How big sushi rolls are made. Sushi at home: a step by step recipe with flying fish caviar

Ingredients

Red fish meat can be bought already pickled, but, to be honest, I am afraid to take such products. It is not known how fresh the fish was when marinated. That's why I prefer frozen food. Defrost the fish room temperature. Next, remove a few bones (if any, of course) and put them in a container with a lid. Add 1.5 tsp. salt, 1 tsp sugar, finely chopped Bay leaf and peppercorns. Stir, close the lid and send to the refrigerator to marinate for at least 3 hours, and preferably overnight.

We also defrost shrimp at room temperature, put in a colander, rinse under running water, cold water. In a saucepan, pour water, salt a little. It is advisable to add dill. Especially for such dishes, I have prepared dried dill stalks since the summer - they give much more flavor than twigs, they dry easily and are perfectly stored. We wait until the water boils and lower the shrimp into it. We are waiting for repeated boiling, counting 2-3 minutes. This is if the shrimp were frozen raw (read on the pack). If they are already boiled, after boiling the water, immediately turn off the fire and let it brew for about three minutes. We drain the water, wait until the shrimp cool down and clean them from the shell.

Peel the skin off the cucumber and cut it into strips.

The most important step is to properly prepare rice for sushi. Getting started - put the rice in a container, pour cold water and quickly stir clockwise, best with a wooden spoon. The water will become cloudy from rice husks.

We discard in a colander, wait until the water drains and repeat the procedure. So you need to do 5-8 times until the water remains clear. To be sure, for the fourth time, you can rub the rice between your palms. Pour washed rice with cold, boiled water and leave for 20 minutes.

After the water is drained, pour fresh and put on a large fire. As soon as it boils, we count 10 seconds and reduce the heat to a minimum. Cook rice until done.

At the end, add fire again for 10 seconds, turn off the stove, put a clean towel on top and cover with a lid. Let the rice cool completely.

Mix rice vinegar with 0.5 tsp of salt and 2 tsp of sugar. We wait until everything dissolves and pour the cooled rice with this mixture. Mix carefully.

Let's start forming rolls. Put the nori sheet shiny side down, evenly distribute a thin layer of rice over it, leaving an empty strip of 2 cm on one side. Important! Cooked rice can not be stored for a long time, it must be used immediately after cooking. If stored in the refrigerator, it will become very crumbly and sushi will not turn out.

On one edge of the nori, lay out the fish, cucumber and sprinkle wasabi (Japanese horseradish) on top and wrap the roll tightly. Specialists use a special rug for this, but no matter how much I tried to work with it, it’s still easier for me to wrap without it. And you do what is more convenient for you.

More 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, ready-made sushi will be delivered directly to your home. And, looking at these works of Japanese culinary, somehow few people think that rolls are not at all difficult to cook on their own at home.

Ingredients:

Rice(not steamed) - 1 cup

fresh cucumber- 1 piece

nori sheets- 5-7 pieces

Red fish (slightly salted)- 200 grams

Processed curd cheese- 100 grams (1 jar)

Sesame

rice vinegar- 2 tbsp

Sugar- 1 tsp

Salt- 0.5 tsp

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 with 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 the heat to a medium level (closer to the minimum) cook for 5 minutes. Then reduce the heat to a minimum and leave for another 12 minutes. Remove the pan from the heat, do not open the lid for 15 minutes. Rice for 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 of sugar + half a teaspoon of salt. Stir until dissolved.

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

How to cook homemade rolls, option number 1

1 . Mat can be wrapped cling film, because in this version of homemade rolls, the rice is on the outer layer and can get stuck between the rods of the bamboo mat. If there is no mat, use the usual kitchen towel also wrapped in cling film.

2 . Place the nori sheet on the mat with the 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 the rough surface of the sheet, leaving a free edge of 1-1.5 cm. So that the rice does not stick strongly to the hands, we moisten the fingers with rice vinegar.

4 . Then 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 fresh cucumber. With dense cucumbers, you can not remove the peel and not remove the seeds. Just cut the cucumber into long strips in the form in which it is.

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

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

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

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 number 2

1 . Lay out the nori sheet smooth side down. Spread the rice by dipping your fingers in the rice vinegar. Leave the free edge of the sheet. From above, at a distance of 1.5 cm from the edge of the rice, lay out the strips of cucumber and fish.

2 . We turn the roll.

3 . Top with cream cheese.

4 . Then roll the roll in sesame seeds. We cut sharp knife into 6-8 parts.

Delicious homemade rolls are ready

Enjoy your meal!

What are rolls made of?

In Japan, the preparation of rolls has long been elevated to the rank of art. Every little thing counts here. But real masters are especially reverent in the choice of 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 cooking your own rolls, you need to choose the right ingredients.

