Sushi rolls. Part 2

A favorite around the world, the king of Japanese cuisine – rolls, elegant dragon with eel.


  • Kruglozerny rice – 1 kg
  • Rice vinegar – 180 ml
  • Sugar – 150 g
  • Salt – 40 g
  • For the omelet:
  • Eggs – 6 pcs
  • A solution of vodka and water – 1 tbsp
  • Sugar – 2 tsp.
  • Soy sauce – 1 tbsp
  • Salt – 3 g
  • Vegetable oil – 1 tbsp
  • To roll "Dragon":
  • Acne – 250-300 g
  • Omelette – 1 piece
  • Cucumber – 1 piece
  • Nori sheet – 1 pc
  • Rice - 120 g
  • Sherry – 2 tbsp
  • Soy sauce – 2 tbsp
  • A solution of vodka – 2 tbsp
  • Sugar – 2 tbsp
  • Sesame seeds – 4 tsp.

Preparation. Sushi rolls. Part 2

Rinse the rice until the condition of transparency of water, leave for 15 minutes. Boil the rice on high heat for 20 minutes under closed lid. Cooked rice, leave for another 15 minutes, off the fire. Mix the warm rice with the rice dressing.

Japanese omelet. Whisk the eggs with a fork, add soy sauce, sugar, a pinch of salt, vodka and water. Preparation for omelette strain through cheesecloth or a sieve. Heat pan, grease with vegetable oil. Portion of egg billets pour into pan, spread on all surfaces. Roll the omelet in the roll, leaving it in the pan. Pour one half of the egg mixture, lifting up the roulade, spread the second portion of the mixture throughout the pan. Then, starting with the roll, re-roll the omelet. So continue until the roll is not wide at 5 cm Remove the finished loaf from the pan. Cool completely blank.

Tip: if there is no vodka, the mixture can be replaced by fortified wine in the same proportions. Long to cook scrambled eggs – it quick stick.

Roll “Dragon”. Fry the sesame seeds in a pan for 2-3 minutes until yellow color. Eel dry with a paper towel. Cut the fish in half lengthwise, peel the skin off. Heat the eel in the oven at 180 degrees for 5 minutes. Cucumber peel, cut in half lengthwise and pull out seeds with a spoon. Slice half of the cucumber strips.

Unagi Sauce. In a saucepan, mix the sherry, solution vodka, soy sauce and sugar. Bring to a boil, viparita 1 minute, remove from heat.

Spread the rice over the entire surface of the nori, turn it over. Put the center of the cucumber and an omelette roll. Take roll using the Mat and give it a smooth shape. Put on the eel roll, wrap in plastic wrap. Cut the roll into pieces, remove the tape and place on the dish. Drizzle with Unagi sauce and sprinkle with sesame seeds.