Rolls with Avocado and Trout
Main Dishes | Japanese cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from a magazine 'Culinary Practice'.
Ingredients
- Rice - 7.1 oz
- Dried Nori Seaweed - 4 pieces
- Rice Vinegar for Sushi - 1 tablespoon
- Sugar - 1 teaspoon
- Salt - a pinch
- Courgette - 1 piece
- Avocado - 1 piece
- Lightly Salted Red Fish - 2.5 oz
- Semi-soft cream cheese - 5.3 oz
- Soy Sauce - to taste
- Pickled garlic - to taste
- Wasabi - to taste
Step by Step guide
Step 1
Rinse the rice several times, drain in a colander, and let it sit for 30 minutes.
Step 2
Then transfer to a pot, cover with cold water, and bring to a boil.
Step 3
Reduce the heat to low, cover with a lid, and cook for 10–15 minutes.
Step 4
Remove the rice from heat and let it sit for 15 minutes.
Step 5
In a bowl, mix vinegar, sugar, and salt, allowing the crystals to dissolve.
Step 6
Transfer the cooked rice to a bowl, add the vinegar mixture, and stir to combine; let it cool.
Step 7
Peel the avocado and cucumber, and cut them into thin strips; slice the trout into long strips.
Step 8
Line a sushi mat with plastic wrap.
Step 9
Place a sheet of nori on the wrap.
Step 10
Spread a layer of rice on the nori, leaving a 2 cm gap at the edge.
Step 11
In the center of the rice layer, place a long strip of cream cheese.
Step 12
Add trout and strips of cucumber or avocado on top (make one roll with cucumber and another with avocado).
Step 13
Using the mat, roll the nori with the filling tightly into a log, keeping it wrapped in the plastic, and place it in the refrigerator.
Step 14
Prepare the remaining rolls in the same way.
Step 15
Slice the rolls into pieces and serve with ginger, wasabi, and soy sauce.
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