What rolls can be made at home. Preparing Other Ingredients

Rolls and sushi have become very popular in recent years. They are sold in large shopping centers, restaurants, cafes. And they are also engaged in separate fast food delivery services, where many sets are offered with and without a promotion.

Many people like this dish, but it is not always possible to visit a Japanese restaurant or order sushi at home. If only for the simple reason that you are not sure what kind of fish they are cooked from, and in what sanitary conditions. And having cooked at home, you can be 100% sure of the purity and usefulness of the popular snack.

So! If you are a roll lover, then you can cook them yourself at home.

First of all, you need to buy ordinary rice, fish fillet, nori, ginger, soy sauce and wasabi in the store. To roll the rolls you will need a special bamboo mat. If possible, it is also recommended to prepare rice vinegar, which gives the dish an original taste.

Rolls at home - recipes with photos and videos

Below are step-by-step cooking photos, but you can watch a popular video that just relates to the topic of making homemade sushi and rolls.

There are many recipes for preparing a hot Japanese dish. We will prepare rolls in batter. The filling can be changed according to your preferences. The entire cooking process takes no more than 30 minutes.

Ingredients:

• 800 gr round rice.
• 1 liter of filtered water.
• 3 tbsp wasabi
• 24 nori.
• 30 ml soy sauce.
• 200 gr crab sticks.
• 80 gr frozen shrimp.
• 100 gr Korean carrots.
• 2 tbsp mayonnaise.
• 8 pcs of pickled cucumbers of medium size.
• 1 piece of bell pepper.
• 500 gr trout.
• 180 gr melted cheese.

For batter:

• 90 gr wheat flour.
• 100 ml of water.
• 1 piece chicken egg.
• 30 gr breadcrumbs.

Cooking process

Prepare all the necessary products for the preparation of assorted.

Rice must be washed under running water, then pour water in a ratio of 1: 1.

Put the pot with cereal on the stove, cook over medium heat for 30 minutes. Remove the container from the stove and cool the rice.

At the first stage of preparing the roll, it is necessary to wrap the mat with a film, put half of the nori sheet on it.

Put boiled rice on the seaweed and crush it a little with your hands.

Put the sweet pepper, pickled cucumber and carrots cut along the next layer. You can use other ingredients. There is only one option in the recipe.

After that, carefully roll up the bamboo mat with the ingredients.

As a result, a small sausage should form, as shown in the image.

Prepare the necessary ingredients for the batter.

In a deep bowl, mix flour, egg, water and salt thoroughly. To do this, you can use a whisk or a mixer.

Divide the sausage into two parts, and dip them in the prepared batter.

Then roll in breadcrumbs.

Heat vegetable oil in a frying pan, fry the rolls on each side until golden brown. Then cut the sausage into several pieces. The delicacy is served with ginger, wasabi and soy sauce.

The recipe is quite simple. If you already have boiled rice, then it will take no more than 5 minutes to cook. Bon appetit!

Philadelphia rolls

This type of roll was invented by an American chef. Many people love this dish. If you understand the cooking process, you can easily cope with this task at home.

Ingredients

• 800-1000 gr of boiled rice.
• 500 gr trout.
• 1 piece of fresh cucumber.
• 1 piece avocado.
• 150 gr Philadelphia cheese.
• Seaweed nori.

Cooking process

Rinse the cucumber with cold water, cut off the ass and nose. If the peel is thick and bitter, then the vegetable is recommended to be peeled. Then cut it lengthwise into thin strips.

Carefully cut the avocado in half, remove the pit, peel and cut into thin slices.

Cut the fish fillet into thin pieces.

Wrap a bamboo mat in cling film and place a sheet of nori on it.

Wet your hands with cold water and spread the boiled rice evenly over the nori. The layer should be shifted forward a little, about 1 cm.

Then the sheet of algae with rice must be carefully turned over.

Put a strip of melted cheese on the nori. If there is no Philadelphia, then you can use a different brand of product.

Next to the cheese, put longitudinal slices of cucumber and avocado plates.

Gently roll up the roll to give it the desired shape.

Lay the fish fillets on the resulting sausage. After that, the roll must be rolled up again.

Moisten the knife with water so that rice does not stick to it, cut the sausage into 8 pieces.

After that, the rolls can be served with soy sauce and ginger.

As you can see, making your own Philadelphia rolls is not so difficult. All necessary products can be bought in almost any grocery store.

Rolls with crab sticks

California rolls with crab sticks can also be easily prepared at home. A detailed process of preparing a Japanese dish can be found in the video clip below:

It should be noted that this is one of the cooking options. The recipe can be modified according to your taste preferences.

How to cook sushi and rolls at home (Sushi at home with your own hands)

Now let's look at how you can cook nigiri sushi at home. There is nothing complicated in the recipe. This Japanese dish is also popular in sushi bars.

Ingredients:

• 350 gr rice cereal.
• 150 gr smoked eel.
• 150 gr salmon.
• 8 pcs shrimp.
• 0.5 nori sheet.
• 1 tsp sesame.
• Ginger, soy sauce, wasabi, salt.

Cooking process

1. Rinse the rice thoroughly, then pour it with water and cook in a slow cooker or on a stove over medium heat.
2. Form blanks from boiled cereals. First you need to moisten your hands with a solution (water with vinegar). You should have approximately 24 oval blanks.
3. Cut the fillet of both types of fish into thin slices. A knife dipped in water should be held at an angle of 45 degrees.
4. Add a small amount of salt to an enamel pot with water and boil the shrimp for 2 minutes. When they are ready, they must be transferred to another container with cold water.
5. Pieces of fish fillet should be greased with soy sauce and wasabi.
6. The nori sheet must be cut into strips with a width of about 8 mm.
7. Cut up the shrimp.
8. Slices of fish and shrimp should be attached to the rice oval and form a "boat".
9. At the next stage, the sushi must be carefully wrapped with strips of seaweed. To prevent the sushi from falling apart, glue the ends of the nori with water.
10. Sprinkle finished rolls with sesame seeds and serve with wasabi and ginger.

