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Ingredients for making Philadelphia rolls
- Sushi rice ("Japan") - 120 grams
- Pure water 250 milliliters
- Rice vinegar 30 milliliters
- Sugar 1 tablespoon
- Salt 1 teaspoon (no slide)
- Rice vinegar 2 tablespoon
- Pure water (boiled and chilled) 125 milliliters
Stuffing and other products:
- Seaweed (Nori) 1 sheet
- Cucumber 1 piece
- Avocado 1 piece
- Lightly salted salmon for sushi (thinly sliced) 60 grams
- Cheese "Philadelphia" 60 grams
- Soy sauce 50 milliliters or to taste
- Main Ingredients: Salmon, Avocado, Cheese, Rice
- Serving 2 servings
- World CuisineAsian, Oriental
Deep bowl, Fine mesh colander, Nonstick pan with lid, Stove, Measuring cup, Kitchen towel, Bowl, Tablespoon, Teaspoon, Wooden kitchen shovel, Knife - 3 pieces, Cutting board - 3 pieces, Paper kitchen towels, Deep plate - 2 pieces, Bowl, Bamboo mat (makisu), Plastic wrap, Large flat dish
Cooking Philadelphia Rolls:
Step 1: prepare sushi - rice.
The first and most important step in preparing the rolls is to prepare the rice sushi; if it is not cooked correctly, the dish may not work! Pour the rice into a deep bowl, fill it with ordinary cold running water, rinse thoroughly and carefully so as not to lose a single grain, pour the turbid liquid into the sink. Repeat the process 7 - 9 timeswhen the water becomes completely transparent, we drop the rice into a colander with a fine mesh and leave on 1 hour.
Step 2: cook sushi - rice.
After 1 hour, transfer the rice to a small nonstick pan and fill it with 250 milliliters of clean water.
We put the container on the stove, turned on at a strong level, cover it with a lid and bring the liquid to a boil. After boiling, cook rice grains 5 minutes, then reduce the temperature of the stove to the smallest level and cook the rice until all the water has evaporated. Then, helping ourselves with a kitchen towel, remove the pan from the stove. Insist rice under a closed lid yet 15 minutes.
Step 3: dressing sushi - rice.
Now we take a small bowl and pour in it 30 milliliters of rice vinegar. There we put 1 tablespoon of sugar and 1 teaspoon of salt. We mix everything until a homogeneous consistency, as well as until complete dissolution of the sugar grains and salt crystals. In 15 minutes pour boiled rice with the resulting mixture, at the same time breaking and mixing the rice lumps with a wooden kitchen spatula. We put the pan with the cooked rice aside and give it the opportunity to cool to room temperature.
Step 4: prepare the ingredients for the filling.
While the rice is cooling, we begin to prepare all the other products that will be needed to prepare this dish. We wash the cucumber under running water, carefully cut off the top layer of green peel from it and dry the vegetable with paper kitchen towels to prevent excess moisture.
After we take an avocado, insert the knife tip into its flesh and make a circular cut along the entire axis, cutting the fruit into 2 parts. After we unfold 2 halves of the avocado against each other and separate them. A bone will remain in one of the parts, remove it with a tablespoon. Then, in turn, put the fruit and vegetables on a cutting board and cut them into thick layers up to 5 millimeters.
We lay out the slices in separate deep plates. Next, print packages with nori seaweed, salmon, Philadelphia cheese. Cooking in a small bowl hand solution, mix 2 tablespoons of rice vinegar and 125 milliliters of boiled, chilled water.
Step 5: form the Philadelphia rolls.
When the rice has cooled, you can begin to form rolls. Fold the nori algae sheet in half and cut it with a sharp knife into 2 equal parts. We take a bamboo mat - Makisa, put it on the kitchen table and cover it with a sheet of plastic wrap. We put half of nori algae on the nearest end of the laid makis with the smooth side down.
Then we moisten the hands in vinegar solution, divide the rice into 2 halves, take 1 part in the palm of your hand and form a tight cutlet. We put it in the middle of the nori, and level it with our hands so that the rice lies evenly. After we cover the rice with the free side of the mat, gently press it down with our palms, turn it over and remove, the rice will be on the bottom and the nori leaf on top.
Now we put on it along half of the total weight of the Philadelphia cheese, on top of the cheese we spread 3 to 4 slices of avocado and cucumber.
Then we raise the near edge of the mat and, holding the filling with our fingers, turn the roll. Using the rug, we give the roll the desired shape of a square, oval or circle.
After we put the resulting roll aside, cover the top with another sheet of plastic wrap and put the salmon layer on it. Carefully unfold the roll, put it on the fish and wrap the rice "sausage" in the "coat" of salmon using the same mat.
Highly important so that salmon fits the roll tightly, because during the cutting, it should not lose shape! Therefore, during the re-formation, slightly press the rice roll with your palms.
We remove the polyethylene from the finished roll, arm ourselves with a thin, sharp, preferably a Japanese knife, moisten it in clean water and cut the roll into 2 equal parts. Then we put them together side by side and cut the rolls in portions thick from 2 to 3 centimeters, in the end should be 6 blocks. In the same way we prepare the second roll and cut it into rolls. Then we lay them slices up on a small flat dish and serve to the table.
Step 6: serve the Philadelphia rolls.
Philadelphia rolls are served at room temperature as a main course. First, just before the meal, it is recommended to eat a small piece of pickled ginger, it will refresh the taste buds. Then take a roll with the help of sticks, dip it in soy sauce, pre-mixed with wasabi, send this yummy to your stomach and drink it with a small sip of sake or rice wine. Enjoy it!
Enjoy your meal!
- Very often during the cooking of rice, kombu is added to the water - dried brown seaweed, it gives the boiled rice grains a pleasant aroma.
- At will, slices of salmon can be put inside the rolls and sprinkled with tobiko caviar on top.
- Instead of Philadelphia cheese, you can use curd cheese Natura.
- Rolls can be cut together with the film, and it is worth wetting the knife in water after each cut.
- At will, the filling can be supplemented with any seafood.