Roll with mussels title. What are the types of sushi

If you decide to open a sushi bar or sushi shop, but don't know what to call it, the information in this article will help you choose the best option. Below are the basic principles for creating vibrant themed names for such establishments, as well as many examples of existing restaurants and sushi stores around the country.

Principles for constructing the names of sushi shops and sushi bars

In order to understand the main strategies for the formation of such brands, it is necessary to single out several main groups of names that have a common focus and semantic load. Each of these categories is detailed below:

• Names with direct occurrence of the word "sushi". Shops that sell this popular dish, as well as sushi restaurants, often include the name of the main course in their brands. The advantage of such a strategy is obvious - it allows you to emphasize the direction of the institution and cause the necessary direct association among customers. Moreover, this principle allows you to distinguish sushi bars and shops from other similar establishments and outlets, which, of course, only plays into the hands of entrepreneurs.
• Japanese or Chinese names, as well as brands associated with oriental culture. In general, this principle is similar to the previous one, with the only difference being that such brands “take” with their sound, and not with the semantic load. So, calling your establishment "Hachimaki" or "Cherry Blossom" you automatically draw a parallel with the direction of the sushi bar or shop.
• Other thematic names related to sushi rolls, sea, etc. By naming his establishment "Rice and Fish" or "CutFish", the entrepreneur also evokes the right associations with the clientele, although not with the help of such obvious tricks. It is enough to show imagination and use any attributes of this dish or its relation to the sea, and you can form a bright name, such as, for example, "Wasabi" or "Sirena".
• Other original titles First of all, it is worth noting that this category is the least common. However, this does not mean that it does not have its advantages. So, in this case, the name “takes” not by its associativity, but by its catchiness, which is also important in any business. "Tamagotchi", "ToDaSe" and other names of this group are easy to remember and stand out among the brands of other establishments involved in the manufacture and sale of sushi.

Examples of names of sushi bars and shops

Names with direct occurrence of the word "sushi"

Japanese or Chinese names, as well as brands associated with oriental culture

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Admirers of Japanese cuisine are attracted by intriguing roll names, exotic table etiquette, refined aesthetics of dishes, fresh seafood and an unusual combination of flavors. There are so many of all these gunkans, nigirizushi, makizushi, futomaki and hosomaki that a dinner party can only be held on rice rolls. Just before cooking at home, visiting a Japanese cafe, ordering the Take Away format, specify which rolls hiding behind the catchy name.

Sushi (sushi) - the "progenitor" of rolls

According to one version, the classic of the genre comes from Southeast Asia. According to another story, sushi originated in Japan. In the 13th century, the Japanese emperor Keiko XII tasted vinegared clams on a rice ball. The new dish was to the taste and by the highest command it was further developed.

So far popular varieties of sushi prepared according to old Japanese recipes. Rolls were invented by European chefs of Japanese origin, but in fact this is a more complex version of sushi.

Classic Japanese sushi

Nigirizushi. "Made by hands" - this is how this name of sushi is roughly translated. The recipes are extremely simple, and no mat is used in cooking:

• The recipe is based on rice and seafood. The rice base is rolled by hand into a ball, then it is given the desired shape (usually oblong).
• the filling is placed on top. In the classic version, this is a piece of raw or salted fish, crab meat or sea mollusk. Spicy wasabi is traditionally added between the rice and the filling.
• to fix the layers, a thin strip of nori is used, which is wrapped around the “kolob”. It's beautiful, but the top skill of the cook is precisely in the absence of algae.

Rice is used with high gluten. To prevent the grains from sticking, during the cooking process, the sushi chef periodically wets his fingers in rice vinegar. The most beautiful sushi - "boats". Regardless of the form, the portion is prepared “for one bite”.

Gunkan-maki. Literally, the name "gunkan" means "warship", because view these rolls from above resembles a ship or a boat. Here they also do without a mat, but the preparation will be more complicated:

• oblong "patties" are formed from round rice. Then they are wrapped in a strip of nori so that the shape of the sushi looks like a sea vessel;
• the strip of algae is quite wide, because the leaf should rise slightly above the rice;
• a small indentation is made in the workpiece, where the filling is placed. These are seafood - fish fillet, squid, oysters, eel, flying fish caviar.

