Striped uramaki

Category: Cold meals and snacks
Striped uramaki

Ingredients

Rice for sushi 175 g
Water 250 ml
Kombu seaweed (size 5 x 3 cm) 1 slice
Rice dressing 50 g
Nori 1 standard sheet
Filling:
Lightly salted salmon
Pickled daikon (takuan)
Avocado without peel
Flavoring additives:
Gary
Wasabi
Light soy sauce

Cooking method

  • I get very funny sushi maki in appearance. I want to share with you the very idea of ​​design.
  • On one half of a nori sheet (fold the sheet in half and cut along the bend line), placed shiny side down on the macis
  • Striped uramaki
  • we lay and level the finished rice on it.
  • Striped uramaki
  • Cut the second half of nori into narrow strips and evenly neatly, with the shiny side UP, lay on the rice:
  • Striped uramaki Striped uramaki Striped uramaki
  • Turn the rice and nori along with the makisu so that the strips are at the bottom:
  • Striped uramaki
  • Put some wasabi in the middle of the shiny side of the nori, and next to it we put avocado and daikon
  • Striped uramaki
  • then place the salmon:
  • Striped uramaki
  • We twist the roll:
  • Striped uramaki
  • Do not remove the film yet, it will help us to properly trim the edges of the roll:
  • Striped uramaki Striped uramaki
  • Let the roll rest for a while and cut the roll without removing the cling film on 6 or 8 parts.
  • The film will need to be removed after cutting the roll, just before serving.
  • Striped uramaki
  • Don't forget to serve soy sauce, gari and wasabi. It is not necessary to serve sticks, you can eat it with your hands.
  • Such a short history turned out to be a separate topic.
  • To whom it seemed boring, do not take the trouble to click in the vote at the top of the topic in the column "Interesting recipe".


Akimell
Handsomely ! Interesting solution with stripes
Rita
Awesome !!! Wasabi in the shape of a leaf is simply amazing!
Arka
Very beautiful design of rolls !!!
It's not for nothing that your recipes contain a pair of Japanese breads
Hokkaido your doing periodically
Now I will take note of the rolls!
Tanyulya
Nice and time consuming (y) Very artistic and neat. I couldn't do that
Axioma
Quote: Akimell

Handsomely ! Interesting solution with stripes

I agree with you Akimell.
Sushi looks unusual - maki next to striped rolls (three on the right and three on the left).
See the photo below:

Striped uramaki

I like this solution too!
There are variants of the name:
Dolmatins or confetti, which is better in your opinion?
Kamusik
AXIOMA , masterpiece! Aerobatics!

kolenko
And about the "Dolmatins", please, in more detail. I feel like how to do it, but still I would like to hear a professional
Akimell
Quote: AXIOMA

There are variants of the name:
Dolmatins or confetti, which is better in your opinion?

Definitely "Dolmatinsky". Confetti is something colorful and frivolous. And the language does not dare to call such a masterpiece "frivolous".
Axioma
Quote: Rita

Awesome !!! Wasabi in the shape of a leaf is simply amazing!

Rita, making a wasabi leaf is incredibly easy.

Mix one tablespoon of powdered wasabi with one tablespoon of water until pasty.
Add water carefully - do not overflow!
Roll the wasabi into a ball if the consistency of the Japanese horseradish suits you.
Striped uramaki
From the ball, form a semblance of a leaf (a leaf, if you take less of the proposed portion).
Striped uramaki
Make a shallow longitudinal cut:
Striped uramaki
Now the side notches. (pictured on the left)
Striped uramaki
and on the right:
Striped uramaki
The leaf is ready.
I have already shown this sheet Striped uramaki Striped uramaki Striped uramaki

Axioma
Quote: Arka

Very nice design of rolls!!!
It's not for nothing that your recipes contain a pair of Japanese breads
Hokkaido your doing periodically
Now I will take note of the rolls!

Arka! Thank you!
I love oriental cuisine and Your bread I love it too! ..
Bragging soon.
Axioma
Quote: Tanyulya

Beautiful and time consuming Very artistic and neat. I couldn't do that

Tanyulya!
It seems so at first glance that it is very difficult

Striped uramaki

and when you try at least once - to like it, and then you get addicted ...
In a word - a drug.
Axioma
Quote: Kamusik

AXIOMA , masterpiece! Aerobatics! ...


Kamusik!
Moved by your praise!

Striped uramaki

Yesterday's "striped whales" are not in demand ...
How are your feathers? 🔗
Kamusik
I'm working on it !
Axioma
Quote: kolenko

And about the "Dolmatins", please, in more detail. I feel like how to do it, but still I would like to hear a professional

Hello Lena!

Today I will show the details about the "Dolmatins" as a separate topic, if you will.
Merri
Beautiful rolls! I have a craftswoman for them, I will ask her to pile.
Axioma
Quote: Merri

Beautiful rolls! I have a craftswoman for them, I'll ask her to pile.

Merri, Thank you!
Let your daughter be the first to repeat striped sushi - maki.
Good luck!
prubul
I want to say thank you for an excellent master class! There is a request - did you do the roles of Yin-Yang? How do they fold like that?
Axioma
Quote: prubul

I want to say thank you for an excellent master class! There is a request - did you do the roles of Yin-Yang? How do they fold like that?

Hello, prubul!
Thank you for your kind words! 🔗

Svetlana Ukolova, whom I respect, will tell you better about the Yin-Yang rolls for me:

🔗,

A real sushi master !!! Do not be lazy to look through its live journal by looking at the link:

🔗

You can't watch her LiveJournal without excitement (especially on an empty stomach)!
prubul
I'm shocked! Especially from the sushi rose. : rose: It's a work of art! Yes, after this, my freaks
... Thanks for the link. I will definitely try ..
Axioma
Addition to the topic.
In this version, I cut the nori strips slightly thinner:

Striped uramaki Striped uramaki Striped uramaki

Striped uramaki

It looks neater.

P. S .: Thanks to everyone who took part in voting for the recipe!Striped uramaki

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