Every day, Japanese cuisine is becoming more and more in demand and popular. Their satiety, attractive appearance, exquisite and original taste does not leave indifferent any person. Rolls can be eaten not only in a restaurant, but also prepared at home, which will cost less.
Rolls are a traditional dish for Japan and Korea, sometimes they are also called sushi rolls. They are made with a variety of ingredients that can be combined and matched in different ways, each time creating a new and original dish.
To prepare this dish, a mat is required, with the help of which the rolls are rolled, as well as some products:
- rice vinegar;
- nori sheets;
- wasabi;
- soy sauce;
- pickled ginger;
- a fish;
- avocado;
- cucumber.
It is best to use only fresh products for making rolls. Rice, vinegar, sauce, ginger and wasabi can be bought separately in the store or in the same set, other products will have to be chosen at your discretion.
To prepare more exotic rolls, you can use several types of fish, caviar, mussels, octopuses, crabs, shrimps, sesame seeds, and various cheeses.
How to properly prepare rice for rolls
One of the main products in the preparation of sushi and rolls is a certain type of rice. It is being prepared using a special technology.
Ingredients:
- rice - 0.4 kg;
- 0.5 liters of water;
- rice vinegar - 4 tablespoons;
- 2 teaspoons of salt
- sugar - 1 tablespoon.
Caloric content per 100 grams: 342 kcal.
Preparing delicious rice for rolls is very easy if you follow the instructions and follow them completely.
- Pour rice into a sieve and rinse it under cold running water;
- Pour water into a saucepan, put the rice, cover and bring to a boil and let it simmer for 2 minutes, then remove the container from the heat and let the rice swell for 10 minutes;
- Remove the lid from the saucepan and let the rice cook until the end for 10 minutes;
- Pour vinegar into a saucepan, put sugar, salt, stir and heat;
- Put the finished rice in a plate, add the marinade to it and mix well.
Rice prepared according to this recipe turns out exactly as it should. Combined with algae, various ingredients, it will fully unfold.
A simple step-by-step recipe for rolls at home
Some of the tastiest and easiest to prepare are cucumber and shrimp rolls. They turn out to be delicate and refined, but at the same time very light, which will appeal to those people who prefer diet food.
Ingredients:
- 6 nori sheets;
- 0.25 kg of shrimp;
- 350 grams of cooked rice;
- 3 cucumbers;
- 1 tablespoon sesame seeds.
Cooking time: 30 minutes.
Caloric content per 100 grams: 156 kcal.
Cooking such rolls is a pleasure, since even the most inexperienced culinary specialist can cope with this activity.
Ready-made rolls will be appreciated by all family members, despite their simplicity, they turn out to be very tasty and unusual.
Rolls "Philadelphia" at home
For a person who has never tried sushi, it is best to start discovering the world of Japanese cuisine from the Philadelphia rolls. Thanks to their delicate, refined and balanced combination of products, these rolls are liked by everyone, without exception.
Ingredients:
- 450 grams of cooked rice;
- 0.6 kg of trout;
- avocado - 1 piece;
- 3 cucumbers;
- nori - 4 sheets;
- 0.3 kg of Philadelphia cheese.
Caloric content per 100 grams: 160 kcal.
The specified products are enough to prepare 6 blanks. This amount will make a whole set of 48 rolls, which will be enough for the whole family.
Despite some difficulties in preparing rolls, with a strong desire and diligence, everyone will learn how to make them.
How to cook Caesar rolls at home
Cooking delicious and ideal-shaped rolls is a task that not every novice cook can cope with. But with a strong desire and patience, this can be easily learned.
Ingredients:
- 0.4 kg of cooked rice;
- nori sheets - 4 pieces;
- fried chicken breast - 200 grams;
- sesame;
- 1 avocado
- 2 cucumbers;
- 100 grams of bacon;
- 100 grams of Grana Padano cheese;
- 10 0 grams of lollo-rosso salad.
Cooking time: 15 minutes.
Caloric content per 100 grams: 165 kcal.
Cooking Caesar rolls is a real pleasure, because, despite the multicomponent nature of the dish, everything in it is quite simple.
- Rice is boiled and brought to the desired state in advance, cooled a little and laid out on a sheet, sprinkled with sesame seeds. Nori is best laid out on a bamboo mat covered with cling film;
- Nori is covered with the free edge of the rug and turned over, and on reverse side chicken breast, cheese, bacon, lettuce, and cucumber and avocado are laid out in the center;
- Form a roll, and grease the edge of the algae with water and fix;
This sushi is perfect for those people who like to experiment. Cheese, chicken, bacon and other ingredients create a rather delicate and harmonious taste that simply cannot be forgotten.
Home baked rolls
If you are tired of ordinary sushi and want to try something new and unusual, you should prepare baked rolls. This dish will appeal to all family members, both adults and children.
Ingredients:
- lightly salted salmon - 0.2 kg;
- hard cheese - 160 grams;
- nori - 4 sheets;
- 1.5 cups cooked rice
- cucumber - 2 pieces;
- 6 tablespoons of mayonnaise.