For dressings in gunkans, sauces are used: unagi, spicy, yaki sauce. They are quite tart, so gunkan-maki - spicy roll names.

Temaki sushi. This is a "bag" of a single piece of nori seaweed, which contains rice and sea filling. Often this type is supplemented with vegetables and herbs. Quite voluminous, therefore, it will not work to eat them in one piece.

Rolls - a variety of names and recipes

This is where sushi chefs show the highest skill, because this section of the Japanese menu impresses with a variety of recipes. They are still based on round rice. But regardless of titles main difference rolls from sushi in the cooking method:

• maki-su (bamboo rug) - the main "hero" of culinary technology;
• with its help, the ingredients are wrapped in nori sheets in a special way, then cut in portions, giving the rolls a round, square, teardrop-shaped or triangular shape;
• the classic core is seafood, but chicken, cucumbers, vegetables, and soft cheeses are also common. Fillings can be simple and complex, and sometimes even laid out in layers;
• in addition to cold cooking, there are delicious baked rolls and nutritious deep-fried rolls.

Well, now let's see what rolls, Judging by a photo and reviews the most delicious. Memorize them titles, order or try to cook at home.

Makizushi

A transitional option from sushi to rolls, because this option is also called sushi rolls. First, the workpiece is rolled into a long roll and then cut into portioned pieces of a cylindrical shape. The ingredients are wrapped in nori sheets, omelet layers. The filling is salmon, cucumber, or a combination of both.

Hosomaki

This title combines miniature rolls. Preparing babies requires experience and skill. Their peculiarity is in a small amount of rice and bulky mono-filling. Wrapped in pressed seaweed. Portion forms of barrels - square, oval or circle, beveled drop.

Core components:

• smoked eel;
• boiled chicken fillet;
• fresh or salted sea fish;
• squids;
• cucumbers or avocados.

We repeat, the ingredients in the fillings of rolls under this name are not mixed. It is allowed to enhance the taste with the addition of sesame seeds, hot sauce or mayonnaise.

Hosomaki is usually decorated before serving. A sprinkling of grated parmesan cheese or an inserted bunch of greens will transform roll top view.

Futomaki

In this category the most popular roll names with complex fillings. You will have to tinker with cooking, but bright varied tastes will flaunt on the table. Futomak features:

• an impressive size of a portioned roll of a rounded or triangular shape;
• for roll blanks, a whole sheet of nori is required and at least 150-200 gr. boiled rice;
• the basis of the fillings is seafood, vegetables, soft cheeses and sauces;
• external design - tobiko, unagi sauce, grated cheese;
• sushi chefs separate the complex core with algae, so in the cut the barrel is especially effective, and the core does not fall apart;
• futomaki served with soy sauce, wasabi and gari.

Sushi with 3-5 ingredient fillings is especially delicious. More products in the core are not recommended, otherwise the taste will simply be smeared. The main "trick" of making futomaks is the correct compaction of the ingredients. They should not be squeezed out, but air pockets should not be allowed.

Uramaki

This name of the rolls"Inside out": rice is placed outside, and algae is inside. High gluten rice, pressed nori, up to 5 filling ingredients are used. The range of fillings can be anything, but there should not be a lot of cores, otherwise such a roll will not work. Uramaki are topped with smoked fish plates. You can put a piece of cucumber or avocado.

hot rolls

Strictly speaking, these names and recipes are not authentic. The invention in Japanese cuisine was introduced by European sushi chefs. Rolls are subjected to short-term baking in the oven.

You can do this with almost any sushi or roll, if you season it with a mixture of mayonnaise and grated cheese on top. For piquancy, soy sauce, chopped shrimp are added to the mixture. Each barrel is covered with sauce and set for 3-5 minutes to bake.

