Rolls with mayonnaise at home. Japanese mayonnaise, or Tamago-no-mono: recipe

Japanese cuisine has many advantages, it is considered one of the most balanced. It is dominated by such healthy foods as fish, seafood, seaweed, ginger, and vegetables. Rice is the main source of carbohydrates.

Japanese cuisine has a unique taste that may seem unusual to a European at first. However, the habit to it is formed very quickly, since this taste is spicy and at the same time harmonious. For this reason, the number of fans of Japanese cuisine around the world is growing, and our compatriots are no exception to this rule.

Restaurants and cafes specializing in oriental cuisine are never empty. Rolls and sushi are more and more often found on store shelves. But not everyone can afford to visit restaurants often or buy dishes with a store margin. Moreover, do-it-yourself rolls cooked at home will be much tastier than store-bought ones, and there is no doubt about their quality.

Experienced chefs say that every housewife can make her favorite dishes of Japanese cuisine at home. The main thing is to choose the right filling recipe and study the necessary recommendations of skilled chefs.

Cooking features

Rolls are small rolls of rice and seaweed stuffed. Fish or seafood is usually used as a filler, less often - chicken. Vegetables are usually paired with the fish component. Most often, the filling is supplemented with fresh cucumbers, avocado pulp. The base is sauce or cream cheese. So it’s not so difficult to cook them, but in order for the result to meet expectations, you need to know a few subtleties.

To form rolls, you will need a bamboo mat. It can be replaced by a bamboo mat for a tea ceremony, but only if it is flexible enough.
Not any rice is suitable for rolls, but only one containing a sufficient amount of starch. Otherwise, it will crumble and will not allow you to form rolls that can hold their shape.
Traditionally, raw fish is added to the rolls, so they do not use river fish for their preparation: it can be infected and cause various unpleasant diseases. It is better to give preference to salmon, trout, pink salmon, tuna, eel.
If you are afraid to eat even raw sea fish, ready-made rolls can be steamed. Another option, and it is the most popular, is to put smoked or lightly salted fish in the filling. The rolls are tasty and safe.
Sometimes flying fish caviar is included in the filling for rolls. If you were unable to get this ingredient, you can replace it with cod or pollock roe, which are available and relatively inexpensive.

Rolls are served most often with pickled ginger, wasabi and soy sauce. They are eaten with chopsticks, but at home you can use more familiar cutlery.

Filling for salmon rolls and Philadelphia cheese

salmon (fresh or slightly salted) - 0.2 kg;
fresh cucumbers - 0.3 kg;
Philadelphia cheese - 0.2 kg;
red caviar (optional) - to taste.

Cooking method:

Clean the salmon from the bones. Cut the fillet into thin slices. Set aside some of the slices for decoration, cut the rest into thin strips.
Cut the cucumbers into thin long slices, after washing them and drying them with a towel.
Cut cream cheese into small pieces of arbitrary shape.
Spread rice on the mat, put nori leaves on it.
Arrange the cream cheese pieces, then spread them over the top of the nori.
Lay the strips of salmon and cucumber next to each other along the long edge.
Roll the rice into a roll. Cut it into rolls with a sharp knife.
Wrap each column with a slice of salmon. Put a few eggs on top.

Video recipe for the occasion:

Rolls prepared with filling according to this recipe are called "Philadelphia". This is not the only recipe for cooking a dish with this name. There are other options, for example, when salmon is placed only inside or when green onions are included in the composition. Instead of red caviar, flying fish caviar is sometimes used to decorate rolls, or decoration is completely dispensed with. In this recipe, salmon can be replaced with another type of red fish: trout, chum salmon, pink salmon. It will not be a serious violation if you make the top layer in the Philadelphia rolls not rice, but nori, that is, swap the layers.

Stuffing for rolls with shrimp and avocado

boiled-frozen shrimp, peeled - 0.2 kg;
avocado - 1 pc.;
mayonnaise - as needed;
flying fish caviar (for sprinkling) - 20 g.

Cooking method:

Boil shrimp in boiling water with salt, black pepper and dried dill for 2-3 minutes. Remove with a slotted spoon and pat dry.
Arrange rice and nori in the order you like best, there are no strict canons in this case.
Wash avocado, blot with a napkin. After cutting, take out the bone. Cut the pulp into thin sticks.
Along the seaweed (or rice), draw a thick strip with mayonnaise.
Arrange shrimp on top.
Lay the avocado strips next to the shrimp.
Form rolls.
Sprinkle finished rolls with flying fish caviar or roll in it.

Rolls stuffed with shrimp and avocado are known as "California". In fact, they also have several cooking options. So, instead of shrimp, you can put crab meat in them or, in the most budgetary version, crab sticks. Flying fish roe can be replaced with cod roe. Instead of mayonnaise, cream cheese is often added, with it the rolls have a milder taste.

