remain clean. Also, the use of cling film is an opportunity to extend the life of a bamboo mat. It protects its hits between the bars of rice and filling, allows you to wet the mat less often.

First, cut the nori sheet into two equal parts using scissors. Place a slice of nori on the mat with a shiny side down. Prepare the hand wetting fluid. To do this, pour a rice bite and water in a proportion of 1: 3 into a small bowl. Wetting your hands in such a solution will be comfortable working with rice. It is better to use filtered water, since it directly enters the consumer product without further heat treatment.

Moisten your hands in the prepared acetic fluid, take 150 grams of rice and place it on the rough side of the nori. Flatten the rice with your hands over the entire surface of the algae leaf so that on one side (which is further) the rice protrudes 1 cm beyond the nori, on the other side (which is closer), on the contrary, the rice should be less by 1 cm of the nori leaf. Flip the workpiece to have the glossy side on top and the rice on the bottom.

Prepare the filling in advance. Grate the crab meat on a fine grater. (so the roll will turn out to be more gentle and airy in taste). Cut the cucumber into long strips, Fill the pastry bag with cream cheese. When using, cut off the spout from the bag. It is advisable to get the cheese in advance from the refrigerator so that it is easier to work with it. On the nori, put cream cheese in the center, then crab meat, cucumber and some red caviar (15 grams).

Holding the filling, start gently curling the roll away from you so that the rice from the protruding edge joins the rice on nori. At the same time, press the roll with a mat, make the roll dense, forming a round shape. Place the twisted roll against the edge of the mat, knock down the side of the roll. Do it on the second side.

Cut the roll with a sharp knife into 8 identical pieces. When cutting rolls, wet the knife in solution with vinegar. This is done so that rice does not stick to the knife and during cutting the rolls do not deform. Place the chopped rolls on the work surface with the filling.

Top each roll with the remaining red caviar.

Transfer the rolls to a dish and, when finished, garnish the rolls with green onion rings.