Deep-fried rolls

They are also known as tempura. Before frying, the roll billet is dipped in the sauce of the same name:

• mix a little flour, pepper, salt and garlic in a bowl;
• gradually add water at room temperature, stir until a homogeneous mass is obtained;
• Crack the egg into a separate bowl and stir in the flour mixture. Here lumps are even desirable.

Vegetable oil is heated in a deep frying pan. The whole roll is dipped into the sauce and quickly fried in oil until golden brown. After swelling from fat and cooling, the workpiece is cut into portioned kegs.

We have only talked about the most famous lines. Each has its own "stars" - popular California or Philadelphia, Mikado, Michi and other variations.

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Japanese dishes with their strange shapes and flavor combinations have firmly entered our diet. And there is no such variety of sushi and rolls even in Japan itself. What rolls are the most popular in Russia? Our selection will answer this question.

Philadelphia

Despite the fact that the recipe for Philadelphia rolls was born not in Japan, but in the USA (due to which the dish was named one of the cities), today these rolls are one of the most popular dishes among the regulars of Japanese cuisine restaurants. The secret of Philadelphia rolls lies in the harmonious combination of traditional ingredients, rice and nori seaweed, and raw salmon fillet with Philadelphia cream cheese. Variations on these popular rolls include avocado and cucumber, tobiko caviar and green onions, and crab sticks, all up to the sushi chef's imagination.

California

What Russian does not like California rolls! Everything that is so dear to the heart of a lover of Japanese cuisine has merged in this name: Japanese rice, nori seaweed, avocado, flying fish roe and tender crab meat. By the way, if under normal conditions, in order to taste crab meat, you have to fight with its shell, then in the roll format this beast is not afraid of anyone! Rolls "California" not only have an excellent taste, but also have a pleasant appearance: the components of the filling are wrapped in snow-white rice, and then rolled in bright red-orange tobiko caviar, so the California rolls can be seen from afar.

Alaska

Rolls "Alaska", as well as the undisputed leaders of all ratings of Japanese cuisine "Philadelphia" and "California", belong to the "rolls inside out" variety. The fact is that the sheet of nori algae is inside them, and not outside. Crab meat and sesame can be considered a distinctive feature of Alaska rolls. Cream cheese, cucumber, avocado and crabmeat are packed in a nori sheet and a layer of rice that is rolled in crispy sesame seeds. Some sushi chefs put crab meat on top of rice, so especially inquisitive gourmets can not only taste it, but also examine it in all its details. It must be admitted that neither crab meat nor sesame can be called features of Russian cuisine, so Alaska rolls make a stunning impression on beginners and successfully recruit new fans of Japanese cuisine.

Canada

Another “northern” in name, but not in character, variety of rolls is Canada rolls. The secret of their popularity, of course, lies in the taste, as well as in the spectacular appearance. The first stage in the preparation of rolls "Canada" and "Alaska" is the same: rice, nori seaweed, cream cheese, cucumber are used. But then their paths diverge. Inside, instead of crab meat, there is salmon, and pieces of fried eel meat are laid out on top of the roll. Top the rolls with unagi sauce and sprinkle with sesame seeds. This is how delicious rolls "Canada" are born!

Tempura

We were sure that all the Japanese are completely addicted to healthy lifestyles and eat only right. But when we got acquainted with the Tempura rolls, we realized that we were deeply mistaken. Tempura rolls are special hot rolls. The word "tempura" in Japan refers to seafood and vegetables fried in batter made from a special, tempura, flour. This batter differs from the usual one in its special lightness and crunch. It perfectly turns out tiger prawns and, of course, rolls. At the same time, it does not matter at all what kind of filling they will have. The fact is that by the time the roll acquires the famous “fluffy” tempura crust, it does not have time to cook inside. These rolls are perfect for a rainy gray day.

Got an appetite? All these rolls can be found on Delivery Club. Just a couple of orders, and you will already master not only Chinese chopsticks, but also understand rolls.