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 too cheap.

In fact, ordinary rice is also suitable for rolls, which is much cheaper than special rice. The main thing is that the rice should be moderately sticky, but at the same time not too soft. 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 have no problem with in our stores is wasabi. True, in our country you can only buy a cheap imitation of this seasoning. Real wasabi, even in their homeland, not every Japanese can afford. The main components of the imitation are horseradish and mustard, flavored with a few more ingredients. It's certainly not exactly wasabi, but it tastes very much like it.

Immediately advice: it is better to buy seasoning in powder. Such 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 they are much more likely to contain various not-so-useful preservatives.

rice vinegar

To make the rolls tasty, you should not save on vinegar. For this dish, it is best to take exactly japanese rice ovovy vinegar, the so-called su. Unlike our sour and enough hot vinegar, su has a pleasant slightly sweet aftertaste. Plus, it's not sharp 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 size is different, but the most optimal width of such a sheet is 20 cm or so.

Ginger and soy sauce

Rolls, of course, can be made without these two ingredients, but serving them at the table 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 of the varieties of sauces to buy. The main thing is that it should be a product natural fermentation and that it was packaged in glass containers. In all other respects, 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 thing. Ginger comes in white and pink. Those who like spicy food should take pink ginger and the rest is white. Although in fact 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 sending the next one to the mouth.

Some subtleties

There are subtleties in the preparation of rolls. Professional masters also have their own tricks. But at first, you can get by with standard rules, especially since there are not very many of them.

How to cook rice properly

About how to choose rice, it has already been written above. Now some of the nuances of preparing and cooking cereals.

First, rinse the rice. First, you just need to fill it with water and shake your hands a little to clean it of debris and husks. Even if the rice is clean, the water will still take on a milky white hue. This water must be drained, and then again “squeeze” the grits with massaging movements, pour water over 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 should be cooked in a fairly deep pan. Water should be poured at the rate of 1 part of rice 1.5 parts of water. Cook cereals should be on low heat. When the rice has absorbed all the water, the rice should be removed from the heat and left to infuse under a closed lid for about 15 minutes. Only after that, rice for rolls can be considered ready.

Stuffing and dressing for rolls

Cooking rice is half the battle. It still needs to be filled. For dressing, mix salt, sugar and vinegar. At the same time, su (rice vinegar) can be warmed up a little, then the seasonings dissolve faster.

The rice that has not yet cooled down should be put in a fairly wide container. Gently, in a thin stream along a wooden spatula, add the resulting dressing mixture to the rice, constantly stirring 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 the container should be covered with a paper towel and left for a while.

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

How to roll rolls?

The simplest version of homemade rolls is hoso-maki or thin rolls. Of course, for their preparation it is necessary to acquire a special bamboo mat - makisu.

First, place a mat on the table and prepare a bowl of water and vinegar to wet your hands. Place half a sheet of nori on the mat. Lay with the rough side up. Put four tablespoons of rice on the seaweed. Spoons should be full - with a slide. With hands moistened in water with vinegar, spread the rice over the surface of the nori sheet so that a free strip of about 10 mm wide remains on top, and about 5 mm on the bottom. The result should be a layer of rice about 7 mm thick.

It makes no sense to talk about laying out the filling. It is simply laid out in layers or paths in fig. But then the fun begins - rolling the roll. To do 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 rug. While holding the filling, lift the makisa and begin to roll the blank for the rolls with forward and upward movements. When the roll is rolled up to the end, the edges of the mat should be slightly bent and roll the roll back and forth a little. There is no need to put pressure on him. After this procedure, the workpiece can be considered finished.

How to cut rolls?

Cutting even rolls from a roll is also a kind of art. It is best to do this following the traditions of Japanese roll-making masters. First you need to moisten the knife with a mixture of water and vinegar. Such a kind of "lubrication" will allow the knife to pass through the rice, as if through butter. The prepared roll must be cut first in the middle, and then each part is divided into three or four equal rolls. Here, in fact, is the whole trick.

Recipes of popular rolls

There are many types of rolls. There is simple recipes, some are complex, some are popular, and some are unfamiliar. Basically, anything can be done at home. It is better to start with the simplest or, in last resort, 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, lay rice on half a sheet of nori with a layer 5-7 mm thick, stepping back from the edge of about 1 cm. this case it is understood that not the entire area of the algae sheet is filled with rice, but only half of it. In the middle of the rice layer, a “path” is laid out of salmon cut into oblong pieces. After that, the workpiece is folded into a roll, and then cut into 8-16 rolls.

By the way, by 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 stewed with a small amount soy sauce (you can also add a little sherry) until the liquid has completely evaporated.

