How to make simple rolls at home. Self-cooking rolls at home

Traditional Japanese cuisine has long and firmly established itself in our diet.

Sushi is eaten by everyone and everywhere, it seems more and more often than in the Country rising sun.

Many cook meals at home, and with unforgivable mistakes.

We decided to remedy the situation: in this article we figure out how to make the perfect rolls at home step by step with photo accompaniment and choose the most delicious options fillings.

Necessary products for making homemade rolls

In Japan itself, the art of making rolls and sushi is studied for a long time and especially much attention is paid not to the intricacies of the correct rolling of a roll or bun, but to the choice of products.

Therefore, it is better to forget about advice from the category “replace special rice and vinegar with regular ones” if we strive to get as close as possible to the taste “like theirs”.

Cooking perfect rolls at home

You will need:

1. Sushi rice packaging- for the preparation of a traditional Japanese dish, starchy coarse-grained varieties are used, which acquire a sticky texture after cooking
2. rice vinegar- soft and not spicy, unlike our burning and sour
3. Multiple sheets seaweed nori- the darker its color, the more active the aroma
4. Soy sauce- buy it exclusively glass bottles and pay attention to the inscription "prepared by natural fermentation"
5. pickled ginger- white - softer, pink - sharper
6. Wasabi- it is better to buy mustard in powder, because for cooking it is enough to mix it with water; additional chemistry contains a ready-made pasty sauce
7. Bamboo rug (mat) for folding- buy it separately or buy a ready-made set for making rolls if you like Japanese cuisine
8. Filling Ingredients- vegetables, mushrooms, avocados, soft cheese type "Philadelphia", seafood, depending on which option you prefer - classic or vegetarian

Rolls have long and firmly settled in our menu.

Tip: cheese rolls can be replaced with Japanese mayonnaise - its taste is sweeter and softer than traditional.

How to make sushi and rolls at home - 2 basic recipes

For cooking you will need:

1. One and a half cups of rice
2. 6-8 nori sheets
3. 1 carrot
4. 1 cucumber
5. 1 small avocado
6. 150 g tofu or cream cheese
7. 4 tablespoons rice vinegar
8. Sugar, salt to taste
9. Soy sauce
10. Sesame
11. pickled ginger

With special responsibility it is worth approaching both the choice of products and the preparation Japanese dishes

First option

Step 1: cook the rice

The basis of the basics of real rolls is properly cooked rice. Perfectionists by nature, the Japanese have turned this simple, at first glance, action into a whole science.

By the way, in the Land of the Rising Sun itself, the preparation of sushi is entrusted exclusively to men, since it is believed that women's hands are warmer and can spoil the taste of the dish.

The basis of the rolls is properly cooked rice
In the second version, we place the filling inside the nori

We start rolling the roll from the edge without rice. Raise the mat, covering the entire filling with a sheet of nori, after which we make another turn.

You should have a tight roll. With the help of a rug, we give it a square or round shape.

Carefully fold

If desired, ready-made rolls can be rolled in sesame seeds. Cut and serve in the same way as described above.

Roll in sesame

With a little practice, you'll be able to handle rolls like a real sushi maker.

With each new time, your rolls will be more beautiful and more beautiful.

How to make vegetarian rolls at home?

Separately, it should be said that Japanese cuisine is mainly based on: trout, salmon, caviar are used different kind fish, shrimp.

However, this does not mean at all that the door to her world is closed - today every self-respecting restaurant serves sushi without fish, including in the Land of the Rising Sun itself.

There are many filling options.

There are many toppings for vegetarian rolls.

You can use:

1. Any combination of vegetables: bell pepper, cucumber, chives, green onion, lightly boiled broccoli, carrots, etc.
2. fried mushrooms
3. Avocado
4. soy cheese tofu
5. Sesame
6. Vegetarian cheese and mayonnaise
7. Vegetarian soy meat - seitan will fit perfectly into baked rolls
8. Seaweed caviar
9. Olives

Vegetarian "Philadelphia" in sesame

How to make Philadelphia rolls at home - step by step recipe

Rolls "Philadelphia" are especially popular among sushimans - the reason for this is the subtle combination of cream cheese of the same name and red fish, the slices of which cover the rice billet.

