Hello everyone! For those who love rice rolls, this time I want to share an easy and delicious recipe for Japanese seaweed rice rolls.
Ingredients
- 700 grams of rice
- 120 grams of salmon and 120 grams of tuna
- 6 grams of ginger (thinly sliced)
- 30 milliliters of mayonnaise
- 2 tablespoons of vegetable oil
- About 2 sheets of Japanese seaweed (nori)
- 1 tablespoon of white sesame seeds
- 50 milliliters of vinegar and 35 milliliters of light soy sauce
- 75 grams of sugar and 5 grams of salt
- 600 milliliters of water
Step-by-step preparation method
1. Wash the rice until the water runs clear, then put it in the rice cooker and let it cook.
2. Heat a pot, add the vinegar, then add 5 grams of salt and 40 grams of sugar, and let it sit until the salt dissolves. This sauce will be used when mixing the rice.
Heat another pot, add the light soy sauce, 35 grams of sugar, and the ginger, stir, and let it sit until the sugar melts completely. This sauce will be used when frying the salmon.
3. Heat a pan, add 1 tablespoon of vegetable oil, and once the oil is hot, fry the salmon for 3 to 5 minutes. Then add 6 tablespoons of the sauce and continue frying for about 2 more minutes.
4. Heat another pan, add 1 tablespoon of oil, and fry the tuna for about 3 to 5 minutes.
5. Once the rice is cooked, transfer it into a large bowl, add the sauce prepared in the first step, and mix well until evenly combined.
6. Next, place a small amount of rice on your palm and press it flat into a triangular shape using your palms. Then place a small amount of tuna and salmon exactly in the center of the rice, and gather the three sides of the rice toward the center. This will give you a triangular rice roll.
7. Cut the seaweed into strips about 2 inches wide and attach it to one side of the rice.
And there you have it — delicious Japanese seaweed rice rolls!
Source: Asianfoodchannel.com