Rolls "Philadelphia"

The preparation of 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;
cream cheese "Philadelphia" (you can take other similar cream cheese).

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

Place a halved sheet of nori on a bamboo mat, and spread a thin layer of rice (about 4 tablespoons) on it. Help yourself with a mat to turn the nori rice down and lay it on the mat again. Lubricate the shiny side of the seaweed leaf with Philadelphia cheese, and put thin slices of cucumber on it. After that, you need to roll the roll in the above way.

Put the roll blank on the edge of the mat, and put a layer of thinly sliced red fish in front of it. In width, it should correspond to the resulting roll, and in length be such as to cover all the rice. Using a rug, “wrap” the roll blank with red fish and roll it lightly.

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

Rolls "California"

The birthplace of this variety of rolls is not Japan, but the United States. In principle, that is why they are called "California". To prepare them, you will need a lot of additional components, in addition to rice, vinegar and algae leaves:

trout;
avocado;
cucumber;
curd cheese;
flying fish caviar (tobiko). If you couldn’t find tobiko in the supermarket, then you can take cod or pollock caviar. True, the taste of such rolls will differ from the real California.

The cooking technology of "California" is in many ways similar to that used when working with "Philadelphia". After all, both varieties of rolls are turned inside out, i.e. in finished goods nori is not outside, but inside the mini-roll.

To begin with, rice is laid out on a half sheet of algae. A thin layer of caviar is placed on top of it. Now the nori sheet with the stuffing laid out should be turned upside 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 that, the workpiece can be rolled up into a roll, give it a more square shape with a rug and cut into 6 or 8 rolls.

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

Hot Tempura rolls

Rolls can be served not only in the "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 him and nori for Tempura you will need:

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

Spread the rice on top of the nori and brush generously with cream cheese. Spread the flying fish roe evenly on top and lay out the 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 cook it yourself. To do this, mix wheat and rice flour, starch, garlic powder, black pepper and baking powder.

Dip the prepared roll in batter, roll in breadcrumbs and fry on all sides in a heated frying pan vegetable oil. Only after that cut the workpiece into 6 pieces and serve immediately.

***

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

Video recipes

Rolls are part Japanese cuisine, although in Japan itself, preference is given not to rolls, but to sushi. Rolls and sushi are consumed all over the world today and we are no exception. There is probably no man who has not tried rolls or sushi at least once. Why don't we make our own rolls at home?

What is needed to make sushi and rolls at home?

We list the tools and devices that you simply cannot do without in the process of making sushi. Mandatory special tools for work:

Special machine for making rolls.
In the absence of a typewriter, a makisu bamboo mat is ideal. With it, you will spin future sushi.
A sharp knife that will need to cut the resulting roll.
Two wooden sticks for eating exotic "sweets".

Auxiliary tools, without which you can not do:

A pot for cooking rice. Read more
Cling film is required for inside-out rolls. If you use nori, then its use is at the request of the hostess.
Soy sauce bowl.

Products for making rolls at home

There are mandatory products, without which it is difficult to imagine sushi, and auxiliary products (spices, snacks). Consider the products without which it will not work to create rolls in your kitchen.

Rice. It is necessary to take a special, special kind of rice. Usually the packaging says "Japanese rice" or "Rice for rolls and sushi", it is he who provides the best adhesion of the ingredients. Today, you can find such rice in every large supermarket. If there is still a problem with the purchase of special rice, then you can take the usual round-grain rice. The only difference you can feel if you cook it right is the larger grains, which makes the roll a little rougher.
Vinegar but not simple. Risamitsukan vinegar is used to season rice. It provides a decent bundle between the "rice" in one mass, while remaining quite crumbly, unlike porridge or loose pilaf. The addition of this ingredient is necessary for any situation, otherwise, if you do not use special vinegar, your rolls risk falling apart during an attempt to eat them.
Seaweednori. This is the main attribute of sushi: they can be used to make nori-maki rolls. That is, all the ingredients are wrapped in these algae.
Fish. A lot can be said about her. For rolls, red fish is usually taken, but there are exceptions, and oily fish is “wrapped” in rolls or served with artificial red caviar.

The auxiliary products include the filling and there are no special requirements for it. You can put everything inside. Our compatriots, making sushi in their kitchen, wrap in them:

salmon fillet, eel;
cucumbers or avocados;
shrimps;
crab sticks;
omelette;
small caviar fish.

This list varies depending on your gastronomic preferences. The main requirement for the ingredients that you purchase for making sushi at home is quality and freshness.