Cooking time: 15 minutes.
Calories per 100 grams: 148 kcal.
Baked rolls are a delicious and unusual dish that not all sushi lovers have tried. All ingredients are ideally combined with each other and create a delicate and harmonious taste.
- Rice is boiled, seasoned, cooled;
- Cucumbers are washed, if necessary, the skin is cut off from them and cut into strips so that their thickness is 0.5 centimeters;
- Put food film on the mat, on it, put a sheet of nori, on top - a layer of rice and gently turn the seaweed up;
- Put the chopped cucumber on top of the sheet, and wrap the roll so that the rice is on top;
- Cut the fish into small pieces and mix well with grated cheese and mayonnaise;
- Cut the rolls into 6 pieces, put on a baking sheet and top with a mixture of mayonnaise, fish and cheese;
- Bake for 15 minutes in the oven at 180 degrees.
Hot sushi is best served right away so that it doesn’t have time to cool down. Their taste will be a little unusual and piquant, but they will only benefit from this.
Rolls with egg pancake
To create not just rolls, but a real culinary work that will appeal to children and adults, anyone can cope with this. Such sushi is not only tasty and tender, but also has a presentable appearance, so they can even be served on a festive table.
Ingredients:
- 2 eggs;
- sugar - 0.5 teaspoon;
- nori - 2 sheets;
- soy sauce;
- cucumber - 1 piece;
- 40 grams of cream cheese;
- 60 grams of salted pink salmon;
- rice vinegar - 0.5 teaspoon.
Cooking time: 15 minutes.
Caloric content per 100 grams: 100 kcal.
Making sushi with egg pancakes is quite simple and takes a minimum of time. This dish is very light, but at the same time satisfying, so it is ideal for breakfast or lunch.
Sushi prepared according to this recipe always turns out to be tender and tasty. An egg pancake instead of rice brings an unusual flavor to this dish.
Making rolls at home is a real art that needs to be learned. It will never work to cook them perfectly, the first time, but with a great desire, patience, this art can always be learned.
- To cut the rolls, you must use a knife with a wooden handle and a well-sharpened blade;
- To prevent sushi from falling apart, it is best to use a bamboo mat, which will firmly compress the rice and filling;
- Products should always be fresh to make the dish tasty and healthy.
Rolls are a dish that spoils very quickly, so it is best to cook them before the actual meal. After 6 hours, they can deteriorate, and this is dangerous for human health and life.
During the preparation of the rolls, you can safely experiment with various fillings, add fish, red caviar, cucumbers, avocado, cream cheese, shrimp and other ingredients that you can only wish for.
Cooking options for several more options for rolls are in the next video.
What is most interesting, despite all the strictness of Japanese traditions and etiquette, sushi and rolls can be successfully cooked at home, with your own hands. And it is not at all necessary to strictly adhere to any specific recipes, here there is where to unfold your imagination. It is important to understand the very principle of cooking, how to properly wrap the rolls or in what sequence, how to collect sushi. If you learn this, then you can experiment yourself with various ingredients, and this may not only be fish and seafood. We turn on the brain and understand that sushi and rolls can be meat, sausage, vegetable and fruit. Yes it is. And this has already been adopted by many restaurants and bars of Japanese, Korean cuisine.
Rolls and sushi, what's the difference between them? Both are prepared from rice, which is prepared using a special technology with the addition of rice vinegar (). But there are, of course, differences, and these are the following.
Sushi is a small cutlet or meatball made of rice, and a thinly sliced piece of fish or some kind of seafood is placed on top of it. This can be wrapped with a thin strip of nuri sheet. Sushi has more rice. This dish is served cold.
In the article you will find:
Rolls are rice rolls that are wrapped in a nuri leaf. The amount of rice, relatively small, and more often more filling, which, as mentioned above, can be different. This dish is served not only cold, the rolls can be baked and this is also delicious.
Preparing delicious sushi or rolls so that they look beautiful, as in the picture, is not so difficult as it seems at first glance. Of course, here you need to practice a little and understand what's what. If your hands grow from the right place and in childhood you did at least some motor exercises (for example, modeling with plasticine), then you will succeed with ease. And if everything is so bad with the hands, there is a reason to train them. Forward.
Mini - rolls step by step recipe with photos
To prepare any rolls, you need a bamboo mat, food plastic wrap, nori leaves - these are thin compressed seaweed. All this can now be easily bought in any hypermarket.
1. Let's prepare a bamboo mat. It is better if it consists of round sticks, but flat ones will work too. We wrap the mat in cellophane, all completely and quite tightly. Japanese chefs, of course, do not do this, but I would recommend it. Rice will not stick to the board so much, and for hygiene purposes, it will not hurt.
2. So - as we have mini-rolls, take a nori sheet and cut it in half, this can be done with a knife or scissors ..
3. Put the nori sheet with the rough side up, respectively smooth on the mat, stepping back 1 - 1.5 centimeters from the beginning of the board.
