The most delicious sushi at home. Making your own rolls at home

Despite the fact that the peak of popularity of sushi and rolls is behind us, many continue to order this dish and are glad to see it on the table. At the same time, fans of Japanese cuisine are still afraid to cook sushi at home - the recipes seem complicated and expensive to them. But this is far from true.

All products for self-cooking can be found in the nearest supermarket at very reasonable prices. And if you practice a little and get the hang of it, the preparation steps will seem very easy over time, and the whole process will not take much time.

This article contains all the necessary information, secrets and tricks with the help of which every housewife will understand how to prepare sushi and rolls at home step by step.

Tools you may need

Of course, the Japanese have many tools in their kitchen that they use in the cooking process.

We only need a few of them:

1. Sharp knife. Very important tool, its sharpness is especially important. An insufficiently sharpened knife can break the roll shell or crumple the roll.
2. makisu). You can’t do without it when making rolls.
3. Rice cooker or slow cooker. This device is not necessary, but its presence will greatly simplify the process of cooking rice ( main ingredient sushi), and will also improve the taste of the dish, and you will be able to prepare sushi at home just like in a restaurant.

Standard set of products for cooking

The first and most basic are special Japanese rice and nori sheets. The remaining components of the dish are chosen solely based on preferences and financial capabilities. As standard, red fish, cucumbers, avocado, processed cheese, many people love rolls with shrimp, eel, crab sticks or mussels, and there are gourmets who prefer to feel the taste of bacon, chicken and even beef in sushi. But still, the taste of the snack mainly depends on how the sushi rice is prepared. You can boil it at home in two ways: in a slow cooker (rice cooker) or over a fire (recipe below).

Preparing the rice

Rice for making sushi should be fresh, round grain, and preferably of the Japanese variety. First of all, you should rinse it thoroughly (about seven times) under cold running water, then drain it in a colander and leave to dry for about an hour.

Let's start cooking: fill the rice with water (in the proportion of 200 g of cereal - 250 ml of water), bring to a boil over high heat, cover with a lid and cook for 14 minutes on low heat. Then turn off the heat and leave the rice to steep in a closed pan for 15 minutes.

In a multicooker, cereals are cooked in the same way, using the “Rice” or “Buckwheat” mode.

After the rice has steeped, we do what is said in almost all step-by-step recipes “how to make sushi at home”, namely: carefully, using a wooden spatula, mix the sour dressing into the rice.

Preparing the dressing:

Heat the rice vinegar a little and dissolve the salt and sugar in it. Pour lemon juice into the same mixture. For 60 grams of vinegar you will need 2 tbsp. l. sugar, 1 tsp. salt and 1 tbsp. l. juice Some people add a spoonful of soy sauce to the dressing. After the rice is seasoned, it should be allowed to cool completely.

How to make sushi at home? Step-by-step recipes

Nigiri sushi with eel. After the rice has cooked and cooled, we begin to form the sushi:

• cut pieces of nori into thin strips;

• cut the eel lengthwise into pieces and brush them with wasabi;

• take a handful of rice and roll it into an oval, but do not compact it;

• Place eel perpendicularly on the rough side of the nori strip and rice on top, twist the filling into a strip, pour sauce over it if desired and sprinkle with sesame seeds.

Gunkan with chuka salad:

• we roll up the rice, as for nigiri, wrap it with a strip of noria, so that the ends of the seaweed are held together, moisten them with water;

• put the salad on top of the resulting basket and pour over it nut sauce;

Now preparing sushi at home using the photos and instructions presented above will not be difficult for you.

Rolls and their difference from sushi

First of all, rolls and sushi differ from each other in appearance and composition. The main place is occupied by rice and seaweed, but the rolls are filled with a richer filling. They add many different goodies and can be baked or fried during the cooking process. While preparing the rolls, they are rolled into a tight roll and then cut into several portioned pieces.

Despite all these differences, rolls are still considered a type of sushi, therefore, sushi is not always rolls, but rolls are always sushi.

How to make rolls at home

First, we will need nori sheets and cooked rice. standard recipe. The filling is usually used: red fish (salmon, trout, tuna), eel, avocado, cucumber, different kinds cheese (tofu, cream, Philadelphia), omelet, caviar, various seafood. All these components can be combined or used separately, it all depends on individual preferences.

When the rice is boiled, and the fish and all products are cut into small strips, the next stage of preparation begins - the formation of rolls. To do this, place nori on a bamboo mat (shiny side down). Cover ½ part of the sheet with rice, grease the rice with cheese on top and lay out the filling. Then use a mat to roll the nori into a tight roll and cut it into portions.

The rolls are served with pickled ginger, soy sauce and wasabi.

Upside down rolls

Such rolls, in essence, do not differ from simple ones, except for the principle of rolling. They are rolled so that the rice comes out on the outside of the roll, and not on the inside. They also require more care in preparation.

The initial stages of cooking the upside-down are the same as for closed rolls, but after laying out the nori sheet, you should change the tactics a little.

