How to cook rolls. How to cook delicious rolls at home Recipes how to cook sushi and rolls at home

Japanese cuisine is becoming more and more popular every day. Their satiety, attractive appearance, refined and original taste does not leave anyone indifferent. You can eat rolls not only in a restaurant, but also cook them at home, which will be cheaper.

What are rolls, what products are needed for their preparation

Rolls are a dish traditional for Japan and Korea, sometimes they are also called sushi rolls. They are prepared from various ingredients that can be combined and combined in different ways, each time getting a new and original dish.

To prepare this dish, you definitely need a mat, with which rolls are rolled up, as well as some products:

rice vinegar;
nori sheets;
wasabi;
soy sauce;
pickled ginger;
fish;
avocado;
cucumber.

For the preparation of rolls, it is best to use only fresh products. Rice, vinegar, sauce, ginger and wasabi can be bought individually in the store or in one set, other products will have to be chosen at your discretion.

To prepare more exotic rolls, you can use several types of fish, caviar, mussels, octopus, crabs, shrimp, sesame seeds, and various cheeses.

How to prepare rice for rolls

One of the main products in the preparation of sushi and rolls is rice of a certain variety. It is prepared using a special technology.

Ingredients:

rice - 0.4 kg;
0.5 liters of water;
rice vinegar - 4 tablespoons;
2 teaspoons of salt;
sugar - 1 tablespoon.

Calories per 100 grams: 342 kcal.

Preparing delicious rice rolls is very simple if you follow the instructions and follow them completely.

Pour the rice into a sieve and rinse it under cold running water;
Pour water into a saucepan, put rice, cover with a lid and bring to a boil and let it boil for 2 minutes, then remove the container from the heat and let the rice swell for 10 minutes;
Remove the lid from the saucepan and let the rice cook for 10 minutes until the end;
Pour vinegar into a saucepan, put sugar, salt, mix and heat;
Put the cooked rice in a bowl, add the marinade to it and mix well.

Rice cooked according to this recipe turns out exactly as it should. Combined with algae, various ingredients, it will fully open.

A simple step-by-step recipe for rolls at home

One of the most delicious and easy to prepare is rolls with cucumber and shrimp. They turn out tender and refined, but at the same time very light, which will appeal to those people who prefer diet food.

Ingredients:

6 nori sheets;
0.25 kg shrimp;
350 grams of cooked rice;
3 cucumbers;
1 tablespoon sesame.

Cooking time: 30 minutes.

Calories per 100 grams: 156 kcal.

Cooking such rolls is a pleasure, because even the most inexperienced cook can handle this activity.

Ready-made rolls will be appreciated by all family members, despite their simplicity, they turn out to be very tasty and unusual.

Philadelphia rolls at home

For a person who has never tried sushi, it is best to start discovering the world of Japanese cuisine from Philadelphia rolls. Thanks to their gentle, refined and balanced combination of products, these rolls are liked by everyone, without exception.

Ingredients:

450 grams of cooked rice;
0.6 kg of trout;
avocado - 1 piece;
3 cucumbers;
nori - 4 sheets;
0.3 kg Philadelphia cheese.

Calories per 100 grams: 160 kcal.

These products are enough to prepare 6 blanks. This amount will make a whole set of 48 rolls, which is enough for the whole family.

Despite some difficulties in preparing rolls, with a strong desire and diligence, everyone will learn how to make them.

How to cook Caesar rolls at home

Cooking delicious and perfectly shaped rolls is a task that not every novice cook can handle. But with a strong desire and patience, this can be easily learned.

Ingredients:

0.4 kg of cooked rice;
nori sheets - 4 pieces;
fried chicken breast - 200 grams;
sesame;
1 avocado;
2 cucumbers;
100 grams of bacon;
100 grams of Grana Padano cheese;
100 grams of lollo rosso salad.

Cooking time: 15 minutes.

Calories per 100 grams: 165 kcal.

Cooking Caesar rolls is a real pleasure, because, despite the multi-component nature of the dish, everything in it is quite simple.

Rice is boiled and brought to the desired state in advance, cooled a little and laid out on a sheet, sprinkled with sesame seeds. Nori is best laid out on a bamboo mat covered with cling film;
Nori is covered with the free edge of the rug and turned over, and chicken breast, cheese, bacon, lettuce are laid out on the reverse side, and cucumber and avocado in the center;
Form a roll, and grease the edge of the algae with water and fix;

Such sushi is ideal for those people who like to experiment. Cheese, chicken, bacon and other ingredients create a rather delicate and harmonious taste that is simply impossible to forget.

Baked rolls at home

If you are tired of ordinary sushi and want to try something new and unusual, you should cook baked rolls. This dish will appeal to all family members, both adults and children.

Ingredients:

slightly salted salmon - 0.2 kg;
hard cheese - 160 grams;
nori - 4 sheets;
1.5 cups of cooked rice;
cucumber - 2 pieces;
6 tablespoons of mayonnaise.

Cooking time: 15 minutes.

Calories per 100 grams: 148 kcal.

Baked rolls are a delicious and unusual dish that not all sushi lovers have tried. All ingredients are perfectly combined with each other and create a delicate and harmonious taste.

Rice is boiled, dressed, cooled;
Cucumbers are washed, if necessary, the skin is cut off from them and cut into strips so that their thickness is 0.5 centimeters;
Put a food film on the mat, put a sheet of nori on it, put a layer of rice on top and gently turn the seaweed up;
Put the sliced cucumber on top of the sheet, and wrap the roll so that the rice is on top;
Cut the fish into small pieces and mix well with grated cheese and mayonnaise;
Cut the rolls into 6 parts, put on a baking sheet and top with a mixture of mayonnaise, fish and cheese;
Bake for 15 minutes in the oven at 180 degrees.

