Sushi at home ingredients. Simple rolls with squid

Dishes oriental cuisine went deep into culinary practice gourmets European countries. The main dish of Japan, rolls, has gained particular popularity. You don’t always enjoy them in a restaurant, but everyone can cook rolls at home. The required ingredients for rolls are easy to find in supermarkets in cities. Oriental cooking masterpiece will become a real decoration not only holiday table, but will appeal to all your family members including little gourmets. Explore the best step by step recipes.

What do you need to make rolls at home?

Let's highlight the main ingredients for preparing a Japanese delicacy at home: coarse-grained, round rice, nori seaweed, rice vinegar, sugar, salt, soy vinegar, and most importantly - seafood (red fish fillet: salmon, tuna, eel, salmon, crab sticks). For improvement palatability dishes also use avocado, regular cucumber, apple, ginger, cheese, chicken, shrimp. Oriental rolls- always accompanied by wasabi sauce.

How to cook rice properly?

To make rice suitable for forming rolls, you must first select the desired variety. This is Rice for Sushi and Rolls. In general, it should be round, relatively large and not fall apart. The taste and appearance of the rolls depends on how the rice is cooked.

Pour washed rice at the rate of 200 g of cereal per 250 ml of water.
Bring to a boil, reduce heat, simmer for 15 minutes covered.
After the end of the boiling period, turn off the gas, leave the rice in the pan for another 15-20 minutes, without opening the lid, so that moisture is absorbed.

Sauce

Whatever the rolls (spicy, raw, fried or baked), they are on historical homeland always served with a special spicy sauce. It is easy to cook it yourself, giving an oriental dish a special zest of taste. Just a few ingredients - and your rolls will be appreciated by the most capricious gourmets. To prepare the sauce we take:

soy sauce - a few drops;
mayonnaise - 1 tbsp. l.;
Chile ketchup - to taste;
garlic - 1 clove;
flying fish caviar - 1 tsp

Mix all the ingredients (the proportions are indicated) and enjoy the taste of Spicy sauce along with homemade rolls.

Philadelphia roll recipe

To prepare them you will need:

nori seaweed;
cream cheese "Philadelphia";
red fish;
cucumber.

Stages of preparation of the Asian "Philadelphia".

Prepare rice according to the above recipe for rolls.
Distributing already cold rice for the most part of the nori sheet, leaving about 1.5 cm for docking from one edge.
Quickly and carefully turn the rice sheet over so that the filling remains under the seaweed.
We roll the roll with the help of galvanized roll.
We cover it with pieces of red fish, we press the fish from all sides to the rice with bamboo zinc.
With a sharp knife dipped in water, cut a long roll into thin 6 pieces.

Philadelphia rolls are ready. They differ exquisite taste and aroma, and their appearance will decorate any festive feast.

California

It is interesting that the motherland Japanese rolls"Inside out" is rightfully considered the US state of California, as they were first prepared by a local restaurant chef. Such delicacies of "California" look chic and effectively decorate the buffet table if they are laid out on a plate with fantasy.

Ingredients for California:

one avocado;
cucumber;
tobiko caviar - 150 g;
rice - 2 cups;
rice vinegar - 50 g;
crab sticks - 100 g;
trout (fillet) -100 g;
nori seaweed -1 pack;
mayonnaise;
cottage cheese;
yang rug;
soy sauce.

Exodus - 48 pieces.

Gathering everything necessary components recipe, let's start cooking.

Cook rice according to the above instructions and mix with rice vinegar.
Cut cucumbers, avocados, trout, crab sticks into slices.
Separate half of the seaweed sheet and fill it with rice. Lay the nori back on the yin mat.
Evenly spread the tobiko caviar over the rice spread with your hands with a spoon.
Gently flip the zinc over the nori.
Lubricate the sheet with mayonnaise.
We put the filling of avocado, cucumber, trout.
Wrap the nori roll and give it a square shape.
Cut the long roll into thin circles.

To diversify the American California rolls, we similarly create an oriental dish, but with a cheese filling instead soy mayonnaise, tobiko, crab meat or sticks.

egg rolls

Diversify traditional homemade dishes will help Korean cuisine. Its worthy representative is considered egg rolls. As the name suggests, this recipe contains eggs. Cooking such splendor (pictured) is not difficult even for a beginner.

Korean Meal Ingredients:

chicken eggs-3 pcs.;
nori seaweed - 1 sheet;
salt to taste;
vegetable oil for frying.

Cooking according to step by step instructions.