The rice needs to be spread over the entire surface of the sheet so that it completely covers the nori. Then you need to turn the sheet over so that the rice is on the surface of the mat. Now put the filling on the nori and roll the roll into a very tight roll.

After cooking, changelings are usually sprinkled with sesame seeds, caviar flying fish or capelin. You can place caviar or sesame seeds on a mat and roll the roll, giving it a square or triangular shape.

Fried sushi

How to make sushi at home? Step by step recipe preparing fried sushi (rolls) differs from the recipes described above only in the final stage of preparation. Namely, hot.

You can fry almost any roll; all you have to do is prepare the batter and perform a few manipulations.

For the batter we need:

• tempura or wheat flour (you can use a mixture of different types flour);
• eggs;
• ice water;
• breadcrumbs.

Preparation:

All ingredients for the batter must be mixed, add salt and beat well. The consistency of the batter should resemble thick sour cream.

1. For convenience, cut the finished rolls into two parts, roll in flour, dip in batter and roll in breading.
2. Place the rolls in boiling vegetable oil, fry on all sides for literally half a minute until golden brown crust.
3. Place the rolls on a paper towel to remove excess fat.
4. Cut the rolls into portions.

It’s very appropriate to serve with these rolls cream sauce.

Baked rolls

When you are already tired of regular or fried sushi, you can make baked rolls. They have unusual taste, they are sure to please all family members. Let us present you one of the simplest ones (you can use any filling).

Baked rolls with salmon. Components:

• 300 grams cooked rice;
• 4 sheets of nori;
• 200 grams lightly salted salmon;
• 150 grams of cheese ( hard grade);
• cucumber;
• mayonnaise.

Preparation:

1. Remove the skin from the cucumber and cut it into strips.
2. Grate the cheese on a fine grater.
3. Cut the salmon into pieces and mix with mayonnaise and cheese.
4. Place a sheet of nori and a layer of rice on the mat. Carefully turn the workpiece over with the seaweed side up.
5. Place cucumber strips on the nori and roll up.
6. Cut the roll into 6 parts, transfer the portions into a mold, and top with a mixture of fish and mayonnaise.
7. Bake at 180°C for 15 minutes.

If you're wondering how to make sushi at home, it's a good idea to familiarize yourself with some tricks.

1. While cooking, place a bowl of cold water. Japanese rice is highly sticky, so you need to wet your hands after each handling.
2. When you cut rolls, the knife should always be washed.
3. In order to simplify the process of cleaning a bamboo mat, you need to wrap it on both sides before starting work. cling film.
4. The layer of rice in rolls should not be more than 5 mm thick, otherwise the roll will not be able to roll.
5. To make the ends of the nori easier to stick to each other, they are also slightly moistened with water.
6. You need to cut the rolls into portions after they have rested for 10-15 minutes. This way the seaweed and rice will stick together better.
7. If you plan to cook, after rolling the rolls you need to put them in the refrigerator for 20 minutes.

Having studied the above step by step instructions“how to cook sushi at home”, you can easily surprise your household with a very tasty and self-prepared dish of Japanese cuisine. In addition, sushi can be prepared for festive table, they will become great addition to any menu.

How to make rolls at home is one of the most frequently asked questions on the Internet. Seeing colorful photographs with shimmering pieces of fish or funny faces of vegetables figuratively wrapped in rice, you want to try your hand at cooking.

Japanese cuisine is popular all over the world. Hollywood stars open restaurants where chefs prepare sushi and rolls. People who watch their calorie intake appreciate these dietary products. Let's look at how to make them at home below.

There is no single recipe for making rolls; their fillings, composition and rolling techniques have become too diverse over the past decades. IN classic version the filling of fish or vegetables is wrapped in rice and then pulled together with seaweed leaves.

Russian chefs offer adapted rolls with seasonal fruits, fried mini cutlets and even lard. In Japan, such fillings are not used, because a product modified in this way loses its position in the list of healthy food dishes.

Choosing ingredients for a future culinary experiment is a pleasant process, but it requires making a decision about the filling. The most impressive look is the assorted set, which contains rolls with fish, caviar and vegetables, therefore, the shopping list will be long.

Sample list:

• rice for rolls;
• rice vinegar;
• salt and sugar;
• wasabi paste or powder;
• soy sauce;
• dry sheets of nori seaweed;
• pickled or lightly salted fish;
• flying fish caviar (tobiko) red;
• crab sticks;
• soft cream cheese without additives;
• cucumber and avocado;
• black and white sesame seeds.

In the East, the most popular cereal is rice. For rolls, it needs a strictly defined grade so that the cereal is not too crumbly after cooking.

Everyone chooses the type of fish depending on their preferences, but eel, salmon and tuna are good options. Flying fish roe and nori sheets can be found in the specialty section of a large supermarket.

Making your own rolls is not difficult. Even the first attempt to make them is guaranteed to end in success. The most dangerous process for a beginner is rolling, since it is desirable to get rolls of the same size and neat shape.

In addition, there are certain requirements for the preparation of products - in particular for cooking rice and making the filling.