Hot sushi is best served immediately so that they do not have time to cool. Their taste will be a little unusual and spicy, but they only benefit from this.

Rolls with egg pancake

To create not just rolls, but a real culinary work that will appeal to children and adults, anyone can handle it. Such sushi is not only tasty and tender, but also has a presentable appearance, so they can even be served on the festive table.

Ingredients:

2 eggs;
sugar - 0.5 teaspoon;
nori - 2 sheets;
soy sauce;
cucumber - 1 piece;
40 grams of cream cheese;
60 grams of salted pink salmon;
rice vinegar - 0.5 teaspoon.

Cooking time: 15 minutes.

Calories per 100 grams: 100 kcal.

Cooking sushi with egg pancakes is quite simple and takes a minimum of time. This dish is very light, but at the same time satisfying, so it is ideal for breakfast or lunch.

Sushi prepared according to this recipe always turns out tender and tasty. An egg pancake instead of rice brings an unusual sound to this dish.

Making rolls at home is a real art that needs to be learned. Cooking them perfectly, the first time, will never work, but with a great desire, patience, this art can always be learned.

To cut rolls, you must use a knife with a wooden handle and a well-sharpened blade;
To prevent sushi from falling apart, it is best to use a bamboo mat, which firmly compresses the rice and stuffing;
Products must always be fresh to make the dish tasty and healthy.

Rolls are a dish that spoils very quickly, so it is best to cook them before the reception itself. After 6 hours, they can deteriorate, and this is dangerous for human health and life.

During the preparation of the rolls, you can safely experiment with various fillings, add fish, red caviar, cucumbers, avocados, cream cheese, shrimp and other ingredients that you can wish for.

Cooking options for several more options for rolls are in the next video.

Japanese cuisine has exploded in popularity over the past 10 years, with sushi chefs coming up with new recipes every month, and it's no wonder. If you look at the pricing policy of restaurants or boutiques that sell takeaway rolls, you can conclude that they have excellent revenues. However, not everyone can afford to show off like this every week, hence the need for training in culinary arts. You can cook rolls yourself, because even small towns have the necessary ingredients.

Roll composition

Before talking about how to cook rolls, you need to figure out what they include and what this or that product should be like. Let's consider the important aspects in order.

Rice. Japanese craftsmen and chefs working in establishments of this kind use a special rice for sushi called "Nishiki". The product is a round grain with a high starch content. It is due to this feature that rice sticks together so well after cooking, so the rolls do not fall apart. As a rule, the pricing policy of such rice is quite high, so it makes sense to consider other options. Choose any round-grain or medium-grain rice, but just not parboiled, otherwise it will not stick together.
Ginger. In most cases, the main property of ginger is considered to be its antimicrobial effect. The product kills bacteria found in raw fish. In fact, not everyone knows about it, but ginger is used along with rolls to interrupt the taste when you eat several types of sushi.
Nori. They are sheets of seaweed in which rice and stuffing rolls are wrapped. Nori is made from red algae and brings out the flavor of the dish more fully. The product is rich in many vitamins, including groups A, B, C, D, E, which a person needs for a full life. As for the variety, there are three types of nori: A, B, C. The former are considered the highest class, they are of higher quality and denser.
Soy sauce. It is difficult to imagine eating rolls and sushi without soy sauce. It gives the dish piquancy, sophistication and lightness. In addition, soy sauce is good for the heart and liver if it is produced by a natural fermentation method. When choosing a product, pay attention to the "Composition" column, it should not contain components unfamiliar to you. Soy sauce is made from wheat and soybeans, vinegar, sugar and salt. In some cases, garlic is added during the production process.
Wasabi. The product is a paste or powder formulation. Wasabi is horseradish, which comes in two varieties: sawa and seiyo. Seio horseradish is the most common, since it is cheaper and belongs to the economy segment. It doesn’t matter which type you choose, they are almost identical in taste. As for the consistency, buy powdered wasabi that is diluted with water to a thick sour cream (it is completely natural).
Rice vinegar. Used to add a sweet flavor to rice. Vinegar also glues the grains, and then retains a kind of sticky consistency for a long time, which does not allow the roll to fall apart. The best option for the product is considered to be real Japanese vinegar, on the label of which there are no symbols in other languages.

The basis for making rolls at home is well-cooked rice. As mentioned earlier, choose a special compound or product with round grains that contains the highest amount of starch.

Cooking a Japanese dish begins with a thorough rinse of rice in cold water. To do this properly, add ice cubes, rice grains, and regular running/filtered water to the pot, leave for half an hour, then proceed to rinse. As practice shows, it is necessary to do 10-12 repetitions, so that eventually the water becomes crystal clear.
Place the washed rice in a saucepan with thick sides and a bottom. Pour cold (!) Water per 1 kg. rice / 1.5 l. water. Cover with a lid, turn on medium heat and bring the mixture to a boil. After the appearance of the first bubbles, reduce the heat to the minimum mark, cook for another 10-12 minutes. At the end of the term, turn off the burner, do not open the lid, leave the product for half an hour. Then move the rice to another container, leave to cool to room temperature.
When you have cooked the grains, you can proceed to the next step - cooking rice dressing using Japanese technology. There are several options, we will consider them in order.

Dressing based on apple cider vinegar. It is not necessary to use special vinegar for sushi, a traditional apple composition is quite suitable. It is important to understand that such technology will change the taste, but not to a great extent. Purchase a 6% apple cider vinegar solution from a health food store, pour 60 ml. product in an enamel pan and put on a slow fire. Wait until it boils, then pour in 30 ml. purified water, pour 75 gr. granulated sugar (preferably cane), add 30 gr. salt. Bring the composition to homogeneity, stir it with a wooden spoon. Once the pellets have melted, remove the dressing from the stove.

