Spicy sushi names. Types of rolls: names, photos, composition

Japanese cuisine, with its strange shapes and flavor combinations, has become a part of 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 received the name of one of the cities), today these rolls are one of the most popular dishes among regulars of Japanese 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 of these popular rolls include avocado and cucumber, tobiko caviar and green onions, and crab sticks - it all depends on the imagination of the sushi chef.

California

What Russian doesn't love California rolls! This name combines everything that is so dear to the heart of a lover of Japanese cuisine: Japanese rice, nori seaweed, avocado, flying fish caviar 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! California rolls not only have an excellent taste, but also have a pleasant appearance: the filling components are wrapped in snow-white rice, and then rolled in bright red-orange tobiko caviar, so California rolls can be seen from afar.

Alaska

“Alaska” rolls, like the undisputed leaders of all Japanese cuisine ratings “Philadelphia” and “California”, belong to the “inside out” variety. The fact is that the sheet of nori seaweed is inside them, and not outside. A distinctive feature of Alaska rolls is crab meat and sesame. Cream cheese, cucumber, avocado and crab meat are wrapped in a sheet of nori and a layer of rice, which is rolled in crunchy sesame seeds. Some sushi chefs place crab meat on top of rice, so particularly inquisitive gourmets can not only feel its taste, but also examine it in detail. It must be admitted that neither crab meat nor sesame can be considered a feature of Russian cuisine, so “Alaska” rolls make a stunning impression on newcomers and successfully “recruit” new fans of Japanese cuisine.

Canada

Another variety of rolls that is “northern” in name, but not in character, is “Canada” rolls. The secret of their popularity, of course, lies in the taste, as well as in their spectacular appearance. The first stage of preparing the “Canada” and “Alaska” rolls is the same: rice, nori seaweed, cream cheese, and 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. The rolls are topped with unagi sauce and sprinkled with sesame seeds. This is how delicious “Canada” rolls are born!

Tempura

We were sure that all Japanese people are passionate about healthy lifestyle and eat exclusively healthy. 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 a batter made from special tempura flour. This batter differs from the usual one in its special lightness and crunch. It makes great tiger shrimp and, of course, rolls. It doesn’t matter at all what filling they 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 ideal on 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 be a master of not only Chinese chopsticks, but also understand rolls.

The cuisine of the Land of the Rising Sun, which has been very popular in the last decade, has gained a huge number of fans all over the world, oddly enough, thanks to the efforts of American chefs. It was the Americans, who became addicted to rice and fresh fish dishes, who contributed to the spread of fashion for sushi and rolls in European countries. Yes, and they call rice rolls with fish, wrapped in seaweed, in the American style - rolls, that is, “packages”, “rolls”. The Japanese themselves call this dish “maki” or “makizushi”. Let's name the main types of rolls and tell you how they differ from each other.

So, for starters, let's take classic rolls; the types of fillings can be different, but the main thing is that one or several ingredients are used. “Mono” rolls filled with one ingredient are called hosomaki. The most popular fillings for hosomaki are marinated fish: salmon, trout, tuna. These rolls are easy to make: the fish is cut into thin strips and marinated, and the rice is boiled. A small sheet of nori is placed on the mat, rice is distributed over it, the filling is placed on the rice, rolled and cut into portions.

Futomaki is made in the same way, but these rolls are filled with several components. The main ingredient is also , but cucumber, daikon, cheese, and avocado can be used as additional ingredients. Less commonly, squid, octopus, and shrimp are used as filling. Thus, the types of rolls and their composition can vary widely. The menu usually simply indicates the composition of the rolls, so it is easy to determine what exactly you are ordering.

The types of rolls are also determined by the method of preparation. With the classic version, when there is rice and fish with vegetables inside a sheet of nori, today rolls in which the filling is wrapped in a sheet of nori, and rice is spread on top of it, compete quite successfully. These rolls are known collectively as uramaki, but some of them have become so popular that they have received their own names.

Let's take a closer look at what types of uramaki rolls there are. The most famous and most popular rolls originated in the USA and are named after American states: California rolls and Philadelphia rolls. The “Canada” and “Alaska” rolls are equally popular.

It is prepared as follows: a sheet of nori is placed on cling film, special rice is spread over it, and flying fish roe is placed on top. After this, carefully turn the sheet over with the caviar down, grease the back side of the nori with mayonnaise, put crab meat and avocado on it (some replace it with cucumber). Roll the roll using cling film and then cut into portions.