Filling for smoked eel rolls with scrambled eggs

smoked eel - 150 g;
chicken egg - 2 pcs.;
rice vinegar (3 percent) - 5 ml;
soy sauce - 20 ml;
butter - 20 g;
sugar - to taste.

Cooking method:

Crack the eggs into a bowl. Add some sugar to them, beat with a fork.
Pour vinegar and soy sauce into a bowl with eggs, whisk everything together.
Melt the butter in a frying pan and fry the omelet in it.
Remove the omelet from the pan, cool and cut into long strips.
Slice the smoked eel thinly.
Put a layer of rice on top of the nori. Lay the omelet strips on top, spread the pieces of eel next to them. Roll into a roll and cut into rolls with a sharp knife.

If you want to give the rolls spicy notes, you can add mayonnaise to the filling.

Stuffing for rolls with spicy sauce

kimchi vegetable paste - 40 g;
mayonnaise - 40 ml;
red ground pepper - to taste;
sesame (for sprinkling) - 40 g;
salmon (fresh or slightly salted) - 0.2 kg;
zucchini - 0.2 kg.

Cooking method:

Wash the young zucchini, using a vegetable peeler, remove a thin layer of peel. Cut in half lengthwise and remove the seeds with a spoon. Slice the squash into thin strips. Pour in water and simmer for 5 minutes. Drain the water, let dry. If desired, zucchini can be omitted from heat treatment.
Cut the salmon into thin strips.
Toast the sesame seeds lightly in a dry frying pan.
Mix mayonnaise with vegetable paste and hot ground pepper. In the absence of vegetable paste, it can be replaced with ordinary tomato paste, although the taste in this case will be slightly different.
Spread the sauce along one side of the rice rectangle laid out on the seaweed sheets. Lay salmon and zucchini in a row on top.
Make rolls.
Roll the finished rolls in sesame seeds.

Instead of zucchini, you can use carrots or cucumbers. Another option is daikon, this radish will give the rolls a piquant taste.

Filling for rolls with chicken

chicken breast fillet - 0.2 kg;
fresh cucumbers - 0.3 kg;
mayonnaise - 100 ml;
garlic - 1 clove;
vegetable oil - as needed;
ground paprika - 5 g.

Cooking method:

Wash the chicken breast fillet and boil in salted water until tender.
Cool and cut into strips.
Wash the cucumbers, dry with a kitchen towel.
Cut off the ends of the cucumbers. Cut the vegetables lengthwise into 3-5 mm thick bars.
Sprinkle the chicken with paprika and fry in a large amount of vegetable oil in a hot frying pan. Place on paper towel to absorb excess oil.
Crush the garlic clove and mix it with the mayonnaise.
Thickly brush the sauce on half of the rectangle from which you will form the rolls.
Arrange the chicken pieces in a row.
Put a row of fresh cucumber near.
Roll the base into a roll, cut into pieces 2-2.5 cm long, turn over.

If desired, the cucumber in these rolls can be replaced with sweet pepper. Top rolls can be decorated with fried sesame seeds.

Filling for rolls with shiitake mushrooms

shiitake - 0.2 kg;
cream cheese - 100 g;
avocado - 1 pc.;
corn oil - as needed;
ground red pepper - to taste.

Cooking method:

Thinly slice the shiitake and fry with salt and pepper to taste.
Arrange the cream cheese slices on the seaweed and rice base in a row. Press them down with a spoon, smearing them. You should get a narrow, but rather high cheese strip.
De-stone a washed and towel-dried avocado. Cut it into small pieces.
On one side of the cheese, lay out a row of shiitake, on the other side - avocado bars.
Roll the base into a tube using a mat. Then cut the rolls.

Cream cheese in this recipe can be replaced with tofu, then the rolls are suitable for a vegetarian diet or a lean table. Instead of shiitake, it is permissible to use other, more accessible mushrooms, such as champignons. Of course, you should not expect that the taste will not change from this. But with champignons, rolls will also turn out tasty and unusual.

Stuffing for rolls with mussels

mussels boiled-frozen, peeled - 0.2 kg;
cream cheese - 100 g;
bell pepper - 0.2 kg;
canned tuna (chopped, for salads) - as needed.

Cooking method:

Mix half a can of canned tuna with cream cheese.
Wash the pepper, cut off the stem from it. Remove the seeds. Cut the pulp of the pepper lengthwise into fairly thin strips. Rolls will be more beautiful if you take red pepper, although this is not decisive.
Lay a strip of cream cheese mixed with chopped tuna on the rice.
Boil the mussels in salted water for a few minutes, pat dry and spread on the cheese.
Place pepper strips next to it.
Form a roll, then dividing it into rolls.
Roll the rolls in the remaining tuna.