Rice vinegar dressing. Of course, this type is more traditional. If possible, cook the rolls in this way. Connect together 35 gr. sugar and 35 gr. crushed salt, pour in 100 ml. rice vinegar. Put on medium heat, wait for the mixture to boil, then immediately set the minimum mode. Stir constantly so that it does not burn. Refueling is considered ready at the moment when the crystals of salt and granulated sugar have melted. After that, it must be cooled to room temperature and mixed with rice.

Rolls are internal and external. In the first case, rice is inside nori along with other ingredients. In the second version, the rice is twisted outward, and the filling remains inside. In order to properly roll the roll, you need to purchase a bamboo mat, and then wrap it with cling film so that the grains do not stick to the mat.

Internal rolls

Place a container of water next to you, dilute salt in it, wait for the crystals to dissolve.
Cut the nori sheet into 2 equal parts, leave one of them. Lay it on the mat, glossy side down.
Dip your hands in acidified water, scoop up a handful of rice and roll it into a ball.
Place it in the middle of the sheet, step back from the top edge of the nori 1 cm (do not put rice on this area). Roll out the grains in an even layer, constantly moisten your hands so that the composition does not stick.
Distribute the filling closer to the bottom edge in thin strips, do not overdo it, otherwise the roll will not wrap completely. For the first time, it is recommended to put less than more.
Pull the nori sheet with the rice already on it to the bottom of the mat. Pick up the bamboo mat along with the roll and start rolling it into a cylinder. Hold the filling with your fingers.
When you get almost to the end, dip your finger in the water and run it along the indentation line in the top section. This must be done in order for the roll to stick together well.
Continue rolling it until the edges of the nori meet and are sealed together. After that, run your hands through the mat along the cylinder, giving the roll a square shape.
Moisten a sharp knife in cold water, cut the resulting roll first into 2 equal parts, and then divide each section into 3-4 more pieces (optional).

External rolls
All famous rolls are prepared in this way. The most common Japanese dishes include the Philadelphia, California, and Caesar rolls.

Cut the nori in half, take one piece and place it glossy side down on the mat.
Wet your hands in cold filtered water, scoop up a handful of rice, and roll into a ball.
Now be extremely careful. Distribute the grains so that the layer of rice protrudes 1 cm from the bottom edge of the mat (it turns out that this area will lie on the mat). At the same time, you need to step back from the top edge by 1 cm (there should be no rice in this area).
Knead the surface with your fingers to make it even, paying special attention to the edges. Then pry off one part and turn the roll upside down.
Spread the desired ingredients on the surface of the nori, stick to the bottom. Now lift the mat, grabbing the seaweed, start twisting the roll into a roll.
As in the previous case, give the roll a square shape, cut first into 2 sections, then into 3 more.

"Philadelphia". Rolls are prepared on the principle of external twisting, in which the rice is turned inside out. When you turn the nori over, top it with cream cheese, avocado or cucumber slices, then roll up. Cut the salmon into thin slices, put on top of the rice, twist with a bamboo mat to make it stick. Cut into equal pieces with a sharp knife dipped in cold water.
"Caesar". Chop the chicken fillet into thin slices, then fry until golden brown. Cut the tomato into strips, do the same with the lettuce. Spread the rice over the nori, turn it inside out. Brush seaweed with Caesar sauce or garlic mayonnaise. Place chicken, lettuce, tomato on top, grate hard cheese so that it covers all the ingredients. Roll up. Crack an egg yolk into a bowl, season with salt and whisk. Make a thin pancake in a frying pan, place it on the roll and wrap it up. Cut the roll into equal sections, serve with walnut sauce.
"California". The roll is prepared externally. Brush the upside down nori with cream cheese, top with medium sized shrimp or crab meat, cucumber slices and fresh pineapple chunks (optional). Twist the roll, sprinkle it with tobiko caviar of any color, use the mat again so that the caviar seeds do not fall off. Cut the roll into pieces.

If you have sufficient knowledge regarding the technology of making rolls, difficulties should not arise. We have given the most common recipes that can be easily made at home. Now you know how the outer and inner rolls are twisted, which means you can bring to life any version of the Japanese dish you like, found on the Internet or in the menu of your favorite Japanese restaurant.

Video: how to cook sushi - step by step instructions

What you need to know to make rolls at home? First of all, you need to choose the right products for this dish. Let's figure out what to look for when choosing ingredients.

What is the best rice to use

A special variety of Nishiki is used for making sushi. These are round, starchy grains that become sticky after cooking.

But it is not always possible to buy Nishiki in our stores, so when choosing rice for rolls, give preference to a round-grain type.

Wasabi - paste or powder

There are two types of wasabi sauce, or Japanese horseradish, seiyo and sawa. The most common is wasabi seiyo. It is cheaper and therefore more accessible than sava.

It is best to buy powdered wasabi, which is enough to mix with water to the desired consistency. So you will be sure that you have purchased a truly natural product without additional chemicals in the composition.

Sushi is optimally cooked with real Japanese rice vinegar. It's just perfect for flavoring and adding extra flavor.

How to choose the right nori

Nori is made from red edible algae. These leaves are divided into varieties A, B and C. Nori varieties A are considered the highest quality, they have a pleasant characteristic aroma and a strong elastic leaf structure.

Well, what rolls and sushi can be without spicy soy sauce? This product gives the dish a special rich taste, juiciness and softness. In addition, it is very beneficial for health. It is important to eat natural sauce, which is prepared by the natural fermentation of soybeans and wheat.

Pay attention to the ingredients on the soy sauce label. Only soy, wheat, salt, vinegar and sugar (sometimes garlic) should be present.