Buying fresh red fish is problematic, so it is recommended to use slightly salted trout or salmon.

Delicious do-it-yourself rolls at home with a step-by-step recipe

As you already understood, there is nothing complicated in making rolls with your own hands. Consider another recipe for a Japanese dish that will impress sushi lovers.

Ingredients:

• 2 cups Krasnodar rice.
• 6 pieces of nuri seaweed.
• 2 cups filtered water.
• 1 piece avocado.
• 1 piece of fresh cucumber.
• 1 piece of bell pepper.
• Salt, soy sauce, rice vinegar to taste.

Cooking process

In a large saucepan, heat water to a boil, add salt. Then add rice and cover with a lid. You need to cook the cereal over medium heat, then reduce and cook until the water is completely absorbed. Turn off the stove, leave the rice under the lid for another 5 minutes, then cool it so that you can handle it.

Cucumber cut into a long salt shaker.

You also need to cut sweet peppers with a salt shaker.

Ripe avocados need to be peeled. To do this, slightly pry the peel with a knife and remove it with your hands.

Cut the fruit in half lengthwise to remove the pit. Then cut the avocado into a thin salt shaker.

Place a sheet of nori on the mat, smooth side down. Spread the rice evenly on top in a thin layer. If desired, the cereal can be moistened with rice vinegar. From below you need to leave a small strip without rice. It is necessary to secure the rolls.

Lay the strips of pepper, cucumber and avocado a short distance from the top edge of the rice sheet.

Take the top edge of the mat or the nori sheet itself and carefully wrap it inside. In this case, you need to compress the rice and the filling for better gluing. Traditionally, rolls are wrapped with a bamboo mat, but you can do without it, there will be no fundamental difference.

The result should be a dense sausage, as shown in the image.

Using a sharp knife, cut the sausage into equal pieces, about 1.5-2 cm. Thus, delicious rolls can be prepared in just a few minutes.

Sushi is a traditional Japanese dish, but its oriental taste and aroma have long lived in our area, not only in sushi bars and Japanese restaurants. Almost every third modern housewife can boast of self-cooked, homemade rolls. The ingredients for their preparation are easy to get in any major supermarket. Sushi products that you bought for the first time will remain for the second or third time. From a financial point of view, it will be inexpensive.

What do you need to make delicious sushi at home?

How to cook real sushi at home? You need to follow the step-by-step cooking instructions below. Properly selected ingredients will allow you to enjoy the unique, exquisite taste and aroma of Thai delicacy. Do not save on the quality of the ingredients, and at home you will quickly prepare a delicious restaurant dish of the East.

Required products

Be sure to use the basic sushi ingredients. In the filling of the dish, rice, nori seaweed, fresh red fish (salmon, salmon), a piece of avocado, cucumber are visually distinguishable. Often present as a decor masago (flying fish caviar), salmon caviar. Sushi also includes gari or pickled ginger, cream cheese, mayonnaise (preferably Japanese), rice vinegar, soy sauce. Serving a traditional delicacy is unthinkable without oriental spicy wasabi mustard.

The basis of the rolls is rice. You buy cereals coarse-grained, round, with a sufficient amount of gluten, it is better with a special mark on the package “Rice for sushi”. Dry seaweed nori can be purchased at a large supermarket. The package usually contains 10-20 sheets. To prepare one serving, you need to divide each sheet in half, so you will have enough nori packs for subsequent sushi.

Rice vinegar is sold in the oriental section of big city hypermarkets or specialty stores. To give the rice a specific food flavor, add spicy notes of oriental taste preferences to it, be sure to buy soy sauce. Pickled ginger is an essential attribute of a Japanese delicacy. Its delicate, with spicy notes, aroma will give the dish a special piquancy.

Sushi is a culinary creation where there should be seafood, that is, red fish. Suitable fillet of salmon, salmon or other sea oily fish. Another feature of the delicacy is that it is better to use fish fresh or lightly salted. Sushi is almost always served with wasabi mustard sauce. Buy it as a paste or dry powder. The latter is easy to dilute to the desired consistency to make a sauce.

Cream cheese is an essential component for filling rolls. This creamy mass makes sushi tender and moist. Rolls melt easily in your mouth if the cheese is of high quality, not sour. Crab sticks are an additional ingredient for filling an oriental dish. They are used instead of sea fish fillet, but better with it. Crab sticks should be juicy.

For the sushi filling, cut the cucumber, peeling and removing the middle. Therefore, it is better to purchase young, thin cucumbers. Choose only ripe avocados. This vegetable, along with the cucumber, must be cut into slices for the filling, and the core removed. So that the cooking process does not take you much time, and everything looks beautiful, you will need a bamboo mat - makisu and a sharp knife for cutting food.

Cooking rice for sushi in a slow cooker

Rice is the main ingredient of a traditional Japanese dish. The special type of this cereal for rolls just has a large amount of gluten, therefore it is suitable for a Thai delicacy. A slow cooker is now not uncommon, but a necessary household appliance for a modern housewife. Use the services of this electrical engineer and cook rice according to the recipe below.

1. Take the rice, wash it thoroughly in several waters. The last time a clear, not cloudy liquid should drain.
2. Put the washed rice in the microwave bowl and fill it with water so that it covers the layer of cereal and is about 5 cm on top (calculated: 250 ml per 200 g of cereal).
3. Turn on the multicooker (“Pilaf” or “Buckwheat” mode). It takes 30 minutes to cook.
4. After the miracle oven turns off automatically, the rice will be ready.
5. Cover the rice bowl with a lid to let it swell better.

fish slicing

While the rice is cooling, proceed to the fish. Japanese chefs practice five types or techniques of slicing fish fillets, but consider a quick and affordable one - slicing fish "at an angle." Cooking fish fillet without skin measuring 10 cm by 2.5 cm. We place a very sharp knife at an angle of 45 degrees relative to the surface of the kitchen table. Making a quick cut. In the same way, cut the fillet further into thin slices.