Instead of bell pepper, you can put any other vegetables in the filling and see how the taste changes from this. Based on one recipe, you can make several options for dishes that are completely different from each other. Frozen mussels can be replaced with canned ones, while canned tuna, on the contrary, can be replaced with fresh ones. This will also allow you to get a new taste.

Bacon Stuffing

smoked bacon - 0.2 kg;
soft cottage cheese - 0.2 kg;
cucumbers - 0.2 kg;
green onions - 20 g;
fresh dill - 50 g.

Cooking method:

Cut the bacon into thin slices.
Cucumbers cut into long sticks.
Form a layer of rice, then a layer of seaweed.
Lay out a strip of soft cottage cheese.
Arrange green onions and cucumbers in a row.
Roll up the roll, cut into rolls.
Wrap each roll in a slice of bacon.
If desired, tie with green onions (then you do not need to put it inside).
Sprinkle with chopped dill.

This filling option is an invention of our compatriots. For this reason, fresh cucumber in the filling can be replaced with pickled - the taste of the dish will become even more piquant.

Each housewife can make the filling for rolls according to her own recipe, if she only understands the principles of its preparation. After all, in fact, its composition can be almost anything. The main thing is that it includes a soft base (cheese, cottage cheese, sauce, tofu), a fish or meat component, as well as some vegetables. If you can’t choose which filler to prefer, you can make assorted rolls using several types of filling.

If you like Japanese cuisine, prepare baked rolls using the recommendations described in the selection below, and appreciate the unusual and exquisite taste of the resulting dish. When served warm, the appetizer makes a new, very pleasant impression.

How to cook baked rolls?

Anyone can cook hot rolls with the necessary products and kitchen accessories, especially if the right recipe and relevant tips are at hand to help get the desired result.

For the rice base, round-grain rice is used, boiled until tender and flavored with a sauce of rice vinegar, sugar and salt.
As a filling, it is permissible to use various varieties of fish, seafood, meat and vegetables, which must be combined with cream cheese.
To decorate the rolls, you will need a special bamboo mat, on which the nori sheet is initially laid out, rice, stuffing are laid on it, after which the composition is rolled up and cut into portioned fragments.
Served with soy sauce, pickled ginger and wasabi.

Baked rolls with salmon

Hot will surprise and delight not only with a balanced and harmonious combination of ingredients, but also with an appetizing fragrance that will give you the opportunity to take a fresh look at the taste of your favorite dish. If desired, the composition of the filling can be expanded by adding slices of fresh cucumber or avocado.

Ingredients:

rice - 160 g;
nori - 4 sheets;
slightly salted salmon (fillet) - 200 g;
cream cheese - 200 g;
hard cheese - 50 g;
capelin caviar - 150 g;
rice sauce.

Cooking

, cool, season with a mixture of vinegar, salt and sugar.
Nori is placed on the mat, with a continuous layer of rice on top and, stepping back from the edge of 3 cm, a strip of fish and cheese.
Fold the roll, cut into 8-9 servings, put them on a baking sheet.
Spread a spoonful of caviar and a slice of cheese on top.
Baked rolls are cooked in the oven at 200 degrees for 10 minutes.

Hot rolls with cheese

Delicious, fragrant and satisfying are home-baked rolls with cheese filling, which can be made from any kind of cheese: hard, processed or cottage cheese, optionally supplemented with cucumber, avocado or other ingredients of your choice. 2 portions of a delicious snack can be prepared in 30 minutes.

Ingredients:

rice for rolls - 80 g;
nori - 2 sheets;
soft cheese - 400 g;
cucumber - 1 pc.;
hard cheese - 40 g;
rice sauce.

Cooking

Boil, cool and season rice for rolls.
Slice the cucumber and slice the cheese.
Rolls are made by laying rice on nori and melted cheese with cucumber on top.
The workpiece is rolled up, cut into fragments, which are placed on a baking sheet, supplemented with slices of hard cheese.
After 10 minutes, the baked hot rolls will be ready.

Baked rolls with chicken at home

Another type of Japanese-style warm appetizer is baked chicken rolls. To decorate the dish, smoked poultry meat is used, which is traditionally cut into oblong strips and combined with soft cheese. A special taste and unusual appearance will give black fried sesame seeds, which are sprinkled with a layer of rice.

Ingredients:

rice - 80 g;
nori - 2 sheets;
soft cheese - 200 g;
smoked chicken - 200 g;
cucumber - 1 pc.;
black sesame - 2 tbsp. spoons;
hard cheese - 50 g;
mayonnaise - 1 tbsp. a spoon;
garlic - 1 clove;
rice sauce, shrimp.