Secrets of making homemade sushi and rolls

Algae, regardless of whether they are expensive or cheap, have the same structure, do not overpay. The main thing is that the packaging is intact and clean.
Wasabi - in addition to the function of seasoning, it performs preventive "work" to destroy microbes found in fresh fish.
When cooking rice, you should give preference to a deep saucepan and pour only a third of water into it.
Ready rice is mixed exclusively with a wooden spatula, and vinegar or a sauce based on it is introduced along a wooden spatula in a stream.
Rolls with no more than 5 products will be delicious. This principle is called "rule of 5 ingredients".
In order to make an elite fish from an inexpensive fish, it is necessary to marinate it in soy sauce, sake and rice vinegar taken in the same amount. Such a fish is practically no different from expensive varieties used in restaurants.

Cooking rolls at home

Ingredients for Homemade Rolls:

rice for sushi - 300-400
nori - 8-10 pieces
slightly salted salmon - 300 g (1 piece)
soft cheese - 200 g
cucumbers - 200 g (2 pcs)
mayonnaise - optional

For seasoning rice:

rice vinegar - 60 ml (6 tablespoons)
sugar - 2 tbsp.
salt - 1 tsp

For submission:

soy sauce
pickled ginger
wasabi
sesame

As well as:

cup of water
very sharp knife
napkin
mat (bamboo rug)
cling film

Cooking Tips

For rolls at home, in addition to lightly salted soft cheese, I like to use the most delicate Philadelphia, and instead of cucumbers - avocados.
Choose a soft, ripe avocado.
I advise you to buy ready refueling for sushi rice in specialty stores. It tastes much better than home gas station from vinegar with sugar and salt, but making it at home is more difficult. It costs ready-made sushi vinegar in such a small amount, compared to the main ingredients, mere pennies. But the rolls are delicious.

Cooking rolls at home

Rinse rice thoroughly.
Pour in cold water and, stirring with your hand, gently rub the rice between your fingers. The water will turn white, drain the water and pour clean water. Thus, change the water until it becomes completely transparent. Rice is usually not washed very quickly.
Pour clean cold water into a bowl of washed rice about 5-7 cm above the rice and leave it on the kitchen counter for 40-60 minutes.
Now we cook rice.
Remove the cooked rice from the stove and leave for 10 minutes under a closed lid.
For sushi dressing, combine rice vinegar, salt and sugar, heat slightly until the bulk products are completely dissolved, and cool.
Pour the rice vinegar evenly over the hot rice and stir gently until the dressing is completely absorbed.
Put the rice to cool naturally, stirring occasionally.

Preparing Ingredients for Homemade Rolls

Cut cheese, fish and cucumbers into neat slices and arrange on plates =)
If I use Philadelphia, I usually just scoop it straight out of the jar with a long knife. Any special pouches for squeezing this soft cheese I do not.
Wrap the bamboo mat several times with cling film and secure it with tape so that the film holds tightly.

Cooking rolls at home - assembly

Lay the nori sheet smooth side down.
Put 2 tbsp. cooked rice, smooth and tamp with your fingers. Tips
It is most convenient to level with a soft silicone spatula.
The easiest way to tamp is with fingers dipped in water. Place a cup of water next to you.
Put fish and cucumbers on rice.
Put cheese or Philadelphia, draw a thin strip of mayonnaise. Tips
To thinly squeeze mayonnaise, I usually cut off a small corner.
When I make Philadelphia rolls, I do not put mayonnaise so as not to clog the taste of this amazing cheese.
Now carefully roll up the roll.
To do this, tuck the mat, holding the filling with your fingers, as if covering top roll its lower part.
Give it a square or round shape with your hands.
The first twist looks like this.
Then, in the same way, with the help of a mat, roll the roll to the end.
Moisten the remaining extreme 2-3 cm of nori with water, make the last turn and lightly press the roll.
If the filling comes out a little while twisting, gently touch it up with a silicone spatula or your fingers.
With a sharp knife dipped in water, cut off the uneven edges of the roll. Often I don't.
Then cut the roll in half.
And cut into three more pieces.

Philadelphia rolls: a step-by-step cooking master class

In the early 80s, a sushi chef who never became famous wanted to contribute to the preparation of sushi uramaki, and added Philadelphia cheese, which was at the peak of popularity at that time, to them. The Americans appreciated the dish, but no one remembers the name of the expert sushi chef until now.

To make Philadelphia rolls at home, you will need:

Lightly salted salmon - 100 g.
Japanese rice - 250 g, if you can't find it, take round rice.
Vinegar for rice - 30-40 ml, it can be replaced with apple cider vinegar. In 30 ml apple cider vinegar add 1/2 tsp sugar and 1/4 tsp salt.
Cucumber - 1-2 pieces, depending on the size.
Nori - 1/3 sheet.
Philadelphia cheese - 200 g, at home it can be replaced with cream cheese.