4. With hands dipped in water with lemon, spread the specially prepared rice in a thin layer on a sheet. We distribute the rice in such a way that the top of the nori sheet remains uncovered, by about one centimeter, and from below, the same centimeter of rice should protrude beyond the sheet. We look at the photo.
5. We tamp the rice tightly, remove the excess, make it look beautiful, because we need to get a beautiful final product.
6. We lay out your filling that you have prepared: a piece good fish, fresh or pickled cucumber, avocado, of course it's all cut into pieces. Put the pieces approximately at the border of the intersection of rice and nori, closer to the beginning of the rice.
Now, the wrapping itself, it is approximately done in 3 - 4 stages.
Do not forget to wet your fingers in lemon water.
7. We take on the mat, our task now is to cover and wrap the filling with an initial layer of rice, which does not lie on the nori. Gently tuck the rice, squeeze it in. (I hope I described it clearly ...)
You can unfold the mat and it should be like in the photo below; the filling is wrapped and the nori sheet is still left.
9. Unfold again, leave a small strip of nori not wrapped, moisten it with water and seal the roll completely.
10. You should get a beautiful sausage. Now you can cut it into portions with a knife. Moisten the knife with water.
What did we do? And the result is a neatly rolled mini-roll, standard, which is sold in all sushi bars. As you can see, there is nothing complicated.
If you master and understand the very principle of wrapping, then everything will go further, like clockwork. We go further in ascending order.
How to properly wrap rolls - large and inverted
Min- rolls are good, but I want to feel a richer and more varied taste. This can be achieved by putting more filling on the roll. You can wrap a large roll in a classic way, that is, rice with a filling will be wrapped in a nori sheet, or you can turn the dish inside out. I will not describe the first option in detail, since it is similar to the method with a mini, but with an inverted roll there are some nuances. But there is nothing difficult.
1. For a large roll, take, respectively, a large sheet of nori, whole. We put it on a bamboo board, as in the first version, with the rough side up, stepping back from the edge of the mat.
2. We spread the rice, as with the option above, compact and put the filling that you have chosen.
I deliberately do not give exact ones here, classic recipes like California, Philadelphia, Miami and. etc., because they mean to cook them using only a certain set of ingredients. And this is not always affordable, it is not always possible to purchase it in a store. Again, turning on imagination, you can get by with more affordable products for making delicious, homemade rolls.
3. Wrap the roll again in three stages; Cover the filling with rice, seal, wrap the rice completely, leaving a small strip of nori, moisten it and wrap it up completely, forming a dense, rectangular or round roll.
We cut the finished product with a knife and everything should turn out something like this:
Ingredients used here: Fish, cheese, fresh cucumber, green onions... Such a roll can be baked in the oven, after pouring the sauce on top. Very tasty! And I will give such a recipe below.
Let's start forming the so-called inverted roll. here only the beginning of the process is different, but the wrapping is still the same.
1. Cut off about a quarter of the nori sheet, put it on the mat.
2. Here we put rice in a different way. If we take the view "from ourselves", then we will leave a centimeter of the sheet at first, and transfer the excess rice to the mat at the end (I hope it’s clear, the photo will help ...).
3. They tamped the rice tightly (involuntarily the association arose on the word "tamped", but you ...) and, with a slight movement of the hand, turn this cobbled work over, like this;
5. The principle of folding such a roll is slightly different, but not critical. Here you need to first stage the filling, holding it with your fingers, try to wrap it with the dangling end of the nori sheet.
It should turn out, here the filling has completely gone under the sheet and now it remains to cover it with rice.
6. We tighten the roll to the end, compacting it and giving it a certain shape.
The roll is ready, but somehow it doesn't look very good. Be sure to decorate it according to the type of classic samples. You can sprinkle sesame seeds on top, you can put caviar, a leaf of green salad, it will also work. I will suggest garnishing with slices of salted trout.
And this is all that was considered as recipes, only in portions, it looks quite attractive and appetizing.
If we say that it is easier to cook rolls or sushi, then the latter will certainly be simpler, but no less tasty and the filling can be varied.
Cooking delicious sushi at home
Before preparing sushi, chop dense sheet nori with scissors, into thin strips, half a centimeter and 4 - 5 cm thick. The rice is already cooked and is waiting for its fate.
Follow. so that the rice is not particularly hot, it will give an unpleasant warmth to the fish and is not too cold, it will not stick well together. The temperature of the prepared rice should match your body temperature.
1. Wet hands in slightly acidified water and roll a small, oblong lump out of rice, shape and tighten a little.
2. Put fish or vegetables, fruits on top of it and tie it with a thin strip of nori, slightly moistening its ends with water.
3. Grease with sauce, lightly sprinkle with sesame seeds. Ready!
Why did we need to cut a wide strip of nuri leaf? Filled sushi - it can be caviar, seafood, minced fish with various sauces.