Cooking

Boil and season rice.
Lay the nori on the mat, sprinkle with sesame seeds and turn over with a film.
Chicken, cheese and cucumber are laid on a sheet, the product is folded, cut.
Place a shrimp on top of each cut.
Cheese sauce is prepared for baked rolls by mixing grated cheese, garlic and mayonnaise, lubricating the workpieces with it.
After 7 minutes in the oven at 190 degrees, the baked rolls will be ready.

Baked rolls with crab sticks

Hot - a budget version of your favorite delicacy, which you can simply decorate with cucumber and melted cheese. After baking products in the oven, their taste becomes brighter, and the aroma is saturated. When serving, the dish is traditionally complemented with soy sauce and pickled ginger.

Ingredients:

rice - 80 g;
nori - 2 sheets;
processed cheese - 200 g;
crab sticks - 200 g;
cucumber - 1 pc.;
hard cheese - 40 g;
rice sauce.

Cooking

Spread the seasoned rice on the nori sheet.
Cheese, crab sticks and cucumber are laid in a strip.
Roll the product into a roll, cut into portions, lay them on a baking sheet.
Sprinkle the blanks with cheese and bake for 7 minutes at 200 degrees.
Serve hot baked rolls immediately.

Hot tempura rolls

The next version of the hot appetizer is prepared by frying the decorated billet in a special batter in a pan. As a filling for rolls, you can use traditionally salmon and cream cheese, supplementing the components with vegetables, or you can take more affordable budget products to choose from.

Ingredients:

rice - 80 g;
nori - 2 sheets;
cream cheese - 200 g;
salmon - 200 g;
cucumber or avocado - 1 pc.;
tempura flour - 2 tbsp. spoons;
egg - 1 pc.;
water - 2 tbsp. spoons;
rice sauce, breadcrumbs, butter.

Cooking

Seasoned rice is spread on nori, turned over with a film.
Fish, cheese and cucumber or avocado are laid on top, the workpiece is folded, cut in half.
Next, prepare a batter for hot rolls by mixing flour, egg and water.
Dip the halves in batter, then in breadcrumbs and fry in hot oil.
Cut the products into 2-4 more parts and serve.

Hot rolls with shrimp

The baked shrimp roll, prepared according to the recommendations outlined in the following recipe, is surprisingly tasty and savory due to the use of aromatic spicy sauce, which is flavored with portioned slices before baking. The filling can be supplemented with salmon or fish caviar, and cucumber can be replaced with avocado.

Ingredients:

rice - 80 g;
nori - 2 sheets;
cream cheese - 200 g;
shrimp - 400 g;
cucumber - 1 pc.;
rice sauce, spicy sauce.

Cooking

Boil and season rice, spread on nori.
Cheese, shrimp and cucumber are laid, the product is folded, cut into sticks.
Place the slices on a baking sheet, flavor with spicy sauce.
Cook baked in the oven at 200 degrees for 10 minutes.

Baked rolls with eel

The hot roll with eel is made using flying fish caviar, which covers the surface of rice laid on nori. This technique gives the dish sophistication and sophistication and makes the appearance more original and attractive. Spicy sauce can be replaced with regular mayonnaise by adding a little garlic to it.

Ingredients:

rice - 80 g;
nori - 2 sheets;
cream cheese - 200 g;
eel - 200 g;
avocado - 1 pc.;
rice sauce, flying fish caviar, spicy sauce.

Cooking

Lay the rice on the nori, grease with caviar and turn over with the help of a film.
Cheese, eel and avocado are placed on top, the roll is rolled up, cut.
The blanks are placed on a baking sheet, greased with sauce on top and baked for 10 minutes at 200 degrees.

Baked mussel rolls - recipe

No less tasty is the baked roll with mussels. Seafood goes well with cream cheese and avocado, creating a composition that is harmonious in all respects. Decorated blanks can be baked under cheese chips, which are pre-mixed with a small amount of soy sauce.

Ingredients:

rice - 80 g;
nori - 2 sheets;
cream cheese - 200 g;
mussel meat - 200 g;
avocado - 1 pc.;
hard cheese - 80 g;
rice and soy sauce.

Cooking

Boiled, seasoned rice is spread on a sheet of nori.
Topped with mussels, cheese and avocado.
Fold the product, cut, stack portions on a baking sheet.
Sprinkle the blanks with seasoned cheese chips and bake for 10 minutes at 190 degrees.

Baked rolls in the microwave

You can cook baked rolls with your own hands not only in the oven. An equally tasty snack will turn out if you warm it up after registration in the microwave. The finishing touch in this case can be either just grated cheese or multi-component, as well as mayonnaise with garlic and fish caviar.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 15 2017

Content

Many people simply love Japanese cuisine and consider it their duty to learn how to cook them at home. You can learn this, although it will take a little work. If you are also a sushi lover, try making baked rolls. There are several recipes and many useful tips that you should know.