If anyone else has questions about whether "Philadelphia" has anything to do with the American city, the answer is no.

So, learn how to make Philadelphia rolls at home with our affordable step-by-step guide with a photo of the finished dish.

Classic Philadelphia rolls

You will need:

1. 2 cups sushi rice
2. 3 glasses of water
3. 0.5 kg lightly salted salmon or trout
4. Ripe cucumber and/or avocado
5. Tablespoon of salt
6. 2 tablespoons of sugar
7. 3 nori sheets
8. 300 Philadelphia cheese
9. Soy sauce, wasabi and pickled ginger to taste

At the end you will get 48 sushi - why not have an amazing Japanese-style party?

Step 1:cook rice and prepare dressing according to the basic recipe.

Step 2:cut vegetables into thin strips, fish - wide long slices.

Step 3:put half a sheet of nori on the covered cling film mat and cover with a layer of rice no more than 0.7 cm, turn over the free edge to the back side.

Step 4:on top of the nori we place strips of cucumber or (can be used at the same time) and an even layer of cheese.

Step 5:fold the classic roll and set aside.

Step 6:lay out thinly sliced ​​salmon slices on the mat, place on top ready roll, lift the edges of the rug and roll, then cut into six even parts.

Step 7:served with marinated, soy sauce, wasabi.

And, of course, do not forget to take care of the required number of sticks in advance!

Where else, no matter how at home, to train properly eat Japanese food.

Rolls "Philadelphia" are considered the most popular

How to make baked rolls at home - a step by step description with a photo

The next stage in development Japanese cuisine- Cooking baked rolls. In this incredibly simple and tasty dish it's impossible not to fall in love.

You will need:

1. 2 nori sheets
2. 100 g slightly salted salmon fillet
3. 80 g grated hard cheese
4. Half a glass of sushi rice
5. Half a cucumber or avocado
6. 3 tablespoons regular or Japanese mayonnaise
7. 1 tablespoon rice vinegar
8. Salt and sugar to taste

baked rolls

Step 1:we prepare the rolls in the basic way, placing the rice inside the nori, coat with mayonnaise.

Step 2:cut into pieces and lay out on a parchment-lined baking dish with cuts downwards. Top with grated cheese.

Step 3:put in the oven for 10 minutes at 180 degrees. The task is for the cheese to melt and begin to resemble a brownish hat.

Step 4:serving rolls traditional way- with wasabi, pickled ginger and soy sauce.

Tip: if you are a staunch vegetarian and have completely abandoned the use of fish, replace the salmon in the filling with mushrooms, cut into thin strips and fried in a minimum of oil.

hot rolls

How to make hot rolls at home - a step by step description with a photo

The Japanese serve sushi both cold and hot, using classic batter from flour.

To make homemade hot rolls you will need:

1. 4 ready-made rolls with any filling
2. 5 tablespoons flour
3. 150 ml ice water
4. 3 tablespoons heavy cream or sour cream
5. Vegetable oil for frying
6. Curry to taste

Tip: classic batter is prepared on the basis of an egg, but great alternative he will be sour cream or heavy cream.

Rolls in batter

Step 1:We cook the rolls according to the main recipe so that the rice is located inside the nori. Cut in half and send to the refrigerator.

Step 2:Let's start making batter. Mix water with cream/cream and cold water.

Step 3:two more tablespoons of flour are combined with a teaspoon for breading.

Step 4:roll half of the long roll in flour, dip in batter, repeat the procedure with flour and send to a hot frying pan with enough oil.

Step 5:fry on all sides until golden brown. Do the same with the rest of the rolls.