Beat the eggs with a whisk or fork until uniform consistency like an omelet.
We heat the pan and grease with vegetable oil over the entire surface of the bottom.
Pour out most egg mass in a pan, lightly salt.
After a couple of minutes, cover the scrambled eggs with a nori leaf, and pour the remaining egg mass on top.
Turn carefully with a spatula egg pancake with algae.
It is important not to overcook the egg blank: you need the eggs to be slightly raw.
Wrap the "pancake" and put it outside on a cutting board. We cut thin slices.

Roll "Caesar"

Try to cook a European variation of the fragrant Caesar roll. In addition to the main ingredients, the dish contains an equally healthy, fortified set of products: parmesan, salad, cream cheese. The rolls are topped with grated parmesan. breadcrumbs. The delicacy is easy to bake in the oven to improve the taste.

To make Caesar rolls you will need:

coarse-grained rice for sushi - 250 g;
boiled breast chicken - 90-100 g;
cream cheese - 80-100 g;
parmesan - 50 g;
rice vinegar - 2 tbsp. l.;
nori seaweed leaves;
lettuce (leaves);
breadcrumbs;
salt.

Following the step-by-step instructions, you will get wonderful Japanese rolls that your family members will appreciate.

Cook rice according to the instructions above. While the rice is cooking, prepare following products.

We cut the chicken meat into strips, lettuce leaves - by analogy.
Fry breadcrumbs until golden brown in the oven without fat.
Finely grate the parmesan.
Laying bamboo galvanizing cling film.
We cut the seaweed leaf in half, put one part on the bamboo.
We distribute the rice in an even layer, 1 cm thick. Do not forget to leave the edges of the nori sheet, unfilled with filling for gluing.
Turn the rice sheet down. We spread strips of chicken breast, a few tablespoons of cream cheese, salad in the center, carefully wrap the roll.
Rolls are wrapped in breadcrumbs and cut into pieces. Put on a flat plate, sprinkle the dish with grated parmesan.

Spring rolls with chicken

Spring rolls differ from their ordinary roll relatives by their wrapping. Stuffing flavored with oriental spicy sauces wrapped in rice paper. The latter is easy to purchase at any hypermarket. The filling for "springs" is varied, it depends on the selected ingredients and your taste preferences. Vegetables, sprouted beans, mushrooms, seafood, chicken fillet, noodles, pork are wrapped in rice paper.

For cooking oriental snack with chicken you will need for 2 servings:

rice paper- 1 package;
chicken breast- 1 PC.;
garlic - 1 clove;
carrots - 1 pc.;
Chinese cabbage- ½ head;
fish or oyster sauce - 1 tbsp. l.;
soy sauce - 1 tbsp;
vegetable oil - 0.5 l.;
ginger root, basil, green onion, cilantro, sesame.

How to make a spring snack?

We cut the chicken into small cubes, thin strips of the green part of the onion, cabbage, carrots into strips.
In a heavy-bottomed pan, sauté the minced garlic, ginger, and onion for vegetable oil. Add chicken meat.
Separately, fry the vegetables in oil, add chicken cubes, soy sauce, cilantro, sesame, basil, remove the pan from the fire.
Dip rice paper in non-hot water for 20 minutes. It becomes soft and easily rolled into a roll. Put the prepared stuffing with a spoon on the rice wrapper.
Ready vegetable rolls deep-fry for several minutes.
When serving, decorate the rolls with green onions.

Video tutorials on making delicious homemade rolls

“It is better to see with your own eyes once than to hear twice,” says the proverb. If you are new to oriental cuisine, then after watching the video, you can easily cook amazing-tasting seafood rolls, repeating step by step. Your family or your friends will be delighted with your cooking overseas dishes.

Baked rolls with eel and nori

Rolls with nori seaweed, eel are easy to cook in a baked form. This video will help step by step execution. Baked hot or warm rolls are served with unagi sauce or mustard sauce.

Fried rolls

Pamper your guests fried rolls with a crispy crust according to a specific recipe by watching this video.

Dishes Japanese cuisine are becoming more and more popular in our country. Especially loved by many sushi and rolls. The last connoisseurs love for the appetizing look of mini-rolls, satiety, convenient format. Rolls are served in many restaurants today. But everyone can cook them at home on their own.

For this you need:

wish;
a set of suitable products;
kitchen utensils and tools.

The process will take about 45 minutes.

A set of products for homemade rolls

Making rolls at home is easy. For this you will need the following ingredients:

rice vinegar;
special seaweed nori;
soy sauce;
fish;
cucumber, avocado, salad greens (to taste);
pickled ginger;
wasabi.