1. Form a small rice ball.
2. Wrap it with a wide strip of nori, wet the ends and fix it.
3. Put the filling inside the sushi, on top you can decorate with herbs or sauce, cheese.
As you can see, everything is pretty simple. As a filling, again, you can use whatever you want.
Hot rolls with cheese baked in the oven (video)
Having considered the basic principles of how to wrap rolls, how to cook sushi, you can safely take on their preparation, treat family and friends. At home in a circle of friends, you probably can not bother with the topic of Japanese traditions and etiquette. But suddenly you have to either receive Japanese guests or visit yourself in the country of the Rising Sun, the tips that I will now present may come in handy.
How to eat sushi rolls correctly
Mastering the subtle science of using the delights of oriental cuisine is not easy. But since Japanese dishes are ubiquitous, and the rules of good taste and respect for traditions have not been canceled, you need to know the permissible moments of eating a delicious dish.
A little about the rules of decency and etiquette.
After touching food with chopsticks, you need to eat it. Do not forget to wipe your hands with a warm, damp towel before starting a meal - this is a Japanese tradition. It can also be used during and after meals. Inequality between women and men persists in Asia. Men can eat sushi (rolls) with their hands, but women cannot. Rolls and sushi should not be bitten off. If the pieces are large, they are divided into smaller pieces on a plate and then eaten.
In Japanese establishments, it is considered indecent to eat a lot of ginger. While some Russians love the taste, ginger is not a snack. The role of ginger is to neutralize the taste of the previous roll in order to appreciate the next one.
Do not dip sushi with rice in soy sauce. Only the top ingredient (fish) touches the sauce. Putting a roll in your mouth also needs fish on the tongue, rice up. Green tea is usually served with sushi, a warm alcoholic drink of the Japanese - sake. The use of sushi or rolls with beer has become common. Where there is fish, there is a foaming favorite drink.
The special technique of eating with Japanese chopsticks (hasi), and even more difficult - with thin Korean ones, is not immediately given. You need to know the rules for using traditional oriental food tools. Do not pick up sticks and wave them as if you were sitting at a drum kit. And even more so if you are in a restaurant, well, there is no need to knock them on empty dishes, as if attracting the attention of waiters. In principle, many Japanese people now eat sushi and rolls using a fork. But traditions exist and if you stick to them, it won't get any worse.
Hope my recipes were helpful? Good luck and all the best!
Fashionable Japanese cuisine could not leave indifferent any hostess. The cost of rolls in restaurants does not allow you to taste every day different kinds, but you can try to cook them at home. That being said, you will be surprised how easy it is for you the first time.
Rolls are the most famous type of traditional Japanese food today. Their classic version is rolled nori (seaweed) leaves. In this case, the filling can be absolutely any, not just fish and seafood. Main Ingredients:- packing nori (10 pieces);
- rice (coma, nikishi) - 200g;
- raw, salted, smoked red fish (salmon, salmon, trout, pink salmon) - 300g;
- pickled ginger, soy sauce, wasabi
- rice vinegar, salt, sugar.
The rolls are ready and now all that remains is to put them on a square plate, serve the sticks and add soy sauce, pickled ginger and hot wasabi mustard to separate bowls. Present the dish to guests and don't forget to listen to compliments about what a skillful hostess you are.
Oriental cuisine has become deeply embedded in the culinary practice of gourmets. European countries... The main dish of Japan, rolls, has become especially popular. You do not always enjoy them in a restaurant, but everyone can cook rolls at home. The required ingredients for rolls are easy to find in city supermarkets. An oriental culinary masterpiece will become a real decoration not only festive table, but will appeal to all your family members including little gourmets. Explore the best step by step recipes.
What do you need to make rolls at home?
Let's highlight the main ingredients for making a Japanese delicacy at home: coarse, round rice, nori seaweed, rice vinegar, sugar, salt, soy vinegar, and most importantly - seafood (red fish fillets: salmon, tuna, eel, salmon, crab sticks). To improve the taste of the dish, they also use avocado, ordinary cucumber, apple, ginger, cheese, chicken, shrimp. Oriental rolls are always accompanied with wasabi sauce.
How to cook rice properly?
To make the rice suitable for forming rolls, you must first select the desired variety. This is "Rice for sushi and rolls". In general, it should be round, relatively large and not fall apart. How the rice is cooked determines the taste and appearance of the rolls.
- Pour the washed rice at the rate of 200 g of cereal per 250 ml of water.
- Bring to a boil, reduce heat, simmer for 15 minutes under the lid.
- After the expiration of the boiling period, turn off the gas, leave the rice in the pan for another 15-20 minutes, without opening the lids, so that the moisture is absorbed.
Sauce
Whatever the rolls are (spicy, raw, fried or baked), in their historical homeland they are always served with a specific Spicy sauce. It is easy to prepare it yourself, giving the oriental dish a special flavor of taste. Just a few ingredients and your rolls will be appreciated by the most capricious gourmets. To prepare the sauce, take:
- soy sauce - a few drops;
- mayonnaise - 1 tbsp. l .;
- Chili ketchup - to taste;
- garlic - 1 clove;
- flying fish roe - 1 tsp
Mix all ingredients (proportions indicated) and enjoy the taste of Spicy sauce along with homemade rolls.