Step 6:cut the fried blanks into three more parts and serve with traditional additives.

Bon appetit!

Making rolls at home is easy!

If you are a fan of Japanese cuisine and your imagination is not limited to rolls and sushi, in the article you can find 10+ recipes from the cuisine of the Land of the Rising Sun.

You will learn a step-by-step recipe on how to make sushi and rolls at home from this video:

The Japanese sushi dish has long been included in the menu of the inhabitants and has ceased to be an overseas curiosity from raw fish. Sushi is distinguished by a wide and varied assortment, they come with the most amazing toppings and are served in almost every self-respecting institution. Sushi has firmly taken its place in the list of preferred dishes.

How to cook rice for sushi?

Many people have decided to go further than just wandering from restaurant to restaurant comparing sushi from different chefs. Some especially gambling enthusiasts try to cook sushi at home, bringing some new ingredients and fresh solutions to them. Although sushi is not an easy dish to make, it is quite possible to make it at home.

The main and indispensable ingredient is, of course, rice. It is rice, not fish, that is the main component of sushi. If you can experiment with fillings, then sushi will not work without rice. Rice must be round grain or special for sushi so that it holds its shape.

Two servings require one glass of rice. After pouring the rice into a deep container, fill the cereal with cold water and rub it between your palms. Then drain the water. Repeat a few more times until the water is as clear as possible. This is necessary so that the cereal is cleansed of excess gluten and starch. They are completely unacceptable when preparing sushi. Let the rice dry out a bit.

Dip the rice in a deep saucepan and fill with a volume of water twice the volume of cereals. Put it on maximum heat and bring it to a boil under the lid. After boiling, reduce the heat to a minimum, cover with a lid and cook for 12 minutes. Then, without removing the lid, remove from heat and let it brew for another 15 minutes.

How to cook rice for sushi and rolls

Prepare the rice dressing. To do this, in 25 ml of rice vinegar (if you took a glass of rice), you need to dissolve 5 grams of salt and 15 grams of sugar. Mix everything until completely dissolved. To make this process faster, you can warm up the vinegar a little, but only a little.

Add dressing to rice. To do this, lay the rice in an even layer in a dish with a flat bottom. Pour the dressing over the spatula into the rice, the trickle should be thin. Stir the mixture thoroughly immediately. Mix from bottom to top and from left to right. Then, having collected the rice in one direction, begin to drag it to the other side with sharp smearing movements with a spatula (without stirring!). Repeat the procedure several times. Then flatten the rice and cover with a damp cloth. Then leave it to cool down.

Ingredients for making sushi at home

To make sushi at home, you need to purchase the following ingredients:

• seaweed "nori" - they are sold in different sizes, for sushi - in small plates, for rolls - twice as much (the price depends on the quantity)
• package of pickled ginger and wasabi (Japanese horseradish), it is better to take wasabi in powder - so it will be spicier
• soy sauce(distinguished by the degree of salinity)
• rice vinegar, designed specifically for making sushi (it is slightly sweet and gives the dish a special aroma and exquisite taste)
• rice (either special or regular, uncooked, round grain rice)
• salmon fillet (salted or smoked), mackerel fillet (mackerel may also work), ready-made shrimp or any other seafood for stuffing
• Philadelphia cheese (or any cream cheese without additional additives)
• fresh cucumber
• flying fish roe (this component is optional and is optional, you can do without it)
• sesame seeds (roasted or raw)
• avocado
• bamboo mat

All these products are easy to buy in a large supermarket or small oriental stores.

How to cook rolls?

In addition to rice, there is another important point in the preparation of sushi and rolls - they must be twisted. Otherwise, we will have rice with fish, not sushi. Seafood with cucumber and avocado is also used as a filling.

This is easier to do with a special bamboo "mat". Place a sheet of special nori seaweed on it, rough side up, on which the filling holds better. Put the cooled rice on the nori, 0.7-1 centimeter thick, spread it evenly over the surface. Leave 1 and 0.5 cm of clear space at the top and bottom of the sheet, respectively. This is necessary to secure the roll.