The subtleties of cooking rolls at home

To cook delicious rolls with your own hands, you need to have some skills in this matter and know some subtleties. Our article is designed to help you understand the peculiarities of the process of preparing delicious rolls with a variety of fillings!

High-quality cooked rice for sushi is the basis of a real Japanese dish. Groats for him it is better to take with round, short grains.

So, we start by washing the rice in cold water until the cherished moment when it becomes crystal clear. As practice shows, this should be done about 7-10 times. Then we remove all the husks and pop-up grains.

We place the rice in a thick-walled pan, pour cold water in the ratio of 1.5 parts of water to 1 part of the cereal, cover with a lid. Bring to a boil over medium heat, then turn the burner down to low and simmer for 10 minutes. Turn off the stove, let the product brew for the same amount of time. The lid does not need to be opened!

Making real rice dressing

We bring to your attention two of the most popular recipes for dressing rice for sushi:

Rice vinegar dressing. It is not at all difficult to make dressing for your rolls from rice vinegar and salt with sugar. This requires 4 tbsp. combine tablespoons of vinegar with two teaspoons of granulated sugar and the same amount of salt. Then the mixture should be heated over low heat so that the components dissolve in the vinegar. Drizzle the rice generously with the warm mixture.
Apple cider vinegar dressing. Many housewives ask if it is possible to use apple cider vinegar instead of rice vinegar, which is not always available, to make rolls at home? Of course you can! True, this retreat will slightly change the taste of the finished dish. So, 50 ml of 6% apple cider vinegar is heated over low heat to a temperature of 40-45 degrees, add a tablespoon of water, 70 gr. sugar and one and a half dessert spoons of salt. Mix thoroughly and remove from heat. Here is the filling and ready!

How to wrap rolls

In your kit for rolls at home, it is desirable to have a bamboo mat. This is a small mat that greatly facilitates the process of rolling sushi.

Our helper is a bamboo mat

Lay the nori sheet on the mat with the matte side facing up. The shiny part of the sheet should be in contact with the surface of the mat. We wet our hands in a bowl of acidified water, take a handful of rice, distribute it in an even layer of 0.5 - 0.7 cm over the surface of the nori. From the top and bottom edges, you need to leave strips about a centimeter wide. Then we put the filling according to the recipe. It can be fish, cheese, cucumbers, avocados, seafood.

At the same time, we grab the edge of the rug with the edge of the algae and begin to roll it into a tight cylinder. A properly formed roll should be sufficiently elastic, the filling in it is held firmly and does not fall out. We cut the sausage into two parts, and then divide each half into three more pieces of the same size with a clean, sharp knife dipped in water.

Some types of rolls are made by rolling them with rice on the outside. These are dishes with fillings from several components, for example, Caesar or Philadelphia.

Let's start rolling. To prevent rice grains from sticking to the surface of the bamboo mat, wrap it with stretch film. On top we place a sheet of nori, as we already know, with the shiny part down. We wet our hands in a bowl of acidified water and put a handful of rice on the algae, spreading it over the entire surface in an even, fairly thin layer. We wait a few minutes until the sheet gets wet and firmly sticks to the rice grains.

Now, holding the edges of the nori with your fingers, with a smooth movement, turn our design upside down. We place the filling on the sheet and roll up the roll, picking up the mat along with the nori with our fingers. The outside of the workpiece can be sprinkled with toasted sesame seeds or flying fish caviar. It is necessary to cut the finished products with a sharp knife, abundantly moistened with the same water from the bowl.

Now, knowing some tricks and secrets on the process of making rolls, you can easily make them. There are many recipes for making rolls at home.

Famous rolls "Philadelphia"

The most common Japanese dish has the American name Philadelphia, thanks to the cheese used in the recipe. Philadelphia rolls are easy to make at home. You just need to have a certain set of products and desire.

Ingredients:

Do you want something interesting?

rice for sushi - 0.5 kg;
nori leaves - 6 pcs.;
rice vinegar - 60 g;
salmon fillet - 350 g;
Philadelphia cheese - 200 g;
salt - 25 g;
sugar - 10 g;
water - 2.5 tbsp.;
fresh cucumber;
avocado.

Also in your arsenal you should have:

bamboo napkin;
food film;
wasabi;
pickled ginger;
soy sauce;
wooden sticks.

Cooking method:

Spread the rice prepared according to the technology in a thin layer on a sheet of seaweed, carefully turn the nori over with the reverse side, put cream cheese, slices of cucumber and avocado on top. We raise the near edge of the mat at the same time as the algae sheet and cover the filling, after that we smoothly roll the mat.
Lay the thinly sliced salmon fillet in an even layer on the bamboo carpet. In this layer of fish we wrap our roll.
With a sharp knife dipped in acidified water, cut the workpiece into portions.
We spread the rolls on a plate, decorate with wasabi, ginger. Serve soy sauce separately in a gravy boat.

How to make Philadelphia rolls, we already have an idea. Did you know that sushi can be baked and even fried?

An incredibly tasty dish is obtained if you cook it in the oven. Moreover, baked rolls at home are prepared very easily and quickly.

Ingredients:

round rice - 300 g;
nori leaves - 4 pcs.;
cream cheese - 100 g;
rice vinegar - 20 ml;
cheese sauce - 25 g;
mustard sauce - 30 g;
mussels - 200 g.

We place the cooked rice on a sheet of nori, turn it into a tube. Grind the mussels with a knife, add mustard and cheese sauce. On top of each roll, put a spoonful of mussel filling and a square of cheese. Preheat the oven to 200 degrees, send a baking sheet with food and bake for 10 minutes until lightly browned.

Hot rolls or, as they are also called, Tempura have a very original taste. And if you practice, then you will get a dish no worse than a restaurant one!