How to cook baked rolls

You must definitely acquire certain products and equipment. Cooking baked rolls will not work without special rice, rice vinegar, nori seaweed, wasabi and spicy (hot) sauces and pickled ginger. Be sure to buy a special bamboo mat for molding products. Place a flat sheet of nori on it, glossy side down, moisten with water. Rice and stuffing are distributed on top. Then the roll is carefully rolled, cut, covered with spicy sauce and sent for some time to the oven or microwave.

Sushi rice deserves special attention, with the preparation of which the process must begin. You can take a special or ordinary round. Step by step cooking instructions:

A glass of rice should be washed to clean water. You will need to repeat the procedure seven times.
Pour the cereal into a capacious saucepan, pour one and a half glasses of cold water. Throw in a small strip of nori for flavor.
Rice must be brought to a boil, and then immediately reduce the fire to a minimum. Take out the seaweed. Boil for a quarter of an hour.
Mix 50 ml of rice vinegar with 0.5 tsp. salt and 0.5 tbsp. l. Sahara. On low heat, hold this dressing until the grains dissolve.
Remove the rice from the stove, leave covered for 10 minutes, and then transfer to a clay or wooden bowl. Pour dressing over and stir with a wooden spoon at the same time. Always let it cool down to room temperature.

Sauce for baked rolls

Without it, the dish cannot be called complete. There are many recipes for spicy sauce to drizzle over baked rolls or add inside, but the ideal is to use the traditional one. To make it, mix a tablespoon of Japanese or ordinary, but very fatty mayonnaise with 50 grams of flying fish roe. Add 10 ml of soy sauce and a teaspoon of Kimchi spicy dressing. If you don't find one, you can substitute the same amount of crushed chili and garlic paste, taken in equal proportions.

baked rolls recipe

Japanese cuisine is incredibly diverse, which means that there are tons of options for dishes you can make. Each recipe for baked rolls differs in what kind of filling to put. Different varieties of slightly salted fish are used, for example, trout, salmon, vegetables, fruits, cream cheese, eel, crab sticks, different varieties of fish caviar. Depending on what you choose, the rolls can turn out to be hearty or dietary. Traditionally served with soy sauce, wasabi and pickled ginger.

With Chiken

Cooking time: half an hour.
Servings: 3 persons.
Calorie content of the dish: 936 kcal.
Purpose: lunch, dinner.
Cuisine: Japanese.

If you don't consider yourself a fan of lightly salted fish, try making baked chicken rolls. The recipe you'll be reading shortly calls for smoked meat, but you can buy raw fillets and boil or even pan-fry them. Please note that in the second option, the calorie content of the dish will increase significantly, and the rolls themselves may seem too fatty.

Ingredients:

cream cheese - 110 g;
flying fish caviar - 60 g;
nori - 3 sheets;
soy sauce - 10 ml;
garlic - 1 small clove;
Japanese mayonnaise - 45 g;
boiled rice - 270 g;
spicy ketchup - to taste;
smoked chicken - 215 g.

Cooking method:

Mix mayonnaise with spicy ketchup and soy sauce. Add crushed garlic, flying fish roe and 30 grams of cream cheese.
Place the nori on the mat. With wet hands, spread the rice over it, leaving one edge free (1.5-2 cm).
Cut the chicken into long strips. Place a few of these slices of smoked meat on rice.
Arrange cream cheese chunks along the chicken.
Apply some water to the free edge of the nori and roll up.
Do the same for three blanks. With a sharp, wet knife, cut each of them into six equal pieces.
It's time to put the rolls on a baking sheet. On each, apply half a teaspoon of the spicy mixture. Preheat the oven to 170 degrees and bake the sushi for 5 minutes. Serve hot or warm.

with salmon

Cooking time: 45 min.
Servings: 4 persons.
Calorie content of the dish: 1323 kcal.
Purpose: lunch, dinner.
Cuisine: Japanese.
Difficulty of preparation: medium.

A baked roll with salmon, shrimp and fresh cucumber has probably been tried by every person who visited a sushi bar or a Japanese restaurant. The dish is very tasty. Spicy sauce gives it a slight spiciness that whets the appetite. The fresh cucumber that is part of the roll provides a wonderful spring flavor. If you want to learn how to cook sushi, be sure to adopt the following recipe.

Ingredients:

boiled rice for sushi - 0.4 kg;
spicy sauce - 12 tsp;
shrimp - 0.2 kg;
cucumber - 1 pc.;
slightly salted salmon - 0.2 kg;
nori - 2 leaves.

