INGREDIENTS:
water 250 ml
rice for sushi 200 g
lightly salted trout 150 g
smoked eel 70 g
nori sheets 4 pcs.
avocado 1 pc.
cucumbers 1 pc.
rice vinegar 2 tbsp
sesame 2 tsp
salt 1 tsp
green onion 1 bunch
COOKING:
1 Rinse the rice, add water and bring to a boil. Lower the heat a little and cook the rice until the water boils away. Cover with a lid and leave on the hot plate for 15 minutes. Combine sugar, vinegar and salt.
2 It is better to dissolve the sugar first. Pour mixture evenly over rice. Use a wooden spoon to turn the rice so that the vinegar is evenly distributed. Refrigerate to chill. Prepare vinegar water.
3Pour water into a wide container. Pour in a few tablespoons of rice vinegar. In this liquid, it is necessary to moisten the spoon, knife and hands so that the rice does not stick. Cut the nori sheet in half. Put rice.
4 Flatten with your hands, spreading a thin layer over the nori. Turn the rice down with a mat before adding the filling. Lay out the filling. Roll tightly with a sushi mat.
5To wrap the roll in fish, you need to cut it into thin slices. Piece by piece, lay out a square from the fish, put the roll and wrap it with a rug. Roll the finished roll in sesame seeds.
6 It is necessary to cut the rolls with a long and very sharp knife, previously dipped in acetic water. Roll “Philadelphia” with eel and avocado, serve with soy sauce, ginger and wasabi.
ADVICE
It should be noted that the filling of the Philadelphia roll should go in columns, then a layer of rice with nori. Moreover, the layer should be one, if there are several, then this is wrong.