To cook Philadelphia roll will need . The first step is the same as described in the previous version: put nori on cling film, and rice on it. Turn it over. Place cheese and avocado on the back of the nori. In this case, you can also use a cucumber and even a green unsweetened apple. Roll up the roll and wrap it in thinly sliced ​​layers of salmon or salmon, then cut into portions. An option is possible when the fish is placed inside along with cheese, and tobiko caviar is distributed over the rice.

Roll "Alaska"- a sub-variant of these rolls: they take cream cheese, avocado, crab meat and cucumber as a filling, and sprinkle with toasted sesame seeds, and rolls "Canada" wrapped in layers of smoked eel.

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

Rolls are modified sushi (makizushi), which are rolled into a tight roll using a bamboo mat. Due to the glutinous rice and nori seaweed, the filling does not crumble even during slicing. This unusual dish surpasses its ancestor in color and rich flavor. The rolls can be baked, deep-fried, or instead of seaweed, you can use a thin omelette or multi-colored mame nori. Last time we talked about. Now let's look at the types of rolls and all the variety of this snack, which is quite possible to prepare at home.

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

Composition and names

Hosomaki - the tiniest

To prepare the smallest roll, sushi chefs take half a sheet of nori, 80-90 grams of cooked rice and one type of filling product. The peculiarity of Hosomaki is that the pressed seaweed is located on the outside of the roll, hiding the snow-white sticky grain. It is not easy to twist without practice due to its small size. The barrels must be smooth, uniform, 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 diagonally.

For the filling, avocado, cucumber, fresh or salted fish, smoked eel, soft cheese, pickled daikon (takuan), cooked chicken breast and squid are usually used. The product can be cut into neat bars or thin long strips. The edges can be smooth or with protruding bunches of vegetables (such pieces look original on a plate). There is only one ingredient, but it is easy to diversify the flavor range by adding tobiko, white or black sesame seeds, nut or spicy sauce, and Japanese mayonnaise. When serving, hosomaki with eel is topped with unagi; 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 range of flavors

The peculiarity of large Japanese rolls is their interesting combination and variety of fillings. Sushi makers use more than 3 components with different colors, textures and tastes. To prepare a hefty roll, take a whole sheet of pressed nori seaweed and 130-160 grams of glutinous rice. The ingredients are placed close to each other so that no voids are formed, supplemented with sauce, herbs, and wasabi. Often the filling is divided into several parts with a narrow strip of nori. Then, during rolling, the products do not mix and do not get dirty with sauce, and the roll looks more presentable when cut.


You need to shape the product extremely carefully, because sesame seeds, vegetables and sauce may end up on the outside. The 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 pile of tobiko, a bunch of microgreens, a drop of Japanese mayonnaise, cheese mixture, or sprinkle with unagi sauce.

Mosaic rolls - culinary masterpieces

Mosaic futomaki amaze with their beautiful patterns and bright colors. Sushi makers add green, red, and black flying fish caviar to the cereal as a dye. The rice takes on an interesting color 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:

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

Often the filling is divided using wide strips of nori, first folded in half lengthwise and placing rice or another component in the middle. The simplest recipe for mosaic rolls: place another roll (smaller) inside the futomaki and twist it. It is advisable to sprinkle uramaki with caviar, herbs, and black sesame to separate the 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, even without using a bamboo mat. The seaweed is not deformed, and the seam is easy to close with grains. Sushi lovers usually take half a sheet of nori, 90-120 grams of aromatic cereal, 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 place a plate of fish on top (usually within 40 grams), then it is advisable to reduce the weight of the remaining ingredients. It is worth remembering that all products, inside and outside, should exquisitely emphasize each other’s taste.

The roll is usually covered with strips of salmon, tuna, smoked eel, thin slices of fresh cucumber or avocado, scallops or shrimp, surrounded by a small strip of seaweed. Afterwards, the product is formed with a mat so that the glutinous rice holds the food. No component should fall off the roll, especially during slicing or eating! The dish can be decorated with sauces or bouquets, like futomaki.

You can easily give uramaki rolls a luxurious look by sprinkling them on all sides (or on one side) with colorful products:

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

By choosing the right ingredients and decor, it’s easy to prepare a delicious roll with a bright and unforgettable taste palette.