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. An unusual dish surpasses its ancestor in its brilliance and rich flavor range. Rolls can be baked, deep-fried, instead of seaweed, use a thin omelet or multi-colored mame nori. Last time we talked 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 of 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, they usually use 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

A feature of large Japanese rolls is an interesting combination and variety of fillings. Sushi use more than 3 components with different colors, textures and tastes. To prepare a weighty roll, take a whole sheet of 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 with a narrow strip of 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 a checkerboard pattern. Top with a slide of tobiko, a bunch of microgreens, a drop of Japanese mayonnaise, cheese mass or pour over with unagi sauce.

Mosaic rolls - culinary masterpieces

Mosaic futomaki amaze with beautiful patterns, bright colors. Sushi makers add green, red, black caviar of flying fish as a dye to the grits. 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 the pieces of a 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, girdled 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 culinary specialists constantly improve the taste range of rolls, cook with crab meat, chicken fillet and other products that are unusual for them. Raw fish is considered a non-harmful component, because it is impossible to deliver it fresh. 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

The prepared rolls are cut, a teaspoon of thick sauce based on mayonnaise, grated cheese and various flavorings is spread on each piece: kimchi, soy sauce, tabajan spicy paste, small shrimp, tobiko (10-50% of the total mass). 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 cooked with raw fish, but the most delicious 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. Fragrant rice goes well with warmed ingredients and a special mixture - tempura. It consists of high-quality flour (rice and wheat), salt, pepper, garlic. It is diluted in a small amount of water, an egg is added and lightly stirred (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 sheet with rice paper, the rolls will turn out with a more delicate aftertaste. They are cooked with or without rice, stuffed with vegetables, couscous or minced meat. In China, New Year is unthinkable without spring rolls (huramaki), and the Vietnamese often make nam pancakes.

Rice paper - round or square sheets of white. Before putting fragile and thin plates on the mat, they are dipped in boiling water for a moment, 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 fascinate with a crispy golden crust, under which a warm fragrant filling is hidden. Sushi specialists do not recommend seasoning the components with spices; it is better to supplement the rolls with sauces.

Spring rolls are served as an independent dish, enriching the exquisite natural taste of products with various dressings: garlic, sweet and sour, spicy, tomato, lemon, sour cream and others. It is advisable to take into account the peculiarities of the filling, because sour cream sauce does not combine 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 has a particularly delicate taste and a pleasant texture that is not characteristic of traditional products. Multi-colored 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 a colorful roll, it is worth a little practice: rice with filling slips off, because mame does not have roughness, like algae. 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 captivate with their beautiful presentation, bright palette of colors and taste. The roll consists of a shell, an adhesive layer and a filling. The variety of unusual products is impressive!

Shell

Instead of nori seaweed, rice paper, colorful mame, thin pancakes made from milk, a large number of eggs, a mixture of flour and starch (1: 2) are used. Sweet filling can be rolled into a special omelette. It is made on the basis of sour cream or another dairy product, flour, eggs, sugar, Japanese alcohol are added, the mixture is whipped, applied with a brush on a silicone mat and sent 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 the grains can be cooked in the usual way (in a rice cooker) and mixed with a 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.

The rolls are twisted carefully so that the thin sheets do not tear, and the filling does 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 be invented by changing the ingredients, sauces, cuts, using different cooking technologies! 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 vegetable rolls or products with salmon stuffing with ground nuts;
• 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;
• you can add a few strips of iceberg, mango, fresh cucumber to the chicken breast (mint will give a refreshing touch);
• 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 (hiyashi), caviar can be supplemented with tuna and shrimp with perch, laying them on top;
• garnish uramaki vegetable roll with tuna, salmon and yellowtail;
• the taste of daikon, nut 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, a delicious filling is obtained, and the uramaki themselves can be sprinkled with ground pistachios;
• iceberg, tuna, soft cheese (“Buka”), shrimp, avocado are perfectly combined.

Rolls are a 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.

For many years, rolls and sushi have been very popular among people all over the world. The names of rolls and sushi are very different, as are the dishes themselves. There are many options for them: different components, different tastes and, accordingly, compositions that are different from each other. All this makes gourmets try new types of products and choose the ones they like the most.