Preparation of vinegar dressing

Vinegar dressing gives the Thai dish a special piquancy and a delicate, sweet and sour taste. For her you will need:

• rice vinegar - 2 tbsp. l.,
• sugar - 1 tsp,
• salt - 1 tsp

Cooking process:

The dressing is prepared in a saucepan over medium heat, mixing the ingredients. Sugar and salt should dissolve, after which the vinegar dressing will be ready.

Recipe for making homemade sushi nigiri (photo)

In Japanese restaurants, nigiri is usually served on a plate in pairs, as this type of sushi resembles compressed, oval-shaped lumps. The top layer of the nigiri is a thinly sliced ​​fish fillet sprinkled with sesame seeds.

To make nigiri at home, take:

• rice for rolls - 350 g,
• shrimp - 8 pcs.,
• salmon - 150 g,
• smoked eel - 150 g,
• nori - ½ sheet,
• sesame seeds - 1 tsp,
• wasabi,
• salt,
• soy sauce,
• pickled ginger,
• soy sauce.

How to cook

1. From rice, pre-cooked according to the technology presented above, form oval blanks for nigiri. You need to work with rice with your hands moistened with a solution of water with rice vinegar. Approximately 24 ovals will come out.
2. Cut the salmon and eel fillet into eight thin pieces, holding the knife correctly, at a 45-degree angle.
3. Wash in salted water for no more than 2 minutes. Then place them in cold water.
4. Lightly brush the fish slices with Japanese wasabi and soy sauce.
5. Cut the nori into eight long strips, the width of which is 6-7 mm.
6. Divide the shrimp along the belly to straighten their halves relative to the skeleton.
7. Nigiri will look like this: a rice oval on which a slice of fish or shrimp is located. Press the fillet against the rice billet, giving it the shape of a "boat".
8. Sushi nigiri with eel should be wrapped with strips of nori and glued with water or a few rice.
9. Put the finished rolls on a plate, sprinkle with sesame seeds on top and serve with pickled ginger, wasabi.

Japanese sushi maki

The restaurant menu of Japanese cuisine includes not only nigiri in the form of oval lumps, but also traditional rolls wrapped in nori seaweed. They are also called maki or "twisted" sushi. For cooking, be sure to have a bamboo mat. The filling for maki is varied, but seafood, nori and rice are a must. Depending on the number of components of the filling, maki is made thin and thick, stuffed outside and wrapped with a sheet of nori. The latter have more than two components.

It will not be difficult to prepare ordinary rolls and other types of oriental delicacy. But to give an interesting look to Japanese "rolls" will help the use of the "Midori" set for rolls. Special forms, machines and other devices significantly speed up the cooking process, allow you to create magnificent oriental masterpieces in raw, fried and baked form.

Sushi video recipes

Learning how to cook interesting shrimp rolls is easy, even if you are cooking them for the first time. A video master class from an expert will help you follow all the subtleties of cooking and get an excellent result.

How to make your own baked sushi

Rolls are served not only raw as a cold appetizer, but also hot. Learn how to bake original rolls with caviar and shrimp filling at home by watching the video below.

Cooking nigiri and gunkan sushi

Delight your loved ones with Japanese eel and salmon rolls under the interesting names "nigiri" and "gunkan". The original filling of the rolls will delight even the most fastidious gourmets. Details are in the video.

Hello dear readers. Today I have a different dish. I want to tell you how to cook rolls at home, step by step recipe with photos. Now probably every second cooks sushi and rolls at home. This dish is very popular with us. A friend of mine gave me the idea of ​​making rolls at home a few years ago. She just loves sushi and rolls, she reads, studies, experiments with the preparation of this “foreign dish” all the time. You can say my friend knows all the subtleties. I'm not a magician, I'm just learning. Therefore, do not judge strictly, perhaps something is wrong, something is not according to the rules. But maybe my tips will be useful to you and you will use them.

Now you can buy sushi in any "sushi bar", there is even a service "order with home delivery". But the issue is price and quality. We ordered more than once sushi in a sushi bar, I do not argue, delicious and exquisite. After that, I wanted to try making them at home. In fact, everything is very simple, the longest is the preparation of the ingredients.

Not every store sells sushi items. I don’t know about you, you can buy them from us only in supermarkets, and then only in certain ones. In big cities, this is not a problem, but in small ones, it is more difficult here. But if you wish, you can find everything, or you can replace some ingredients with more affordable ones, as my friend does.

How to cook rolls at home. Step by step recipe with photo

Cooking Ingredients:

• norrie leaves
• red fish
• fresh cucumber
• soft cheese
• avocado
• sesame seeds
• Soy sauce
• wasabi mustard
• pickled ginger

I buy sesame seeds in the department where nuts are sold or in the market, at points where nuts, dried fruits and oriental sweets are sold. Sesame seeds are cheap.

At home, I fry sesame seeds in a pan, although raw seeds are healthier, but roasted ones are much tastier. Lightly fry in a hot skillet. Such seeds are suitable not only for rolls, but also for salads and other dishes.

Now for the rice. I experimented a lot, but I came to the conclusion that there is nothing better than ordinary round rice. I buy inexpensive round clean rice. There is special rice in the sushi departments, though the price is completely different there.

How to cook rice for sushi and rolls

There are some subtleties in preparing sushi rice. Rice for sushi, I usually take 1 cup (250 grams). Rice should be washed with cold running water. Rinse the rice 7 times until the water runs clear.

Then I pour the rice into a saucepan with a thick bottom. For 1 cup of rice, I add 2 cups of water. When everything boils, you need to mix thoroughly and reduce the heat to a minimum. Cook rice until water evaporates. The rice will be firm. Turn off the stove and cover the rice in the pot with a towel. Leave for 15 minutes.

Then prepare the dressing for the rice. We need rice vinegar and sugar. For 3 st. spoons of rice vinegar, I add a spoonful of sugar and heat the mixture so that the sugar dissolves.