Cooking method:

Defrost, boil and clean the shrimp. If they are large, cut into pieces.
Prepare the fish. Cut it into slices.
Wash the cucumber. Cut into long thin strips.
Divide the nori sheets in half.
Place one piece on a bamboo mat with cling film on it, shiny side down.
Spread a quarter of the rice over the nori. Lay out a couple of plates of fish, and on top of a few pieces of shrimp. Then come fresh cucumber slices.
Roll up the roll, cut into 6 parts with a wet sharp knife. Collect 3 more pieces in the same way.
Place half a teaspoon of spicy sauce on each roll.
Put them on a baking sheet, bake in the oven at 165 degrees for 10-12 minutes. A ruddy crust should appear on top.

with mussels

Cooking time: 35 min.
Servings: 2 persons.
Calorie content of the dish: 912 kcal.
Purpose: lunch, dinner.
Cuisine: Japanese.
Difficulty of preparation: high.

Baked rolls with mussels come out spicy, their taste is very interesting. Every sushi lover will love this dish. For rolls, it is advisable to buy mussels with the addition of oil, but not spicy, so that there is no extraneous taste of spices. In addition to the main component, eel and avocado are added to the dish. These rolls look great, see what you can by looking at the photo.

Ingredients:

rice for sushi (boiled) - 200 grams;
mayonnaise - 2 tbsp. l.;
nori sheets - 2 pcs.;
capelin caviar - 2 tbsp. l.;
avocado - half a fruit;
sesame seeds - 2 tbsp. l.;
cucumber - 1 pc.;
Buko cheese - 2 tbsp. l.;
mussels - 300 grams;
eel - 200 grams.

Cooking method:

Divide the nori sheets into 4 parts. Put the first one on the mat, moisten.
Spread the rice over the nori, sprinkle with half a tablespoon of sesame seeds.
Gently turn over so that the seaweed is on top.
Put the avocado, cucumber, eel cut into long sticks. Spread out some cheese.
Roll up the roll, cut into 8 pieces.
Chop the mussels. Mix with mayonnaise, caviar.
Lay the rolls out on a baking sheet. Top each with a teaspoon of mussel sauce, caviar and mayonnaise.
Bake at 180 degrees for 8-10 minutes.

With shrimps

Cooking time: 45 min.
Servings: 4 persons.
Calorie content of the dish: 1211 kcal.
Purpose: lunch, dinner.
Cuisine: Japanese.
Difficulty of preparation: medium.

Baked shrimp rolls are very original. Their magnificent sweetish taste is perfectly revealed in addition to the sharpness of the spicy sauce. The dish is not too high in calories, so even dieters will not hurt one serving. The cooking process is relatively simple, if you have already tried to make sushi, then you should definitely succeed.

Ingredients:

small frozen shrimp - 0.5 kg;
lemon - half;
spicy sauce - 3-4 tbsp. l.;
cucumbers - 2 pcs.;
hard cheese - 100 g;
nori - 6 sheets;
tobiko caviar - 50 g.

Cooking method:

Boil the shrimp in water with the addition of juice squeezed from a lemon.
Remove skin from cucumbers. Cut them into thin long bars.
Cool and clean the shrimp.
Lay the nori on the mat, dampen with water. Divide a portion of the rice, leaving a small strip free. Put caviar, cucumber, shrimp, a little grated cheese.
Roll up the roll, cut into 8 pieces. Do the rest in the same way.
Put the pieces on a baking sheet, put a little spicy sauce on each, you can make a cheese cap on top. Bake at 165 degrees for 10 minutes.

Philadelphia

Cooking time: 35 min.
Servings: 1 person.
Calorie content of the dish: 371 kcal.
Purpose: lunch, dinner.
Cuisine: Japanese.
Difficulty of preparation: medium.

The classic Philadelphia roll can also be baked in the oven. It will turn out very interesting and tasty. Everyone will like baked Philadelphia rolls: they have avocado, cucumber, cream cheese, and slightly salted fish. Spicy sauce for them is best purchased ready-made, and not made independently. Remember how to cook such baked sushi at home.

Ingredients:

slightly salted salmon - 125 g;
nori - 1 pc.;
avocado - 55 g;
boiled rice for sushi - 310 g;
cucumber - 1 pc.;
Philadelphia cheese - 35 g;
spicy sauce - 6 tbsp. l.

Cooking method:

Peel the cucumber, cut into long thin bars. Do the same with avocados.
Cut the fish into very thin slices.
Cover the rug with cling film. Lay out half of the nori. Divide some of the rice. Turn over carefully.
Add cucumber, cheese and avocado.
Form a roll. Put a long plate of salmon on top.
Cut into 6 pieces. Repeat the steps with the second half of the products.
Place half a tablespoon of spicy sauce on each piece of sushi. Bake them in the oven at 170 degrees for 10-12 minutes.