Recipe for making Philadelphia rolls
To prepare them you will need:
- nori algae;
- cream cheese "Philadelphia";
- red fish;
- cucumber.
Stages of preparation of the Asian "Philadelphia".
- Let's prepare rice according to the above recipe for rolls.
- Spread the already cold rice over most of the nori sheet, leaving about 1.5 cm for joining on one edge.
- Quickly and carefully turn the rice sheet over so that the filling remains under the seaweed.
- Roll up the roll using a galvanized roll.
- We cover it with pieces of red fish, press the fish to the rice from all sides with bamboo zinc.
- Cut a long roll into thin 6 pieces with a sharp knife dipped in water.
Rolls "Philadelphia" are ready. They are distinguished by exquisite taste and aroma, and with their appearance they will decorate any festive feast.
California
Interestingly, the American state of California is rightfully considered the birthplace of Japanese "inside out" rolls, since they were first prepared by the local chef of the restaurant. Such delicacies of "California" look chic and will effectively decorate a buffet table if they are laid out on a plate with imagination.
Ingredients for California:
- one avocado;
- cucumber;
- tobiko caviar - 150 g;
- rice - 2 cups;
- rice vinegar - 50 g;
- crab sticks - 100 g;
- trout (fillet) -100 g;
- nori seaweed -1 pack;
- mayonnaise;
- cottage cheese;
- yang rug;
- soy sauce.
Exodus - 48 pieces.
Having collected all the necessary components of the recipe, we begin to prepare the dish.
- Cook rice according to the instructions above and mix with rice vinegar.
- Cut cucumbers, avocado, trout, crab sticks into slices.
- Separate half of the seaweed leaf and fill it with rice. First, put the nori back on the yin mat.
- Spread the tobiko caviar evenly over the rice spread by your hands.
- Carefully turn the zinc and nori over.
- Lubricate the sheet with mayonnaise.
- We put the filling of avocado, cucumber, trout.
- Wrap with nori roll and give it a square shape.
- Cut the long roll into thin circles.
To diversify the American California rolls, we create an oriental dish in the same way, but stuffed with cheese instead of soy mayonnaise, tobiko, crab meat or sticks.
Egg rolls
Korean cuisine will help diversify traditional homemade dishes. Egg rolls are considered a worthy representative of it. As the name suggests, this recipe contains eggs. To prepare such splendor (in the photo) will not be difficult even for a beginner.
Ingredients of a Korean dish:
- chicken eggs-3 pcs.;
- nori seaweed - 1 sheet;
- salt to taste;
- vegetable oil for frying.
We cook according to step by step instructions.
- Beat the eggs with a whisk or fork until smooth, like an omelette.
- We heat the pan and grease with vegetable oil over the entire surface of the bottom.
- Pour most of the egg mass into the pan, add lightly salt.
- After a couple of minutes, cover the eggs with a nori leaf, and fill them with the remaining egg mass on top.
- Carefully turn the egg pancake with algae with a spatula.
- It is important not to overcook the egg blank: you need the eggs to be slightly raw.
- We wrap the "pancake" and put it out on a cutting board. Cut into thin slices.
Roll "Caesar"
Try to make a European variation of the flavored Caesar roll. In addition to the main ingredients, the dish contains an equally healthy, fortified set of products: parmesan, salad, cream cheese. Rolls are topped with grated parmesan and bread crumbs. The delicacy is easy to bake in the oven to enhance the flavor.
To prepare Caesar rolls you will need:
- coarse rice for sushi - 250 g;
- boiled chicken breast - 90-100 g;
- cream cheese - 80-100 g;
- parmesan - 50 g;
- rice vinegar - 2 tbsp l .;
- nori algae leaves;
- salad (leaves);
- breadcrumbs;
- salt.
By following the step-by-step instructions, you will have wonderful Japanese rolls that your family members will appreciate.
Cook rice according to the above instructions. While the rice is cooking, prepare the following foods.
- Cut chicken meat into strips, lettuce leaves - by analogy.
- Fry the breadcrumbs until golden brown in the oven without fat.
- Finely grate Parmesan.
- We cover the bamboo zinc plating with cling film.
- Cut the algae leaf in half, put one part on the bamboo.
- Spread the rice in an even layer, 1 cm thick. Do not forget to leave the edges of the nori sheet unfilled with the filling for gluing.
- Turn the rice sheet down. Put in the center strips of chicken breast, a few tablespoons of cream cheese, salad, gently wrap the roll.
- Wrap the rolls in breadcrumbs and cut into pieces. Put it on a flat plate, sprinkle the dish with grated Parmesan.