Pour dressing into rice in a circle in a thin stream. Mix rice with dressing preferably in a wooden bowl with a wooden spoon. But if not a wooden container, you can use it in a regular bowl.

Thus, the rice becomes shiny, tasty, and very convenient to work with. This rice dressing is a must, but if you don't have rice vinegar, you don't have to dress the rice with anything. It will be sticky, but before preparing the rolls, you wet your hands with water. Regular vinegar is not suitable for making dressings.

Also for cooking we need cucumbers, avocados, cheese, red fish.

I buy fresh fish. I always cut the fish and sprinkle with salt and sugar, pour over lemon juice. simple. The fish turns out very tasty, lightly salted. Our children eat sushi, so we do not risk adding fresh fish.

You can cook sushi with avocado, but you can also without it. Not everyone likes the taste of avocado, despite its benefits. I bought one avocado, but no one liked our avocado sushi.

I cut avocado and fresh cucumber into thin long strips, as well as red fish.

Now for the cheese. You can buy soft Philadelphia cheese, but we can not find it in every store. Philadelphia cheese is very tender, soft and very tasty. Compared to mascarpone cheese, its price is quite acceptable. It costs half the price of mascarpone cheese.

But, through experiments, I came to the conclusion that cheese can be replaced with cream cheese in packs. You just need to buy good cheese, not cheap, with a fat content of at least 55%. You can choose not to and use philadelphia.

I also cut the cheese into cubes.

You also need a mat to make sushi. It is better to buy a rug, you don’t have to invent anything. If you like rolls, then the rug will come in handy, it is more convenient with it, and the rolls are beautiful.

Wrap the mat for making rolls with cling film. Do not spare the film, wrap it well. Thus, your rug will be clean and rice or sesame seeds will not clog into the cells. In addition, it is very convenient.

Norrie is pressed seaweed. Sushi Norries are sold in the sushi and roll departments. They are usually sold in packs of 5 or 10. Lay a sheet of Norrie on the mat with the shiny side down and the rough side up.

It is better to wet your hands with water. But for making sushi and rolls, it is advised to prepare water with lemon slices in a container to wet your hands in it.

After wetting our hands with water, we take a piece of rice the size of a tennis ball, form a bun in our hands. Spread the rice in a thin layer over the surface of the norrie sheet. We fill only half of the sheet. If you distribute rice over the entire sheet, then you will not get a roll, but a snail.

Place the filling in the center of the rice. I spread pieces of red fish, avocado, cucumber and cheese. Now the crucial moment, you need to beautifully roll the roll.

To do this, I tightly roll the sheet of norrie along with the rug. Thus, a beautiful roll is obtained. It's simple, you just need to practice and you will succeed. You will see that everything is simple and correct.

I moisten the edge of the Norrie sheet with water. The end result is this roll. Inside is stuffing and rice, and on top is a sheet of norrie. The main thing is to twist the rolls tightly so that they do not fall apart later when you cut them.

Now I want to offer you the second option for making rolls with sesame seeds. To do this, I carefully cut the sheet of norrie in half.

I place it on the mat. I take a bun of rice in my hands, hands must first be moistened with water. I spread the rice over the entire surface of the sheet.

Sprinkle the top of the rice with toasted sesame seeds. I sprinkle generously so that the entire surface is filled.

Now I turn the sheet of norrie on the reverse side. Perhaps you are doing it wrong, I prefer to do it this way. I place the stuffing. I have red fish, cheese, cucumbers.

Now I twist the roll, twist it very tightly turning the sheet of norrie with the filling inside. I turn slowly and very tightly.

The result is such a roll in sesame seeds. The seeds stick tightly to the rice and do not fall off the pieces of the roll. Rice on top and stuffing inside.

Thus, plump rolls are obtained. Although the rolls are prepared at home, they look quite decent and are very tasty.

True, for their preparation you need to buy all the necessary products. It takes more time to prepare and prepare the ingredients than the cooking process itself.

Now the finished rolls should stand for 10-15 minutes. In the meantime, you can wash the dishes. And then the rolls need to be cut into pieces. This is best done with a sharp knife.

Moreover, the knife must be moistened with water, and it can be washed periodically. Rolls are usually cut into 6-8 pieces.

Put the finished rolls on a plate. Now you can try. Pickled ginger and wasabi mustard are usually served with rolls and sushi. Ginger can be white and pink.

They eat rolls and sushi with special chopsticks. Sushi and rolls are taken with chopsticks and dipped in soy sauce. These are the rolls we got in sesame.

In the preparation of rolls, you can use red caviar or flying fish caviar. Instead of cucumber, you can use sweet and sour apples. We tried with an apple, it turns out very tasty.

Shrimps, smoked eel are suitable for making rolls, and it can also be cooked with an omelette. There are a lot of cooking options. I prefer rolls with cheese, cucumber and red fish, and of course with caviar. Who will refuse red caviar.

You may also need tips for making rolls. Most importantly, I wanted to show you how to roll rolls so that you don’t get “snails”. And also what can replace expensive products. We ourselves experiment and try. But with a set of high-quality and correct sushi products, they turn out to be very tasty.

Share, below in the comments, how do you cook sushi at home? And did you cook them at all? What do you like to add to sushi toppings? Are you able to roll the roll correctly? I would be glad to hear your tips for making sushi and rolls at home.

Rolls are healthy and low-calorie rolls, sometimes used in weight loss diets. At first glance, they are prepared simply, do not require special skill. Why are there crooked pieces with crumbled rice and an unpleasant taste? It is impossible to take them with chopsticks, being afraid to turn a unique dish into a banal side dish with vegetables! Watching how deftly and quickly the sushi masters do, not every culinary specialist pays attention to the technique of twisting rolls. He mistakenly assumes that uramaki or hosomaki are easier to make and prettier to serve than pancakes. How to cook Japanese rolls at home?