All products must be fresh and of high quality.

Other products can be used as additional ingredients for rolls: various caviar (black, red, flying fish, etc.), several types of fish, rolls with eel, shrimp and crabs, mussels and octopuses are especially praised, all kinds of sauces, including spicy, creamy and hard cheeses, crab sticks, sesame seeds and other products.

The basis of rolls and sushi is rice. You need to buy a special kind of cereal. Rice is sold in specialized departments of large stores, and sometimes it is also found in ordinary ones, among the shelves with cereals, and is called “Rice for rolls, sushi, japanese rice". Groats are cooked using a special technology. secret delicious rice of the rolls is rice vinegar. It is added about 5 tablespoons to half a glass of rice when cooking.

Rice turns out to be crumbly, but still viscous, and this is necessary so that our sliced rolls do not fall apart.

Take 2 cups of rice, rinse well in cold water. Pour 2.5 cups of cool water, cover the saucepan with a lid and bring to a boil over high heat. After boiling, reduce the heat to a minimum, and leave the rice to cook for 12 minutes.

After we remove the pan from the heated burner, and leave to infuse for 15 minutes. Do not open the lid when you remove the dishes from the fire, everything is done with a strictly closed lid, otherwise the effect may upset!

While our rice is infused, prepare the vinegar. To do this, for 2 cups of rice, we need to take 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Mix all the ingredients and heat slightly, you can in the microwave for 20-30 seconds.

We shift the infused rice into a wide bowl and pour evenly with our vinegar mixture. The composition is quickly absorbed into cooked rice and it turns out what is needed for the right rolls.

Nori (pressed) sea kale) are purchased dry in layers in vacuum packed. I usually buy Sensei or Shibuki nori. There are usually 10 sheets in a pack. Any fish can be used: raw, pickled, salted, smoked. The choice of this product depends on the taste preferences of the connoisseur of Japanese cuisine. As the most common, I take salmon and trout.

Soy sauce is recommended to choose natural, concentrated, without preservatives. If desired, it can later be diluted with water to taste. The best, in my opinion and taste, Kikkoman soy sauce, by the way, I choose rice vinegar of the same brand. It is used sparingly, so it is better to immediately buy more expensive and enjoy a bright and natural taste.

Ready rolls are served on wide dish along with thin slices of pink pickled ginger and wasabi (Japanese horseradish). A separate bowl with soy sauce in which you need to dip the rolls. They eat rolls with wooden chopsticks, you need to get used to this, over time you will be able to take even the smallest pieces with chopsticks.

Cooking tools

The list of tools includes several fixtures. These may include:

machine for making rolls;
bamboo mat makisa;
sharp knife for cutting rolls.

Some home cooks use cling film in the cooking process. A blank of nori, rice, fish, and other components is wrapped in it. It is believed that this way the rolls are more accurate and dense. But practice shows that the use of a makisa or a special machine allows you to optimize the process.

Bamboo mat is considered a versatile tool for making rolls. It has been used by Japanese chefs for centuries. The rug is easy to work with. A little practice is enough, and you will get rolls no worse than restaurant ones.

On a mat wrapped in cling film, spread the rice with a layer of 1 cm, put our filling on top of the rice - you want cucumber, fish and cream cheese, or shrimp, avocado, leaf salad and wasabi. You can experiment and even put everything at once, it all depends on the flight of your imagination.

After you have rolled the roll, transfer it to a cutting board and cut it into 6-8 pieces with a sharp knife.

This is how it is not particularly troublesome to make simple rolls at home. You can make rolls with rice outside, and decorate with a piece of fish, or roll in caviar or sesame seeds. Such rolls are called Uramaki or Saimaki, you all probably know popular titles such rolls are California and Philadelphia.

Such rolls are made in much the same way as regular rolls, only first you apply rice to the nori, and then turn everything over so that the rice is on the bamboo mat, and nori is on top of it. Put the desired filling on a sheet of algae and fold it, as in the first version.

Then press the folded roll well so that the rice does not fall off anywhere, and roll it over caviar, sesame seeds, or decorate with pieces of red fish.

Then carefully cut, put on a dish and enjoy gourmet delicacy Japanese cuisine, prepared at home, with their own hands.

Bon appetit and good company!

