The most delicious handmade rolls. How to make hot rolls at home

Rolls have long been popular outside of Japan. Now in almost every country you can find small sushi bars and restaurants, and somewhere even large chains have opened. That's all well and good, but what could be better than trying to make rolls at home on your own? Then you will be absolutely sure of the quality of the ingredients and you can be calm about your health.

It so happened that most people are extremely negative about Japanese cuisine. Basically, such cases occur due to an unsuccessful first acquaintance. To avoid this, you can try to cook rolls and sushi yourself. You just need to have a few skills and know the basic secrets.

Necessary cooking tools

So, in addition to having the desire and products, you still need to have some tools for making homemade rolls.

These may include:

special sharpened knife for cutting rolls;
bamboo rug. Its other name is Makita;
food film.

If you have already “filled your hand” a little, then the cooking process will not be difficult for you. Amateurs can also use a special machine for cutting rolls. Together with her, the dish will turn out no worse than in a sushi bar. You can also do without cling film, but with it, cooking will become easier. In addition, the rolls are obtained more accurately, and the process itself will proceed easier and faster.

How to cook rice for rolls?

Please note that for the preparation of rolls it is necessary to use only round grain rice. If you want to follow the traditions, you can also buy special Japanese rice, which is sold in stores in the Asian cuisine section.

Required Ingredients:

rice - 1 cup;
salt - 1 coffee. the spoon;
sugar - 0.5 tbsp. spoons;
rice vinegar - 2 tbsp. spoons.

First, rinse the rice thoroughly several times. ice water until it runs completely clear.
Pour it into a saucepan, pour two and a half glasses of water. There is no need to add any spices and salt too.
After the water boils, reduce the heat to a minimum and cover the rice tightly with a lid.
Continue to cook for 10-15 minutes, but do not overcook. Do not stir the rice and remove the lid from the pan.
Add salt, sugar to rice vinegar and send the mixture to a slow fire.
Once the crystals have completely melted, remove the dressing from the oven.
Ready rice should be steamed for about 10 minutes with the lid closed, and only after that it can be removed.
Transfer the rice to a bowl and evenly pour over the still-hot vinegar mixture.
Stir, and when the rice has cooled, you can start directly preparing the snack.
Rice should be used immediately after cooking. If you put it in the refrigerator, it will become hard and tasteless.

Simple rolls "Syake Maki" with salmon

Required ingredients:

cooked rice - 300 g;
slightly salted salmon - 150 g;
nori - 3 sheets;
wasabi - a pinch.

Boil rice. How to do this, you can read a little higher.
Peel the salmon from the skin and cut into small strips of the same size.
To prevent rice from sticking to your hands, fill a bowl with water and add vinegar or lemon juice. Hands should be washed in this liquid periodically.
wrap the mat cling film.
Cut the nori crosswise into a pair of equal parts and place on the makita.
Dip your hands in the sour water and take the rice. Roll it into a ball and lay it on the seaweed, stepping back from one edge about a centimeter.
Put a very thin layer of wasabi in the middle, followed by a strip of fish.
Moisten the edge where there is no rice by running a wet finger over it.
Start rolling the roll from the side where the most filling is and, as if with your fingers, press it inward. It's important not to put too much a large number rice and fish, otherwise the roll will not stick together.
Shape the roll into a triangle or square.
Dip a knife in acidified water and cut into rolls.

Cooking with shrimp at home

Required Ingredients:

rice - 300 g;
shrimp - 200 g;
avocado - 1 pc.;
cucumber - 1 pc.;
Bulgarian pepper - 1 pc.;
cream cheese;
nori.

Wrap the rug in cling film.
Place half of the nori sheet on it.
Put rice there, stepping back 1-2 centimeters from the edge, and on the opposite side, go beyond the border as much.
To prevent rice from sticking to your fingers, dip them in water diluted with vinegar.
Gently flip the seaweed up to the other side.
Spread a small strip of cheese.
Lay out the filling.
Roll up the roll and press it down to make a square shape.
Cut first in half, then into several parts with a knife dipped in vinegar water.

Quick rolls with crab sticks

Required Ingredients:

cooked rice - 300 g;
crab sticks- 1 pack;
eggs - 2 pcs.;
cucumber - 1 pc.;
mayonnaise.

Boil the eggs and chop them finely. The cucumber is cut into thin strips and again in half.
Make the filling by mixing boiled rice and eggs, seasoned with mayonnaise.
Unroll the crab stick and put the cucumber there first, then the rest of the filling.
Tighten the rolls with cling film and send them to the refrigerator.
Before serving, cut the rolls into rolls.