Roll preparation technology

The taste and presentability of a Japanese dish largely depends on the skill of the sushi chef and the quality of the rice. You should be especially careful when choosing sushi grits, because it may not be long enough and with little stickiness. Ready-made grains do not absorb moisture well, they turn out to be boiled or too crumbly. Cooks recommend using the Nishiki or Yoshi variety. It is undesirable to buy a Vietnamese product because of an unpleasant specific smell.

Rice

Cooking rice for rolls and sushi is an art! It is necessary to strictly observe the proportion and monitor the time. It is better to steam cereals in a rice cooker, but you can use a slow cooker (set the “Extinguishing” mode for 10 minutes, then switch to heating). If the product turned out to be damp, next time you need to increase the amount of liquid.

The cooking technology is simple:

• Rinse 1 kg of rice thoroughly in cold water until it becomes completely transparent (it is more convenient not in a bowl, but in a colander);
• let the water drain (10 minutes is enough);
• pour rice into a dry bowl of a rice cooker, pour 1.2 liters of cold water, sushi people sometimes add a couple of drops of vegetable oil;
• cook for 25 minutes, then turn off the equipment and count 10 minutes (the lid cannot be opened);
• prepare any wooden surface, remove the bowl from the rice cooker and turn it over (usually a thin dry crust forms on the bottom and side, so the rice will fall on the board in one lump, like a head of cheese);
• wait 5 minutes for the cereal to cool slightly;
• using a plastic spatula, carefully remove the crust (you can pour sauce over it and eat it), transfer the porridge to a plastic bowl or a special wooden basin;
• weigh 200 grams of cold rice dressing, spread over the entire surface until the porridge has cooled;
• Gently mix the rice with a spatula so as not to disturb its integrity, and leave to cool completely.

As the dressing is added, the porridge becomes a little watery, but warm grains will quickly absorb the aromatic sauce. The main component of the rolls will turn out not boiled, sticky, odorous and with a pleasant aftertaste. After cooling, it is transferred to a non-metallic container, covered with a film in which small holes are made. You can store in the refrigerator, although it is more correct at room temperature for no more than 2 days. Perfectly cooked rice is the basis of the taste palette of the Japanese dish.

How to make spicy dressing

The sauce for rice will give the dish an exquisite flavor. They take mitsukan (rice vinegar) as a basis, throw in a lot of sugar (almost 2: 1) and salt. To make the liquid more fragrant, a small leaf of kombu seaweed and a couple of grams of lemon zest are often added. In order not to lose the specific sourness, it is advisable to bring the dressing to a boil, cool and strain. It is stored for a long time in the refrigerator, it turns out a yellowish tint and slightly viscous consistency.

Nori is an important ingredient for rolls.

The quality of the pressed algae (red) determines the presentability of the rolls. It is better to bypass cheap options: in the process of cooking, nori breaks or crumbles, quickly shrinks and tears under rice. Cooks recommend buying grade A: the sheets are dense, with smooth edges, rich green in color without a reddish or reddish tint. In the light, they practically do not shine through.

The sheets are lined with lines into 7 parts, which help to cut the product into identical (wide or narrow) strips. Nori seaweed is usually divided into two parts, but for the preparation of large or hot rolls, whole plates are taken. In order not to accidentally tear them, it is better to use scissors or a sharp knife, although experienced sushi masters easily fold the sheet in half, press it on the bend and tear it.

Nori is an excellent source of iodine, so you should not get carried away with sushi so that there is no excess of it in the body. The product is stored in tightly closed packaging or a metal box. Due to moisture and steam, the sheets shrink, so when preparing Japanese rolls or felix, you need to moisten the edges with water very carefully. If there is not enough practice, it is better to seal the seams of the roll with a few grains of rice.

Making delicious rolls is a real art!

The important components of the dish are ready, it remains to cut the filling (vegetables, raw or salted salmon) into cubes and discover the secrets of making rolls:

1. It is advisable to cover the bamboo mat with cling film on both sides, carefully wrapping the edges. It should fit snugly
   mat (can be pierced with a toothpick to release air).
2. Put the mat on a flat surface, place the nori on it with the rough side up so that the grains do not slip off during the formation of the roll.
3. So that the croup does not stick to the fingers, it is advisable to moisten the hands, or put on disposable cellophane gloves.
4. Weigh the rice (80-130 grams depending on the type of roll) and place in the microwave for a couple of seconds. The beans should be warm, but not too hot. Put in the middle of the sheet and gently spread over the entire surface, especially on the sides. Do not press the grains to the algae!
5. If the roll has nori on top (hosomaki or futomaki), when laying out rice, retreat 1 cm from the far side of the sheet. Spread the filling from the near edge. Wrap carefully, slightly lifting and pressing the mat. Moisten an uncovered strip of nori with water and completely twist the roll. The seam of the product must not come apart.
6. If there is rice (uramaki) on top, then a clean strip of nori should be left on the near side, next to you. From the far side, the grains should protrude 1 cm beyond the edge of the sheet. Sprinkle the grits with sesame seeds or tobiko, lightly iron with the palm of your hand. Turn the algae over, put the filling on the edge. Slightly lift the strip of nori not covered with rice, cover the vegetables, press and twist the roll. The seam will not be visible, because the croup will close it.
7. Put the resulting roll on the board, cover with a rug and press. Turn the product over to the other side, press down again with a mat, be sure to run your fingers along the entire length at the same time from above and along the sides. At this stage, you can form a square, round or triangular roll. If you cook "Philadelphia" or "Dragon", first lay out the plates of fish, and then form them with a mat.
8. In order for the roll to have smooth and beautiful edges, they need to be pressed with the palm of your hand, holding the product with a rug. It should turn out perfectly even, the grains with fish should fit snugly against the roll.
9. In order not to disturb the fish top, the Japanese roll can be covered with a film. Moisten a sharp knife in cold water, visually divide the product in half and quickly cut. Wash the blade, put the pieces together and divide into 3 parts. The result should be 6 triangles or squares. When cutting, ideal edges can be damaged, so the pieces are lined up and pressed again with a rug. Roll is ready.
10. Often the ends of the product come out uneven, so before dividing the roll, ugly edges can be cut off. The pieces should be the same height and dense. It is desirable that the fish plates completely or half cover the sides of the product.