Cooking process:

Boil rice.
Pour vinegar into the cooled rice and mix everything.
Wash the cucumber and cut into bars. Whether or not to peel the skin depends on your preference.
With a sharp knife, cut the salmon into thin layers against the grain.
Line a bamboo mat with cling film and spread the rice in a rectangle on top of the nori sheet. It should turn out so that the edge of the nori protrudes 1 cm beyond the rice, and the rice is 3–4 cm higher than the seaweed.
On the nori, in the center of the resulting "pillow", put the cucumber and Philadelphia cheese (cream cheese is used in the photo).
Moisten the bottom of the nori (left 1 cm) with water and wrap the roll.
Tightly to the roll, put pieces of fish on cling film.
wrap up ready roll into fish.
Using a sharp knife, cut the resulting roll into portions.

California rolls: recipe at home

Rolls "California" were invented back in 1973 at the Tokyo Kaikan restaurant (Los Angeles). His chef decided to surprise important guests with standard sushi, but found no fresh fish in the kitchen. For their preparation, he used slightly salted, and to cover up the fact of the “substitution” of nori seaweed, he sent it inside, making sushi uramaki, translated as “rolls inside out”. The guests highly appreciated the efforts of the chef and California rolls began to be served in all restaurants in the United States, and later throughout the world.

To make California rolls at home, you will need:

Japanese rice - 200-250 g.
Nori - 0.5 sheets.
Avocado - 0.5 pcs.
Crab meat - 100 g, if not, shrimp or crab sticks will do.
Ikratobiko - 1 jar, you can use small caviar of any other fish.
Japanese mayonnaise - 1-2 tsp.

Cooking process:

Wrap a bamboo mat with cling film and put nori on it, and rice on top. Straighten the rice so that seaweed protrudes from one end, and rice from the other.
Flip the design.
Remove the skin from the avocado and cut into chunks.
Spread the mayonnaise in the center of the nori.
For mayonnaise - boiled and torn pieces of crab meat.
We put the avocado next to the crab meat.
We roll everything up.
Put the tobiko caviar on the resulting roll.
We get this beauty.
Sharp knife mode into pieces.

Plain salmon rolls

To prepare 4 servings you will need:

Salmon fillet - 200-250 g.
Japanese rice - 250–300 g.
Wine vinegar (from white wine) - 1 tbsp.
Yolks of 2 eggs.
Nori - 6 sheets.
Avocado - 50-80 g.
Red bitter pepper - 1 pod.
Onions (feathers) - a few pcs.

Cooking process:

Boil the rice, and salt or marinate the salmon in your favorite way (you can also boil it). Break the fish fillet into flakes. Add vinegar to rice and move, send to the refrigerator.
From yolks in the usual way make a thin omelet. Avocado, scrambled eggs cut into cubes, red bitter pepper - into thin slices.
Put rice on the edge of the nori sheet. Squeeze a hole in it, put salmon there, scrambled eggs from yolks and avocados. On top - green onion feathers and a slice of bitter pepper. Cover everything with rice.
Wrap the nori in a roll and cut into portions with a sharp knife.

How to cook Caesar rolls at home

Cooking delicious and perfectly shaped rolls is a task that not every novice cook can handle. 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;
100 grams of lollo rosso salad.

Cooking Caesar rolls is a real pleasure, because, despite the multi-component nature of the dish, everything in it is quite simple.

Cooking process:

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 chicken breast, cheese, bacon, lettuce are laid out on the reverse side, and cucumber and avocado in the center;
Form a roll, and grease the edge of the algae with water and fix;

Such sushi is ideal for those people who like to experiment. Cheese, chicken, bacon and other ingredients create a rather delicate and harmonious taste that is simply impossible to forget.

Rolls with egg pancake

To create not just rolls, but a real culinary work that will appeal to children and adults, anyone can handle it. Such sushi is not only tasty and tender, but also has a presentable appearance, so they can even be served on the festive table.

Ingredients:

2 eggs;
sugar - 0.5 teaspoon;
nori - 2 sheets;
soy sauce;
cucumber - 1 piece;
40 grams cream cheese;
60 grams of salted pink salmon;
rice vinegar - 0.5 teaspoon.

Cooking process:

Beat eggs with a pinch of salt, add vinegar, sugar and one teaspoon of soy sauce to them, mix well;
Heat the frying pan, grease with oil and fry the pancake under the lid so that it is completely cooked;
Cool the egg pancake, cut into 4 even strips;
Put nori on a mat, slightly moisten its edges with water, and spread cheese on the surface, put a strip of egg pancake, in the center of which place a cucumber cut into strips, slices of pink salmon, on top of the fish - another strip of pancake, grease again with cheese and roll up, cut;

Sushi prepared according to this recipe always turns out tender and tasty. egg pancake instead of rice, brings an unusual sound to this dish.

