What are the types of rolls. Futomaki - huge rolls with a bright flavor range

The language of Japanese menus, at first glance so incomprehensible, becomes simple and accessible after deciphering some details.

Japanese titles different types sushi usually consists of several words that talk about what kind of filling is inside them and what class they belong to.

Sushimaniya has the most understanding administrators who will understand you both if you say shake maki and when you ask for a salmon roll!

Nigiri Sushi - simplest form Japanese snack- rice and fish on top. Sometimes, for greater reliability, they are tied with a thin strip of nori.

Gunkan nigiri- an oblong cup is made of rice and nori, inside of which the filling, for example, caviar, is placed. After all, you can’t make a standard nigiri sushi with caviar, so sushi people get out!

Yaki sushi. Japanese yaki - baked. Therefore, your attention - chic Japanese cuisine baked sushi. It looks like the same gunkan nigiri, but on top there is also yaki sauce - special sauce for baking sushi.

kappa nigiri- sushi in cucumber, because kappa is a cucumber in Japanese. A cup of gunkan instead of nori is wrapped in a cucumber and a filling with spicy sauce is also placed inside. The combination of the coolness of the cucumber and the spiciness of the sauce makes for a great symphony of taste, which can be joined by the taste of salmon, crab or other seafood offered by Sushimanya.

Cream sushi. Again the intervention of the English language. Cream means cream cheese philadelphia and regular gunkan nigiri instead hot sauce Topped with Philadelphia cheese. His gentle creamy taste- the exact opposite of the taste of hot sauce.

Temaki- hand rolls, sometimes they are called cones. Cone shaped rolls regular composition: rice, nori, fish, cucumber and avocado. A sort of Japanese shawarma, which is eaten like a shawarma - biting off from above.

Poppies or rolls- the most common dish among sushi lovers in our country. Maki is Japanese for roll. The name of the roll consists of a description of the filling and the prefix maki. For example, a roll with tuna - maguro maki, with eel and Philadelphia cheese - unagi cream maki. some rolls have their own brand name. For example, rainbow poppies contain so many delicious ingredients that if you list them all, then you can forget where you started: kani crab, salmon syake, maguro tuna. Kani shake maguro maki - too compound name, it is easier to call this manifold a rainbow.

small rolls those with nori on the outside are called hosomaki - simple rolls. Usually they have only one filling, so you can just say "crab roll" or "eel roll".

big rolls(branded) are called futomaki. Here you can already meet a riot of colors and flavors: several types of fish and seafood, cucumber, avocado, Philadelphia cheese, tobiko (flying fish caviar), lettuce, paprika and even a quail egg!

IN different combinations these ingredients allow you to make an endless variety of rolls for the delight of sushi lovers. And here the range of names is limited only by the height of the flight of the chef's or the administrator's imagination: you can find Kyushu, Honshu, Hokkaido rolls, and Fujiyama, Sakura, Ninja, Tokyo, Osaka and other rolls.

Any Japanese word can be used as the name of a roll. This makes it a bit difficult to understand, but full names would be even more difficult, so we have to put up with it. Two types of rolls have gained universal recognition - California maki (with crab) and Philadelphia maki (with salmon and Philadelphia cheese). They can be found unchanged in almost any menu.

interesting and very tasty variety rolls - baked rolls. In Japanese, baked rolls are called yaki maki, in the menu of establishments you can find them under different names: baked rolls, hot rolls, warm rolls etc. Or Japanese names flavored with fantasy: yaki tokyo maki, yaki osaka maki and others.

The names could hold back from listing the contents of the baked rolls, but then they would be long and difficult to pronounce, because baked rolls often have two main fillings. For example, a baked roll with eel and perch would be called yaki unagi tai maki, which is quite difficult for an unprepared ear.

IN Japanese menu you will find more salads ( sarada) and soups ( miso), in the names of which you will also find a description of the content.

Favorite Japanese dish in Russia- This . In Japan they are called poppies or makizushi(which translates to twisted sushi, after all rolls are nothing but a kind of sushi ) and have several species, and the name that we are all used to came from the USA, where in the 1970s there was a real Japanese food boom.