How to File a Japanese Artwork

Rolls look great on black Asian plates, but clear dishes can be used. Pieces are laid out in different ways, based on the type of product. "Dragons" usually wriggle like a snake, "Philadelphia" and "California" are assembled in a checkerboard pattern. From large futomaki they form a slide and decorate with a neat bouquet of mixed salad. Japanese eel rolls, "Green" and "Yellow Dragon" are poured over unagi and sprinkled with sesame seeds. Sets (assorted) rolls look especially beautiful. However, it is difficult to combine several products to make a unique picture, and it is convenient for guests to eat from all sides.

You need to lay out the kegs in even rows, as if under a ruler. Diagonals and carelessly scattered pieces are not welcome. There should be room on the plate to complement the dish with delicious products:

1. Pickled ginger is preferable to use white, because it is without dye. First, it is slightly squeezed out so that the excess marinade is gone, they form a slide and, as it were, put it on a plate. With beautiful petals of the root, it is easy to neutralize the aftertaste of the eaten piece and fully enjoy the flavor of another.
2. Many mistakenly assume that the pale green wasabi powder neutralizes harmful microorganisms that can be found in saltwater fish. Unfortunately, we sell tinted horseradish seasoning, and the real valuable root is too expensive and is considered a delicacy. However, the pseudo product is sharp enough, so it is more convenient to knead it with your hands, wearing gloves, preferably near the hood or an open window. Put a spoonful of wasabi in a bowl, add a little cold boiled water and mix thoroughly. If the mixture turned out to be liquidish, you can throw in more powder, but it is worth remembering that the mass is slightly compacted during storage in the refrigerator. Place the green mass in a small pastry bag, land on a plate in the shape of a flower. If you make the wasabi thicker, it is better to form a cube or a leaf.
3. Soy sauce is served separately in a gravy boat. If it is too saturated and salty, it can be diluted with water, brought to a boil. Mirin and sake will add interesting notes. During the meal, wasabi is often put in the sauce.

Sometimes a plate with rolls is decorated with a slice of lemon, and a towel (oshibori) moistened and warmed up in the microwave is always served on a special wooden stand. They wipe their hands before and after a meal, only after use it is customary to carefully smooth it.

You can store the rolls in the refrigerator, but not more than half an hour, after wrapping them with cling film. With every minute, their taste and appearance are rapidly deteriorating, rice and vegetables are saturated with other smells and lose their individual aftertaste. Cooks are sure that the product should be eaten immediately after cooking, while the rice has not cooled down too much, and the filling has not yet warmed up.

How to properly prepare the components of the rolls?

Fragrant rice and specific algae are the backdrop for creating a sophisticated flavor range. The dish must be completed with a bright bouquet of toppings. Products must be fresh, colorful and properly prepared.

Vegetables and fruits

The taste of the roll depends on the shape of the cutting components. They can be chopped into thin and long straws or neat, even sticks. Hard root vegetables and fruits (daikon or green mango) are best crushed as finely as possible. Fresh cucumber must be peeled from the green peel, cut into thin plates in full length, wrap the roll or make a felix. For the filling, the juicy center with unripe grains is often removed, then the dish turns out to be more crispy.

Avocado should be moderately ripe. For the back of the "Green Dragon", the fruit is cut into slices exclusively with the tip of the blade, without lifting the knife from the board. With your left palm, you need to slightly press the semicircular pieces and pull up, and then gently lower them down. Should be a ladder. Pick up the avocado with the blade of a knife and place it on the dragon's back. The fruit can be cut with a housekeeper, only each piece must be laid out immediately on the roll.

Tiger chrimp

They are often used to make "Yellow Dragon", hot rolls and sashimi, and are brewed in a special way. Seafood (without a head) is cleaned of the shell, leaving 2 plates at the end of the tail, the intestinal thread is removed on the back. To prevent the shrimp from twisting into an arc during cooking, they are put on long wooden skewers, starting from the head. Throw in boiled unsalted water for a minute, and then immediately into the ice. The meat is tender and juicy. The shrimp is removed from the skewer, an incision is made along the entire length with a sharp knife (from the side of the abdomen to the back, without cutting in half). After that, they gently straighten, remove uneven places (usually near the head) and give a beautiful shape. The product can be stored for one and a half days.

Tempura shrimp is often added to the roll. In this case, raw seafood is strung on a skewer, dipped in a thick batter based on a special flour mixture, eggs and water, deep-fried until golden.

Fish is an indispensable component of rolls

The fillet of fresh tuna, salmon, lakedra should be dense, elastic, without loose and exfoliated fibers. Any unpleasant smell, dull color and opaque juice in the package indicates the spoilage of the product. It is better to buy fish chilled and whole or frozen fillets. After thawing, the product is stored in a dry container for no more than 24 hours.

For the filling, the fish is cut into even cubes. To get beautiful thin plates for the top of the roll, the blade must be held parallel to the fillet. Make a small incision and slide the knife smoothly from right to left, holding the layer with all fingers. This makes it easier to control the thickness of the piece.

Smoked eel is freed from excess sauce, divided into two parts along the back line. Be sure to check if there are any small cartilages that have not completely softened during the manufacture of the product (usually they are located on the sides). For the back of the “Yellow Dragon” roll, the golden upper part is removed (obliquely to the skin at an angle of 30 degrees). For sushi, the eel is cut obliquely and at a slight slope along with the skin. You should get pieces of 12 grams (with sharp edges), a bit like petals.

Shiitake

It is impossible to forget the enchanting aftertaste of shiitake rolls! Dry mushrooms are poured with water for 5 hours to swell, and washed. Boil until cooked, cool, free from liquid, cut into thin slices. A preheated pan is filled with prepared shiitake, sprinkled with sugar and warmed up (you can season with black pepper along with soy sauce). Sweetish taste with specific notes will elegantly complement almost any vegetable roll.