Hot rolls - the highlight of Japanese cuisine

To please the residents of Europe, Japanese chefs are constantly improving the taste range of rolls, preparing them with crab meat, chicken fillet and other products that are unusual for them. Raw fish is considered a dangerous component, because it is impossible to deliver it fresh. To reduce the danger to a minimum, sushi specialists began to bake rolls or deep-fry them.

Futomaki or uramaki are usually used for heat treatment (it is not advisable to sprinkle rice with sesame seeds or caviar). Hot products are aromatic, with a crispy crust and a rich aftertaste. How to make amazing rolls?

Baked rolls - simple and delicious

The prepared rolls are cut, each piece is topped with a teaspoon of thick sauce based on mayonnaise, grated cheese and various flavorings: kimchi, soy sauce, spicy tabajan paste, small shrimp, tobiko (10-50% of the total mass). Bake in the oven for 3-6 minutes, like cheese sandwiches. It is not recommended to overcook the product in the oven so as not to dry it out (especially uramaki). As soon as the top rises and lightly browns, serve immediately, pour unagi over it if desired, and sprinkle with sesame seeds.

Rolls can be prepared with raw fish, but they taste best with lightly salted salmon and smoked eel. Heated pieces acquire a refined aroma and aftertaste.

Tempura rolls – sophistication in every barrel

The products attract with their crispy texture, intriguing flavor palette and special batter. Fragrant rice goes perfectly with heated 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 stirred lightly (you should get small grains). The prepared roll, usually round in shape, is completely dipped in batter and thrown into boiling oil (over 170 degrees). The dough should immediately set and the roll should rise to the surface of the fat. If it sticks to the mesh, you need to carefully pry it off with a spatula. When the product acquires a golden crust, it is advisable to immediately remove it, otherwise the liquid part of the filling (Philadelphia sauce) will float. Blot 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, and vegetables to the filling.

Spring rolls - an original dish

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

Rice paper – round or square sheets of white color. Before placing the fragile and thin plates on the mat, they are briefly dipped in boiling water and lightly dried on a towel. The preparation of spring rolls is no different from the traditional dish, only cooks sometimes close the ends, as in cabbage rolls. The product is cut diagonally and served cold or fried in a frying pan, deep-fried, or often baked. They fascinate with their crispy golden crust, underneath which hides a warm, aromatic filling. Sushi experts do not recommend seasoning the ingredients with spices; it is better to add sauces to the rolls.

Spring rolls are served as an independent dish, enriching the exquisite natural taste of the 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 go well with smoked eel, and a rich garlic sauce will overpower the subtle flavor of the salmon.

Multi-colored rolls - delicate taste in a bright shell

Bright orange, green or yellow rolls on a snow-white plate look elegant and appetizing. The dish is distinguished by a particularly delicate taste and pleasant texture, which is not typical for traditional products. The colorful pieces are made from mame nori, pressed and colored sheets made from bean curd. They are sold in sealed packaging, damp and elastic to the touch. To prepare a colorful roll, you need to practice a little: the rice with the filling slides off, because mame does not have the roughness of seaweed. During rolling, the colorful sheet may tear and the seam of the roll may come apart (the ends will have to be moistened with water again and glued). The product should have perfectly straight sides, without folds or irregularities. The cereal can be replaced with soft cheese, spread on nori in a thin layer.

Sweet rolls - a delicious 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, they use rice paper, colorful mame, thin pancakes made with milk, a large number of eggs, and a mixture of flour and starch (1:2). The sweet filling can be rolled into a special omelette. It is made from sour cream or another dairy product, flour, eggs, sugar, Japanese alcohol are added, the mixture is whipped, applied with a brush to a silicone mat and sent to the oven. Important: the roll shell should be very thin and elastic (not dry). Some chefs bake an omelette in a frying pan, but it often turns out too thick and uneven, which affects the quality of the rolls.

Interlayer

Sushi makers use various products as an adhesive layer:

Rice is cooked 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 cereal, add mashed banana and sprinkle thickly with coconut flakes.

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

Homemade whipped 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, cream and chocolate sauces. The ingredients must be carefully selected so that the product does not turn out cloyingly sweet or sour. Neutral rice and soy leaves will harmonize well with aromatic rice and wild berries. A roll with a sweet pancake shell is best complemented with sour fruits and sauces.

Roll the rolls carefully so that the thin sheets do not tear and the filling does not add excessive juiciness to the dish. When serving, it is advisable 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 become soggy during eating.