The word roll (roll) in English language means "turn around". This name was given to Japanese maki due to the fact that they are rolled during cooking. In general, the Japanese, to a certain extent, should be grateful to the people of the United States for popularizing and developing their culinary traditions, because it is from America adapted to European tastes rapidly spread throughout the world. Suffice it to recall the most popular dishes - California roll And roll Philadelphia, named after American cities.

What types of rolls (poppies) are the most famous and in demand at the moment?

First, this hosomaki, most common in Japan and also known as monorolls. Hosomaki are thin rolls wrapped outside in nori seaweed, and inside, in addition to rice, which is included in all, containing filling from one type of fish or seafood. Among hosomaki, the salmon roll, tuna roll, eel roll and cucumber roll are the most popular.

Another type of roll is futomaki, big rolls . Just like hosomaki, they are wrapped on the outside with nori seaweed, but noticeably thicker, due to the use of not one type of filling in them, but several at once. Examples of such rolls are the Yasai vegetable roll and the scallop and tobiko roll.

And the most popular type of rolls in Russia, and throughout the world, is uramaki, inside-out rolls. Their main difference from other maki is that they are rolled so that the rice is on the outside and the nori seaweed sheet is on the inside. The filling in such rolls usually consists of several ingredients, and the rice is wrapped on the outside into fish or sprinkled with caviar or sesame seeds. These rolls have the most rich taste and they look very impressive, which, in many respects, explains their popularity. Maybe someday Philadelphia and California rolls will be complemented by some very tasty Krasnodar rolls or St. Petersburg rolls.

Makizushi (rolls, maki sushi, norimaki sushi)- This sushi wrapped in a sheet of nori, makizushi, which means rolled sushi. After the roll is rolled, it is cut into 6 or 8 pieces. Rolls are divided into:

• Hosomaki (thin rolls, plain rolls, small rolls) they are usually made with one filling and wrapped so that the nori sheet is on the outside, 2-3 centimeters in diameter. Usually a small sheet of nori or half of a large sheet is used for such rolls.

• Futomaki (thick rolls, large rolls, signature rolls) are made with several fillings in various combinations. They are made from a large sheet of nori, about 5 centimeters in diameter.

• Uramaki (rolls inside out)- wrapped in such a way that the rice is on the outside, and the filling is in the center, wrapped in a sheet of nori. Such rolls are made from a small sheet of nori or from half a large one.

• Temaki (cones, bags)- nori sheets are made into a cone, which is filled with rice and stuffing. The length of such a roll is about 10 centimeters.

Nigirizushi (nigiri sushi) are a small lump of rice with a piece of fish on top, sometimes all this is tied with a thin strip of nori.

Gunkan-maki (gunkanmaki, gunkans, boats)— oval shape, framed by a strip of nori around the perimeter, the filling is laid out on top. Gunkan-maki in translation means roll-ship.

Oshizushi (pressed sushi)- sushi in the form of sticks, made using a wooden device called oshibako.

IN osabiko rice and stuffing are placed in layers, after which it is all pressed together and cut into small pieces.

Inarizushi (inari stuffed with sushi)- small bags of tofu filled with rice and other fillings.

tirashizushi- a plate with rice and various seafood. There are two types of such plates:

• Edomae chirashizushi (Edo style sushi)– the ingredients fit nicely on top of the rice.

• Gomokuzushi (Kansai style sushi)– the ingredients are mixed with rice. © sushi-profi.ru, vd-vd.ru

However, how many varieties of uramaki, futomaki, luxurious mosaic or multi-colored rolls that attract with their harmonious taste and beauty.

Rolls are modified sushi (makizushi) that are rolled into a tight roll using a bamboo mat. Due to glutinous rice and nori seaweed, the filling does not crumble even during slicing. Unusual dish surpasses its ancestor in its brilliance and rich flavor range. Rolls can be baked, deep-fried, use seaweed instead thin omelette or colorful mame nori. IN last time we were talking about . Now let's look at the types of rolls and the whole variety of this snack, which is quite capable of being prepared at home.