To prepare several servings of assorted dishes, you will need 2 cups of Japanese rice for rolls. First, place it in a large bowl and rinse it with cool water several times until the drained water becomes completely clear. Then the rice is placed in a colander and kept there for about an hour. During this time, wash the vegetables and prepare the filling elements.

After pouring cold water over the rice, the volume is exactly one and a half times larger than it, place the pan on strong fire. The rice should boil for five minutes, then reduce the heat and continue cooking until all the water is absorbed. After removing the pan from the heat, keep the finished rice under closed lid.

After that hot rice spread in a wide plate and pour over the sauce rice vinegar(3 tablespoons), sugar (2 tablespoons) and salt (1/2 teaspoon), boiled over low heat for five minutes.

The sauce will give the grains additional stickiness, which will prevent the rolls from falling apart.

While the rice is cooling, you can prepare the fish and washed and dried vegetables for the filling.

1. Cut the cucumber lengthwise into 4 parts and remove the core and seeds. Only the hard edges are used for filling. Chop them into thin strips, dividing each quarter into another 3-4 parts.
2. Peel the ripe avocado, remove the pit and chop a little in large pieces than a cucumber.
3. Grate the crab sticks and mix in equal parts with cream cheese.
4. Cut the fish into long and medium strips.
5. Lightly moisten the nori sheets with water until they become sticky.
6. Dilute wasabi powder with water and stir until the consistency of a thick paste.

Now all that remains is to combine different fillings with rice and nori and roll into rolls. A small flexible bamboo mat will help with this. It can also be found in the sushi and roll products department.

Roll rolling techniques

It is believed that rolls in the form in which they are present in restaurants were invented by an American chef. He figured out how to roll the rolls. The Japanese stored fresh fish in rice in the absence of refrigerators. This way it didn't spoil longer.

The Americans popularized the inexpensive diet food, and it quickly spread throughout the world. Some people prefer rolls wrapped in seaweed, others prefer a more elegant option - with rice on the outside and sprinkled with multi-colored tobiko and sesame seeds.

Internal twist

A sheet of nori soaked in water is cut in half and placed on a bamboo mat. Spread the rice evenly on top, pressing lightly with your hand for density. The filling is placed in the center.

The mat is taken with both hands and carefully bent so that the filling does not fall out, and the edge of the nori sheet is pressed against the mat with your fingers. The roll should not be loose, so you need to adjust the pressure on the mat. At the end, when the nori leaves are connected, wait for some time for them to completely stick together.

External twist

Inside out rolls, or ura-maki sushi, were invented for variety and beauty of serving. By rolling vegetables or fish wrapped in nori, you can get pictures and marks on the cut of the roll, but this art takes a little longer to learn.

Place cooled rice and soaked in vinegar dressing in an even layer on the mat, and place a damp sheet of nori on it. Spread the filling over the sheet and use a mat to make one turn to bring the edges of the rolls together. After allowing the rice to stick together, the tube is cut with the sharpest knife so that it does not deform due to the hard nori.

Since the Americans became the founders of modern rolls, they appropriated the most popular types proper names, such as "California" and "Philadelphia".

Below are short master classes on how to make rolls at home. It’s better to start with options with internally rolled vegetables to “fill up” your hand, and only then you can move on to “famous” dishes.

1. With cucumber. Place a sheet of nori, rice and cucumbers cut into long strips on the mat. Add white sesame seeds for taste. Roll up the tube, divide into separate rolls and sprinkle each with black grains on top.
2. With salmon, avocado and cucumber. Spread the rice over a sheet of nori, on which place strips of salmon, avocado and cucumber strips. You will need two thin strips of each ingredient. Cut the resulting tube into rolls.
3. With eel. Place a couple of strips of smoked charcoal and cucumbers on a sheet of nori and rice, sprinkle with sesame seeds and roll up. Decorate the finished rolls with white sesame seeds on top. Next comes the preparation of ura-maki sushi - externally rolled rolls.
4. "California". Place the rice on the mat and press it into place. Cover it with a sheet of nori. Spread the filling of chopped crab sticks over it and cream cheese. Cover the surface of the rolled but uncut rolls with a layer of red tobiko. Divide the tube into separate rolls.

Cooking Japanese cuisine at home is not difficult. The main condition for success is the choice of fresh ingredients and proper preparation rice After studying the instructions on how to make rolls, there are a few useful tips to remember:

• rolls should be made in such a size that you don’t have to bite them off;
• the variety with vegetables is usually slightly thinner than the one with fish;
• When preparing ura-maki sushi, the mat should be wrapped in several layers of cling film to prevent rice from sticking to it;
• the most delicious rolls– combinations of smoked or pickled fish and cucumber straws, and sesame seeds give them a piquant flavor;
• Pickled ginger should be served with the assortment. It helps to overcome the taste of the previous type of rolls;
• Do not add too large a piece of wasabi paste to the soy sauce socket. It's very spicy. It must be thoroughly stirred with chopsticks, otherwise the resulting lump will disrupt further taste perception.

Conclusion

Nowadays it is fashionable to invent new dishes and treat guests to them. The stores have a huge selection of the most different products, so exotic dishes have become available not only in cafes and restaurants.