How to quickly make sushi at home

Prepare the filling in advance - cut the desired ingredients with elongated sticks, 3-5 mm thick. Put the stuffing on the rice and start rolling the roll, which will later turn into sushi. Gently lift the end of the nori with a bamboo mat (makisu) and slowly roll it into a tight tube. Gently squeeze the roll inside the mat and roll it around a bit.

For better adhesion of nori into a roll, you can soak the seaweed in the place where there is no rice and combine with the roll. Pushing the finished roll aside, proceed to the manufacture of the next portion.

If, nevertheless, this task seems unattainable for you, you can always use the services of companies that provide sushi orders at home.

How to cut the rolls correctly?

To properly cut the rolls, take a sharp knife. Dip its tip briefly in vinegar water. Then you should raise it with the tip up so that the vinegar water wets the entire surface of the knife. Then it will be easy to cut the rolls.

Then place the rolls seam side down on a cutting board. First, you should cut the resulting roll in half, and each half into three more. The knife can be periodically soaked in water, either vinegar or just cold, to remove the sticky component of the rice.

How to make rolls: a master class from the chef

Then put the rolls on a tray, pour soy sauce into ceramic bowls and serve.

What is the best sushi?

Sushi, as mentioned above, can be very diverse. Therefore, the choice of the most delicious remains, of course, yours. But the most popular, according to the editors of the site, have always been and remain Philadelphia and California rolls, as well as sushi with eel, salmon and mussels.

Roll "Philadelphia"

Cooking sushi "nigiri"

While the sushi rice is cooling, you need to cut the fish. It is better to choose the cleanest and most beautiful part of the fillet. The denser it is, the thinner the pieces should be. For nigiri, it is better to cut the fillet at an angle towards you. In order not to have to “cut” the fish (which is unacceptable for sushi), pick up a very sharp knife.

Stepping back from the edge of a rectangular piece of fillet by 1-1.5 cm, cut off a piece of fillet at an angle of 45 degrees in one motion. Thus, cut the whole fillet.

We begin to form nigiri. To do this, prepare a container with wasabi and vinegar water (pour a couple of tablespoons of rice vinegar into boiled water). Put about one and a half tablespoons of cooked rice in your right hand and give it an oval shape. In the left put a plate across the fingers fish fillet. Without releasing the rice, scoop up some wasabi and brush over the rice. Put rice on it and lightly press it with the thumb of your left hand.

Then change hands and press the rice with the index and thumb of the right hand. Gently turn the nigiri over on the fingertips of your left hand, fish side up. Then move them to the base of the fingers. Ready!

It is only important to ensure that the fish preparation is larger than the rice, and that the rice is not compressed too much.
Subscribe to our channel in Yandex.Zen

Japanese cuisine is distinguished by a variety of gastronomic recipes, and its feature is a biased attitude towards the quality of products. The Japanese believe that the ingredients of the dish should be the freshest and most natural in the truest sense of the word. For this reason, the philosophy, the art of cooking in Japan is a whole cult of eco-food, often without even heat treatment.

Why so popularrollsand sushi.

The most popular representatives of East Asian cuisine are rolls and sushi. A few years ago, they literally “covered” catering business our country, having made its own adjustments to the classic menu. Today, rolls are a recognizable brand and a trend of the modern generation. Hooked on rolls not only dudes and majors, but also our older generation, which instead of olivier and fish under a fur coat churns out rice rolls on an industrial scale for the most significant holidays. The explanation for such popularity is the original, with nothing unique taste of the dish, which is celebrated by everyone without exception.

Sushi androlls: what are the differences.