Philadelphia at home

"Philadelphia" is one of the most popular types of rolls. Can you cook them at home? Test yourself!

Required Ingredients:

nori - 3 pcs.;
cooked rice - 300 g;
salted salmon - 250 g;
cream cheese - 100 g;
cucumber - 1 pc.;
avocado - 1 pc.

Peel the avocado and cucumber from the skin and cut into thin and long strips.
Salmon is cut into thin slices. However, they do not have to be completely transparent.
Wrap the mat in cling film and place the cut half of nori on it, smooth side down.
Lay out the rice about half a centimeter thick.
Salmon is placed on top of it.
Flip the nori fish side down.
Put cucumber and avocado in the middle. Near them thinly spread with cream cheese.
Wrap the roll tightly and let it rest for a few minutes.
Cut the roll with a knife dipped in acidified water and serve.

How to cook Caesar roll?

"Caesar" roll is usually preferred by meat lovers. Therefore, it will gain great popularity among those who do not eat fish, but at the same time want to try it. popular dish Japanese cuisine.

Required Ingredients:

cooked rice - 250 g;
chicken fillet - 100 g;
nori;
hard cheese - 50 g;
cream cheese - 100 g;
salad;
breadcrumbs or sesame seeds.

Boiled chicken fillet is cut into thin strips. The same is done with lettuce leaves.
The cheese is rubbed on a fine grater. It is best used for cooking "Parmesan". Breadcrumbs can be browned in a pan or in the oven, but you can replace them with sesame seeds.
Wrap the bamboo mat in cling film and place half of the nori on it.
Lay rice tightly, leaving one centimeter at the edge.
Turn the rice upside down and lay the strips on the nori chicken fillet, brush with cream cheese and lettuce.
Wrap the roll, fastening the edges.
Roll in breadcrumbs or sesame seeds, sprinkle with grated cheese on top.
Divide the roll into portions and serve.

California - homemade recipe

"California" as well as "Philadelphia", one of the most popular types of rolls around the world. Try to reproduce them at home!

Required Ingredients:

cooked rice - 2 cups;
crab meat - 100 g;
nori - 7 pcs.;
avocado - 1 pc.;
Tobiko caviar - 100 g.

Cut the nori in half and place on a mat wrapped in cling film.
The avocado is cut into strips. Peel off the skin first.
Lay out the rice, leaving a centimeter at the edge. On the other hand, it must be shifted by the same distance.
Brush the rice with tobiko caviar. You can use it in any color.
Flip the nori rice side down and top with the crabmeat and a couple of avocado strips.
Wrap the roll and shape it, and then cut into several portioned pieces.

Baked - with salmon and shrimps

Baked rolls are very popular among lovers of a hearty meal.

Required Ingredients:

cooked rice - 200 g;
shrimp - 100 g;
salmon or salmon - 100 g;
nori;
spicy sauce - 6 teaspoons.

Boil and clean the shrimp, and cut the fish into thin strips.
Divide the nori into a couple of pieces and place on the wrapped makita.
Put rice tightly on top, and on it a strip of shrimp and salmon.
Wrap the roll and cut it into portions.
Put a teaspoon of spicy sauce on each part and put in the oven for 15 minutes.
Visually control the process. You can take out the rolls when the spicy is a little browned.

Hot rolls with salmon and cheese

Required Ingredients:

cooked rice - 200 g;
nori - 2 pcs.;
cream cheese - 100 g;
salmon - 150 g;
hard cheese - 50 g;
rice vinegar.

Lay the nori flat side down on the rolled mat, then the rice. Leave one centimeter at the edge, and on the other side you will go beyond the boundaries of the seaweed by the same amount.
Lay a thin strip in the middle cream cheese and sliced salmon on top.
Roll up with a makita and cut into small pieces.
Sprinkle them with grated cheese on top and send them to the oven for 10 minutes. Once the cheese is melted, the rolls are ready.

Bake with eel and nori

Required Ingredients:

cooked rice - 200 g;
nori - 2 pcs.;
eel - 150 g;
grated cheese - 50 g;
mayonnaise - 2 tbsp. spoons;
cucumber - 1 pc.

Divide the nori into two pieces and place one on the mat.
Put the cooked rice on top and compact it a little.
Flip the nori rice side down.
Cut the cucumber into thin strips, after peeling, put in the middle of the roll.
Wrap, cut into portions, and wrap each with a thin strip of eel.
Sprinkle grated cheese on top and put in the oven for 10 minutes.
Cook until a "cap" forms on each piece. Serve fried rolls with soy sauce and wasabi.