To make hot rolls at home, you need the following products:

rice for sushi - 0.4 kg;
cream cheese - 200 g;
eel - 200 g;
fillet of salmon or salmon (slightly salted) - 250 g;
fresh cucumber;
egg;
tempura flour;
nori sheet;
breadcrumbs;
tobiko.

Cooking method:

Spread the cooked rice on the nori sheet, spreading it evenly over the entire surface. We coat it well with cream cheese, sprinkle tobiko on top, lay out strips of fish and cucumber. Roll up with a bamboo mat.
Next, prepare the batter by mixing the egg with tempura flour. We dip the finished roll into it, roll it well in breadcrumbs and send it to a frying pan heated with sunflower oil.
Cut the roll fried on all sides into 5 pieces.

Cooking rolls with crab sticks

Usually, salted and smoked fish, cucumbers and avocados, cheese, mussels, and shrimp are put in sushi. But crab sticks are also used as an inexpensive and tasty filler. The dish with them is tender and juicy. Rolls with crab sticks can be prepared according to the recipe below.

Ingredients:

nori seaweed;
rice for sushi - 100 g;
rice vinegar - 35 g;
crab sticks - 3 pcs.;
soft cream cheese - 50 g;
fresh cucumber;
salt - 8 g;
sugar - 10 g.

Rice, laid out in an even layer on the surface of the nori, sprinkle with dressing. Place cream cheese on top, fresh cucumbers cut into cubes and strips of crab sticks. Using a bamboo mat, twist the roll tighter and cut the workpiece into slices 3–4 cm wide.

Do you think that only seaweed leaves are used to make rolls? Wrong! This dish can be prepared even with pita bread! And the homemade caesar roll recipe will tell you how to do it right.

Ingredients:

thin pita bread;
chicken fillet - 300 g;
mayonnaise - 150 g;
hard cheese - 100 g;
loaf - 2 slices;
garlic - 3 cloves;
salad;
tomato;
vegetable oil;
salt, ground pepper.

Cooking method:

Fry the chicken fillet cut into thin strips in sunflower oil until light golden brown.
We divide the pita bread into four parts, grease each with a sauce made from mayonnaise and garlic.
Sprinkle with grated cheese, put lettuce leaves, thinly sliced tomato.
Cut the loaf evenly into cubes and fry in a pan until crispy. We place it there, on pita bread.
Lay the chicken on top and roll the pita sheets into tubes. It turns out a rich and nutritious Caesar roll!

In Japan, the process of eating is a whole ritual that carries a positive charge. Starting to eat, the inhabitants of the Land of the Rising Sun with a smile on their lips say the obligatory “itadakimas”, which means “I eat this to prolong my life”, and at the end of the meal, the words of gratitude - “gotisosama”.

Let's sit down at the table, take wooden sticks in hand and with a peaceful and joyful face try an exquisite homemade oriental dish! Enjoy your meal!

The technique of making sushi and rolls in Japan is regarded as an art. In the CIS countries, this dish is no less popular. Not surprisingly, these small rolls look appetizing and aesthetically pleasing and are not without a pleasant taste.

More and more sushi bars open every year, but in order to taste Japanese cuisine, it is not necessary to spend impressive sums in specialized establishments. You can buy everything you need for rolls and cook at home according to easy recipes and photo instructions.

A standard set of products and tools that will come in handy when cooking rolls:

Makisa (special bamboo rug), can be replaced with cling film;

When buying products needed for rolls, it is important to pay attention to the date of manufacture, especially seafood, they must be of the first freshness.

Cooking the “right” rice for rolls

If the right rice is bought, then the question “how to cook rice for rolls properly” becomes less acute.

Rice Cooking Instructions:

Rice must be poured into a container and pour clean water, rinse thoroughly. Water must be drained several times until it is clean;
After washing, rice must be immersed in a saucepan, pour water and put to a boil;
After boiling, reduce the fire and continue cooking rice until there is no water in the pan;
Remove the pan from the stove and leave for 10-15 minutes;

Pour into a glass 1 tbsp. sugar and 0.5 tbsp. salt, pour rice vinegar and stir;
Pour the liquid from the glass into the rice and mix well;
It is advisable to pour seasoned rice into dishes that have been moistened in advance;
You can start working with rice if it has reached room temperature.

Choose products: nori, soy sauce, wasabi, rice vinegar

If you know in advance which products are undesirable for choice, and which ones are vice versa, then success in the final cooking of rolls is almost inevitable.

So, the rules for choosing products for a roll:

Seaweed nori. There are four classes: "gold", "silver", "red" and "green". The best choice would be gold seaweed, but for lack of it, you can also choose silver or red, but not everyone will like the taste of green seaweed.

Nori should be a uniform dark green color, shades of brown are possible. The edges of the sheets should not be torn. For trouble-free cooking, they must be flexible.

Soy sauce. Do not pay attention to too cheap brands, there will be little from soy sauce. The long fermentation process of the beans justifies the high cost, so good quality soy sauce cannot be cheap.

Do not buy sauce on tap. It is better to give preference to sauces in glass containers so that you can accurately see the desired dark brown shade and unacceptable sediment at the bottom. The composition should include: legumes, vinegar, millet and spices. Additives E200 and E220 are categorically undesirable.

Wasabi. In the priority of wasabi in the form of a powder, in the future it will simply need to be diluted with water. Wasabi must be tightly sealed.
Rice vinegar. A bottle of vinegar must have the inscription "for rice" or "rice vinegar".

Vinegar comes in black, red and white. White - slightly saturated, red - more concentrated, is used more often in the preparation of sauces, marinades, black rice vinegar has the thickest consistency and has a bright taste. If there was no experience with rice vinegar before, then it is better to choose white.