When we say rolls, we mean sushi. Although these dishes have significant differences in the cooking process, mainly in appearance and product form. If rolls are rice and seafood rolled into a roll, then sushi is similar ingredients superimposed on each other. If rolls are impossible to cook without a mat, then sushi is easy to form with wet hands, without the use of kitchen gadgets. The taste and components of the dishes are absolutely identical, so the only difference is in the design and presentation.

Required Products for cookingrollsand sushi.

The basis of these Japanese dishes are rice and seafood. Mandatory ingredients in addition to rice and fish are seasonings and sauce. Vinegar for making sushi, nori seaweed or combi (depending on the recipe), soy sauce, pickled ginger, wasabi, cream cheese (for example, Philadelphia, Buko, Feta), sesame seeds, flying fish roe. In restaurants, sushi makers use numerous sauces and various seafood, such as eel, shrimp, as well as cucumber, avocado, and more. The final composition of the dish depends on the recipe, but may vary depending on personal taste preferences. So, in sushi bars, rolls with cucumber, tuna, eel, flying fish caviar coexist peacefully ... They can be different in shape in the shape of a cone, “inverted”, classic, mono and mini.

Rice forrollsand sushi.

It is very different from the long-grain or steamed version that is familiar to us. It differs, first of all, in a high content of gluten, which contributes to the adhesion of the rice grains to each other and to the preservation of their shape. For these purposes, round rice is suitable, which contains the largest number gluten.

Rice must first be washed with plenty of water, dried on a paper towel so that all the remaining water is gone. Next, the washed rice is poured warm water(rice 200 grams, water 250 ml), put on medium heat, bring to a boil, reduce and cook under a closed lid for about 13 minutes. After cooking, it is necessary to keep the cereal under a closed lid until warm. Rice will not lose its shape during cooking, but will be sticky enough to make rolls.

Rice vinegar.

Rice vinegar adds some subtlety to the bland flavor of cereals and is often handmade. Of course, it is better to purchase the product in a specialized store, but some people prefer to cook it themselves. For these purposes, you will need any fruit vinegar (apple, grape) - 4 tablespoons, to which you need to add 1 teaspoon of salt and 3 tablespoons of sugar, mix, heat over a fire until the sugar is completely dissolved (without boiling). Next, you need to cool the solution and mix it with prepared rice.

Seafood.

Seafood forrolls and sushi can be the following:

Salmon lightly salted or frozen;
- smoked eel, fried;
- crab meat (boiled);
- flying fish caviar (frozen);
- boiled shrimp;
- Frozen tuna.

If you cook sushi and rolls, strictly observing the culinary features of Japan, then you must use thermally unprocessed seafood. However, no one can guarantee that the products used are not infected with Escherichia coli and other infections. It is recommended to marinate the fish for a short time using a weak solution of rice vinegar.

Seaweed.

For cooking, you will need types of noria or combi, which are pressed and dried seaweed from Japan. It is best to purchase them in a specialized store, because the taste and success of the whole dish depends on the quality of the product.

Soy sauce,wasabi, pickled ginger.

They come with a set or are purchased separately in a supermarket. Wasabi can be prepared by diluting the powder of the plant necessary quantity water.

The necessary products for making rolls and sushi are not limited to this list. Often the recipe for a dish includes the most unexpected ingredients. Many recipes have been modified, adjusted to the taste preferences of the nation, but whatever the composition of the roll, the main thing is the freshness and high quality of the products. Bon appetit!

Sushi and rolls have long been a favorite dish of oriental cuisine. They are eaten in special restaurants, ordered to be delivered by courier to your home or office. Some Japanese food lovers organize themed parties where these dishes are the main treat. You can cook them at home, which will turn out to be more financially profitable. True, not everyone knows what is needed to make sushi and rolls and how to make them yourself.

What do you need to buy for cooking?

If you decide to have a Japanese party at home and want to surprise your guests with dishes from this cuisine, cook rolls and sushi. At first glance, it may seem that this is a very tedious process that requires special training. But in fact, there is nothing complicated in this.