Japan has long conquered the whole world with its culinary delights. But the main secret of the success of oriental dishes lies in their ingredients. Each product contains a special taste and incomparable aroma. The RedFish store, located in Moscow, offers its customers everything they need for sushi and rolls wholesale and retail. After analyzing the demand of buyers, we have selected the most popular wholesale products.ingredient

Subtleties of cooking

It's no secret that the taste ready meal largely depends on the chef. By investing a piece of your soul, and knowing the intricacies of combining ingredients for sushi, you can get the most healthy and impeccably tasty dishes. Here are a few things that might come in handy:

wasabi paste, immediately before serving, must be mixed with soy sauce;
before cooking rice, it is thoroughly washed until the water in the container becomes clear;
cooked rice must be seasoned with Japanese vinegar;
use a fillet different types fish for all sorts of flavors.

Be sure to buy pickled ginger to refresh your mouth and neutralize the previous taste.

Buying in bulk is profitable

The freshness and quality of products is the primary task of the RedFish wholesale store. We guarantee that the rolls made from the ingredients of our store will be unforgettable. By eating japanese food, a person gets mass nutrients feeling light and full at the same time. To taste exquisite and exotic delicacies, you can buy ingredients for making sushi and rolls and make them at home. Appreciate your time - order wholesale products for sushi and rolls at the most favorable conditions. We promptly deliver orders to anywhere in Moscow and the region.

The inhabitants of our country have long fallen in love with Japanese cuisine for the great taste that is the result of unusual combination products. Today, all exotic ingredients can be purchased at any supermarket, and detailed instructions will tell you how to cook homemade sushi and rolls, which are not inferior in quality to restaurant ones.

Main varieties

We offer to find out what are the main varieties of this dish.

Nigiri are compressed pieces of rice on top of which thin piece fish or shrimp. Served with soy sauce, ginger and wasabi.

Maki got its name from makisu, which is used for twisting. Otherwise they are called rolls. They consist of rice and filling, they can be thin (the number of ingredients in the filling is no more than two) and thick. The most popular varieties are: "California", "Caesar", "Philadelphia". Sushi turned inside out with rice is called uramaki.

Chirashi are not similar in appearance to the rest, they are most common in Japan. Rice is served separately from other foods, which, including seaweed, are finely chopped.

Oshi sushi is prepared under a special press. Fish and other ingredients are laid out at the bottom of the container, then rice. From above oppression is established. After a while, the ingredients are removed from the container and cut.

Major and Minor Components

The main ingredients for sushi are nori seaweed and rice. Soy sauce and pickled ginger are served with sushi and give them spicy taste. Wasabi is a Japanese horseradish similar to mustard. Seasoning can be purchased at ready-made or make it yourself from a powder that must be diluted with water in proportions of 1: 2. Rice vinegar is added to boiled rice, but you can do without it.

For the preparation of rolls, you can use almost any raw or smoked fish: salmon, mackerel, eel, tuna, as well as shrimp. Omelet, cucumber, cream cheese, avocado, onion, lemon are sometimes added to the filling. Inside-out rolls are cooked with sesame seeds or flying fish roe. Red caviar is most often added to gunkan sushi. If you are apprehensive about seafood, it can serve chicken fillet or pork.

Homemade sushi: recipes with photos, step by step instructions

Japanese cuisine is not as difficult to prepare as it seems at first glance. Everyone's favorite sushi and rolls can be made at home, while spending no more than two hours. Our detailed instructions will help you with this.

Rinse the rice thoroughly until the water runs clear. Boil it and drain the liquid. Fill the grits a small amount rice vinegar, set aside. The rest of the ingredients for sushi can be arbitrary.
Put the dry one on a bamboo mat and spread the rice over its surface, stepping back a little from each edge.
The next moment is the most crucial, since the taste of sushi will depend on the amount of filling. No more than three ingredients will be enough for you, which are stacked on top of rice.
Finely chop the red shallot and arrange it in a thin horizontal strip.
From seafood, you can choose red fish, shrimp or crab sticks.
Next add the finely chopped avocado.
So, you have three layers of products.
Roll seaweed with rice, fish and vegetables using a bamboo mat.
Rolls are ready! Slice them and serve with pickled ginger, soy sauce and wasabi. They should be eaten with wooden chopsticks.

What should be rice for sushi?

The life of the people of Southeast Asia is unthinkable without this cereal. Rice is used to make noodles, cakes, and, most importantly, it is the main ingredient for making rolls. The right type of cereal is a guarantee delicious dish, therefore, when buying, you should consult with the seller, but it is better to purchase sushi ingredients in Japanese stores.