We have on our website that are easy and simple to make at home.

How to choose the right filling?

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

• any fish, crab meat, tiger or sweet shrimp go perfectly with fresh cucumber, avocado, tomatoes, tobiko, and herbs;
• It is advisable to use ground nuts to complement vegetable rolls or products with salmon filling;
• With the help of spice sauce and Tabasco it is easy to add spiciness to the rolls;
• It is advisable to heat 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 add a refreshing note);
• place the orange fillet, red tobiko and Philadelphia in the middle of the uramaki roll, and place the tuna and salmon strips alternately on top;
• Seaweed salad will add zest to vegetable products;
• crab meat goes well with cucumber and red fish;
• the salmon is great with Philadelphia, tobiko and arugula sprigs;
• boston, lakedra, avocado, seaweed (hiashi), caviar can be supplemented with tuna and shrimp with perch, placing them on top;
• uramaki vegetable roll garnished with tuna, salmon and lakedra;
• the taste of daikon, nut sauce, chicory, asparagus, avocado can be complemented with couscous, sprinkling the product on all sides;
• prepare the filling from shiitake, avocado, arugula, and place golden eel on the roll;
• uramaki with salmon, crab, avocado, garnish with hiyashi with scallop;
• green asparagus goes well with eel, avocado, hiyashi in a large futomaki roll;
• Shiitake, avocado, and arugula make a delicious filling, and the uramaki itself can be sprinkled with ground pistachios;
• Iceberg, tuna, soft cheese (Buka), shrimp, avocado go well together.

Rolls are a suitable dish for experiments and new discoveries! You shouldn’t stop at just “Red Dragon” or “California”, because you can choose much better products for the filling! Now watch the video about the difference between Russian rolls and authentic Japanese ones.

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Fans of Japanese cuisine are attracted by intriguing names of rolls, exotic table etiquette, exquisite aesthetics of dishes, fresh seafood and an unusual combination of tastes. There are so many of these gunkan, 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, or ordering a Take Away format, check which rolls hide behind 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, Japanese Emperor Keiko XII tasted vinegared clams on a rice ball. The new dish was to the taste and was further developed by the highest command.

Popular to this day types of sushi prepared according to old Japanese recipes. Rolls were invented by European chefs of Japanese origin, but in fact they are a more complex version of sushi.

Classic Japanese sushi

Nigirizushi. “Handmade” is how this name for sushi is roughly translated. The recipes are extremely simple, and the preparation does not use a mat:

• The recipe is based on rice and seafood. The rice base is rolled into a ball by hand, then it is given the desired shape (usually oblong).
• the filling is placed on top. In the classic version, it is a piece of raw or lightly salted fish, crab meat or sea shellfish. Spicy wasabi is traditionally added between the rice and the filling.
• To secure the layers, use a thin strip of nori, which is used to wrap the “kolob”. It’s beautiful, but the height of the chef’s skill lies 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 are “boats”. Regardless of the form, the portion is prepared “for one bite.”

Gunkan-maki. The name "gunkan" literally means "warship" because view these rolls on top resembles a ship or 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 resembles a sea vessel;
• the strip of algae is quite wide, because the leaf should rise slightly above the rice;
• A small depression is made in the workpiece where the filling is placed. These are seafood - fish fillets, squid, oysters, eel, flying fish caviar.

The following sauces are used for dressing gunkans: unagi, spicy, yaki sauce. They are quite tart, so gunkan maki - names of spicy rolls.

Temaki sushi. This is a “bag” made from a single piece of nori seaweed, which contains rice and sea filling. Often this type is supplemented with vegetables and herbs. They are quite voluminous, so you won’t be able to eat them in one piece.

Rolls - variety of names and recipes

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

• maki-su (bamboo mat) is the main “hero” of culinary technology;
• with its help, the ingredients are wrapped in a special way in sheets of nori, then cut into portions, giving the rolls a round, square, teardrop-shaped or triangular shape;
• The classic version of the core is seafood, but chicken, cucumbers, vegetables and soft cheeses are also often used. Fillings can be simple or 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 kind of rolls, judging by photo and reviews, the most delicious. Remember them titles, order or try cooking at home.