As a rule, everything you need to make rolls or sushi is located in one department in supermarkets. This is very convenient because it allows you to select everything necessary ingredients in just a few minutes and save time on shopping. You will need a package of top quality nori seaweed, about 1 kilogram of Japanese round-grain rice and about 300 grams of flying fish roe.

Soy sauce is indispensable for sushi and rolls. When choosing this ingredient, it is important to ensure that the label does not contain the words "mushroom", "shrimp flavor" and other flavors. For the preparation of rolls and sushi, you must choose only classic soy sauce, and always in a glass bottle. For seasoning rice, you need rice or vinegar. Don't forget the seasoning ready meal- pickled ginger and Japanese wasabi mustard.

As a filling, you can use fried or smoked eel, salted red fish. You will also need fresh cucumbers and ripe avocados. Depending on what kind of roll you are going to cook, it may come in handy chicken eggs(for cooking Japanese omelet), lemon, crab meat, caviar. Often, sesame seeds are used for decoration.

What to do with rice?

To properly cook rice, it must first be washed very well under running water. This must be done at least 7 times, until after washing the liquid becomes transparent, without a white precipitate. Then rice groats pour water in a ratio of 1: 1 and put to cook on a strong fire under a closed lid. You can use a multicooker. You do not need to salt the water, as the finished rice is then seasoned with rice vinegar. Cooking time is 20-25 minutes.

The cooked cereal should be transferred from the pan to a wooden bowl. It is allowed to use porcelain, glass, but not metal. When dressing rice with vinegar, the metal can oxidize, and this makes the dish dangerous to eat. If the walls of the dishes are moistened with water, then the rice will not stick to them. While it is hot, you need to add rice dressing to it and mix thoroughly with gentle movements from the bottom up. So the rice does not turn into porridge and absorbs the marinade well. After that, it must be collected in a slide, covered with a waffle towel and allowed to cool slightly.

Before starting cooking, you should make a special solution for hands. It is necessary for disinfecting hands during work so that rice does not stick to them, as well as for better gluing rolls and sushi. This solution is made from water, rice vinegar and lemon juice. The volume of water used should be such that the palm can freely dive into it, this is approximately 400 grams. Rice vinegar is taken in the amount of two tablespoons, and lemon juice is squeezed from a quarter of the fruit.

It is desirable to form rolls and sushi only from warm rice, the temperature of which is slightly higher than body temperature. This is how it fits best. But from the cooled rice, sushi will disintegrate.

To dilute wasabi, you need to take the finished powder and add cold water to it in a 1: 1 ratio. When stirred, a sharp specific smell should appear. You should not dilute too much powder immediately, as it loses its taste after a few hours. Better do it in small portions.

How to shape sushi?

To prepare a serving of sushi, you will need the following set of products:

• seasoned rice;
• fillet of red fish;
• nori seaweed;
• sesame;
• wasabi;
• soy sauce;
• pickled ginger.

You should start making sushi by preparing the filling. If you are going to cook them from fish, then use the fillet from the abdominal part. Here the meat will be most elastic and will not decay. The pieces are cut diagonally, their thickness is about 3-5 millimeters. Shrimps are also good as a filling.

Before taking a handful of rice, dip your fingers in the prepared solution. This procedure will prevent pathogenic bacteria from entering the roll. Then, with your right hand, scoop up about 20 grams of rice and form a small ball out of it. Take a piece of fish in your left hand, put rice on it, press down slightly, and then turn over and smooth out the sushi. For decoration, you can use strips of nori and sesame seeds. For cutting algae, it is better to use scissors, as the knife can become dull very quickly.

How to form rolls?

To make rolls you will need:

• seasoned rice;
• nori seaweed;
• fillet of red fish;
• sesame;
• wasabi;
• soy sauce;
• pickled ginger.