What is useful ginger

Pickled ginger has a fairly large range of various vitamins and microelements, primarily B vitamins, iron and phosphorus. Ginger also contains essential oils (2–4%), which give a spicy aroma to the plant.

It has been noted by gourmets in the Japanese cuisine environment that pickled ginger invigorates and tones. Ginger perfectly removes excess fluid from the body, toxins and heavy metals. Ginger helps to strengthen the heart muscle. Some traditional medicine lovers use ginger to treat flatulence.

Not bad ginger copes with bacteria, its antibacterial properties lead to increased immunity. And the gingerol in ginger helps to reduce body weight. With such a variety of vitamins and chemical elements that are so useful for the human body, the calorie content of this product is only 50 kcal.

How to roll a roll correctly

One of the important points is the visual design of the rolls. In advance, you will need to prepare a bowl of water, so that in the process of twisting the rolls it was possible to moisten your hands more often, since rice is very sticky.

How to roll a roll correctly:

Nori, rough side up, is placed on the mat;
Hands must be wetted with water and pick up a handful of rice, roll into a ball;
Spread the rice over the nori. 6-7 hand movements are enough when rolling the rice ball over the nori sheet so that the rice is evenly distributed. However, at the top of the sheet there should be a section (a strip of 2 cm) without rice, for further gluing the roll;

The nori sheet is turned upside down;
On top, in the center of the sheet, a pre-cut filling is laid out;
You can sprinkle with sesame seeds or flying fish caviar;
Start twisting. The edge of the bamboo mat with nori and filling, start twisting;
Continue to roll the roll, giving it a rectangular shape. In the course of twisting, you need to slightly press the roll from all sides, so that later, when used, it does not fall apart;
When making the last turn of the roll, moisten the empty edge of the nori - this will serve as a strong bond for the finished roll.

The roll is usually cut into 8 pieces.

How to cook a Philadelphia roll at home

Rolls are originally Japanese cuisine, but it is interesting that the recipe for the Philadelphia roll was bred in the US state of the same name. The Philadelphia roll harmoniously combines the exquisite taste of cream cheese and spicy red fish.

Ingredients:

Nori;
Vinegar - 5-6 tsp;
Salt - 0.5 tsp;
Sugar - 1 tsp;
Rice - 250 g;
Philadelphia or Feta cheese - 150 g;
Red fish (usually trout) - 170 g.

Cooking method:

Put the rice to cook over medium heat;
Mix spices and rice vinegar;
Cut the trout into thin layers;
When the rice is ready, let it cool, and then pour the resulting vinegar mixture and mix thoroughly;
Lay half of the nori sheet on the mat. Step back a couple of centimeters from the top edge and put the rice on the sheet. Don't forget to wet your hands;
If it was necessary to leave a plot without rice on top, then from the other end put rice 2 cm, protruding beyond the edge;
Philadelphia cheese is laid out;
Roll up;
Pre-cut fish is laid out along the entire length of the roll and gently pressed with a rug;
The roll is cut into equal 6-8 pieces.

Philadelphia rolls are ready!

Preparing the classic "California"

California is one of the classic rolls, almost everyone likes them, due to the lack of exotics in the composition.

Ingredients:

Cucumber;
Crab meat (can be replaced with crab sticks);
Avocado;
Tobiko caviar;
Nori;
Vinegar;
Mayonnaise;
Spices (salt, sugar).

Cooking method:

Rinse the rice to clean water and put on medium heat for 15 minutes.
Avocado and cucumber are peeled and cut into slices, crab meat also needs to be cut.
Mix salt and sugar and pour vinegar, stir.
When the rice is ready, pour the cooked liquid into it. To mix everything.
Leave the rice to cool for 10 minutes.
Prepare a bowl of water to wet your hands.
Rice is evenly distributed on the nori.
Fold the sheet in half, and then pour the mayonnaise in the center in a horizontal path.
Crab meat is placed on top, followed by avocado and cucumber.
You can start rolling. With the help of a bamboo mat, a square roll is formed, it must be progressively rolled up, while the rice will go beyond the edges of the nori, but it should be so, the main thing is to trim the sides in the future.
When the roll is ready, it remains only to sprinkle or gently roll it in tobiko caviar.
Cut the roll into 6-8 equal parts.

Roll California is ready to eat, bon appetit!

Preparing the Caesar roll

Ingredients:

Vinegar for rice;
Spices (salt, sugar);
Nori;
Chicken breast - 100 g;
Lettuce leaf;
Cheese - 75 g;
Sesame.

Cooking method:

Prepare rice by mixing it with vinegar and spices;
Chicken breast must be cut into layers;
Grate cheese on a medium grater;
Lettuce leaf cut into strips;
Put half a noria sheet on the mat;
Put rice on top of the nori, pressing lightly, leaving 2 cm from the edge without rice;
The sheet is turned upside down;
Lay the filling horizontally in the center of the nori: chicken, cheese, lettuce;
Start rolling the roll
At the end of cooking, sprinkle with sesame seeds and cut into 6 pieces.

The Caesar roll is ready to serve.

Roll with salmon

Rolls with salmon are quite easy to cook at home, especially according to the recipe with a photo.

Ingredients:

Noria algae;
Vinegar;
Salt and sugar;
Salmon;
Cucumber.

Cooking sequence:

Rice must be boiled, after that, vinegar, mixed with spices, pour into rice;
Salmon and peeled cucumber, cut into strips;
Nori seaweed is placed on the mat and rice is laid out on top, evenly distributed over the entire surface of the seaweed, with the exception of a 2 cm strip at the top, this strip should remain without rice;

Salmon and cucumber are laid out;
You can start rolling the roll, compacting it during scrolling;
When the last turn remains, the edge of nori without rice must be wetted so that it is tightly fastened;
Cut the roll into 8 pieces.