Rice should have rounded ends and be small. long rice, which is most often used for cooking pilaf or risotto, will not work because it is very dry and retains a large number of moisture. The best varieties are Nishiki, Kahomai, Maruyu, Kokuho, Minori. The process of washing rice is quite laborious. Pour one or two cups of cereal into a deep glass container, pour cold water. In order to separate small debris from rice, you need to wash it with your hands several times. In order for all the starch to come out and the water to become completely transparent, the procedure must be repeated about ten times. Place the washed and dried rice in a bowl. The amount of cereal and water should be the same. Rice will be ready as soon as there is no liquid left on its surface, so it must be boiled over high heat. After that, remove the pan from the heat and let the cereal brew for half an hour.

most popular rolls

The best of its kind recognized "California", "Alaska", "Canada", "Philadelphia". Sushi is named after localities in the Americas. They are usually classified as uramaki, since the seaweed is inside.

The filling of "California" is made from crab meat, avocado, mayonnaise. Topped with red tobiko caviar. If desired, the ingredients for sushi can be replaced: cucumber can be used instead of avocado, and crab sticks can be used instead of crab meat

For "Canada" you will need salted salmon or trout, cream cheese, cucumber. Small strips of smoked eel sprinkled with a handful of sesame are placed on top of the rice.

"Alaska" is cooked with cream cheese, crab meat, avocado, cucumber. Rice is topped with toasted sesame seeds.

The classic Philadelphia roll is made from salmon or trout, cream cheese, and cucumber. Flying fish roe is placed on top of the rice.

Secrets of making delicious sushi and rolls

The height of the rice layer should not exceed 7 mm, otherwise the rolls will fall apart during eating and look too bulky.

The taste of sushi depends on the technique, so the knife must be very sharp. Choose skinless and boneless fillets. Do not under any circumstances buy frozen fish otherwise the taste will be spoiled.

Before cutting, dip a thin and sharp knife in vinegar water - so the ingredients for rolls and sushi will not get stuck in it.

Rice acquires pleasant taste thanks to a special dressing, which is prepared from rice vinegar, a pinch of sugar and salt. ready sauce you can warm it up a bit.

Kikkoman sauce is the best in every way. It is transparent and has a slight reddish-brown hue, is prepared from water, soybeans, wheat and salt. By the way, it can be used not only with sushi and rolls, but also with pizza, hamburgers and Japanese soups.

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 a unique, exquisite taste and aroma. Thai delicacy. Do not skimp on the quality of the ingredients, and at home you will quickly cook delicious restaurant dish 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. Serve traditional delicacy unthinkable without oriental spicy mustard wasabi.

The basis of the rolls is rice. Groats buy coarse-grained, round, with enough gluten, preferably 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 rice a specific food color, add to it spicy notes Oriental taste preferences, 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 marine 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 desired consistency to make a sauce.

Cream cheese- an obligatory component for filling for 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 - additional ingredient For filling oriental dish. They are used instead of fillet sea fish but better with him. 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 in Japanese traditional dish. special kind This cereal for rolls just has a large amount of gluten, so it is suitable for a Thai delicacy. A multicooker is now not uncommon, but a necessary household appliance for modern hostess. Use the services of this electrical engineer and cook rice according to the recipe below.

Take the rice, wash it thoroughly in several waters. IN last time a clear, not turbid liquid should drain.
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).
Turn on the multicooker (“Pilaf” or “Buckwheat” mode). It takes 30 minutes to cook.
After the miracle oven turns off automatically, the rice will be ready.
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 attached Thai dish special piquancy and delicate, sweet-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 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 shape lumps. Upper layer nigiri - 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

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.
Cut the salmon and eel fillet into eight thin pieces, holding the knife correctly, at a 45-degree angle.
Wash in salted water for no more than 2 minutes. Then place them in cold water.
Lightly brush the fish slices with Japanese wasabi and soy sauce.
Cut the nori into eight long strips, the width of which is 6-7 mm.
Divide the shrimp along the belly to straighten their halves relative to the skeleton.
Nigiri will look like this: a rice oval on which a slice of fish or shrimp is located. Press the fillet against rice preparation, giving it the shape of a "boat".
Sushi nigiri with eel should be wrapped with strips of nori and glued with water or a few rice.
Put the finished rolls on a plate, sprinkle with sesame seeds on top and serve with pickled ginger, wasabi.

Japanese sushi maki

Restaurant menu 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 interesting view Japanese "rolls" will be helped by 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

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

How to make your own baked sushi

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

Cooking nigiri and gunkan sushi

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