The variety of rolls is impressive: uramaki and futomaki, spicy and sweet, in batter or with sauce. How to understand this vast subgroup of sushi?

Composition and names

Hosomaki is the smallest

To prepare the smallest roll, sushi makers take half a sheet of nori, 80-90 grams cooked rice and one type of stuffing product. The peculiarity of hosomaki is that the pressed seaweed is located outside the roll, hiding the snow-white sticky groats. It is not easy to twist it without training due to its small size. Barrels should be even, identical, not wrinkled from moisture, with beautiful, not torn edges. They can be formed into a square or round shape, in the form of a drop, sometimes the roll is cut obliquely.

For the filling, avocado, cucumber, fresh or salted fish, smoked eel, soft cheese, marinated daikon (takuan), cooked chicken breast and squid. The product can be cut into a neat bar or thin long straws. The edges are even or with protruding bunches of vegetables (such pieces look original on a plate). They put only one ingredient, but it is easy to diversify the flavor range by adding tobiko, white or black sesame seeds, walnut or spicy sauce, Japanese mayonnaise. When serving hosomaki with eel, unagi is poured over, with salmon, you can sprinkle with grated parmesan. Sushi experts recommend preparing a thick mass of soft cheese and squeezing it onto each piece through a pastry bag.

Futomaki - huge rolls with a bright flavor range

Feature of large Japanese rolls - interesting combination and a variety of toppings. Sushi use more than 3 components with different colors, texture and taste. To prepare a weighty roll take whole leaf pressed nori seaweed and 130-160 grams of glutinous rice. The ingredients are placed tightly to each other so that voids do not form, complementing with sauce, herbs, wasabi. Often the filling is divided into several parts. narrow stripe nori. Then, during twisting, the products do not mix and do not get dirty on the sauce, and the roll in the section looks more presentable.


It is necessary to form the product very carefully, because sesame seeds, vegetables and sauce may be outside. Rolls are given a square, round, triangular shape, cut into 8 or 10 even pieces, which are usually laid out in a slide, ladder or in checkerboard pattern. Topped with a slide of tobiko, a bunch of microgreens, a drop Japanese mayonnaise, cheese mass or pour over unagi sauce.

Mosaic rolls - culinary masterpieces

Mosaic futomaki are amazing beautiful patterns, bright colors. Sushi makers add green, red, black caviar to the grits flying fish as a dye. Rice takes on an interesting shade and looks beautiful in rolls, especially in the square Shakai Maki product.


It is impossible to create amazing pictures without training, it is better to start with simple compositions:

• twist hosomaki without stuffing;
• give the rug any shape, cut lengthwise in half or into 4 parts;
• place the resulting blank on the prepared nori sheet with rice;
• between pieces simple roll lay the bars of vegetables, add black sesame seeds, arugula branches, iceberg straws and twist the roll.

Often the filling is divided using wide strips of nori, having previously bent in half lengthwise and put rice or another component in the middle. The easiest recipe for mosaic rolls: place another roll (smaller) inside the futomaki and twist. It is advisable to sprinkle uramaki with caviar, herbs, black sesame seeds to separate two layers of rice.

Uramaki - unique rolls

The rice in the rolls is on the outside, so rolling uramaki is much easier than hosomaki and futomaki without even using a bamboo mat. Algae does not deform, and the seam is easy to close with grains. Sushi people usually take half a sheet of nori, 90-120 grams of fragrant cereals, 2-5 components. However, the filling should not exceed 50-60 grams or occupy more than a quarter of the roll, otherwise the product will crumble. If you put a plate of fish on top (usually within 40 grams), then it is desirable to reduce the weight of the remaining ingredients. It is worth remembering that all products inside and outside should exquisitely emphasize each other's flavors.

On a roll, strips of salmon, tuna, smoked eel, thin slices of fresh cucumber or avocado, scallops or shrimp are usually laid out, girded with a small strip of seaweed. After the product is formed with a rug so that the glutinous rice holds the products. Not a single component should fall off the roll, especially during slicing or eating! The dish can be decorated with sauces or bouquets, like futomaki.

