In Japanese cuisine, rolls are most often made from raw seafood. Heat treatment appeared in the process of adapting these dishes to the needs of foreign consumers. So, baked shrimp rolls are most often seen on the menus of American restaurants.
Ingredients
- Shrimp (boiled) – 12 pieces
- Round rice (boiled) – 250 g
- Rice vinegar - 2 tbsp.l .
- Lemon juice - 1 art.l.
- Sugar - 0,5 tsp.
- Salt - 0,5 tsp.
- Nori - 2 sheet
- Cream cheese - 120 g
- Tabasco - 0,5 tsp.
- Soy sauce - 1 tsp.
- Sauce (asian) – to taste
- Sesame - 1 tsp.
Step-by-step cooking recipe
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Mix boiled rice with vinegar and sugar.
Spread a bamboo mat on the table, place a sheet of nori on top.
Lay out a layer of rice and lightly tamp.
Lay out a strip of shrimp and roll up a tight roll.
Cut into small pieces and carefully transfer to a covered baking sheet.
Mix cream cheese, soy and tabasco sauce.
Place the cheese cap on the rolls with a teaspoon.
Bake for 5 minutes in an oven preheated to 180 degrees.
Put the baked rolls on a plate, pour over the Asian sauce and sprinkle with sesame seeds.