To form rolls, you need to purchase a makisa - a special mat with which you can spin the roll. A feature of such a device is that it is flexible in one direction, and rigid in the other. Wrap makisu with cling film so that the rice does not stick to it and does not clog between the reeds. The rug is first wrapped in the transverse direction, and then in the longitudinal direction. Such a technique will not allow the film to jump off during operation.

For rolls, you can use the back of the fish fillet, you need to cut it into ordinary sticks. The base is nori seaweed. They have glossy and matte sides. Rice should be laid out on the matte side. It has microvilli that will hold the entire contents of the roll and prevent it from crumbling when cut. To prepare one serving, you need half a sheet of nori.

For rice rolls, you will need more than for sushi, about 80-90 grams per serving. When distributing it over the surface of the algae sheet, it is necessary to ensure that the rice layer is even and uniform, about 0.5 cm thick. From the top edge you need to leave an empty strip. The filling should be laid out in the center in one layer so that it does not fall out when twisting. When rolling the roll, you need to check that the nori strips coincide with each other and stick together well.

It remains to cut the roll. It is advisable to use a sharp knife, and so that rice does not stick to it, it is moistened in prepared water with vinegar and lemon. The roll is first cut in half, and then both parts are folded to each other and two more cuts are made. So all the pieces are the same size.

Preparing the Philadelphia Roll

To prepare the well-known Philadelphia rolls, you will need a little more products:

• seasoned rice;
• nori;
• fillet of red fish;
• sesame,
• cream cheese "Philadelphia";
• cucumber or avocado.

For the filling, you need to use a cucumber without seeds. It is cut into four parts and a strip with seeds is cut off, this will avoid excessive moisture of the roll. Then the cucumbers are cut into thin slices and soaked in cold water to make them crispy. It is better to choose an avocado with pimples on the skin, because it is more convenient to peel it. Cut the fruit into thin slices of 2-3 millimeters thick (their width should be equal to half the nori).

Rice is spread on a sheet of algae over its entire surface. Then sprinkle generously with sesame seeds. Now you need to turn the nori with rice down on the mat and generously coat the reverse side with cream cheese. Then fish, cucumber and avocado are laid out. To neatly roll the roll, the edges of the nori and makisu are aligned, and then wrapped so that the ends of the nori and rice are connected. It remains to cut the roll into pieces.

Cooking rolls at home

How to cook rolls at home, step by step recipe with photo. homemade rolls- cooking secrets .Preparation of rolls. Rice for rollo in how wrap rolls. How to do rolls home cooking . Rolls at home photo conditions. How cook rice for rolls. How to store nori seaweed.

By popular demand, I am posting a short step by step photo recipe for making rolls at home. I want to say that making rolls at home- it's easy, tasty and fast. After I started doing rolls at home On my own, I stopped going to those Japanese eateries. Why pay 200-300 rubles for something that I can do without much work at home. I will give you some tips and advice. It takes me a little over an hour to cook 12-15 servings of rolls, and this is along with cooking rice. Cooking rolls at home - for me - is much easier than, for example, cooking shawarma at home.

What you need to buy to make rolls:

1. Rice for sushi.
2. Pressed seaweed nori for wrapping rolls.
3. Rice vinegar.

There is no need to save on rice and algae - this is the basis. I always buy Blu Dragon rice, it is quite common in many chain stores. Don't overbuy nori sheets, nori doesn't keep well after being opened. If you still have nori sheets, then store them in an airtight package or a plastic bag in a dry, dark place. Nori does not tolerate moisture. Poor-quality nori can be badly chewed.

Many ingredients can be used for the filling, in this recipe we used:

1. Trout lightly salted own salting.
2. Crab sticks
3. Avocado
4. Cucumber
5. Philadelphia cheese

We didn't make it too hard rolls cooked in the first recipe and cook only rolls wrapped in nori sheets. IN following recipes we will talk about cooking more complex rolls, such as, philadelphia roll and etc. Salted trout we do it ourselves. I just love avocado crab sticks and the cucumbers were in the fridge. I definitely recommend adding Philadelphia cheese to the rolls, it gives delicate taste roll. When it comes to stuffing for rolls, then you can experiment to your liking.