It is easy to give uramaki rolls a luxurious look by sprinkling on all sides (or with one) colorful products:

• green, black, red or orange tobiko;
• chopped herbs (arugula, basil or parsley);
• ground pistachios;
• white and black sesame seeds;
• prepared couscous;
• small or wide strips of nori;
• shavings of tuna or crab meat.

Having correctly selected the components and decor, it is easy to prepare an appetizing roll with a bright and unforgettable taste palette.

Hot rolls - the highlight of Japanese cuisine

To please the inhabitants of Europe, Japanese chefs constantly improve the taste range of rolls, cook with crab meat, chicken fillet and other unusual products for them. Raw fish is considered a non-harmful component, because delivering it to fresh impossible. To reduce the danger to a minimum, sushi people began to bake rolls or deep-fry.

For heat treatment, futomaki or uramaki are usually used (it is undesirable to sprinkle rice with sesame seeds or caviar). Hot products are fragrant, with a crispy crust, rich aftertaste. How to cook amazing rolls?

Baked rolls - simple and delicious

Cooked rolls are cut, a teaspoon is laid out on each piece. thick sauce based on mayonnaise grated cheese and various flavor additives: kimchi, soy sauce, spicy pasta tabajan, small shrimp, tobiko (10-50% of total weight). Bake in the oven for 3-6 minutes, like sandwiches with cheese. The product is not recommended to overexpose in the oven, so as not to overdry (especially uramaki). As soon as the top rises and is slightly browned, you should immediately serve it on the table, if desired, pour over the unagi, sprinkle with sesame seeds.

Rolls can be made with raw fish, but tastier with lightly salted salmon and smoked eel. Warmed pieces acquire a refined aroma and aftertaste.

Tempura rolls - sophistication in every keg

Products beckon with their crispy texture, intriguing taste palette and special batter. Aromatic rice goes well with warmed ingredients and a special mixture - tempura. It consists of quality flour(rice and wheat), salt, pepper, garlic. She is bred in a small amount water, add the egg and stir lightly (small grains should be obtained). The prepared roll, usually round in shape, is dipped entirely in batter and thrown into boiling oil (over 170 degrees). The dough should instantly grab, and the roll should rise to the surface of the fat. If it sticks to the net, you need to gently pry with a spatula. When the product acquires a golden crust, it is advisable to immediately pull it out, otherwise the liquid part of the filling (Philadelphia, sauce) will float. Wipe the fried roll with a napkin, cut into 6-8 pieces and serve immediately

Tempura rolls will turn out amazing if you add soft cheese, smoked eel, vegetables to the filling.

Spring rolls - the original dish

Nori is a pressed red seaweed with a specific taste and texture. It gives the roll a special piquancy, but if you replace the dark green leaf rice paper, rolls will turn out with a more delicate aftertaste. They are prepared with or without rice. vegetable stuffing, couscous or minced meat. In China, without spring rolls (huramaki) is unthinkable New Year and the Vietnamese often make nam pancakes.

Rice paper - round or square sheets white color. Before putting fragile and thin plates on the rug, they are momentarily dipped in boiling water, slightly dried on a towel. The preparation of spring rolls does not differ from the traditional dish, only cooks sometimes close the ends, as in cabbage rolls. The product is cut obliquely and served cold or fried in a pan, deep-fried, often baked. They captivate crispy golden crust under which hides a warm aromatic filling. Sushi specialists do not recommend seasoning the components with spices; it is better to supplement the rolls with sauces.

Spring rolls are served as independent dish enriching the exquisite natural taste products with various dressings: garlic, sweet and sour, spicy, tomato, lemon, sour cream and others. It is advisable to take into account the features of the filling, because sour cream sauce does not go well with smoked eel, and rich garlic will kill the subtle taste of salmon.

Multi-colored rolls - a delicate taste in a bright shell

Bright orange, green or yellow rolls on a snow-white plate look elegant and appetizing. The dish is especially different delicate taste and pleasant texture, not typical of traditional products. Multicolored pieces are made from mame nori - pressed and tinted sheets made from bean curd. They are sold in sealed packaging, moist and elastic to the touch. To prepare colorful roll, it is worth a little practice: rice with filling slips off, because mame does not have roughness, like seaweed. During twisting, the colorful sheet may tear, and the roll seam may come apart (the ends will have to be moistened again with water and glued). Products should turn out with perfectly even sides, without folds and irregularities. Groats can be replaced with soft cheese, spread on nori with a thin layer.

