Gunkan-Maki "Summer"

Description

The secret of rice. Why summer? Because these gunkan - sama lightness and freshness! Very easy to prepare, composed of the ordinary ingredients. The fillers may be different, depending on Your taste. Would also like to tell you about a secret ingredient that I use for cooking rice, in cafes and restaurants. Without it, the rice is just ordinary, homely.

Ingredients

Figure

80 г
Water

160 мл
Vinegar

16 мл
Cucumber

1 шт
Avocado

1 шт
Green onions

3 шт
Shrimp

15 шт
Cheese curd

1 ст. л.
Soy sauce

Cooking

The rice should be washed "seven waters" to the relative transparency of the water, then put the container of rice on the stove, pour clean water, cover, bring to a boil and cook over medium heat until tender, about 12 minutes, then remove from heat without removing lid and let stand another 15 minutes. The secret ingredient is shown in the photo. This kombu seaweed (Dashi Kombu). It is added before you start cooking the rice. The algae gives the rice a distinctive flavor, making the taste more intense.

Here is the kombu seaweed in dry form. Everywhere write that it is very useful as, perhaps, any algae.

After specified time lid you can open, pull out the algae, in my case, and then pour in the rice, sushi seasoning and carefully stir the rice with a wooden stick cutting movements obliquely, so that the seasoning got on every piece of rice. With seasoning to cook the rice much easier - no need to measure the amount of sugar and salt, as in the case of normal rice vinegar. This is a big plus.

While the rice cools, you can prepare the other components. Cucumbers must be cut into thin plates "along", not reaching the beans. The core can be cut into small cubes.

Next, you should chop the onion rings.

You need to diced avocado.

Shrimp also finely cut.

Next, you add the cheese. And all mixed. Used cheese yogurt-based recipe "yogurt Cheese". Highly recommend.

Further, from the rice with wet hands (otherwise the rice will stick) to form a small ball, maybe a walnut in size, slightly flatten. On the plate of cucumber to put some of the rice with the edge that will go beyond another edge of the plate of cucumber when wrapping around the ball of rice.

Then a plate of cucumber wrapped around rice ball and sealed rice.

Then laid out the stuffing, a teaspoon, not more.

Such beauty turns out. To make gunkan possible for as long as the components do not end, so that the number of portions does not indicate all on Your own. If you get tired, you can from the rest of the rice and filling to make the salad, season with soy sauce is also very tasty!

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