The question of how to prepare rolls at home can be resolved after visiting the “Everything for Sushi” department. There you can choose the required components of the future assortment: branded soy sauce, mats and stylish flat plates for serving rolls on the table.

Everyone will find their favorite variety. This is why there are so many varieties of rolls. They look great on wooden board and on porcelain dishes and are suitable both as an appetizer and as a main course. The fish rolls have a tender and pleasant taste, and a serving of six for lunch is enough to wait until dinner without feeling hungry.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Until recently, rolls in our country were considered exotic. Now you can buy them literally at every step. Moreover, you can make just one call and after a while the finished sushi will be delivered directly to your home. And, looking at these works of Japanese cuisine, few people think that rolls are not at all difficult to prepare yourself at home.

Ingredients:

How to cook rice for rolls at home

1. Everything is very simple, the main thing is to follow the cooking technology. Pour 1 cup of rice into 1.5 cups of cool water, cover the pan with a lid and bring to a boil. Immediately after boiling, (try to open the lid as little as possible, do not stir!) Reduce heat to medium level (closer to minimum) and cook for 5 minutes. Next, reduce the heat to low and leave for another 12 minutes. Remove the pan from the heat, do not open the lid for 15 minutes. The rice for the rolls is ready. It will not boil, will not burn and will be quite sticky.

2 . Next, you need to season the rice with a special filling. Pour 1 tbsp into a mug. l rice vinegar.

3 . Add 1 tsp sugar + half a teaspoon salt. Stir until dissolved.

4 . Now pour the rice in a thin layer and mix it with the dressing. It may seem that this amount of filling is not enough, but it is not.

How to make homemade rolls, option No. 1

1 . The mat can be wrapped in cling film, since in this version of preparing homemade rolls, the rice is on the outer layer and can get stuck between the rods of the bamboo mat. If you don't have a mat, use a regular kitchen towel, also wrapped in cling film.

2 . Place the nori sheet on the mat, smooth, shiny side down. Depending on the size of the desired rolls, you can cut the sheet in half.

3 . Spread the rice in a thin layer over rough surface sheet, leaving a free edge of 1-1.5 cm. To prevent the rice from sticking too much to your hands, moisten your fingers with rice vinegar.

4 . Then we carefully take the edges of the nori sheet in the place where there is no rice and turn it over so that the smooth side of the seaweed is on top and the rice is on the bottom.

5 . Lay out a thin strip of fresh cucumber. Dense cucumbers do not need to be peeled or seeds removed. Just cut the cucumber into long strips as is.

6 . Then we post cottage cheese(replacing Philadelphia cheese) with a strip near the cucumber.

7 . On the other side of the cucumber, place a strip of red fish.

8 . We twist the rolls, starting from the edge where there is no rice. Gradually, lifting the mat, roll the nori sheet with the filling into a tight roll. You can give it a round or square shape as desired.

9 . Roll the roll in sesame seeds. Cut into 6-8 pieces. It is important to cut the rolls beautifully, the knife must be very sharp. You can also pre-lubricate the blade with rice vinegar.

Rolls at home, option No. 2

1 . Place a sheet of nori, smooth side down. Spread the rice by wetting your fingers in the rice vinegar. Leave a free edge of the sheet. On top, at a distance of 1.5 cm from the edge of the rice, place strips of cucumber and fish.

2 . Roll up the roll.

3 . Spread cream cheese on top.

4 . Then roll the roll in sesame seeds. Cut into 6-8 pieces with a sharp knife.

Delicious homemade rolls are ready

Bon appetit!

What are rolls made from?

In Japan, making rolls has long been elevated to the level of an art. Every little detail is taken into account here. But real masters are especially careful when choosing products. They should not only be fresh, but also complement each other well, creating a real harmony of taste in the mouth. So before you start making your own rolls, you need to select all the necessary ingredients correctly.

Rice

Not every type of rice is suitable for making rolls. In order not to bother too much, you can simply purchase special varieties of Japanese rice. Now they are sold in a specialized department of almost any chain store. Of course, such a product is not very cheap.

In fact, it’s also suitable for rolls. regular rice, which costs much less than a special one. The main thing is that the rice is moderately sticky, but not too overcooked. Therefore, the best option is to buy round-grain varieties, and the best of them is ordinary Krasnodar round rice. What you really shouldn't do is buy clear and parboiled rice.

Wasabi

What we don’t have problems with in our stores is wasabi. True, in our country you can only buy a cheap imitation of this seasoning. Not every Japanese can afford real wasabi even in their homeland. The main components of the imitation are horseradish and mustard, flavored with several other ingredients. It's not exactly wasabi, of course, but it tastes very much like it.

Just a tip: it’s better to buy the seasoning in powder. This wasabi just needs to be diluted with water and the seasoning is ready. Ready-made wasabi in tubes can also be used for rolls, but the likelihood of them containing various not very healthy preservatives is much higher.

Rice vinegar

To make the rolls tasty, you shouldn’t skimp on vinegar. For of this dish It is best to take Japanese rice vinegar, the so-called sou. Unlike our sour and enough hot vinegar, sous has a pleasant slightly sweetish taste. Plus, it's not spicy at all.

