Shrimp and cucumber roll recipe

The classic version of the rolls - shrimp and cucumber roll recipe Lean delicacy for fans of Japanese cuisine.

Shrimp and cucumber roll recipe
  • Cooking time - 1 hour 30 minutes
  • Calories - 156

Sushi and rolls are dishes of traditional Japanese cuisine that have firmly occupied their niche in our life. And even though this dish is quite exotic, and at first glance, it requires some skill and manual dexterity, it is not.

Rolls can be personally cooked at home. Shrimp and cucumber roll recipe, in my opinion, this is a classic, and I recommend it to a sushi amateur to start with them.

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Ingredients for Shrimp and cucumber roll recipe

Nori Sheets - 6 sheets
Rice - 200 Gram
Shrimp - 250 Gram
Cucumber - 2 pc
Apple vinegar (or rice) - 30 ml
Salt - 1 Tsp
Sugar - 0.5 Tsp
Sesame - 1 Tsp

Shrimp and cucumber roll recipe

We prepare all the components in order not to lose sight of anything. Our main roles are round rice, fresh cucumber, shrimp, sesame, nori seaweed, salt, sugar, apple vinegar, soy sauce.

First of all, we cook rice, there is nothing cosmic here, as usual, we boil it in relation to water 1: 2, water must be salted 0.5 Tsp. salt.

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It is very convenient for me to cook rice for rolls in a slow cooker; it turns out exactly what you need.

How to make Shrimp and cucumber roll recipe

@Step 1 - Now make a dressing like rice vinegar. Perhaps you are lucky, and in your stores sold rice bite. It is difficult to find him in our area, so we are going for a trick that does not spoil the result.

We take 30 ml of an apple bite (natural!), we pour 0.5 tsp. salt and 0.5 tsp sugar mix everything - rice dressing is ready. 

Pour the vinegar into a saucepan with rice turn it over with a spatula.

Shrimp and cucumber roll recipe

@Step 2 - Prepare the rolled stuffing. Fresh my cucumber and cut into strips. If the skin is hard - it can be cleaned. Be sure to check the cucumber for bitterness.   

Shrimp and cucumber roll recipe

@Step 3 - Frozen shrimp is desirable to thaw in natural conditions. If you defrost them in boiling water - no more than 2 minutes, otherwise they will become "rubber".

This applies to boiled frozen shrimp. Raw boil indicated on the packaging time.

@Step 4 - Remove shell, legs; wash the shrimp under running water.

@Step 5 - If the shrimp are large (for example, royal), then it is better to cut them into 2 parts. If small - then leave as is.

Shrimp and cucumber roll recipe

@Step 6 - Now the most crucial part Take a standard sheet of nori, and cut off with scissors 1/3. It can then be used for any rolls, rice outside.

Wet hands take a ball of rice and distribute it over the surface of algae. 

At the top, we leave a gap of 1-1.5 cm. The thickness of the rice should not exceed 3-4 mm, i.e. nori should shine through it.

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@Step 7 - Sprinkle with sesame rice and in the center layout the stuffing - cucumber, and shrimp.

@Step 8 - Now, with two hands, holding the fingers of the filling so as not to roll away, and with the help of a bamboo mat, we roll up the tight roll.

The free edge of the nori needs to be wetted with water, then it will become sticky and the roll will be securely fixed. In this case, the proverb is appropriate: "The eyes are afraid - and the hands do!"

That's all! This was the most crucial part of the preparation. We "roll" the rolls from the remaining ingredients; send the whole "sausages" to the refrigerator for 20-30 minutes so that they take the form.

Then with a sharp knife, we cut each long roll into short ones, no thicker than 2 centimeters. The knife must be constantly moistened with water, otherwise the rice sticks.

The last, most pleasant stage - we lay out our rolls with shrimp and cucumber recipe on a flat dish. Served with soy sauce, optionally with pickled ginger.

Watch Video of Shrimp and cucumber roll recipe

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