Rolls shake maki

Method

1. 01

   Syake Maki is the simplest and least-component rolls. All you need is nori, rice and fish. Well, more makisa/tsin and knowledge of Japanese roll-curling techniques :

2. 02

   Cook rice for sushi (or round-lake Krasnodar): thoroughly rinse the rice with cold water, pour cold water in the ratio of 1 part rice and 1.25 parts water, bring to boiling and cook 14 minutes under the lid on low heat. Don't open the lid! Then delicately loosen the rice, sprinkle rice vinegar at will. Cook rolls of warm rice or room temperature.

3. 03

   Nori sheet cut into 2 halves, because shake maki rolls of small diameter, if you do not want, of course, to make the roll "snail"... Wrap the maquis with food film, put nori on it with a glossy side down. Wet your hands with acidified water, take a portion of rice and level it over the surface of the nori in a thin layer, but leave about 1 cm off the edge without rice.

4. 04

   Fish slightly salted (I do not risk and do not advise completely raw fish to eat ...) clean of skin and bones and then cut into oblong pieces, an area of about 1 cm in cross section.

5. 05

   Put the fish in the middle of the rice. If you wish, grease the wasabi fish.

6. 06

   With the help of makisa, start to roll the roll with a movement away from yourself.

7. 07

   For the right roll with the filling in the middle and rice around, try to connect the rice at the edges as closely as possible with each other. It’s not difficult, they will almost connect themselves, you just need to adjust a little.

8. 08

   The left nori edge without rice will turn around, stick and lock the roll. Cover the roll with maquis so that it turns round or square at your request.

9. 09

   Syake Maki is ready.

10. 10

    Tighten the edges of the roll and slice it into pieces moistened with a sharp knife with a light and non-pressurizing movement.

11. 11

    A serving of shake maki is ready, serve with pickled ginger and soy sauce.