Spring rolls with chicken

Spring rolls according to the cooking recipe are slightly different from the usual Japanese ones. But, nevertheless, this is a very healthy and tasty dish.

Required Ingredients:

shrimp - 300 g;
cucumber - 1 pc.;
rice paper;
avocado - 1 pc.;
salad;
garlic - 2 cloves;
rice noodles - 60 g;
olive oil - 2 tbsp. spoons;
lim. juice - 1 tbsp. the spoon;
soy sauce - 2 tbsp. spoons.

Heat the oil and put a couple of garlic cloves in it, lightly pressed down with the flat side of a knife.
When the garlic has given enough flavor to the oil, remove it and fry the raw and thawed shrimp, peeled. It will literally take a couple of minutes.
Cut all cooking vegetables into thin strips.
Boil the rice noodles according to the instructions.
Take a rice leaf and pour some water on it to soften it. Place a lettuce leaf on top and then strips of vegetables, one at a time.
Next, a little finished rice noodles and a few shrimp.
Wrap the roll from the bottom and secure the sides.
If desired, you can fry it in the remaining garlic oil. It is important that the roll is very tightly fixed.
Serve at the table with soy sauce.

Vegetarian recipe with avocado or cucumber

Rolls with cucumber and avocado great option for vegetarians and just adherents of a healthy diet.

Required Ingredients:

cooked rice - 250 g;
nori - 4 pcs.;
cucumber - 1 pc.;
avocado - 1 pc.;
rice vinegar.

Wrap the makitu mat with cling film.
Boil the rice and lay it on the nori, stepping back from one edge by a centimeter. In this case, the rough layer should be on top.
The avocado is peeled and cut into thin strips. The same is done with the cucumber.
Roll up the roll and cut it into portions.

How to cook egg rolls?

The egg roll comes from Thailand, but this appetizer is gradually gaining popularity in European countries.

Required Ingredients:

eggs - 3 pcs.;
carrots - 1 pc.;
green onion.

Chop the onion and grate the carrots on a medium grater.
Beat the eggs into a homogeneous mass.
Soak a paper towel in oil and brush the surface of the pan with it.
Pour the egg mixture with spices into it and fry it over low heat. Otherwise, the omelet will harden and crack, and this is unacceptable.
Put the filling and as soon as the omelette sets, immediately wrap it with a spatula right in the pan in a roll.
When it cools down a bit, divide it into several portions.

Cooking hot rolls "Tempura"

Making tempura rolls is actually easier than you think. Just use this recipe and treat yourself or your guests delicious snack. You will also need a deep fryer, consider this fact.

Required Ingredients:

egg - 1 pc.;
cooked rice - 200 g;
salmon - 100 g;
tempura flour - 1 cup.

Wrap the mat, put half a sheet of nori on it, and rice on top.
Salmon is placed in the middle. Wrap the roll as usual.
Prepare the batter for the tempura rolls. It is very easy to do this. Separate the protein from the yolk and mix it with flour. If the mixture is too liquid, add a little more flour.
Coat each roll with batter and fry in a deep fryer until a crust appears.

2 sweet recipes

Sweet rolls will be a great addition to the main meal as a dessert. They can be served with tea or coffee. Be sure that guests or household members will appreciate the unusual sweetness.

Chocolate fruit rolls

Required Ingredients:

eggs - 2 pcs.;
starch - 2 teaspoons;
cocoa powder - 1 teaspoon;
sugar - 2 teaspoons;
cream cheese - 80 g;
vanillin - 1 teaspoon;
kiwi - 1 pc.;
peach - 1 pc. (you can use canned).

Prepare thin egg pancakes in which the rolls will be wrapped. To do this, mix the egg, starch and one tablespoon of sugar.
Fry the pancake on both sides in a pan and set aside.
Whisk the remaining ingredients, but add cocoa and make a dark chocolate pancake.
Cut fruit into strips.
Brush half of each pancake with cream cheese and top with filling.
Wrap the roll and cut into portions.

milk - 0.5 l;

cream cheese - 150 g;

coconut flakes - 200 g;

sugar - 3 tbsp. spoons;

vanillin.

Milk is mixed together with cream, coconut flakes, vanilla and sugar. Put the mixture on the stove and turn on a small fire.
Pour rice and boil it for half an hour.
Cool and drain in a colander, draining the milk.
At the same time, prepare the filling. Cut the fruit into strips or slices and peel them.
Spread the rice in a thin layer on a bamboo mat covered with cling film. Brush with cream cheese and top with fruit.
Roll it up, roll it in coconut flakes and put it in the refrigerator for at least an hour so that the ingredients stick together.
Before serving, cut into portions.