Japanese cuisine is becoming more and more popular in our country. Especially loved by many sushi and rolls. The last connoisseurs love for the appetizing look of mini-rolls, satiety, convenient format. Rolls are served in many restaurants today. But everyone can cook them at home on their own.

For this you need:

a wish;
a set of suitable products;
kitchen utensils and tools.

The process will take about 45 minutes.

A set of products for homemade rolls

Making rolls at home is easy. For this you will need the following ingredients:

rice vinegar;
special seaweed nori;
soy sauce;
fish;
cucumber, avocado, salad greens (to taste);
pickled ginger;
wasabi.

All products must be fresh and of high quality.

As additional ingredients other products can be used for rolls: various caviar (black, red, flying fish, etc.), several types of fish, rolls with eel, shrimp and crabs, mussels and octopus, all kinds of sauces, including spicy, creamy, are especially praised and hard cheeses, crab sticks, sesame seeds and other products.

The basis of rolls and sushi is rice. You need to buy a special kind of cereal. Rice is sold in specialized departments of large stores, and sometimes it is also found in ordinary ones, among the shelves with cereals, and is called "Rice for rolls, sushi, Japanese rice." Groats are cooked using a special technology. secret delicious rice of the rolls is rice vinegar. It is added about 5 tablespoons to half a glass of rice when cooking.

Rice turns out to be crumbly, but still viscous, and this is necessary so that our sliced rolls do not fall apart.

Take 2 cups of rice, rinse well cold water. Pour 2.5 cups of cool water, cover the saucepan with a lid and bring to a boil over high heat. After boiling, reduce the heat to a minimum, and leave the rice to cook for 12 minutes.

After we remove the pan from the heated burner, and leave to infuse for 15 minutes. Do not open the lid when you remove the dishes from the fire, everything is done with a strictly closed lid, otherwise the effect may upset!

While our rice is infused, prepare the vinegar. To do this, for 2 cups of rice, we need to take 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Mix all the ingredients and heat slightly, you can in the microwave for 20-30 seconds.

We shift the infused rice into a wide bowl and pour evenly with our vinegar mixture. The composition is quickly absorbed into the finished rice and it turns out what you need for the right rolls.

Nori (pressed) sea kale) are purchased dry in layers in vacuum packaging. I usually buy Sensei or Shibuki nori. There are usually 10 sheets in a pack. Any fish can be used: raw, pickled, salted, smoked. The choice of this product depends on the taste preferences of the connoisseur of Japanese cuisine. As the most common, I take salmon and trout.

Soy sauce is recommended to choose natural, concentrated, without preservatives. If desired, it can later be diluted with water to taste. The best, in my opinion and taste, Kikkoman soy sauce, by the way, I choose rice vinegar of the same brand. It is used sparingly, so it is better to immediately buy more expensive and enjoy a bright and natural taste.

Ready rolls are served on wide dish along with thin slices of pink pickled ginger and wasabi (Japanese horseradish). A separate bowl with soy sauce in which you need to dip the rolls. They eat rolls with wooden chopsticks, you need to get used to this, over time you will be able to take even the smallest pieces with chopsticks.

Cooking tools

The list of tools includes several fixtures. These may include:

machine for making rolls;
bamboo mat makisa;
sharp knife for cutting rolls.

Some home cooks use cling film in the cooking process. A blank of nori, rice, fish, and other components is wrapped in it. It is believed that this way the rolls are more accurate and dense. But practice shows that the use of a makisa or a special machine allows you to optimize the process.

Bamboo mat is considered a versatile tool for making rolls. It has been used by Japanese chefs for centuries. The rug is easy to work with. A little practice is enough, and you will get rolls no worse than restaurant ones.

On a mat wrapped in cling film, spread the rice with a layer of 1 cm, put our filling on top of the rice - you want cucumber, fish and cream cheese, or shrimp, avocado, leaf salad and wasabi. You can experiment and even put everything at once, it all depends on the flight of your imagination.

After you have rolled the roll, transfer it to a cutting board and cut it into 6-8 pieces with a sharp knife.

This is how it is not particularly troublesome to make simple rolls at home. You can make rolls with rice outside, and decorate with a piece of fish, or roll in caviar or sesame seeds. Such rolls are called Uramaki or Saimaki, all of you probably know the popular names of such rolls - California and Philadelphia.

Such rolls are made in much the same way as regular rolls, only first you apply rice to the nori, and then turn everything over so that the rice is on the bamboo mat, and nori is on top of it. Spread on a sheet of algae desired filling and turn, as in the first option.