Spring rolls with chicken
Spring rolls differ from their ordinary roll relatives by the wrapper. The filling, flavored with oriental hot sauces, is wrapped in rice paper. The latter is easy to buy at any hypermarket. Springs have a variety of fillings, depending on the ingredients you choose and your taste preferences. Vegetables, sprouted beans, mushrooms, seafood, chicken fillets, noodles, pork are wrapped in rice paper.
To prepare an oriental snack with chicken, you will need 2 servings:
- rice paper - 1 package;
- chicken breast- 1 PC.;
- garlic - 1 clove;
- carrots - 1 pc.;
- Chinese cabbage - ½ head of cabbage;
- fish or oyster sauce - 1 tbsp. l .;
- soy sauce - 1 tbsp.;
- vegetable oil - 0.5 l.;
- ginger root, basil, green onions, cilantro, sesame seeds.
How to make a spring snack?
- Cut the chicken into small cubes, the green part of the onion, cabbage, and carrots into strips into thin strips.
- In a skillet with a thick bottom, sauté chopped garlic, ginger, onion on vegetable oil... Add chicken meat.
- Separately fry the vegetables in oil, add the chicken cubes, soy sauce, cilantro, sesame seeds, basil, remove the pan from the heat.
- Immerse the rice paper in warm water for 20 minutes. It becomes soft and easily rolls up. Spoon the prepared filling onto the rice wrapper.
- Fry the finished vegetable rolls in deep fat for several minutes.
- When serving, decorate the rolls with green onions.
Video tutorials on making delicious homemade rolls
“It's better to see once with your own eyes than to hear twice,” says the proverb. If you are new to oriental cuisine, then after watching the video, you can easily prepare amazing-tasting seafood rolls, repeating step by step. Your family or friends will be delighted with your overseas meal.
Baked rolls with eel and nori
Rolls with nori seaweed, eel are easy to cook baked. A step-by-step video will help with this. Baked hot or warm rolls are served with unagi sauce or mustard sauce.
Fried rolls
Indulge your guests with a special recipe for fried crispy rolls by watching this video.
Rolls are healthy and low-calorie rolls, sometimes used in weight loss diets. At first glance, they are prepared simply, they do not require special skill. Why are there crooked pieces with scattered rice and an unpleasant taste? It is impossible to take them with chopsticks, being afraid to turn a unique dish into a banal garnish with vegetables! Observing how cleverly and quickly it turns out with sushi, not every culinary specialist pays attention to the technique of rolling rolls. He mistakenly assumes that uramaki or hosomaki are easier to make and more beautiful to serve than pancakes. How to properly cook Japanese rolls at home?
Rolls preparation technology
The taste and presentability of a Japanese dish largely depends on the skill of the sushi and the quality of the rice. You should be especially careful when choosing cereals for sushi, because it may not be long enough and with little stickiness. Finished grains do not absorb moisture well, they turn out to be boiled or too crumbly. Culinary experts recommend using the Nishiki or Yoshi variety. It is undesirable to buy a Vietnamese product because of its unpleasant specific smell.
Rice
Cooking rice for rolls and sushi is a whole art! It is necessary to exactly observe the proportion and keep track of the time. It is better to steam the cereals in a rice cooker, but you can use a multicooker (set the "Stew" mode for 10 minutes, then switch to heating). If the product is damp, the next time you need to increase the amount of liquid.
Cooking technology is simple:
- Rinse 1 kg of rice thoroughly in chilled water until it becomes completely transparent (it is more convenient not in a bowl, but in a colander);
- let the water drain (10 minutes is enough);
- pour rice into a dry bowl of a rice cooker, pour 1.2 liters of chilled water, sushi sometimes add a couple of drops of vegetable oil;
- cook for 25 minutes, then turn off the equipment and count down 10 minutes (the lid cannot be opened);
- prepare any wooden surface, remove the bowl from the rice cooker and turn it over (usually a thin dry crust forms on the bottom and side, so the rice will fall out on the board in one lump, like a head of cheese);
- wait 5 minutes for the cereal to cool slightly;
- using a plastic spatula, carefully remove the crust (you can pour it over with sauce and eat it), transfer the porridge to a plastic bowl or a special wooden basin;
- Weigh out 200 grams of cold rice dressing, spread over the entire surface until the porridge is cold;
- gently stir the rice with a spatula so as not to disturb its integrity, and leave to cool completely.
As the dressing is added, the porridge becomes a little thinner, but the warm grains will quickly absorb the flavorful sauce. The main component of the rolls will turn out to be not boiled, sticky, fragrant and with a pleasant aftertaste. After cooling, it is transferred to a non-metallic container, covered with a film, in which small holes are made. You can store it in the refrigerator, although it is more correct at room temperature for no more than 2 days. Perfectly cooked rice is the backbone of the Japanese dish's flavor palette.
How to make a savory dressing
The rice sauce will add a sophisticated flavor to the dish. They take Mitsukan (rice vinegar) as a basis, throw in a lot of sugar (almost 2: 1) and salt. To make the liquid more fragrant, a small leaf of kombu seaweed and a couple of grams of lemon zest are often added. In order not to lose the specific sourness, it is advisable to bring the dressing to a boil, cool and strain. It is stored in the refrigerator for a long time, it turns out to be a yellowish tint and a slightly viscous consistency.
