Mackerel, Eggs and Cucumber Rolls
Mackerel, Eggs and Cucumber Recipe Rolls
The mackerel, eggs and cucumber rolls recipe is one of the types of rolls that are so rich in Japanese cuisine. Rolls with mackerel, egg and cucumber can be prepared with simple ingredients, among which only pickled mackerel will require pre-cooking. Otherwise, this is a recipe for ordinary rolls, which, nevertheless, have a unique taste, despite the quite affordable ingredients of this dish and the ease of cooking of this sushi recipe. When cooking this recipe, you need to pay special attention to the cooking of rice for sushi, the taste of the resulting rolls with mackerel, egg and cucumber will largely depend on this. For novice cooks, it will be better to use special rice for sushi, but with the acquisition of experience, you can choose another variety of rice with short grains, suitable for making sushi and rolls.
Mackerel, Eggs and Cucumber Rolls Ingredients
Mackerel, Eggs and Cucumber Rolls Cooking Recipe
In order to cook mackerel, egg and cucumber rolls according to this Japanese recipe, you first need to cook sushi rice. To cook sushi rice, rinse the rice in cold water, changing it until the water runs clear, then place the rice in a colander and let it drain for about an hour. After that, transfer the sushi rice to a saucepan and add water, add konbu seaweed to the rice and put on medium heat. After boiling, cook the rice for 10-15 minutes, during which time all the water should be absorbed. After that, you need to let the rice stand for another 15 minutes, and at this time prepare the rest of the ingredients for sushi rice - mix salt, sugar and rice vinegar. Then you need to pour the sushi rice with the resulting mixture and carefully turn it over in parts with a wooden spatula without stirring it. When the sushi rice has cooled, you can start cooking rolls.
Also, to cook this roll recipe, you will need pickled mackerel, which can be cooked quite simply and quickly from raw or frozen mackerel. To do this, you need to cut the mackerel, separating the fillet, which will be used to make rolls. Put the mackerel fillet on a flat dish and sprinkle with salt so that it completely digs the mackerel. After 4 hours, you can rinse the mackerel fillet under running water, dry it with paper towels and remove all bones from the fillet.
Then pour rice vinegar into a flat plate and place the mackerel fillet skin-side up in it, pour vinegar on top and leave to marinate for 10-20 minutes, the time depends on the thickness and size of the mackerel. After that, the mackerel fillet must be dried and the skin carefully removed, this should be done in the direction from head to tail, while the pattern on the surface of the mackerel should be preserved. Then cut the pickled mackerel into long strips.
In addition to rice and pickled mackerel, eggs need to be prepared to make rolls. To do this, they should be boiled hard-boiled, peeled and cut into four parts.
Fresh cucumbers for rolls need to be peeled and cut into thin strips and seeds removed, this should be done just before the cooking of the rolls so that the cucumbers do not lose moisture and elasticity.
When assembling sushi on a part of the nori sheet, lay out the previously prepared sushi rice in such an amount that it is enough for a roll of medium diameter, part of the nori sheet must remain free so that the roll can be fastened together. Put the pickled mackerel, fresh cucumbers, boiled eggs and rolled lettuce leaves on top of the rice. Then, using a special mat for sushi, roll up the nori sheet with the filling and fix it by moistening the free part of the nori sheet with water or rice vinegar.
Serve rolls with mackerel, egg and cucumber on a flat plate, after cutting the roll into 7-8 pieces, taking into account that they are convenient to eat. The rolls can be served with soy sauce, pickled ginger and wasabi sauce, which you can buy ready-made or make your own from commercially available wasabi powder.