Nori

An integral ingredient for rolls are sheets of seaweed or, in other words, nori. They are sold in the form of large dark sheets. Their sizes vary, but the most optimal width for such a sheet is considered to be 20 cm or so.

Ginger and soy sauce

Rolls, of course, can be made without these two ingredients, but serving them without pickled ginger (gari) and soy sauce is somehow wrong.

As a rule, rolls are eaten dipped in soy sauce. By and large, there is not much difference which variety of sauces to buy. The main thing is that it is a product of natural fermentation and that it is packaged in glass containers. For everything else, you can completely rely on your taste.

As for ginger, there is nothing complicated here either. You just need to make sure that the product is fresh. Yes, and one more nuance. Ginger comes in white and pink. For lovers spicy food it's better to take pink ginger, and the rest – white. Although in reality the taste of ginger does not really matter. After all, it is eaten in order to remove the taste sensations from the just eaten roll before putting the next one in the mouth.

Some subtleties

Making rolls has its own subtleties. Professional craftsmen also have their own tricks. But at first you can get by with standard rules, especially since there aren’t very many of them.

How to cook rice properly

How to choose rice has already been written above. Now some nuances of preparing and cooking cereals.

First, you need to wash the rice. First, you just need to fill it with water and shake it a little with your hands to clear it of debris and husks. Even if the rice is clean, the water will still turn milky white. This water must be drained, then again “squeeze” the cereal with massaging movements, add water and repeat the entire operation. You need to do this 5-7 times. This will be quite enough for the water to remain clear after the procedure.

Rice must be cooked in a fairly deep pan. Water should be poured at the rate of 1 part rice to 1.5 parts water. Cook the cereal over low heat. When the rice has absorbed all the water, the rice should be removed from the heat and left to steep under a closed lid for about 15 minutes. Only after this can the rice for rolls be considered ready.

Filling and dressing for rolls

Cooking rice is half the battle. It still needs to be refueled. To make the dressing, mix salt, sugar and vinegar. In this case, the sou (rice vinegar) can be heated a little, then the seasonings will dissolve faster.

The rice that has not yet cooled down should be placed in a fairly wide container. Gently pour the resulting dressing mixture into the rice in a thin stream over a wooden spatula, stirring constantly with the same spatula. It is advisable to stir the rice with horizontal movements so that each grain is saturated with the dressing mixture. Then cover the container with a paper towel and leave for a while.

Now you can start filling. Most often, fish is used as such in rolls, which is cut into thin and long slices. If other products are used for the filling, then, as a rule, they also need to be cut into strips.

How to roll rolls?

The simplest version of homemade rolls is hoso maki or thin rolls. Of course, to prepare them you need to get a special bamboo mat - makisu.

First, you need to place the mat on the table and prepare a bowl with a mixture of water and vinegar to wet your hands. Place half a sheet of nori on the mat. Place it with the rough side up. Place four tablespoons of rice on the seaweed. The spoons should be full - heaped. With your hands soaked in water and vinegar, you need to spread the rice over the surface of the nori sheet so that there is a free strip about 10 mm wide on top, and about 5 mm on the bottom. The result should be a layer of rice approximately 7 mm thick.

There is no point in talking about laying out the filling. It is simply laid out in layers or paths on the rice. But then the most interesting part begins - rolling the roll. Doing this is not as difficult as it seems at first glance. First, you need to align the bottom edge of the nori sheet with the edge of the mat. Holding the filling, lift the makisa and begin to roll the roll blank with forward and upward movements. When the roll is rolled to the end, the edges of the mat should be slightly bent and the roll should be rolled back and forth a little. There is no need to put pressure on him. After this procedure, the workpiece can be considered ready.

How to cut rolls?

Cutting rolls into even rolls is also a kind of art. The best way to do this is to follow tradition. Japanese masters Roll making. First, you need to moisten the knife with a mixture of water and vinegar. This kind of “lubricant” will allow the knife to pass through rice as if through butter. The prepared roll must be cut first in the middle, and then each part should be divided into three or four equal rolls. That, in fact, is the whole trick.

Popular roll recipes

There are incredibly many types of rolls. Eat simple recipes, some are complex, some are popular, and some are unfamiliar. In principle, you can make anything at home. It’s better to start with the simplest or, at least, popular varieties.

Syake maki rolls

Perhaps these are the most simple rolls, which even a child can cook in Japan. All they need is rice, nori and salmon prepared according to the recipe described above. Sake maki is incredibly easy to make. To do this, you need to lay rice on half a sheet of nori in a layer 5-7 mm thick, departing from the edge about 1 cm. in this case it is understood that not the entire area of ​​the algae sheet is filled with rice, but only half of it. A “path” of salmon cut into oblong pieces is laid out in the middle of the layer of rice. After this, the workpiece is rolled into a roll and then cut into 8-16 rolls.

By the way, using the same principle you can make rolls with shrimp or crab meat. The only caveat is that the peeled shrimp must first be fried in oil for 5 minutes, and then simmered with a small amount of soy sauce (you can add a little sherry) until the liquid has completely evaporated.

