Rolls with shrimpIngredients
250 g dried rice 200 g prawns 1 bell pepper (preferably red) 1 cucumber 50 grams of cream cheese 2 tbsp rice vinegar (or 1.5 tbsp. vinegar 9% + 1 tsp sugar + half a teaspoon of salt) the nori sheets.
Rice rice in a saucepan of boiling water and bring to a boil (do not salt). After boiling, reduce the heat and cook rice until completely viperine water for about 20 minutes. Then you need to put it in a pot with rice 2-3 paper towels to dry the rice for the rolls. Remove the towel and add to the pot of rice vinegar (or mix regular vinegar with sugar and salt in specified proportions), mix thoroughly and cover with lid, leave to cool for 15 minutes. Meanwhile, the shrimp rice in a saucepan of boiling water and boil for a minute after boiling. Discard the shrimp in a colander and allow to drain all the water. Cucumber and bell peppers wash the peppers, remove seeds. Cut the vegetables thin and long strips. Chilled shrimp cleaned from the shell. Bamboo Mat (Makis) cover with cling film, put a sheet of nori. Leaving the bottom and top 2 cm of the sheet algae free, cover the nori with a layer of rice, about 1 cm thick. So that the rice does not stick to your hands need to be wet in the water. In the center of the rice along the entire roll lubricating cream cheese and put a strip of filling of shrimp, bell pepper and cucumber. Carefully coil a tight roll, helping himself with makishi and cling film. Connect and glue algae along the entire length of the roll and put his seal side down on the dish. Sharp knife moistened with water and cut the roll in small pieces the same size. Serve rolls with shrimp immediately after cooking, wasabi, pickled ginger and soy sauce. Bon appetit!