Baked rolls at home - cooking secrets

Remember a few tricks:

Baked rolls at home should be prepared with dry nori, not raw. Otherwise they will stick together.

Baked rolls - step by step recipes with photos

Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We love to try all their types, but this island nation also has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!

It is hard to believe that there are people who do not know what the named sauce is. Most people think that they are very familiar with this product, but in fact, you can discover something new for yourself ... We will talk about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmm...mysterious, isn't it?

What is the difference between Japanese mayonnaise and regular mayonnaise? First of all, the texture of the sauce itself is softer, lighter, and the taste is more refined. In Japan, it is used to season rice and noodles, as well as to make rolls. Unusual tamago-no-mono can be prepared at home.

Compound

There is a wise saying that there is only one pleasure that can surpass the joy of delicious food - the pleasure of the cooking process itself. The German writer Günther Grass is its author. And it is impossible not to agree with him, especially if the recipes are simple and original in their composition.

We will need:

egg yolks;
rice vinegar, which can be replaced with lemon juice or apple cider vinegar;
(we replace our sunflower or olive);
ground rind of a Japanese yuzu lemon (replace with the rind of an ordinary lemon or even a lime);
salt;
white miso paste (it cannot be replaced and it is unrealistic to cook at home).

Miso paste is a condiment made from fermented soybeans. You can buy it in large supermarkets, like the familiar soy sauce, pickled ginger and burning wasabi. When buying pasta, you need to pay attention to its color: the darker it is, the sharper its taste will be. Miso paste is sold in special vacuum packaging, with the help of which its properties and original state are preserved for as long as possible.

The remaining ingredients of this product are familiar and familiar. We bring to your attention both the traditional way of cooking tamago-no-mono and adapted for our cuisine.

traditional ingredients

To make traditional Japanese mayonnaise, you will need the following ingredients:

miso paste (white) - 50 g;
ground white pepper - to taste;
salt - to taste;
soybean oil - 250 g;
eggs - 3 pcs;
rice vinegar - 20 g;
yuzu zest (Japanese lemon) - to taste.

Some of the previously mentioned ingredients are not so rare in our kitchens, and some are really exotic, which is very rare. But something else is not to be expected from a sauce that comes from the Land of the Rising Sun.

Japanese mayonnaise: a traditional recipe

The composition of mayonnaise is complex, but not the method of its preparation, and now you can see for yourself. The order of preparation is as follows:

We use only the yolks, separate them from the proteins and grind with a wooden spoon until smooth.
Pour rice vinegar into the liquid mass in a thin stream and beat thoroughly with a whisk.
Pour soybean oil into a bowl, drop by drop, and continue whisking. You should get a thick, light-colored sauce.
Add pasta and continue to stir the sauce.
Grate the zest of the Japanese yuza lemon or grind it in a blender.
Add a pinch of mayonnaise, do not forget to put a pinch of salt to taste.
Whisk the sauce again.

That's all! Our mayonnaise is ready to serve.

Pay attention to this type of spice - white pepper, which has a delicate taste, less hot, unlike black. It is especially good to use it in the preparation of light sauces. This pepper is recommended for indigestion, obesity and high fever. In addition, it contains three times more vitamin C than an orange, and the essential oils it contains improve muscle tone.

Adapted Japanese Mayonnaise Recipe

So, we continue our delicious topic. Let's replace some of the ingredients of the traditional recipe with products that have similar taste qualities, and we will get a recipe for such a sauce as Japanese mayonnaise adapted to our conditions and possibilities. Ingredients:

White miso paste - 50 g.
A pinch of ground white pepper.
Three chicken eggs.
Juice of one lemon or apple cider vinegar - 20 g
A pinch of salt.
Grated peel of one lemon.

If there are differences between the ingredients, then the method of preparing mayonnaise is similar:

Whisk the egg yolks with a wooden spoon until smooth.
Add lemon juice.
Continue whisking, pour in vegetable oil in a thin stream.
The mass obtained after this should thicken and turn white.
Next, add the miso paste, lemon zest, ground white pepper and salt.
Continue whisking the sauce for a while.
If the sauce is too thick, you can add one tablespoon of warm water.

The energy value

There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If we compare with ordinary mayonnaise, the calorie content of which is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much less - only 134 kcal per 100 g of product.

Such a difference in numbers pleases, because you can eat tasty and stay slim and healthy. What could be more pleasant - to try something new and discover the spicy taste of oriental cuisine!

In Japan, there are a number of establishments that are famous for the fact that every dish served contains mayonnaise, which is even used in cocktails and desserts. To date, the versatility of the use of such a sauce as Japanese mayonnaise is striking. Its delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but is also especially combined with many types of rolls. It can also be consumed with bread, meat, and especially delicious with batter-fried seafood.