Nori is an important ingredient for rolls
The presentability of the rolls depends on the quality of the pressed algae (red). It is better to bypass the cheap options: during the cooking process, nori breaks or crumbles, it quickly shrivels and breaks under the rice. Culinary experts recommend buying grade A: the sheets are dense, with smooth edges, rich green color without a reddish or reddish tint. In the light, they practically do not shine through.
The sheets are lined with 7-piece lines that help cut the product into uniform (wide or narrow) strips. Nori is usually split in two, but whole plates are used to make large or hot rolls. In order not to accidentally tear them, it is better to use scissors or a sharp knife, although experienced sushi specialists easily fold the sheet in half, press it on the bend and tear it apart.
Nori is an excellent source of iodine, so do not get carried away with sushi so that the body does not have an excess of it. Store the product in a tightly closed package or metal box... Due to moisture and steam, the sheets shrink, so during the preparation of Japanese rolls or felixes, the edges must be moistened with water very carefully. If there is not enough practice, it is better to seal the seams of the roll with several grains of rice.
Cooking delicious rolls is a real art!
The important components of the dish are ready, it remains to cut the filling into cubes (vegetables, raw or salted salmon) and discover the secrets of making rolls:
- It is advisable to cover the bamboo rug with cling film on both sides, carefully wrapping the edges. It should fit snugly against
mat (can be pierced with a toothpick to release air). - Put the rug on flat surface, place the nori on it with the rough side up so that the grains do not slide off during the roll formation.
- So that the croup does not stick to your fingers, it is advisable to moisten your hands, or wear disposable cellophane gloves.
- Weigh out the rice (80-130 grams, depending on the type of roll) and place in the microwave for a couple of seconds. The beans should be warm, but not too hot. Place in the middle of the sheet and spread gently over the entire surface, especially on the sides. Do not press the grains against the algae!
- If the nori roll is on top (hosomaki or futomaki), when placing rice, you should step back 1 cm from the far side of the sheet. Spread the filling from the near edge. Wrap gently, slightly lifting and pressing the mat. Moisten an uncoated strip of nori with water and spin the roll completely. The seam of the product must not come loose.
- If there is rice (uramaki) on top, then a clean strip of nori should be left on the near side, next to you. From the far side, the grains should protrude 1 cm beyond the edge of the sheet. Sprinkle the groats with sesame or tobiko, lightly iron with the palm of your hand. Turn the seaweed over, put the filling on the edge. Raise the uncovered nori strip slightly, cover the vegetables, press down and roll. The seam will not be visible, because the croup will close it.
- Put the resulting roll on the board, cover with a rug and press down. Turn the product over to the other side, press down again with a mat, be sure to run your fingers along the entire length at the same time from above and to the sides. At this stage, you can form a square, round or triangular roll. If you cook "Philadelphia" or "Dragon", first lay out the fish plates, and then shape with a mat.
- In order for the roll to have smooth and beautiful edges, you need to press them with your palm, holding the product with a rug. It should turn out to be perfectly even, the grains with fish should fit snugly to the roll.
- In order not to disturb the fish top, the Japanese roll can be covered with foil. Soak a sharp knife in cold water, visually divide the product in half and cut quickly. Wash the blade, put the pieces together and divide into 3 parts. As a result, 6 triangles or squares should come out. When cutting, perfect edges can be damaged, so the pieces are lined up and pressed again with a rug. The roll is ready.
- Often the ends of the product come out uneven, so before dividing the roll, ugly edges can be cut off. The pieces should be the same height and dense. It is desirable that the fish plates completely or half cover the sides of the product.
How to Submit a Japanese Artwork
Rolls look great on black Asian plates, but you can use transparent dishes. The pieces are laid out in different ways, based on the type of product. "Dragons" usually wriggle like a snake, "Philadelphia" and "California" are collected in a checkerboard pattern. They form a slide from large futomaki and decorate with a neat bunch of mixed salad. Japanese rolls with eel, "Green" and "Yellow Dragon" are poured over unagi and sprinkled with sesame seeds. Sets (assorted) rolls look especially beautiful. However, it is difficult to combine several products to get a unique picture, and it was convenient for guests to eat from all sides.
You need to lay out the barrels in even rows, as if under a ruler. Diagonals and scattered pieces are discouraged. There should be room on the plate to complement the dish with delicious foods:
- Pickled ginger is preferable to use white, because it is without dye. First, it is slightly squeezed out so that the excess marinade is gone, a slide is formed and, as it were, put on a plate. With beautiful root petals, it is easy to neutralize the aftertaste of an eaten piece and fully enjoy the taste of another.
