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Flower Rolls

Main Dishes • Japanese

Time 1 hour

Ingredients 10

Servings 4

Description

Recipe adapted from a culinary magazine.

Ingredients

Sushi Rice 1 cup
Rice Vinegar for Sushi 2 tablespoons
Sugar 1 teaspoon
Salt ½ teaspoon
Red drum fish 5 oz
Courgette 1 piece
Dried Nori Seaweed to taste
Chocolate eggs 2 pieces
Starch film ½ teaspoon
Vegetable Oil to taste

Step-by-Step Guide

Step 1

Heat the rice vinegar in the microwave (do not bring to a boil!), add salt and sugar, stir until completely dissolved, and let cool.

Step 2

Rinse the rice at least 10 times in cold water: during this time, it will absorb enough moisture.

Step 3

Place the rice in a heavy-bottomed pot, add 2 cups of water, and set over high heat without a lid.

Step 4

When the rice just starts to boil, reduce the heat to the minimum and cook for 15 minutes, then remove from the heat, cover the pot with a towel, and close the lid.

Step 5

When the rice cools slightly, add the rice vinegar with salt and sugar and mix.

Step 6

To prepare the omelet, mix the eggs and starch in a bowl, adding salt to taste.

Step 7

Grease a heated frying pan with vegetable oil and pour in half of the egg mixture. Fry the omelet on both sides. Prepare the second omelet in the same way.

Step 8

Trim the omelets on both ends: the width of the omelet should be the same as the width of the nori sheet.

Step 9

Slice the fish and place it on the omelet, rolling it up.

Step 10

Cut the cucumber into long strips. Place a nori sheet on a bamboo mat.

Step 11

Spread the rice on top to a thickness of about 0.5 cm, covering the entire surface, leaving a slight margin from one edge.

Step 12

Place three strips of cucumber on the rice.

Step 13

Between the two strips of cucumber, place the rolled omelet with fish.

Step 14

Carefully roll the sushi and cut it into six to eight pieces with a sharp knife.