Then press the folded roll well so that the rice does not fall off anywhere, and roll it over caviar, sesame seeds, or decorate with pieces of red fish.

Then carefully cut, put on a dish and enjoy gourmet delicacy Japanese cuisine, prepared at home, with their own hands.

Bon appetit and good company!

Of course, sushi has become the most popular and best-selling dish in Japanese cuisine. They quickly spread and got into the gastronomic maps of most countries of the world. And if eight years ago we preferred to order this dish only in specialized establishments, now you can easily cook it at home. Our article on how to cook sushi at home will be of interest not only to beginners, but also to those who have already had such experience. Let's get started!

How to cook sushi: preparing key products

In order to make classic rolls flawless, you will need following products(it is best to buy them in specialized corners in large supermarkets):

shari. Special rice that is mixed with a vinegar dressing. We have already described in detail how to cook properly. We are very conservative in our opinion that it is fish that is the main product for sushi. The Japanese will argue with us. In the Land of the Rising Sun, it is rice with dressing that is key, and there may not be fish in the recipe at all.
nori (seaweed);
smoked or raw fish(for example, salmon. You can use shrimp, crab sticks and more);
vegetables (cucumber or avocado);
cheeses ( the best option- cream cheese "Philadelphia", but it can be replaced with cream cheese of any other manufacturer. Also at home, sushi is often prepared using Fetaki or Feta cheese. Another option is unsalted cheese).

What you need to know about types of sushi

How to choose fish for sushi?

There are no strict restrictions: you can choose both frozen and fresh fish. But still, we recommend paying attention to the latter: its price will be higher, however, the taste of the rolls will please you. If you will be preparing sushi in a few days and buying frozen fish is a necessary necessity, then store it in freezer right on the ice. Appearance fish must be careful bad smell absent. Do not take fish with damage and incomprehensible spots. Should be taken whole piece: it is much easier to cut.

Brief excursion: how to cook rice for sushi

Only rice is suitable for sushi hard grade. Our advice: don't look for rice on a standard counter, correct varieties are sold in specialized outlets or shops.

Before cooking, rice must be washed at least five to ten times. The water should be clear, not cloudy. It is desirable to dry the rice: you can put it in a bowl and leave for thirty minutes.

Now about the proportion of rice and water: it is standard - it is 1 to 1.5. That is, if you have 200 grams of rice, then you need to fill it with 300 milliliters of water. We put rice with water on a large fire and wait for it to boil. As soon as the water boils, the fire must be reduced to a minimum, cover the rice with a lid and cook until the cereal absorbs water. As a rule, the cooking time is fifteen minutes. After cooking, remove the pan from the stove and, without opening the lid, leave it for fifteen minutes. We can call rice ready for rolls only after we sprinkle it with vinegar dressing.

How to cook sushi: a recipe for beginners

If you have never cooked rolls, then this sushi recipe at home will be perfect. It is simple and quite operational: it will take you about twenty minutes to do everything. So the required ingredients are:

special mats for making sushi (one is enough);
two hundred grams of rice for sushi;
two hundred and fifty grams of salted salmon;
one cucumber or avocado (when buying an avocado, choose a ripe, soft fruit);
one sheet of nori seaweed;
fifty grams of Philadelphia cheese (or any other cream cheese).

Let's start cooking:

First, cook rice, as described in the article above. Next, unfold a sheet of nori seaweed and carefully distribute our products on it. Keep in mind that there should be a distance of about two centimeters from the edge of the nori. Tip: Moisten your hands with water before preparing the rolls.

On top of the nori, we laid out a layer of rice, then carefully spread out a layer of cheese. The texture of the cheese is very soft, so we recommend using a butter knife. The length of the cheese track should be about five centimeters.

As for the salmon, we cut it into rather oblong strips and put it on the cheese. Peel the cucumber or avocado and also cut into oblong strips. However, avocados can also be cut into cubes. We put a piece of vegetable on the fish.

Now we can form a roll. To do this, you need to take hold of the edge of our rug and begin to carefully roll it up (below you see the photo instruction). Sushi is almost ready, it remains only to cut. Remember that the rolls must be the same size, the approximate number is eight pieces. Enjoy your meal!

Watch the video for inspiration

Philadelphia sushi recipe

This type of sushi is the most popular. Philadelphia rolls are based on red fish, thanks to which these sushi have such delicate taste. For cooking you will need:

four hundred grams of rice for sushi;
five hundred grams of trout or salmon (preferably chilled);
one cucumber or avocado; one and a half tablespoons of granulated sugar;
two hundred and fifty grams of Philadelphia cheese;
three sheets of nori seaweed; some wasabi sauce.