Makizushi

A transitional option from sushi to rolls, that’s why this option is also called sushi rolls. First, the workpiece is rolled into a long roll and then cut into cylindrical portions. The ingredients are wrapped in nori sheets, omelette layers. Filling: salmon, cucumber or combinations thereof.

Hosomaki

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

Core components:

• smoked eel;
• boiled chicken fillet;
• fresh or salted sea fish;
• squid;
• 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 by adding sesame seeds, hot sauce or mayonnaise.

Hosomaki is usually decorated before serving. A sprinkling of grated Parmesan cheese or a bunch of herbs inserted will transform top view of the roll.

Futomaki

The most popular in this category names of rolls with complex fillings. You will have to tinker with the preparation, but bright, varied flavors will appear on the table. Features of futomaks:

• impressive size of round or triangular portion roll;
• for the roll blank you need a whole sheet of nori and at least 150-200 grams. boiled rice;
• the basis of the fillings is seafood, vegetables, soft cheeses and sauces;
• external decoration – tobiko, unagi sauce, grated cheese;
• sushi chefs separate the complex core with seaweed, so the barrel is especially impressive when cut, and the core does not fall apart;
• Futomaki is served with soy sauce, wasabi and gari.

Sushi with fillings made from 3-5 ingredients is especially tasty. It is not recommended to use more products in the core, otherwise the taste will simply be blurred. The main “trick” of preparing futomaki 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 on the outside and seaweed on the inside. Rice with a high gluten content, pressed nori, and up to 5 filling ingredients are used. The assortment of fillings can be any, but there should not be a lot of core, otherwise it will not be possible to roll such a roll. The top of the uramaki is decorated with slices of smoked fish. You can add a piece of cucumber or avocado.

Hot rolls

Strictly speaking, these names and recipes are not authentic. The invention was introduced into Japanese cuisine by European sushi chefs. The rolls are briefly baked in the oven.

This can be done with almost any sushi or roll if you top it with a sauce made from a mixture of mayonnaise and grated cheese. For piquancy, soy sauce and chopped shrimp are added to the mixture. Cover each barrel with the sauce and bake for 3-5 minutes.

Deep fried rolls

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

• mix some flour, pepper, salt and garlic in a bowl;
• Gradually add water at room temperature, stir until smooth;
• Beat the egg into a separate container and add the flour mixture to it. This is where lumps are even desirable.

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

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

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Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, the answer is nothing. A few words about what types of rolls there are. Rolls are not necessarily Japanese cuisine. The roll recipe in one form or another is present in many Asian cuisines. How rolls are made is known not only in Japan. In China, Vietnam, and Indonesia they also prepare sushi and rolls; the recipes, of course, may differ. Rolls, or kimbals, are also characteristic of Korean cuisine. Nevertheless, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls are called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same as any rolls, but large, which are not cut into pieces, but eaten in bites. There are also “colored” and “mosaic” rolls, and other types of rolls. The ingredients for rolls and the filling for rolls are most often seafood and processed vegetables. For example, they make shrimp rolls, rolls with crab sticks, salmon rolls, eel rolls, salmon rolls, tuna rolls, squid rolls, trout rolls. In addition, they often make egg rolls and rolls with vegetables or spring rolls. Chicken rolls, Caesar roll and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other sweet rolls at home are innovations of our days. Many people don’t know what kind of cheese is needed for rolls. The cheese used for the rolls is creamy. The most popular cream cheese for rolls is Philadelphia. Preparing Philadelphia rolls without this cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. The vinegar for rolls is also special – rice vinegar.

Today, sushi and rolls have become a noticeable element in our lives. Photos of this dish are a favorite subject of many food photographers, and a visit to a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it has boldly stepped from restaurants into our homes, so many home cooks are asking questions like: How to cook rolls? How to prepare sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make rolls yourself? How to prepare rolls correctly? How to make rolls correctly? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin rolls? How to roll rolls? How to properly wrap rolls? How to cook Philadelphia rolls? How to cook rice for rolls? How to prepare rolls correctly? How to make California rolls? How to make a hot roll? How to roll rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to prepare vinegar for rolls? How to prepare sushi and rolls? How to prepare hot rolls? And it’s not in vain that they ask, because making sushi and rolls with your own hands is interesting, and eating them is healthy.