Roll with squid

It will not be difficult to cook such rolls at home. Recipe with photo, so it will be quite easy.

Ingredients:

Nori;
rice vinegar;
Salt and sugar;
Squid;
Crab sticks;
Cucumber.

Cooking method:

Boil rice according to instructions.
Mix salt, sugar and vinegar, and when the rice is ready, pour the diluted vinegar into the rice and stir.
While the rice is cooling, you can start cooking the squid, but first, it needs to be cleaned. Immerse the squid in a saucepan and cover with salted water. Cooking for 1.5 minutes after boiling is no longer possible, as the squid will turn into rubber.

Cut into thin slices squid, crab sticks and cucumber. Spread a sheet of nori on the mat and lay rice on top in a 1 cm layer.
Lay the squid and cucumber horizontally in the center.
Start rolling the roll with the makis. The knife can be moistened with water to make it easier to cut the rolls, they must be divided into 8 equal parts.

Rolls with squid are ready, bon appetit!

Roll with avocado and shrimps

Ingredients:

Peeled shrimps - 100 g;
Avocado - 150 g;
Rice - 100 g;
Vinegar - 3 tsp;
Nori;
Sugar - 1.5 tsp

Cooking method:

Put the rice to boil.
Stir sugar into rice vinegar.
Start cutting the avocado into small oblong slices.
When the rice is cooked, pour vinegar and sugar into it and mix well.
Put a sheet of nori on the mat and put it on top of the rice, carefully and evenly distributing it over the entire sheet, leaving only 2 cm at the top without rice, this area will then serve as a fastener for the roll.
Lay the avocado and shrimp horizontally in the center of the sheet.
Start rolling the roll.
Cut the roll into 6-8 pieces with a sharp knife.

Rolls are ready to use.

Vegetarian roll

Ingredients:

Carrot;
Cucumber;
Tomato;
Avocado;
Sesame;
Mustard;
Nori;
Vinegar for rice;
Lenten oil.

For vegetarians on the question of how to cook rolls at home, a recipe with a photo will help you quickly make a healthy and tasty dish

Cooking method:

Cook the rice according to the instructions by seasoning it with rice vinegar and leave to cool.
Grate the carrots and cheese, and cut the cucumber, tomato and avocado into thin strips.
Carrots must be mixed with mustard, oil and sesame seeds into a single consistency.
Lay the nori on the bamboo mat.
Spread the rice on top, which needs to be lightly pressed, the total thickness of the rice should not be higher than 1 cm.
Arrange the carrot mixture, cucumber, tomato and avocado horizontally in the center.
Sprinkle with grated cheese and start rolling the roll.
Such a roll must be cut into 6-8 parts.

So the vegetarian roll is ready, bon appetit!

Roll with cucumber and sesame

Fresh taste of rolls, simple cooking at home - isn't it a tempting symbiosis? From the photo you can see that the recipe is as simple as possible and suitable for the first experience.

You will need the following products:

Nori;
Vinegar;
Cucumber;
Sesame.

Cooking method:

Put the rice to boil over medium heat until the water boils completely, then pour 50 g of rice vinegar into the rice, mix thoroughly.
While the rice is cooling, you can cut the cucumber into thin slices.

Place half of the nori sheet on the mat. Spread the cooled rice evenly on the sheet, leaving the edge of the sheet, which is on top, without rice.
Put a cucumber in the center and sprinkle it with sesame seeds.

Rolls are ready.

Roll with cream cheese and crab sticks

This is a non-standard recipe for rolls, This recipe uses rice paper instead of nori seaweed.. Rolls with cheese and crab sticks have an exquisite and delicate taste.

Ingredients:

Crab sticks - 200 g;
Feta cheese (you can use any other cream cheese) - 220 g;
Rice paper - 5 pcs;
Green onions - 50 g;
Olive oil (can be replaced with regular sunflower oil).

Cooking method:

Onion and crab sticks cut into strips;
Immerse the rice leaf in water for 30–40 seconds;
Spread the sheet on a flat surface and put crab sticks, cucumber and cheese on top;
Add some onion and wrap it all in a rice leaf envelope. There should be about 4 such roll envelopes, depending on how much stuffing is placed inside the sheet;
Such rolls must be deep-fried, and in the absence of deep-fat, you can fry in a pan in a large amount of oil, preferably olive oil. During the frying process, the rolls should not touch, so that they do not stick together;
The finished roll will have a golden rice crust. After the rolls are cooked, they must be placed on a paper towel so that excess oil can drain.
Rolls should be cut into 6 pieces.

Rolls with crab sticks and cream cheese will perfectly harmonize with both spicy wasabi and ginger and soy sauce.

Roll in egg pancake

This is a classic recipe for egg rolls with rice and cucumber filling with a photo that you can cook at home.

Ingredients:

Egg - 2 pcs;
Flour - 1.5 tablespoons;
Olive oil;
Mayonnaise;
Salt;
Cucumber.

Cooking method:

Rice should be boiled in salted water, then washed in a sieve under running water;
Break 2 eggs into a bowl, salt, add flour and mayonnaise, beat;

Heat a frying pan and pour in the oil, then pour in the egg mixture;
Bake on both sides;
Remove the finished pancake from the pan and let it cool;

On top of the pancake, you will need to put boiled rice;
Place cucumbers on top of rice;
Wrap the pancake with filling in a roll;

Cut into 6 equal parts.

Roll with omelet

The omelette roll itself is already something unusual. But it will be an unconventional omelet, it will be a Japanese tomago.

Ingredients:

rice vinegar;
Sugar;
Flour;
Olive or sunflower oil;
Eggs;
Soy sauce;
Acne;
Cucumber;
Tobiko caviar.

