Recipe for unusual rolls with herring

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are times when you really want sushi or rolls, but in the refrigerator, as luck would have it, there are no suitable products. At the same time, not everyone can afford to order rolls. In this case, the recipe for rolls with herring will come to the rescue. It is also useful for those who want something classic and at the same time unusual. Since simple oriental rolls no longer seem exotic, this recipe will be the most suitable.

A little about the dish with herring

The only thing you need to buy for rolls with herring is nori seaweed. The rest of the ingredients in the recipe are almost always in the fridge.

Many housewives note that they are very tasty and satisfying, and recommend this recipe for herring rolls. A photo of the finished dish can be seen in the article to imagine how it will look on the festive table. It will definitely wow your guests. This dish will be appreciated by gourmets and lovers of herring underfur coat.

Some housewives think that cooking rolls is something on the verge of fantasy. If you learn the cooking technology, it becomes much easier. In addition, the cooking process can become a real children's holiday if you call the kids to help.

Required Ingredients

To prepare unusual rolls with herring, first of all, you need rice. You can take an ordinary round one, as a special one for sushi and rolls is very expensive. It will take a little, only 100 grams.

You also need one lightly s alted herring, but you can also smoked (it will have a more piquant taste). Also prepare 2-3 sheets of nori seaweed, cucumber, 100 grams of melted cheese, 1 tablespoon of rice vinegar and s alt to taste.

Cooking method

For convenience, we will divide this process into several stages:

1. The first step in making Russian-style rolls with herring is to prepare the rice. First, it must be rinsed well under running ice water until translucent. After that, boil the rice in water in a ratio of 1: 2 in a saucepan with a thick bottom so that it does not burn. Put water on the stove, when it boils, pour rice. The procedure will take 10-15 minutes on minimum heat under a closed lid. During cooking, do not stir the rice and open the lid. After cooking, it must be seasoned with vinegar and a little s alt, mix and let cool thoroughly without opening the lid.
2. While the rice cools off to the side,it is necessary to take up the fish, the main ingredient for rolls with herring. It must be peeled, the ridge removed and absolutely all the bones pulled out. Peeled and gutted herring should be cut into thin longitudinal strips.
3. We take a cucumber, wash it and cut it in the same way as the herring. We take out the cheese, remove it from the package and cut it into strips.
4. When all the ingredients are prepared, you can start wrapping rolls with herring. To do this, take the first sheet of nori out of the package and lay it on a mat or silicone mat with the rough side up (smooth down). Wet the palms of the hands with cool water and moisten the leaf with them. We take a small amount of rice in our hands and lay it on the nori in a thin layer, about one centimeter thick, evenly distributing it with our hands and pressing it tightly against the sheet. The edge on one side of the nori is left free, about 1.5-2 centimeters. This is necessary for more convenient gluing in the future.
5. Departing from the left edge of the sheet, carefully spread the sliced \u200b\u200bstrips of herring, cucumber, and cheese next to the rice along the length of the sheet. Having laid out all the ingredients, proceed to the neat folding of the rolls. With the help of a mat, we tightly wrap, scrolling a little, our roll, so that the rice and the filling do not crumble. The edges from which we retreated must be moistened with water and sealed so that the rolls do not unwind. We do the same with the remaining nori sheets and stuffing.
6. The final stage is cutting the rolls. You need a well-sharpened, sharp knife. We cut (without pressure) at first eachroll in half, and then another 3-4 parts to make 6-8 pieces (the exact amount is up to you). And every time we dip the knife in cold water so that the rice does not stick to it and the appearance of the rolls does not deteriorate.

In conclusion

After slicing, the herring rolls should be beautifully laid out on a plate and served with pickled ginger, wasabi and soy sauce. Bon appetit!