Crab & Red Caviar Rolls

Delicate, bright, festive and very tasty! Moderately salty and creamy roll, in which all its components are perfectly balanced. If desired, it can be decorated with dill sprigs or green onion rings. This is also a great idea for lovers of Japanese cuisine for the New Year!
cook time: 1h
Ava Prescott
Crab & Red Caviar Rolls

Nutrition Facts (per serving)

169
Calories
8g
Fat
18g
Carbs
11g
Protein

Ingredients (1 portion)

Basic:

Salt 0.4 tsp
Sugar 0.75 tsp
Water 75 ml
Green onions (1 stem, for decoration) 3 g
cucumbers 15 g
Red caviar 60 g
Round rice 75 g
Cream cheese 30 g
Nori (0.5 sheets) 1.4 g
Rice vinegar 1.5 tbsp
Crab meat 30 g

Recipe instructions

Step 1

Step 1
How to make rolls with crab meat? Prepare all the necessary ingredients and equipment for the rolls. You will need a mat and cling film.

Step 2

Step 2
Prepare rice for rolls. Use round rice or special rice for sushi and rolls, since this type of rice has the necessary gluten. Using other rice, the rolls will most likely fall apart. Pour the rice into the container and rinse it 4 times until the water runs clear. Next, place the rice in a saucepan and fill with water in a 1:1 ratio. Cover the pan with a lid and place it on the fire.

Step 3

Step 3
Bring the water to a boil (do not open the lid during the entire cooking process). Once the water boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this period of time, all the liquid will evaporate. Afterwards, turn off the heat and cook the rice under the lid for another 10 minutes. This will allow the rice to reach the desired consistency. Ready rice doubles in volume.

Step 4

Step 4
Now in a separate saucepan, mix rice vinegar, sugar and salt. Place the saucepan, but on low heat, and dissolve the sugar and salt in the vinegar, without bringing the contents of the saucepan to a boil.

Step 5

Step 5
Take a wooden container and wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Place the cooked rice into this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then from the spoon, carefully pour this mixture into the rice in a thin stream throughout the rice. Using a wooden spatula, gently stir the rice into the dressing. Then cool the rice completely by covering the bowl with a wet towel.

Step 6

Step 6
Wrap the bamboo mat for forming rolls with cling film. This ensures a high degree of hygiene and is done so that it is convenient to work, nothing will stick to it and the mat will remain clean. Also, using cling film is an opportunity to extend the life of a bamboo mat. It protects it from getting between the rods of rice and filling, and allows you to wet the mat less often.

Step 7

Step 7
First cut the nori sheet into two equal parts using scissors. Place a piece of nori on the mat, shiny side down. Prepare liquid to wet your hands. To do this, pour the rice bite and water in a ratio of 1:3 into a small bowl. Wetting your hands in this solution will make it comfortable to work with rice. It is better to use filtered water, since it directly enters the consumer product without further heat treatment.

Step 8

Step 8
Wet your hands in the prepared vinegar liquid, take 150 grams of rice and place it on the rough side of the nori. Using your hands, level the rice over the entire surface of the seaweed sheet so that on one side (which is farther) the rice protrudes 1 cm beyond the nori, on the other side (which is closer), on the contrary, the rice should be 1 cm less than the nori sheet. Turn the workpiece over so that the glossy side is on top and the rice is on the bottom.

Step 9

Step 9
Prepare the filling in advance. Grate the crab meat on a fine grater. (this will make the roll more tender and airy in taste). Cut the cucumber into long strips, fill the pastry bag with cream cheese. When using, cut off the spout of the bag. It is advisable to remove the cheese from the refrigerator in advance to make it easier to work with. Place cream cheese on the nori in the center, then crab meat, cucumber and a little red caviar (15 g).

Step 10

Step 10
Holding the filling, begin to gently roll the roll away from you so that the rice from the protruding edge joins the rice on the nori. At the same time, press the roll with a mat, make the roll dense, forming a round shape. Place the rolled roll against the edge of the mat and tuck the side of the roll. Do this on the other side.

Step 11

Step 11
Using a sharp knife, cut the roll into 8 equal-sized pieces. When cutting rolls, wet the knife in the vinegar solution. This is done so that the rice does not stick to the knife and the rolls do not become deformed during slicing. Place the sliced rolls with the filling on a work surface.

Step 12

Step 12
Place the remaining red caviar on top of each roll.

Step 13

Step 13
Transfer the rolls to a plate and finish decorating the rolls with green onion rings.

Additional rubrics

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