Cooking method:

Prepare the rice according to the instructions and start cooking the tomago.
Mix 5 eggs and add 3 tsp. soy sauce, beat vigorously.
Pour 250 ml of water into the pan, adding 1 tbsp. sugar, put on fire more than average and evaporate water to 50 ml. When the water evaporates, this kind of syrup must be slightly cooled and mixed with the egg mass. To mix everything.
Pour 40-50 ml of oil (preferably olive oil) into the pan, and when the oil is hot, pour the prepared egg mass in a thin layer. So, one by one, until the egg mixture is over, cook these Japanese omelettes.

It is important to note that tomago can also be eaten as a separate dish.

When the omelettes are cooked, cut them into thin slices.
Slice the eel thinly, into oblong strips.
Place nori on the mat, and boiled rice seasoned with vinegar is distributed on top of the nori.
Cucumber must be peeled and cut into slices the same as an omelet.
Place eel, cucumber and scrambled eggs in the center horizontally and sprinkle with caviar.
Start rolling the roll, no need to press hard.
Cut the roll into 6 pieces with a sharp knife.

So the unusual roll with an omelet is ready.

Roll with tuna

The recipe for tuna rolls at home is so simple that a photo instruction is not even needed.

rice vinegar;
Nori;
Tuna;
Wasabi.

Cooking method:

Cook rice by seasoning it with vinegar and let it cool.
Cut the tuna into thin strips.
Divide the nori in half and place one piece on a bamboo mat, then proceed to spread the rice over the seaweed, leaving a 2 cm free area at the top.
Spread wasabi horizontally down the center.
Then lay out the tuna and moisten the edge of the nori free from rice with water.
Wrap the roll and cut into 8 equal pieces.

Roll with tuna is ready, bon appetit!

Roll with chum salmon

Ingredients:

rice vinegar;
Spices (salt, sugar);
Nori;
Keta.

Cooking:

Cook rice according to instructions, season with vinegar.
Put the nori on the makisa and spread the rice on top, but only on half a sheet. The rice layer should not be higher than 2 cm.
Next, lay out the pieces of chum salmon.
Using a mat, wrap the part of nori with rice and filling in seaweed, forming a rectangular roll.
Cut the roll into equal parts and serve.

Roll with eel

Ingredients:

Rice - 150–170 g;
Nori - 2 sheets;
Eel - 250 gr;
Fresh cucumber.

Cooking:

Boil the rice, season with rice vinegar and start frying the eel. You don't need to fry it too hard.
Cucumber cut into strips, 1 cm thick. Do the same with eel.
Put half a sheet of nori on the makisa and lay rice on top in an even thin layer, leaving only 2 cm from the edge without filling. A little wasabi should be applied to this edge, depending on taste preferences.
Put cucumber and eel in the center, twist into a roll, cut into equal parts.

Rolls with eel, or as they are also called, unagi maki, are ready.

Rolls in Russian

The recipe for Russian rolls, as a kind of response from Japan. They are original and easy to prepare, as the necessary ingredients are available in any store and are affordable. These rolls make a great appetizer.

For cooking you will need:

Pickled cucumbers - 2 pcs;
Salami - 350 g;
Feta or Philadelphia cheese - 250 g.

Cooking:

Salami is laid out using the shell technique, overlapping one piece with another.
Put a layer of cheese on top, and spread slices of pickled cucumber on the edge.
Wrap everything up and cut into equal parts like a regular roll.

So the roll is ready in Russian, in just 10 minutes.

Fried rolls

Ingredients:

rice vinegar
Sugar
Cream cheese
crab meat
Cucumber

Cooking method:

Rice is cooked according to the instructions and seasoned with special rice vinegar mixed with 1 tsp. Sahara.
Cut the nori into 2 pieces, you only need one.
In advance, it is necessary to cut the cucumber and crab meat into thin strips.
Put the nori on the mat and begin to evenly distribute the rice over the seaweed, lightly pressing.
The top edge of the nori should remain free of filling. Next, cheese, cucumber and crab meat.
Makisoy perform translational movements, twisting the roll, and making the last turn, moisten the edge of the nori free from the filling with water to better fasten the roll.
Cut the roll and send it to the pan to fry over low heat. If desired, towards the end of frying, you can sprinkle the rolls with finely grated hard cheese.
Usually, after a five-minute frying, the roll is ready to eat.

baked rolls

This type of rolls is gaining popularity in the Japanese culinary industry; visitors to sushi bars are increasingly choosing the baked version of rolls.

Cooking method:

Boil rice according to the instructions and season with rice vinegar mixed with 1 tsp. Sahara. Mix everything thoroughly.
Cut salmon and cucumber into oblong strips.
With the nori sheet on top of the makis, start spreading the rice on top.
Apply a thin layer of cheese, if desired, you can add wasabi to give a spicier taste.
Put the salmon and cucumber and proceed to the formation of the roll.
When folding the roll, it is necessary to seal the edges on all sides so that the roll does not lose its shape in the future.
Cut into 8 pieces and put in the oven for 10 minutes.
Traditionally, these rolls are eaten with soy sauce.

Baked rolls are quite easy to cook at home, it is important to choose a good recipe or photo instruction.

How to make spicy sauce at home

There are a lot of variations in the preparation of Spicy sauce, but there is a classic recipe for this sauce. 2 tbsp mayonnaise, 1/3 tbsp. kimchi sauce and 1 tsp. Tobiko caviar is thoroughly mixed in a bowl, after which it is advisable to send the sauce to the refrigerator. You can see that this sauce is prepared very quickly, but the taste is incomparable with any other sauce.

Video about making a roll at home

Video how to cook rolls at home + recipe with photo:

Video with practical tips for making sushi 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 stacked them in wooden barrels in layers, 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. Enjoy your meal.

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!