Since squid do not have a pronounced taste, they must be mixed with other products. Guided by this rule, I cooked squid rolls. Spicy carrots coped with their task perfectly, so the sushi turned out delicious!
Ingredients
- Round rice (boiled) – 250 g
- Squid (chilled) – 2 carcasses
- Philadelphia Cheese - 200 g
- Carrots - 100 g
- Garlic - 1 clove
- Vinegar - 2 tbsp.l.
- Salt - to taste
- Nori - 2 of the sheet
- Water - 1,5 l
Step-by-step cooking recipe
Cut the carrots into thin strips and place them in a bowl.
Add salt, lemon juice and garlic passed through the press. Stir and set aside for 10 minutes.
Lower the squid into boiling water, boil for 2 minutes and transfer to a bowl with cold water.
Cut the cooled squid into thin strips.
Spread a bamboo mat on the table, place a nori leaf and lay out a layer of rice.
Place cheese, carrots and squid on a wide edge with a strip.
Roll up the roll by pressing your fingers over the entire surface.
Cut into small pieces and serve.
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