Video recipes

A professional chef prepares several types of rolls in an ordinary home kitchen. Tells about the rules for cooking rice, about folding rolls. And as a bonus, he prepares a couple of Japanese soups, including.

Japanese dishes attract with their simplicity, beauty and usefulness. However, without knowing the intricacies of making rolls, it is impossible to create an exquisite "Philadelphia" or a sophisticated "Green Dragon" at home.

Sushi is a Japanese dish traditionally made from specially cooked rice, thinly sliced ​​fresh fish, vegetables, cheese and other ingredients, sometimes wrapped in nori - seaweed leaves. Recently, it has gained immense popularity not only in the Land of the Rising Sun, but also in Russia. In this article, we will show you how to make sushi at home.

To create such a tasty, appetizing and aesthetically attractive dish, you do not need to strictly adhere to the rules. It is important to know the basics and understand the basics of cooking, and most importantly, to show imagination by experimenting with the filling. We advise novice cooks to learn classic recipes, on the basis of which they create their own delicious rice and fish snacks.

How was sushi invented?

The history of the origin of the dish is rooted in the distant past. In the 8th - 9th centuries, for better storage of raw fish, squid, shrimp, ancient cooks cleaned them, cut them into pieces, salted them abundantly and put them in layers in wooden barrels, sprinkling them with rice. Stones were then placed on top of the seafood to prevent air from entering. After some time, the press was removed, and the fish was covered with a lid. This method of storage made it possible to eat seafood even a year later. For a long time, rice was not consumed. Only marinated fish was eaten. Much later, in the 16th century, fermented rice became an integral part of sushi. In the 17th century, vegetables, rice malt, and other ingredients began to be added to sushi. Until the 19th century, sushi with marinated fish dominated the tables of the Japanese.

It wasn't until 1900 that a chef named Yehei Hano came up with the idea of ​​using raw fish to make this dish, adding rice vinegar and seasonings. Thus, an appetizing and healthy snack was born, the taste of which is so popular with many connoisseurs of Japanese cuisine. Nowadays, the technology of making sushi continues to change and enrich, new interesting ingredients are added to the recipe.

Types of sushi

Modern sushi has several interesting varieties. The most common are nigirizushi, that is, made with the help of hands. They are pressed rice smeared with wasabi, topped with a piece of fish or shrimp. Gunkan-maki are similar to nigirizushi, but are always framed with a strip of nori. These sushi are often stuffed with caviar. Another popular variety is makizushi, which is rolled sushi. Otherwise they are called rolls. They are made using bamboo mat. As a rule, makizushi is rolled into nori sheets, rarely into an omelet, and then the resulting cylinder is cut into 6 or 8 pieces. Hosomaki are made with one type of filling, and futomaki are made with several ingredients - vegetables, fish, seafood, caviar, cheese. Uramaki - another type of sushi - is rolls in which nori is inside and outside is rice. The filling is placed inside the roll.

There are other interesting varieties of sushi, for example, temaki - large cone-shaped rolls, oshizushi - pressed sticks, inrizushi - bags of fried tofu with stuffing inside. Further we will tell, In fact, anyone who does not have the special skills of a sushi master can do this. Of course, the first rolls can turn out to be clumsy. But over time, you will learn how to make very neat and mouth-watering homemade sushi. The recipes with photos presented in our article will definitely help you with this!

What do you need to make your own sushi?

To create a traditional Japanese dish, you will need to prepare some tools and a set of products. Makizushi is made using a special bamboo mat called makisu. It will help to make the roll more dense and give it the necessary shape. In addition to the mat, you will definitely need a knife.

Nigirizushi is performed very simply, without a bamboo mat, with the help of hands. You will need to prepare the following products:

• rice (Japanese) - 250 g;
• nori - 2 pcs.;
• rice vinegar - 3 tbsp. l.;
• sugar - 2 tsp;
• trout - 200 g;
• Japanese green horseradish (wasabi);
• lemon slices;
• soy sauce;
• ginger.

How to cook sushi at home? First, rinse the rice in a sufficient amount of water and boil it.

Add dressing of salt, sugar and vinegar. With palms, form small oval-shaped lumps from rice. With your finger, make indentations in the blanks and add a drop of wasabi there. Cut the lightly salted trout into small pieces. Put the fish on top of the rice balls. Cut the nori into narrow strips. We wrap each sushi with a ribbon of seaweed. Everything, nigirizushi with trout are ready!

Cooking gunkan-maki with sea bass

If you want to learn how to make delicious sushi with your own hands, check out this simple recipe. Gunkan-maki is a traditional Japanese snack in the form of oblong boats made of rice and finely chopped stuffing - fish, mushrooms, algae, shrimp. Often, flying fish caviar and traditional Japanese spicy sauce, kimchi, etc. are added to it. How to cook sushi at home? First you need to buy Japanese rice 250 g, nori seaweed, rice vinegar, fish (sea bass), spicy sauce, soy sauce, wasabi, Japanese mayonnaise, ginger. Let's do rice first. Rinse it well until the water is completely clear, and leave it in a colander for 40-50 minutes.

Next, transfer it to a large saucepan, pour half a liter of water there. Close the lid and boil for a few minutes over high heat. After that, reduce the heat and bring the rice to readiness. Next, remove the pan from the heat and leave for 15 minutes. In a bowl, mix rice vinegar (3 tablespoons), sugar and salt (2 teaspoons and 0.5 teaspoons). Transfer the rice from the pan to a bowl and add the dressing to it. In this case, it is necessary to stir the workpiece, breaking the lumps. Leave the rice to cool, and we ourselves will deal with the filling of sushi. Boil and chop the sea bass. Mix it with Japanese mayonnaise, add a little spicy sauce. Cut the nori into strips 3.5 cm wide. Let's form rice balls with a diameter of 3 cm. We wrap each ball of nori so that the ends of the strip step over each other. Rub a few grains of rice with your fingers and use it to glue the nori together. Lay the fish stuffing on top. Congratulations, you made sushi at home. The photo shows how appetizing this delicious Japanese snack looks. Bon appetit.