Sweet rolls - an exquisite dessert

Dessert rolls enchant beautiful presentation, bright palette of colors and taste. The roll consists of a shell, an adhesive layer and a filling. Diversity unusual products impressive!

Shell

Instead of nori seaweed, they use rice paper, colorful mame, thin pancakes prepared on the basis of milk, a large number of eggs, a mixture of flour and starch (1: 2). sweet stuffing can be twisted into a special omelet. It is made on the basis of sour cream or other dairy product, add flour, eggs, sugar, Japanese alcohol, beat the mixture, apply with a brush on a silicone mat and send it to the oven. Important: the shell of the rolls should be very thin and elastic (not dry). Some cooks bake an omelette in a pan, but it often turns out to be too thick and uneven, which affects the quality of the rolls.

Interlayer

As an adhesive layer, sushi makers use various products:

Rice is boiled in cream, sugar and seasoning (cinnamon, vanillin, cocoa) are added, but grains can be cooked in the usual way(in rice cooker) and mix with sweet dressing.

Instead of grits, put a mashed banana, thickly sprinkle with coconut flakes.

Cottage cheese mixed with sour cream, confiture, condensed milk or jam will become a spicy layer between rice paper and fruit.

Whipped homemade cream will turn the roll into a tender and sweet delight.

Filling

For the filling, sushi makers use orange fillet, kiwi, strawberries, tangerines, bananas, soft cheese, nuts, topping, creamy and chocolate sauces. Components must be carefully selected so that the product does not turn out to be sugary-sweet or sour. Neutral rice and soy leaves will harmonize well with fragrant rice and wild berries. A roll with a sweet pancake shell is best complemented with sour fruits and sauces.

Roll the rolls gently thin sheets not torn, and the filling did not give the dish excessive juiciness. When serving, it is desirable to decorate with pieces of fruit, berries, powdered sugar, cocoa, chocolate chips or mint. The sauce should be thick so that the shell of the product does not get wet during the meal.

We have on the site that are easy and simple to do at home.

How to choose the right stuffing?

Roll is an amazing canvas for fantasy, colorful colors and bright aftertaste. How many variants of Japanese food can you come up with by changing the ingredients, sauces, cutting shape, using different technologies cooking! How to combine vegetables, fruits, seafood and fish in order to enjoy an exquisite taste palette?

• any fish, crab meat, tiger or sweet shrimp go well with fresh cucumber, avocado, tomatoes, tobiko, herbs;
• it is desirable to supplement with ground nuts vegetable rolls or products with salmon filling;
• with the help of spice sauce and Tabasco, it is easy to spice up the rolls;
• it is advisable to warm the smoked eel in the microwave, then the rolls will turn out tastier and more aromatic;
• To chicken breast you can add a few strips of iceberg, mango, fresh cucumber(mint will give a refreshing note);
• place the orange fillet, red tobiko and Philadelphia in the middle of the uramaki roll, and alternately place the tuna and salmon strips on top;
• seaweed salad will add zest to vegetable products;
• crab meat goes well with cucumber and red fish;
• salmon is great with Philadelphia, tobiko and arugula sprigs;
• boston, yellowtail, avocado, seaweed(hiashi), caviar can be supplemented with tuna and shrimp with perch, laying them on top;
• garnish uramaki vegetable roll with tuna, salmon and yellowtail;
• daikon flavor, walnut sauce, chicory, asparagus, avocado can be supplemented with couscous, sprinkling the product on all sides;
• prepare the filling of shiitake, avocado, arugula, and put golden eel on the roll;
• uramaki with salmon, crab, avocado, hiashi garnish with a scallop;
• green asparagus goes well with eel, avocado, hiashi in a large futomaki roll;
• with shiitake, avocado, arugula delicious stuffing, and the uramaki themselves can be sprinkled with ground pistachios;
• iceberg, tuna, soft cheese (“Buka”), shrimp, avocado are perfectly combined.