Philadelphia rolls

Preparing this type of rolls, of course, cannot do without rice, nori and rice vinegar. For the filling you will need the following ingredients:

• red fish;
• cucumber;
• Philadelphia cream cheese (you can use another similar cream cheese).

There is no point in describing the preparation of rice in this case. This is discussed in sufficient detail in the previous sections.

Place a sheet of nori divided in half on a bamboo mat and place a thin layer of rice on it (about 4 tablespoons). Using the mat to help yourself, turn the nori over so the rice is facing down and place it back on the mat. Grease the shiny side of the seaweed sheet with Philadelphia cheese, and place thin slices of cucumber on it. After this, you need to roll the roll using the above method.

Place the roll blank on the edge of the mat, and place a layer of thinly sliced ​​red fish in front of it. The width should correspond to the resulting roll, and the length should be such as to cover the entire rice. Using a mat, “wrap” the roll blank with red fish and roll it lightly.

It remains to cut the roll first in half, and then each part into another 3 or 4 parts. Philadelphia rolls are ready.

Rolls "California"

The birthplace of this type of roll is not Japan, but the United States. Basically, that's why they're called "California". You will need quite a lot to prepare them. additional components in addition to rice, vinegar and seaweed leaves:

• trout;
• avocado;
• cucumber;
• curd cheese;
• Flying fish roe (tobiko). If you couldn’t find tobiko in the supermarket, you can also take cod or pollock caviar. True, such rolls will taste different from real California.

The technology for preparing “California” is in many ways similar to that used when working with “Philadelphia”. After all, both types of rolls are turned inside out, i.e. V finished products the nori is not on the outside, but inside the mini roll.

To begin with, rice is laid out on half a sheet of seaweed. A thin layer of caviar is placed on top of it. Now the sheet of nori with the filling should be turned over with the caviar down, and its smooth surface should be greased with a thin layer of cheese. Next, lay out thin slices of avocado, cucumber and trout. After this, the workpiece can be rolled into a roll, given a more square shape using a mat and cut into 6 or 8 rolls.

These rolls can be slightly modified by using mayonnaise sauce (preferably Japanese) instead of cheese and crab meat instead of trout or together with it.

Hot Tempura rolls

Rolls can be served not only in “raw” form. Even in Japan, this dish is often fried or baked. Rice for such rolls is prepared in the same way as for all other varieties. And besides this, you will also need nori for Tempura:

• cream cheese;
• lightly salted salmon or salmon;
• cucumber;
• flying fish caviar;
• egg;
• tempura flour;
• breadcrumbs.

Place the rice on the nori and generously spread it with cream cheese. Spread flying fish roe evenly on top and place fish and cucumber cut into strips. Roll the workpiece into a roll.

Now you need to prepare the batter by mixing the egg with tempura flour in a long rectangular container. The last product can be bought, but you can also prepare it yourself. To do this you need to mix wheat and rice flour, starch, garlic powder, black pepper and baking powder.

The prepared roll should be dipped in batter, rolled in breading and fried on all sides in a heated frying pan. vegetable oil. Only after this, cut the workpiece into 6 pieces and serve immediately.

***

That's all. Of course, there are countless varieties and recipes of rolls in the world. But they are all done according to the principles described above. Well, you can experiment with fillings, adding those ingredients that you like best. Bon appetit!

Video recipes

Traditional Japanese dishes have long gained popularity all over the world. In any city today there are specialized restaurants where they can prepare dozens of types of sushi and rolls. These dishes are also very often included in fast food menus; they are usually ordered at home.

“Correct” rolls - tasty, healthy, low calorie rolls from rice with various fillings, wrapped in seaweed. Now they are increasingly being made not only by professional chefs, but also by amateur cooks. Any housewife can prepare original homemade delicacies! Of course, you can’t cope with such a task without preparation: you need to study the basics of technology in advance, basic recipes is a condition for future success. If you want to know how to make rolls at home, then this article will help answer all your questions.

The whole secret is inside

The original rice rolls not only look delicious - they also have fantastic tastes. What helps make them so special, what are the ingredients? Required condition are the use of rice and nori seaweed, but underneath them there can be one of thousands of combinations of different products. A wide variety of ingredients are used as filling.

Fish and other seafood

This type of filling is traditional for Japan. It is customary to put fish in rolls fatty varieties: salmon, tuna, eel. Important condition- so that the fillet can be easily separated, and all bones can be completely removed. The use of delicacy additives greatly enriches the taste of the dish. For example, shrimp, crab meat. Salmon or flying fish caviar is used in the filling. Most a budget option for the home menu - crab sticks, they also work great in rolls.

Vegetables

Fish, rice and seaweed help complement the “marine” taste fresh cucumber, ripe avocado, green onion feathers. The green note not only adds to the taste ready-made dish brighter, but also decorates it very much. It is important not to overdo it with additives from the garden; there should be very little of them.

