avg —
Rolls without a mat and with a minimal set of ingredients
Instructions
I rinse the rice in several changes of water until it runs clear — this removes excess starch and makes the rice fluffy. I cover it with cold water in a 1:1.5 ratio and set it over medium heat.
Once it comes to the boil, I cover with a lid and cook over the lowest heat for 15 minutes, without opening or stirring. All the water should be absorbed. I take it off the heat and leave it under the lid for another 10 minutes.
While the rice cools, I prepare the dressing: I mix rice vinegar with the sugar and salt until they dissolve. I pour the dressing over the warm rice and gently fold it through with a wooden spatula, without crushing the grains.
I cut the cucumber into thin, long strips and the fish into matching batons. If I am using crab sticks, I split them lengthways into 2–3 pieces.
I place a nori sheet on the cling film, glossy side down. I wet my hands with water and spread the rice in a thin layer over the whole surface, leaving a 1–2 cm clear edge for sealing. I do not press hard — the rice should sit lightly.
Along the near edge I lay a strip of cream cheese, and on top of it the cucumber and fish. I begin rolling the roll away from me, holding the filling in place with my fingers. The film helps to shape a firm roll. I moisten the edge of the nori with water and press it to seal.
With a sharp, wet knife I cut the roll first in half, then each half into 3 more pieces. This gives 6 neat pieces. I arrange them on a plate cut side up and serve with soy sauce and pickled ginger.
FAQ
Which rice is best for rolls? +
Short-grain rice is ideal — it contains more starch and sticks together well. I use an ordinary Krasnodar or Japanese sushi variety. Long-grain rice will not do — it is too crumbly.
Can the rolls be made in advance? +
The rolls are best eaten fresh — within 2–3 hours of making them. If you need to prepare them ahead, keep the uncut rolls wrapped in cling film in the fridge for up to 4 hours. Slice them just before serving.
What can replace raw fish? +
Instead of raw fish I use lightly salted salmon, smoked eel, crab sticks, prawns or even tamago omelette. For vegetarian rolls, avocado, cucumber, cream cheese and pickled daikon work well.
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