Rolls with crab sticks - fast, simple, tasty

Now more and more popular dishes of Japanese cuisine, rolls with crab sticks - one of these dishes. In addition to the fact that they can be cooked with different fillings, you can buy products for making rolls in almost any store and cook them yourself, it takes only a couple of recipes and a bit of dexterity. Rolls with crab sticks can be prepared as you like, for example, with the addition of cheese, onions, eels and other ingredients.

Recipe Rolls with crab sticks

• Crab sticks are two pieces;
• Nori algae leaf;
• Rice Japanese or Krasnodar round one glass;
• Rice vinegar (ready-made);
• Wasabi;
• Soy sauce;
• Ginger pickled.

The whole secret of making delicious rolls is the rightly cooked rice. For rolls rice is not washed, a glass of rice is poured into two glasses of cold water, salt and put on a strong fire, waiting until it boils. As soon as the rice has boiled, we reduce the fire to medium and cook under the lid, stirring occasionally, exactly five minutes. Then the fire is reduced to a small one and again cook for five minutes. Turn off the rice and let it go until it is ready under the lid. In the still hot rice, add a couple of spoons of finished rice vinegar, it will give a more intense taste and a pleasant smell to the ready dish. Rice slightly cool, but not to the end, it should remain warm. On the mat lay out a sheet of seaweed nori, they should lie shiny side down. We put crab sticks from the very edge of the algae, they can not be cut, then lay out an even layer of rice, with fingertips slightly primed so that there are no empty spots. For greater acuity, rice can be smeared with a small amount of wasabi. Using the mat we roll the roll and carefully cut into portions, usually six or eight rolls are cut from one roll. We serve with Japanese mustard - wasabi, as well as soy sauce and marinated ginger.

Rolls of crab sticks with green onions

• Two pieces of crab sticks;
• Green onions are one large feather;
• Nori algae leaf;
• Rice Japanese or Krasnodar round one glass;
• Rice vinegar (ready-made);
• Wasabi (Japanese mustard);
• Soy sauce;
• Ginger pickled.

We cook the rice as in the previous recipe, the filling and rice are laid exactly the same, only to the crab sticks add the green onion feather.

Rolls with crab sticks, Philadelphia cheese and smoked eel

• Two pieces of crab sticks;
• The Philadelphia cheese is fifty grams;
• Nori algae leaf;
• Rice Japanese or Krasnodar round one glass;
• Smoked eel one hundred grams;
• Rice vinegar (ready-made);
• Wasabi (Japanese mustard);
• Soy sauce;
• Ginger pickled.

We cook the rice as in the first recipe, we put the crab sticks on the prepared algae sheet, put the smoked eel cut into long strips one centimeter thick . From above, using a spoon dipped in cold water, gently and evenly spread the cheese, next to the filling lay the rice in a uniform layer and roll the roll, trying not to squeeze the strong, otherwise the whole cheese will come out. The formed roll is cut into portions and served with ginger, soy sauce and wasabi.

Hot rolls with crab sticks and vegetables

• Crab sticks are two pieces;
• One egg;
• Tempura flour;
• Nori algae leaf;
• Rice Japanese or Krasnodar round one glass;
• Carrots are one piece;
• Rice vinegar (ready-made);
• Wasabi;
• Bulgarian pepper half;
• Green bow feather piece;
• Soy sauce;
• Ginger pickled.

Cook rice as in the first recipe, as a filling we use crab sticks, chopped sweet peppers, carrots, and add on green onions, after we roll the roll, do not cut it. We prepare the tempura: beat the egg a little, add ice water and tempura flour. We mix the dough of medium density. Roll the dumpling from all sides into the dough and fry until a beautiful crust is formed in a lot of oil, then cut the roll into portions and serve.