- Many people mistakenly assume that pale green wasabi powder neutralizes harmful microorganisms that may be found in sea fish... Unfortunately, we sell a tinted horseradish seasoning, and the real valuable root is too expensive and is considered a delicacy. However, the pseudo product is quite spicy, so knead it more comfortable with your hands wearing gloves, preferably near a hood or open window. Put a spoonful of wasabi in a bowl, add a little cold boiled water and mix thoroughly. If the mixture turns out to be thin, you can throw in more powder, but it is worth remembering that during storage in the refrigerator, the mass is slightly compacted. Place the green mass in a small pastry bag, plant on a flower-shaped plate. If you thicken the wasabi, it is better to form a cube or leaf.
- Soy sauce is served separately in a gravy boat. If it is too saturated and salty, it can be diluted with water and brought to a boil. Mirin and sake will add an interesting flavor. Wasabi is often added to the sauce during meals.
Sometimes a plate with rolls is decorated with a lemon wedge, and a damp and heated towel in the microwave (mistakenly) is served on a special wooden stand... They wipe their hands before and after a meal, only after use it is customary to carefully smooth it.
You can store the rolls in the refrigerator, but no more than half an hour, after wrapping it with cling film. Every minute their taste and appearance is rapidly deteriorating, rice and vegetables are saturated with other smells and lose their individual aftertaste. Culinary experts are sure that the product should be eaten immediately after cooking, while the rice is not too cold and the filling has not yet warmed up.
How to properly prepare the components of the rolls?
Fragrant rice and specific algae are the background for creating a sophisticated taste range. The dish must be completed with a bright bouquet of filling. Food must be fresh, colorful and properly prepared.
Vegetables and fruits
The taste of the roll depends on the cut shape of the components. They can be chopped into thin and long straws or neat, even sticks. Hard root vegetables and fruits (daikon or green mango) are best crumbled as small as possible. Fresh cucumber must be peeled from the green peel, cut into thin slices in full length, wrap a roll or make a felix. For the filling, the juicy center with unripe seeds is often removed, then the dish turns out to be more crunchy.
The avocado should be moderately ripe. For the back of the "Green Dragon", the fruit is cut into slices exclusively with the tip of the blade, without lifting the knife from the board. With your left palm, you need to lightly press the semicircular pieces and pull upwards, and then gently lower them down. You should get a ladder. Use the blade of a knife to pick up an avocado and place it on the back of the "dragon". The fruit can be cut with a housekeeper, only each piece must be laid out immediately on the roll.
Tiger chrimp
They are often used to make "Yellow Dragon", hot rolls and sashimi, and they are cooked in a special way. Seafood (without a head) is peeled from the shell, leaving 2 plates at the end of the tail, and the intestinal thread is removed from the back. To prevent the shrimps from curling into an arc during cooking, they are put on long wooden skewers, starting from the head. Throw in boiled unsalted water for a minute, and then immediately into ice. The meat is tender and juicy. The shrimp is removed from the skewer, an incision is made along the entire length with a sharp knife (from the side of the abdomen and to the back, without cutting in half). Then they gently straighten, remove uneven places (usually near the head) and give a beautiful shape. The product can be stored for one and a half days.
Tempura shrimp is often added to the roll. In this case, raw seafood is strung on a skewer, dipped in thick batter based on a special flour mixture, eggs and water, and deep-fried until golden brown.
Fish is an irreplaceable component of rolls
Fillet of fresh tuna, salmon, lakedra should be dense, elastic, without loose and exfoliated fibers. Any bad smell, dull color and opaque juice in the package indicates the spoilage of the product. It is better to buy fish chilled and whole or frozen fillets. After thawing, the product is stored in a dry container for no more than 24 hours.
For the filling, the fish is cut into even cubes. To get beautiful thin plates for the top of the roll, the blade must be held parallel to the fillet. Make a small incision and smoothly slide the knife from right to left, holding the layer with all your fingers. This makes it easier to control the thickness of the piece.
Smoked eel is freed from excess sauce, divided into two parts along the back. Be sure to check for small cartilages that have not softened to the end during the manufacture of the product (usually they are on the sides). For the back of the "Yellow Dragon" roll, remove the golden upper part (obliquely to the skin at an angle of 30 degrees). For sushi, eel is cut diagonally and at a slight incline along with the skin. You should get 12 gram pieces (with sharp edges), a bit like petals.
Shiitake
It is impossible to forget the enchanting taste of shiitake rolls! Dry mushrooms are poured with water for 5 hours to swell, and washed. Cook until tender, cool, free from liquid, cut into thin slices. Fill a preheated pan with prepared shiitake, sprinkle with sugar and heat (you can season with black pepper along with soy sauce). Sweetish taste with specific notes will exquisitely complement almost any vegetable roll.
Video recipes
A professional chef prepares several types of rolls in a regular home kitchen. Explains the rules for cooking rice, rolling rolls. And as a bonus prepares a couple of Japanese soups, including.
Japanese dishes attract with their simplicity, beauty and healthiness. However, not knowing about the intricacies of making rolls, it is impossible to create an exquisite "Philadelphia" or a sophisticated "Green Dragon" at home.
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