Simple rolls with squid

For those who are just starting their acquaintance with excellent Japanese cuisine, we offer a simple sushi recipe. Hosomaki is very easy to make at home.

You will need Japanese rice (150 g), nori sheets (3 pcs.), Squid (200 g) and flying fish roe (3 tsp). Also needed wasabi, soy sauce, pickled ginger for serving. Cooking sushi at home, let's start with the preparation of rice. We wash it and boil it in a small amount of water. Add a standard dressing to it. We wash, clean and boil the squids in salted water. When cooking, you can add a couple of slices of lemon to seafood. After that, it is necessary to throw the squids on a sieve, rinse with cool water and sprinkle with soy sauce. Now we take 2/3 of the nori, put it on the mat. Apply a thin layer of rice on top. So that it does not stick to the fingers, they must be moistened in rice vinegar diluted with water. In the middle of the blank we put strips of seafood and caviar. Using makisu, roll the rolls into a roll. Cut it into the required number of pieces with a sharp knife. Everything, hosomaki are ready!

Cooking uramaki "Philadelphia"

These inside-out rolls have a very delicate, pleasant taste, which is why they are so loved by many connoisseurs of Japanese cuisine. Philadelphia sushi is easy to make at home, but it is advisable to practice in advance in preparing simpler types of rolls. So, for 2 servings you will need:

• 1 nori sheet;
• Japanese rice - 240 g;
• cheese "Philadelphia" - 70 g;
• slightly salted salmon - 120 g;
• fresh cucumber - 2 pcs.;
• avocado - 2 pcs.

Japanese mayonnaise is also included in this sushi recipe. At home, this dish is not so difficult to make. We prepare rice, wash and cut salmon, cucumber, avocado into pieces. We cover the mat with cling film. Lay half of the nori sheet glossy side down. On top is a layer of rice. We level it so that there are no ugly gaps left. It is necessary that the layer of rice extends somewhat beyond the edges of the algae sheet. Now we cover the workpiece with half of the mat and press it, this is necessary to seal the roll. We spread the thinly sliced ​​salmon and carefully turn the workpiece over so that the fish is on the mat. From one edge of the workpiece lay out a layer of cheese, thin slices of avocado and cucumber on it. We roll the roll as tightly as possible, giving it a square shape with a mat. Leave the roll for 10 minutes, and then cut it into 6 or 8 pieces. Now you know how to make sushi at home. Serve them on a plate with wasabi, ginger and a slice of lemon.

Sushi "California" at home

One of the most popular types of uramaki are California rolls. They are always prepared with crab meat and flying fish caviar. These sushi look very appetizing and have a pleasant, fresh taste. To create two servings of this great dish, you will need the following ingredients:

• Japanese rice - 240 g;
• nori - 1 sheet;
• crab meat - 60 g;
• Japanese mayonnaise - 50 g;
• flying fish caviar - 50 g;
• fresh cucumber - 1 pc.;
• avocado - 1 pc.

When serving an appetizer, you will need wasabi, soy sauce, pickled ginger and a few slices of lemon. We make sushi at home as follows.

First, boil the rice and pour it with vinegar mixed with sugar and salt. Next, take the makisa and cover it with cling film. On a bamboo mat, glossy side down, put half a sheet of nori, and rice on top. Next, cover the workpiece with the second free edge of the makisu and seal the rice. Then carefully flip it over so that the nori sheet is on top. Spread a thin layer of wasabi in the middle. On top of the mustard we put crab meat, Japanese mayonnaise, thin strips of peeled avocados and cucumber. Now let's start forming the roll. We combine the edges and give the workpiece a square shape. We remove the mat and film. Spread the roll with an even layer of Tobiko caviar. Once again, seal the roll with a rug. First, cut the roll into two parts. Then we put the halves together and make two more cuts. By analogy, we make the second roll from the remaining half of the nori sheet. That's it, California sushi is ready!

Hot tempura rolls with shrimp

Recently, hot rolls have gained great popularity. They have an excellent cheese-cream flavor and an appetizing crust. Hot sushi at home is actually not so difficult to cook. We offer you a recipe for tempura with shrimp and cheese. You will need Japanese rice (170 g), unpeeled shrimp (500 g), nori sheets (2 pcs.), Cucumber (1 pc.), Rice vinegar (3 tbsp.), Philadelphia cheese (100 g), caviar tobiko (50 g). For frying, you will need a mixture of "Tempura" and breadcrumbs. The technology is like this. First, we wash and boil the rice, add a standard dressing of rice vinegar, salt and sugar to it.

Next, boil the shrimp for 5-7 minutes in salted water, cool and peel. Cucumber cut into thin sticks. Cut off 1/3 of the nori sheet and set it aside. We put most of the sheet on the makisa, matte side up. Then we apply a thin layer of rice on the nori, retreating from the edge about 2 cm. Next, put tobiko caviar (2 tsp) in the center of the workpiece. Topped with cucumber slices and shrimp. Spread soft cheese on top of the ingredients. It is convenient to do this with a culinary bag. If there is no such device at home, you can replace it with an ordinary dense plastic bag. Now gently roll the nori into a roll. We dilute the "Tempura" mixture in a small amount of water so that in consistency it becomes similar to homemade sour cream. Coat the roll with the mixture and roll it in breadcrumbs. We send the roll to fry in vegetable oil in a very hot frying pan. After the formation of a beautiful golden crust, we take out the roll, put it on a napkin and let it cool slightly. Finally, cut it into six equal parts and serve.

Instead of a conclusion

So, in this article, we looked at how to cook various types of sushi at home - nigirizushi with trout, gunkan-maki with sea bass and hosomaki with squid and flying fish caviar. We also described the process of making complex rolls, the filling of which consists of two or more components. They told how to cook delicious sushi "Philadelphia" and "California", as well as how to make hot shrimp tempura rolls. We hope you will learn how to make these excellent and mouth-watering Japanese dishes with the help of our recipes. Good luck!