Let's start cooking:

As with any sushi recipe, we start by cooking the rice. A vegetable (avocado or cucumber) is carefully peeled and cut (if a cucumber, then into strips; if an avocado, then into a cube).

It is advisable to wrap the sushi mat in cling film before cooking. Firstly, it is more hygienic, and secondly, the rug will last you much longer. Lay out half of the nori sheet on the mat (shine side down). Moisten your hands with water. Rice is spread over the sheet, and the fish, cut into oblong pieces, is neatly laid out on top.

Now we turn the sheet over so that the salmon is on our rug. We put vegetables on one edge of the seaweed (cucumber straws or avocado cubes). Brush the sheet with cream cheese. Wrap the roll, cut into about seven identical pieces. Enjoy your meal! See the article below for homemade sushi recipes with photos.

Sushi with crab sticks

This sushi option is not only simple, but also inexpensive: there is no fish or shrimp in the recipe. However, the taste of these rolls will not disappoint you if you follow the recipe.

Ingredients:

several sheets of nori seaweed;
two hundred grams of special rice for sushi;
about eighty grams of cream cheese (preferably use "Philadelphia");
two cucumbers;
small pack crab sticks(preferably chilled, not frozen).

Let's start cooking:

To begin with, cook rice: two hundred grams is enough. As we said, two hundred and fifty milliliters of water are used for this amount of rice. We wash the rice at least five times until the water is completely clear, boil, following our advice above. Rice after cooking must be seasoned with special Japanese vinegar, or you can make the sauce yourself. For this, the most different ingredients starting from lemon juice and ending with sea salt, sugar and honey.

Advice! This is the easiest rice dressing recipe. We take fifteen milliliters of vinegar and the same amount of clean water. You will also need half a teaspoon of sugar and sea salt. All this is thoroughly mixed and heated until the salt and sugar dissolve. Drizzle dressing over warm rice.

Let's get to the rolls. We need half a sheet of nori. We spread it on a special mat wrapped in cling film. The smooth side of the algae should be down. If there is no special rug, then it can be replaced with an ordinary wooden plank.

Now spread the rice on the nori. Please note that one centimeter of the sheet should remain free, and the rice should recede from the edge by about one centimeter. Now, using a butter knife, spread the cream cheese, crab and cucumber on the rice. The last two products are cut into strips.

Now the rolls can be carefully rolled and cut with a sharp knife dipped in water. Serving sushi with crab meat is recommended with soy sauce and ginger. If you want to diversify the recipe, then feel free to add red caviar, sesame or processed cheese. Enjoy your meal!

Shrimp sushi

Ingredients:

about five hundred grams of frozen shrimp (one pack);
three hundred grams of round-grain sushi rice;
two teaspoons of rice vinegar (rice dressing);
two tea spoons of sugar;
one cucumber;
six sheets of nori seaweed;
about fifty grams of flying fish caviar;
about a hundred grams of cream cheese (preferably "Philadelphia");
one pinch of sea salt; half a lemon.

Let's start cooking:

We post everything the right ingredients to the work surface. Let's start cooking rice. To begin with, the cereal must be thoroughly washed in cold water. Rinse at least five times until the water is completely clear. Without a lid, put the pan on maximum heat and wait until the water boils. After boiling, we reduce the fire to a minimum and cook for another fifteen minutes with the lid closed: all the water should evaporate. As soon as the rice is cooked, do not immediately remove the lid, but let the rice stand for another twenty minutes.

Now about refueling. We take a separate dish, preferably a small saucepan, and mix together a little water, vinegar and sugar. Optionally you can add sea salt. We fill the prepared hot rice with the resulting sauce and let the dressing soak in. Turn the rice gently so that the dressing is absorbed evenly. To do this, use a wooden spoon and in no case interfere.

We proceed to the shrimp, rinse them thoroughly under cold water. We put the shrimp in a saucepan, fill it with water, add a little and set it to maximum heat. Also add lemon juice to the water (half a lemon is enough). Bring to a boil and cook the shrimp for about five to seven minutes. Let the cooked shrimp cool down and peel them.

While the shrimp are cooking, you can peel the cucumber and cut into thin strips. We can form our own rolls. We take sheets of nori seaweed and spread a layer of boiled rice on them. Keep in mind that at the top of the sheet you need to leave a couple of centimeters free from rice. Then a strip of flying fish roe, shrimp, cucumber and cheese is laid out on the rice. Cheese can be spread using a pastry bag or butter knife. Now you can carefully roll the foxes, and run a wet finger at the junction of the nori sheet - so the roll will hold together more firmly. Immediately we advise you not to cut our rolls, but let them lie down for about five minutes. After cutting, serve with wasabi and ginger. Ready!

Photo: at the request of Yandex and Google