Rolls - suitable dish for experiments and new discoveries! You should not stop at one "Red Dragon" or "California", because you can choose the products for the filling much more successfully! And now watch a video about the difference between Russian rolls and authentic Japanese ones.

Sushi or how to pronounce sushi in Japan - popular a traditional dish japanese cuisine, popular dish became in the early 1980s, when the first sushi jobs appeared in Japan. The popularity of sushi began in the 1990s thanks to America and France, since it was in these countries that the first Japanese restaurants preparing sushi.

The main ingredient of sushi is rice, various seafood (fish, shrimp, etc.) and sauces are additionally used. In modern times, there are about 10 various kinds sushi. In Moscow, namely in Butovo, you can also taste delicious Japanese sushi in our Akira restaurant. Rolls are also one of the types of sushi.

Order sushi delivery to Butovo.

11 types of sushi

• Makizushi (norimaki sushi, maki sushi, rolls) is a type of sushi that is wrapped in edible red seaweed (nori), translated this species sushi as twisted sushi (sushi), they are also often called sushi - rolls. After the roll has turned out, it is cut into 8 or 6 approximately equal parts(sometimes even 12).

Makizushi

• Hosomaki (small rolls, plain rolls, thin rolls)- one of the most popular types sushi, and also the cheapest type of sushi. When cooking, rice is used, nori sheets that, when wrapped, are outside, and inside the filling (vegetables, seafood) is usually one filling option. Most often used with soy sauce and wasabi, the size does not exceed 2-3 cm in diameter. You can order delivery of sushi (hosomaki) to Butovo (6 pieces in one serving).

Hosomaki

• Futomaki (signature rolls, thick rolls, large rolls)- this type of sushi is prepared using large sheets of nori seaweed, several types of fillings are located inside various variations. The sizes of finished futomaki sushi are no more than 5 cm in diameter. In our restaurant you can order a large number of various futomaki.

Futomaki

• Uramaki (rolls with rice outside, rolls inside out)- This is a type of medium-sized sushi rolls, made from rice and nori sheet, usually using several types of filling. The rice is on the outside, the nori sheet is on the inside, and the filling is in the center. Uramaki is also often sprinkled with sesame seeds, small caviar, tuna shavings or dill.

Uramaki

• Tekami (bags, cones)- with the help of nori sheets, a cone about 10 centimeters long is created, after which it is filled with rice and various fillings, it turns out a hearty and big roll.

Tekami

• Nigirizushi (sushi nigiri)- one of the popular types of sushi in Japan, at the same time easy to prepare and prepared with just 2 ingredients, a lump of rice is taken, and some type of fish is placed on top, in some types of nigiri, they are also tied with a strip of nori seaweed.

Nigirizushi

• Gunkan-maki (ships, gunkans)- this type of sushi is translated as a war-ship (roll-ship), is made using a strip of nori seaweed and rice, the rice is wrapped with nori and a place for the filling is left on top, the filling is put inside (caviar, chopped fish, chuka salad and other types of fillings) .

Gunkan-maki

• Oshizushi (pressed sushi)- for the manufacture of sushi data, a specialized box is needed, called oshibako, all the ingredients for cooking are pressed in it, first fish is placed, rice is placed on top, after which the box is put under pressure, usually for 3-5 hours, after which the roll is cut into pieces, also sometimes nori seaweed is used for cooking.

Oshizushi

• Inarizushi (sushi in a bag, inari filled with sushi)- another type of popular types of sushi in Japan, they use small plates of fried tofu for cooking. It turns out small bags filled with rice. The pouches can be almost any shape, inside the pouches fig. Also most commonly added various additives that make sushi even tastier.

inarizushi

• Tirashizushi (sushi tirasi, loose sushi) is one of unusual species sushi, various seafood, vegetables, etc. are used for cooking. which are served in a bowl with rice, they can be mixed, or they can simply be put on top. Edomae tirashizushi is loose sushi where the ingredients are stacked on top. Gomokuzushi is chirashi sushi where the ingredients are mixed together with rice.

tirashizushi

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