Red Fish & Cucumber Rolls

A classic Japanese dish — what could be better? Homemade red fish and cucumber rolls — lots of cream cheese and good red fish! This is a universally delicious roll, where there is an exquisite combination of delicate products that form a balanced flavor palette.
cook time: 1h
Logan Winslow
Red Fish & Cucumber Rolls

Nutrition Facts (per serving)

175
Calories
9g
Fat
20g
Carbs
8g
Protein

Ingredients (1 portion)

Basic:

Salt 0.4 tsp
Sugar 0.75 tsp
Water 75 ml
cucumbers 15 g
red fish (Any red fish) 80 g
Round rice 75 g
Cream cheese 40 g
Nori (0.5 sheets) 1.4 g
Rice vinegar 1.5 tbsp

Recipe instructions

Step 1

Step 1
How to make rolls with red fish and cucumber at home? 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

Step 2

Step 2
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 3

Step 3
Now in a separate saucepan, mix rice vinegar, sugar and salt. Place the saucepan, but over low heat, and dissolve the sugar and salt in the vinegar, without bringing the contents of the saucepan to a boil.

Step 4

Step 4
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 5

Step 5
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 6

Step 6
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 7

Step 7
Wet your hands in the prepared vinegar liquid, take 150 grams of rice and place it on 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.

Step 8

Step 8
Turn the nori and rice over so that the shiny side is on top and the rice is on the bottom. Take a piping bag and fill it 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. Cut the cucumber into long strips. Now fill the roll with filling. Squeeze two strips of soft cream cheese onto a seaweed sheet and place strips of fresh juicy cucumber on top.

Step 9

Step 9
Next, 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, giving it that familiar roll shape. Fix the round section of the roll and unfold it. Also, placing the roll to the edge, tamp its side. Do this on both sides.

Step 10

Step 10
Place red fish on top of the rice. Using a bamboo mat, press the roll again and tamp it down. This way it will be dense and the fish pieces will stick well to the roll. Since I used sliced fish, I no longer had to cut it. If using a piece, remove all the seeds and cut it into rectangular slices so that you can cover the Philadelphia with them.

Step 11

Step 11
Place the finished Philadelphia on the board. 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. Take a sharp knife and cut the roll in half. Connect the two halves of the roll and cut in half again. And cut each half again. So the output is 1 serving of Philadelphia — 8 rolls. Serve the rolls with wasabi, soy sauce and pickled ginger.

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