The rolls are prepared using a bamboo makisu mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori sheet is on the inside and the rice is on the outside. This is the so-called rolls with rice on the outside. This is exactly how the famous Philadelphia rolls are made. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls yourself; Philadelphia recipes are not for nothing that are so popular. If you want to learn how to make Philadelphia rolls, or more precisely, how to make Philadelphia rolls at home, watch how our chefs do it. Maybe, rolls at home You will get even tastier than those prepared in a restaurant.

Despite the fact that, according to many, the most delicious rolls are made in Japan, the recipe for Philadelphia rolls does not originate in Japan. Rolls in general owe their popularity to a large extent to the United States, from where the fashion for sushi rolls and Japanese cuisine in general spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls; the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls can be made at home without any problems. So feel free to prepare Philadelphia rolls. Photos with step-by-step instructions make the cooking process much easier. The recipe, which describes the step-by-step preparation of rolls, will also save you from mistakes. And don't forget that these things are being done rolls with Philadelphia cheese. Rolls, a recipe with photos of which are often prepared and posted on the Internet, are California rolls. You can also make California rolls at home. The classic filling of California rolls is crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy the necessary ingredients, equipment, and see on our website how to prepare California rolls correctly. Or any other rolls, because here you can find a variety of recipes for rolls at home.

Thanks to the popularity of rolls, today there are a variety of types of rolls, both in the method of preparation and in the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, and vegetable rolls. Our chefs and I prepare rolls at home and will be happy to tell you how to prepare rolls at home. Many people associate preparing rolls and sushi with something mysterious and unattainable. This is probably how it should be. At the same time, you can also learn how to make rolls and join a new culture of cooking and eating food. On the pages of our website we have already told you how to eat rolls correctly, so now we will tell you how to prepare rolls at home. Sushi, rolls at home, or more precisely, preparing rolls at home will add exoticism to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests at the festive table. After all, homemade rolls are delicious. Therefore, everyone who is interested in roll recipes with photos, sushi and roll recipes at home, roll recipes at home with photos, roll recipes at home, homemade roll recipes, homemade rolls, sushi roll recipes with photos, baked rolls at home , rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs prepare sushi and rolls at home, prepare rolls at home. At home, you can prepare both simple roll recipes and complex roll recipes. Rolls at home are sometimes prepared together with children, because making rolls at home is quite an exciting process. Rolls, the recipes for which you will find on our website, are usually prepared from products that are familiar to us. So you can buy products for making rolls in our stores. But with one condition: the ingredients for the rolls must be fresh. Of course, the recipe for rolls with crab sticks is inferior to the recipe for rolls with crabs, but what can you do?

So, let's move on to a very important point: how the rolls are prepared. Preparing rice for rolls is where you should start when preparing sushi and rolls at home. There is special rice for rolls, but ordinary round rice is also suitable for making rolls. In principle, every housewife knows how to cook rice for rolls, or more precisely, how to cook rice for rolls. The recipe for making rice for rolls is simple. The ratio of water and rice is 1:1, you should wait until all the water has boiled away. The rice should be well cooked, but at the same time not look like a porridge. When the rice for rolls is ready, rinse it with cold water. That's all, now you know how to prepare rice for rolls. A recipe for preparing rice for rolls may also contain a recommendation to pour apple or rice vinegar over the finished rice.

Recipes for making sushi and rolls are so varied that everyone can find a recipe for themselves among them. Roll recipes use a variety of ingredients. If you want to make rolls at home, the fillings can be very different. This is a recipe for shrimp rolls, a recipe for rolls with eel, a recipe for rolls with cucumber, a recipe for rolls with avocado, rolls with eel, a recipe for rolls with omelette, rolls with salmon and cucumber, sweet rolls, a recipe for rolls with salmon, rolls with salmon and cucumber, battered rolls recipe, salmon rolls, chicken rolls recipe, egg rolls recipe, warm rolls, cucumber rolls recipe, avocado rolls recipe, spring rolls recipe, vegetable rolls recipe. recipe for fried rolls, Caesar roll, rolls with shrimp, recipe for warm rolls at home, baked rolls, recipe for DIY rolls, fried rolls at home. Indeed, hot rolls have become especially popular in recent years. This method of preparing rolls will appeal to those who especially love hot snacks. You can prepare hot rolls at home without much hassle. Hot rolls, the recipe of which differs from ordinary ones, in fact only in that they are fried in vegetable oil, can be prepared at home. The batter for rolls is egg, water, flour, salt. So make your rolls at home. There are recipes, but they are ready rolls impossible not to eat!