Many people are sure that sushi and rolls are the same thing, but in fact there is some difference between these two delicacies. There are several rolls, and each of them has its own name.

Sushi and rolls: the difference between dishes

Before describing the names of rolls and sushi, it is necessary to find out how these dishes differ from each other. Sushi is a traditional snack from the Land of the Rising Sun. The composition of the dish includes smoked or raw fish fillets cut into thin slices, seafood, vegetables and rice cooked in a special way.

Other names of the rolls sound like "makizushi" or "maki", which translates as "twisted sushi" (sushi) - this is one of the varieties of the previous dish, for the preparation of which a special one is needed. Pressed norii seaweed is applied to it. Then rice is laid on the elevators in an even layer, and some other stuffing is on top. After that, the mat can be rolled up in the form of a sausage and cut into thin small slices.

Sushi consists only of seafood and rice, while other products can be put in rolls. Sushi is served only cold, and certain types of rolls are only served warm.

The story of two delicacies

According to one version (it is the most common), sushi was first prepared in Southeast Asia. Then the delicacy came to China and only then reached Japan. But there is another story about the appearance of the dish and the name of rolls and sushi. According to this version, the delicacy was invented by the Japanese. The legend tells that Emperor Keiko XII, who ruled in the 13th century, once tried a new dish. The taste of the food delighted Keiko. The dish was raw sea clams seasoned with vinegar. This dish gave rise to the sushi that we know today.

Unlike for the first time, it was prepared not in Japan, but in Los Angeles, USA. Here, classic sushi has been modified to suit the preferences of Americans. Ichiro Mashita, a Japanese chef working in a Los Angeles restaurant, first cooked this dish in 1973. Hence the names of sushi and rolls "California" and "Philadelphia" appeared. Rolls are still called by these names.

Varieties and names of rolls

In modern cooking, many types of rolls take place (the names of some types are associated with the titles of American cities). Consider some of the varieties of rolls and the features of their preparation.

• Rolls "California". For their preparation, shrimp, chaplain's caviar and an orange hue and a spicy taste are given to the dish by caviar.

• Rolls "Philadelphia". The title of this variety was given not so much by the name of one of the US states as by the name of the most delicate cheese, which is surprisingly combined with tobiko caviar and salmon. These rolls are simply amazing.
• Rolls "Miami". They are a dish of crab and Philadelphia cheese. The dish also includes pieces of avocado and salmon, sesame seeds and tobiko caviar. This is one of the most high-calorie rolls.
• Rolls "Fukinizhe". Prepared from a mixture of eel, squid, cucumber, salmon, sea bass, shrimp, tuna and lecedra. All components are seasoned with hot sauce. The taste of the finished dish cannot be compared with any other type of rolls.
• Hosomaki, or monorolls. These are thin rolls wrapped on the outside with seaweed. The filling of such a dish consists of rice, fish or any one seafood. These are the traditional and most popular Japanese rolls.

Varieties and names of sushi

The names of rolls with photos can be seen in our article. Here you can also get acquainted with some types and names of sushi. So, the most popular sushi are:

The benefits of sushi and rolls

Much has been said about the benefits and harms of these dishes. No matter what anyone says, rolls (types and names, photos are presented in our review) are an incredibly useful product. It uses rice, which cleanses the human body, stimulates the intestines, removing toxins. Rice also contains many minerals and vitamins. And the meat of sea fish used to make rolls is considered dietary, but enriched with many useful substances that have a beneficial effect on the functioning of the brain.

Previously, the name "sushi" in Japan was written using a single hieroglyph, which meant fish. Today, the same hieroglyph denotes longevity.

Almost all roll cooks are men. And most restaurants in Japan refuse to hire female chefs at all. They motivate their decision by the fact that women have a higher body temperature, and therefore they are not capable of preparing such a delicate dish. The Japanese claim that a difference of two to four degrees affects the taste of the final delicacy.

If you want to cook real sushi or rolls, then it is recommended to use only short round rice for the dish.