Japanese mayonnaise should be prepared in small portions. It is not recommended to store this sauce for more than three days, otherwise it loses its taste and changes its texture. Try this new, glorious recipe! Please your family and loved ones. Communicate with each other, smile, cook with pleasure. Good appetite! Or, as the Japanese say, "itadakimass"!

For three years I have not sculpted sushi. At first she was pregnant and was afraid to eat something with vinegar, then a small child - there was no time. And finally I made up my mind! On Saturday, I stuck some yummy treats for the guests, but I didn’t take a picture of anything. Yesterday we had rolls again (from the leftover ingredients from Saturday), but I corrected the situation, photographed everything and I hasten to write down the recipe on the blog, so as not to forget, point out the shortcomings, but, of course, I hope that maybe someone else, besides me, it will come in handy.

I give a recipe for 6 rolls: two with rice outside (“Philadelphia” and with a game of flying fish) and 4 regular ones (spicy, with flying fish caviar and shrimp, with salmon and cucumber, with salmon and avocado).

So, for their preparation, I needed the following products:

- smoked salmon;
- cucumber;
- avocado;
- special rice for sushi or ordinary round, but with the usual it turns out much worse;
- cream cheese - I took the most common, without taste;

- rice vinegar;

- shrimp (it is better, of course, to take the largest in size, but I had small ones);
- flying fish game;

- nori (5 sheets);

- mayonnaise (the most common);
- wasabi, ginger and soy sauce.

I wrote about how to cook rice for sushi 3 years ago. I did not change the technology, except that I decided that the lemon can not be added, it clogs the taste too much. Well, or quite a bit! If you don't want to follow the link, I'll summarize it here:

1. Rinse the rice well with cold tap water. I took 300 ml. ordinary rice groats and regretted it, since it turns out much better from a special one, so do not repeat my mistakes.
2. Fill with cold water from the filter and leave for 15 minutes.
3. Drain the water, fill in a new one, in volume it should be twice the volume of the cereal. Those. I had 300 ml. rice, so I took 600 ml. water;
4. Bring to a boil over high heat, reduce heat and cook for 10 minutes under the lid, without looking.

5. Turn off the gas, leave for another 5 minutes. Do not open the lid!
6. Rinse rice. Yes, wash it! Otherwise, you will get some kind of porridge.
7. Season with a special dressing: 2-3 tablespoons of rice vinegar per 100 ml. cereals, salt (by eye, I put half a tablespoon), a little sugar (1-2 pinches).
8. Put in a large plate and leave to cool.

While the rice was cooking, I prepared the stuffing (cut) and cooked the shrimp.

Do not forget to salt the shrimps, and also add pepper and parsley to them in a saucepan.

Well, let's start with something simple.

Roll with salmon, avocado and cream cheese

We take a special mat, lay a cling film on it, and on it - a sheet of nori with the rough side up.

We spread the rice mass on the nori, try not to overdo it, a lot of rice is also bad.

Closer to the side from which you begin to roll up, lay out the filling: red fish, avocado and cream cheese. We turn neatly, we press well.

Everything, like the first course, only mayonnaise must first be mixed with the right amount of wasabi (to your taste) and spread over the surface of the rice mass. You can not add cucumber at all - a matter of taste.

Roll with flying fish, shrimp, cucumber and avocado

Mix rice with caviar

spread on nori, and on top of the filling - boiled shrimp, cucumber and avocado.

And now let's try to roll a couple of rolls with rice out.

Please note that you need to take half a sheet of nori. To cut it, first run a knife through the middle of the sheet, fold it in half along the cut and gently break it.

We spread the rice mass with the game of flying fish, which we have just prepared, on half a sheet of nori. Then - a piece of cling film and a second mat.

We turn over. Please note that from one edge you need to make sure that the rice goes a little beyond the nori - this will make it easier to roll in the future.

So, the algae turned out on top. We spread the filling - shrimp and avocado, carefully fold.

Roll "Philadelphia"

This is my favorite roll! We do the same as the previous one (from half a sheet of nori, otherwise it will turn out just huge!), Only, of course, without the game of flying fish. As a filling, we take only cream cheese. Roll up and place the salmon pieces on top. Unfortunately, I forgot to take a picture of the process, but on the plate, I think you will notice the result of the work (and how it should look).

If the rolls turned out to be too flimsy, then before cutting them, put them in the freezer for 10 minutes. Cut with a very sharp knife (I, unfortunately, have a dull one, as always) and very carefully! Some cut "sausages" in half, then in half again, etc., but I just like bread 🙂

For my taste, the most delicious roll is Philadelphia, then with cucumber (avocado), salmon and cream cheese, nothing spicy yet. Those with flying fish have a frankly fishy taste - not for everybody. Bon Appetit! Don't forget to serve the wasabi, ginger and soy sauce.