Of course, you can order free delivery of rolls in Moscow, but for me, hand-made rolls are tastier. And I am always confident in the quality of the products.

What else you need to buy for the rolls:

1. Japanese horseradish wasabi
2. pickled ginger
3. Soy sauce.
4. Chuka seaweed salad

The list is endless: sake, Japanese beer, etc. But wasabi, ginger and soy sauce are a must. If you take kikkoman soy sauce, then take the sauce with a green cap - it is less salty than the one in the photo with a red cap.

We also cannot do without a bamboo mat. It is needed for wrapping a roll into a roll.

Let's get to the main point - cook rice for rolls.

I cook 500 grams of rice - this amount makes 12-15 servings of rolls. If you need less, reduce the amount of rice, water and vinegar proportionally.

Put rice for rolls in a colander and rinse under running cold water.

We spread the rice in a saucepan, fill it with cold water and set aside for 20 minutes. After twenty minutes, drain the water.

Add water to the rice at a ratio of one cup of rice to two cups of water. We put it on the stove, wait for it to boil, reduce the heat and cook rice for rolls until ready.

We are filming rice for rolls from the stove and remove to reach a warm place (under the pillow).

While the rice is cooking, we are preparing stuffing for rolls. You need to cut everything into thin strips.

Cut into strips trout and crab sticks.

Peel the cucumber and avocado and also cut into strips.

Now we need to finish the rice for the rolls. Pour 4 tablespoons of rice vinegar into a small ladle (this is 500 gr. raw rice) Pour four tablespoons of sugar into the vinegar. We put the ladle on the fire and, stirring constantly, dissolve the sugar in the rice vinegar.

Let's prepare a tray, in such a tray it is convenient to mix rice with vinegar. We will also need a spatula.

Spread the rice into the tray in an even layer.

Water evenly rice for rolls with vinegar and sugar and mix the rice with cutting movements of the spatula. We do not interfere with rice in the literal sense of the word, but, as it were, cut it with a spatula.

We are ready for the wrapping process rolls. Rice should be at human body temperature.

We take out a sheet of nori. One side of the nori sheet is glossy and the other side is rough. Lay the sheet glossy side down. There is also a corrugation on the nori sheet, in one direction - frequent, in the second - rare. Sparse corrugation allows us to spread rice on a nori sheet in the same way on all sheets and make the same rolls. You can make smaller rolls, then the nori sheet needs to be cut in half along the central corrugation line.

Lay the sheet glossy side down. There is also a corrugation on the nori sheet, in one direction - frequent, in the second - rare. Sparse corrugation allows us to spread rice on a nori sheet in the same way on all sheets and make the same rolls. Can do rolls smaller, then the nori sheet must be cut in half along the central corrugation line.

We put a container with warm water next to us and begin to distribute the rice over the nori sheet. Don't put too much rice in rolle there will be a lot of rice and little toppings. The layer of rice should be thin.

On the one hand, rice should cover the sheet to the edge of the nori sheet, on the other hand, leave part of the nori sheet free.

Put the stuffing and a little Philadelphia on the rice. We put the filling in various combinations, then decide for yourself which one you like best.

Let's start wrapping roll. Moisten the part of the nori that is free from rice with water. We bend the mat and little by little, crushing the rice with the filling, wrap the roll.

After wrapping, add roll shape and set aside on a plate. Let's move on to the next roll.

Cool rolls until all the rice is used up.

Now you need to carefully cut rolls. We take the sharpest knife. I recommend that you first cut the roll in half, and then cut the halves into three equal parts.

Cut into portioned pieces roll put on a plate or dish. Decorate with chukka and ginger and serve the rolls on the table.

Do not cut all rolls at once. not cut rolls cover with cling film and put in the refrigerator. Rolls stored in the refrigerator for several days, almost without losing taste.