Soft cheese

This ingredient has not been used in traditional recipes originally, but now in the country Rising Sun They are also making rolls with Philadelphia and other types of soft cream cheese. At home, it can be replaced with any cottage cheese that does not contain sugar. It is very good to use cheese with herbs, sweet peppers, and no fillers at all. With this component the rolls are very tasty and tender.

Sauce

The original component of the rolls is Japanese mayonnaise. It is similar to the one that Europeans are used to, but is more different mild taste. If you decide to add this type of sauce to a traditional Japanese treat, then you should choose the one that has the most “delicate” taste. This condition is not mandatory, but highly desirable.

All products for preparing original Japanese dish houses can be purchased in specialized stores operating in large cities. Now there are online stores with such an assortment. If it is not possible to buy all the ingredients labeled “Made in Japan”, but you want to make homemade rolls, then everything you need can be found in any large supermarket.

Let's go shopping

So, what do you need to cook? original dish oriental cuisine yourself? Here's a list of foods you'll need to look for on store shelves when preparing for a Japanese home-cooked meal:

• rice (500 g-1 kg);
• fish or any seafood (500 g);
• vegetables (300 grams of cucumbers, or a couple of avocados, or a bunch of onions);
• nori seaweed (one standard package);
• soy sauce (200 ml);
• vinegar (100 ml).

"Japanese" tricks"

The most important condition is to cook the rice correctly. In Japan, they use certain varieties of cereal - the grains should be round and small. This kind of rice finished form acquires the correct stickiness. Long-grain varieties are categorically not suitable for preparing any rolls; it is not recommended to choose it. You should not buy any steamed rice for these dishes, it will be too crumbly and dry. They will only bring trouble to a beginning “roll master” at home.

Nori seaweed

Japanese rice rolls are wrapped in special seaweed that is dried into thin sheets. They are quite fragile and brittle if you just take them out of the package, but upon contact with the wet filling they immediately become surprisingly plastic. For homemade rolls, it is better to choose square-shaped sheets of nori, with a side size of 20-25 cm. Of course, this condition is not strict, it’s just that this size is the most convenient and practical.

Vinegar

Japanese vinegar has special taste, which goes exceptionally well with rice. It's best to find it. If this fails, it is easy to prepare a replacement at home. Will be required in regular seasoning“with sourness” add a little water and a little sugar, this will soften the spice. If all the products are prepared, then you can begin mastering a new dish.

Stages of preparing rolls at home

There are a lot of subtleties of preparation, it is important to take them all into account and follow them exactly step by step. Use this guide and your homemade rolls will turn out just as good as those at a specialty restaurant.

Stage 1

The cereal needs to be prepared: rinse well, add water in the proportion of 1.5-2 cups of liquid per 1 cup of grains, put on high heat. When the water has almost all boiled away, remove the pan from the heat and leave to cool without removing the lid. In modern Japan, everyone uses special kitchen household appliances - rice cookers. They can be successfully replaced with a regular multicooker operating in a special mode. This trick helps you get the perfect foundation for rolls quickly and without much effort.

Stage 2

Add vinegar to slightly warm rice, about a couple of tablespoons per glass of cereal. If you have cooked and seasoned the rice, you can already lay it on the seaweed.

Stage 3

Take nori one sheet at a time and place it on a makisa - a special mat woven from thin bamboo sticks. Outwardly, it resembles a very thick napkin, quite flexible. You can, of course, do without it, but then you will have to work hard to roll a beautiful and dense roll. Pre-wrap the mat for forming rolls with film; this way it is useful to prepare it for work in advance. Compliance with this condition will make the rolling process easier and eliminate the need to wash the mat after use.

Please note that the sheet has a shiny and matte side, the filling must be placed on the rough side, and the glossy side must be placed on the mat. 3-4 tablespoons of cooked rice should be evenly distributed over the surface of a sheet of nori. You can do this directly with your hands or a spoon dipped in vinegar. You need to step back a little from the edge.

Stage 4

Place a thin strip of filling on the rice, from the very edge. Cut the fish and vegetables into thin strips and place them on the cereal. Now you have prepared the base for your homemade roll!

Stage 5

Place the nori on the very edge of the mat and begin to carefully pull on its edge, folding the first homemade roll. Raise the mat higher and higher, watch the density of the roll. If it curls up, roll it under the mat a little more to strengthen it. This must be done carefully, without much effort. All other fillings must also be “packed” in seaweed.

At this point, the step-by-step recipe ends, but before serving the exclusive homemade food There are a few more prerequisites that need to be met.

Stage 6

If you have prepared rolls, you must place them in the refrigerator before slicing. Keep it there for about an hour. During this time, the filling and shell will “set” and keep their shape perfectly, and this is the most important condition for the attractive appearance of the dish.

Stage 7

Take the stock out of the refrigerator and cut into portions. The easiest way to do this is this: divide the whole roll into two halves, and then each into three more equal parts. If all this detailed instructions will be completed by you from start to finish, then appearance and the taste of homemade rolls that you prepare yourself will be simply perfect!

Nice additions

TO ready-made rolls It is customary to serve traditional spicy additives - wasabi and ginger. They enhance the taste sensations and make them brighter. Spicy paste Wasabi, which is a bit reminiscent of horseradish, can also be prepared independently. To do this, you need to mix the prepared dry powder with water in the proportion indicated on the package.

Ginger is also easy to prepare yourself; it does not require much time or special skills. But homemade seasoning will be much healthier, because it will not contain any chemical additives. Store-bought ginger in a jar has a pleasant pinkish color, which is obtained using dyes. Homemade will be light and creamy. Just pour the marinade over the thin slices and then leave them for a while. Within a day the product is ready.

No salt is added to rolls, whether homemade or restaurant, but they are always served with a little soy sauce, which is poured into special small bowls.

If you try to make rolls yourself once, then most likely, after that they will appear in home menu regularly. Don't be afraid to discover new tastes for yourself and your loved ones!

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We are so used to ordering rolls in a restaurant that it seems that making rolls ourselves at home is absolutely unrealistic. However, Japanese cuisine, it turns out, is not so incomprehensible. The right set of products, a little patience, a few training sessions and you will successfully master the lesson of making sushi at home. Usually those who take up the preparation of sushi are those who have already tried delicious rolls more than once and want to repeat it at home. This sushi recipe is perfect for home cooking.

What you need to make rolls

The list of necessities is quite long. But there's nothing special about it. Nori (sheets from seaweed) can now be found in any major supermarket. Bamboo mats are sold in dishware and hardware stores.

For rolls:

• rice – 100g (round or long);
• nori – 1 sheet;
• bamboo mat.

• shrimp – 20 pcs.;
• avocado – ¼ piece;
• cucumber – ¼ piece;
• wasabi – 3g.

Refueling:

• water – 20 ml;
• apple cider vinegar – 0.5 tbsp. spoons;
• sugar – 0.5 teaspoon;
• salt – 0.25 teaspoon;
• lemon juice – 0.25 teaspoon.

To submit:

• soy sauce;
• pickled ginger;
• wasabi;
• sticks.

How to cook rice for rolls

Having purchased everything you need, we start cooking. You need to start with rice. Those who make their own sushi for the first time are wondering how to prepare sushi rice. In fact, rolls are prepared not only from special varieties of rice, but also from the most ordinary long or round rice, from which we often cook classic pilaf, cereals, soups, etc. Boil it in the usual way. Those. First, rinse the rice well, about 5-6 times, so that the water becomes clean and transparent, then pour it into boiling water, which should be 2 times more (that is, two cups of boiling water per glass of rice). Cook until tender for 10-15 minutes over low heat, do not add salt.

How to prepare vinegar for rolls

You can season the rice only after it has cooled completely. It is not necessary to use special vinegar to soak rice. You can easily prepare a vinegar-based dressing for rolls yourself. To do this, you need to mix the specified amount of water, vinegar, sugar, salt and lemon juice, mix well until the grains of sugar and salt dissolve. Then pour this dressing into the rice and mix with your hands or a spoon. You can first pour in half the dressing, stir and taste the rice, you also need to look at its consistency, it should not be “liquid”, but on the contrary, it is better if it is sticky.

How to make rolls at home

To prepare homemade rolls, place a sheet of nori on a board or bamboo mat, smooth side down. If you bought large sheets, cut them in half or into three parts. Then, with wet hands, take the seasoned rice and spread it over the surface of the nori, leaving a small gap (about 0.5-1 cm) on both sides. Place a thin strip of wasabi in the middle of the rice. By the way, you can buy wasabi powder (it must be diluted in equal quantities with water) or ready-made, liquid in tubes.

Preparing shrimp rolls

Now you need to start filling. Mainly used for sushi are eel, red fish, special omelette, crab sticks, etc. We will tell you how to prepare shrimp rolls. As a vegetable supplement, take avocado and cucumber. Peel the avocado and cut into thin long strips. The cucumber does not need to be peeled, if its skin is not bitter, also cut into thin strips.

Place avocado and cucumber in the middle.

Peel the shrimp (by the way, provided that they are boiled, raw ones must be boiled first), place on top of the cucumbers.

Now, probably, the most crucial moment is to roll the roll. It is best if you do this with a bamboo mat. First, connect the ends with your hands, and then lift the edge of the mat and roll the roll with gentle movements; you can lightly press it with the mat. If you don't have such a mat, you can use parchment, foil or even a towel, in a word, you can adapt.

Don't be alarmed if the roll doesn't turn out perfectly round at first. Small irregularities do not affect the taste. And in order to learn something, you need to practice properly. Make rolls at home more often, and then you will be able to quickly roll very neat round rolls.

Cut the finished shrimp roll into 4-6 pieces. This must be done with a wet, sharp knife, otherwise the rice will smear on the nori and the rolls will not look very neat.

The rolls should be served immediately after preparation. The serving must be supplemented with pickled ginger (it cleanses the mouth), wasabi (Japanese mustard is designed to kill microbes that may be contained in seafood) and soy sauce, which goes well with rice and emphasizes its taste. They eat rolls or sushi with special chopsticks.

Victoria Panasyuk