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 . The mat can be wrapped with 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 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. Cut with a sharp knife into 6-8 pieces.

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 Japanese rice 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 serve them to the table without pickled ginger (gari) and soy sauce 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 container. 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 mat. 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, according to 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;
caviar flying fish(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.

The prepared roll should be dipped in batter, rolled in breadcrumbs and fried on all sides in vegetable oil heated in a frying pan. 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

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

Japanese cuisine is popular all over the world. Hollywood stars open restaurants where chefs prepare sushi and rolls. Calorie watchers appreciate these diet foods. How to do them at home, consider below.

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

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

The choice of ingredients for a future culinary experiment is a pleasant process, but it requires a decision about the filling. The most spectacular is the assorted set, in which there are rolls with fish, caviar and vegetables, therefore, the shopping list will turn out to be long.

Sample list:

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

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

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

Making your own rolls is easy. Even the first attempt to make them is guaranteed to end in success. The most dangerous process for a beginner is twisting, since it is desirable to get rolls of the same size and neat shape.

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

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

bay rice cold water, with a volume exactly one and a half times larger than it, put the pan on a strong fire. Let the rice simmer for five minutes, then reduce the heat and continue to cook until all the water has been absorbed. After removing the pan from the heat, the finished rice is kept under a closed lid for another quarter of an hour.

After that, hot rice is laid out in a wide plate and poured with a sauce of rice vinegar (3 tablespoons), sugar (2 tablespoons) and salt (1/2 teaspoon), boiled over low heat for five minutes.

The sauce will add additional stickiness to the grains, due to which the rolls will not fall apart.

While the rice is cooling, you can start preparing the stuffing for fish and washed and dried vegetables.

Cut the cucumber lengthwise into 4 parts and free from the core and seeds. For the filling, only hard edges are used. Chop them into thin strips, dividing each quarter into 3-4 more parts.
Peel a ripe avocado, remove the pit and chop a little more large pieces than cucumber.
Grate crab sticks and mix in equal proportions with cream cheese.
Cut the fish into long and medium strips.
Moisten the nori sheets lightly with water to make them sticky.
Dilute wasabi powder with water and stir to a thick paste.

Now all that's left is to unite different fillings with rice and nori and twist the rolls. A small flexible bamboo mat will help with this. It can also be found in the sushi and rolls section.

Roll twisting techniques

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

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

Internal twist

A nori sheet moistened with water is cut in half and placed on a bamboo mat. Spread the rice evenly on top, pressing lightly with your hand to firm it up. The filling is placed in the center.

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

Outer twist

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

Rice cooled and moistened with vinegar dressing is placed in an even layer on the mat, and a wet nori sheet is placed on it. The filling is spread over the sheet and with the help of a mat, one turn is made to unite the edges of the rolls. After letting the rice stick together, the tube is cut with the sharpest knife so that it does not deform due to hard nori.

Since the Americans became the founders of modern rolls, they assigned their own names to the most popular types, for example, "California" and "Philadelphia".

Below are short tutorials on how to make rolls at home. It’s better to start with options with internally twisted vegetables in order to “stuff” your hand, and only then you can move on to “famous” dishes.

With cucumber. Put a sheet of nori, rice and cucumbers cut into long strips on the mat. Add white sesame seeds for flavor. Roll up the tube, divide into separate rolls and sprinkle each with black grains on top.
With salmon, avocado and cucumber. Spread the rice over the nori sheet, on which lay the salmon strips, avocado and cucumber straws. Each ingredient will require two thin strips. Cut the resulting tube into rolls.
With an eel. Put a couple of strips of smoked coal and cucumbers on the nori sheet and rice, sprinkle with sesame seeds and roll up. Ready rolls top with white sesame seeds. This is followed by the preparation of ura-maki-sushi - outer twisted rolls.
"California". Lay rice on the mat and press down. Cover it with a sheet of nori. Spread over it the filling of crushed crab sticks and cream cheese. Spread a layer of red tobiko on the surface of the folded but not cut rolls. Divide the tube into separate rolls.

Cooking Japanese food at home is easy. The main condition for success is the choice of fresh ingredients and proper preparation rice. After studying the instructions on how to make rolls, it remains to remember a few useful tips:

rolls need to be made in such a size that they do not have to be bitten off;
variety with vegetables is usually slightly thinner than with fish;
while cooking ura-maki-sushi, the mat should be wrapped with several layers of cling film so that rice does not stick to it;
the most delicious rolls- combined from smoked or pickled fish and cucumber straws, and sesame seeds give them a piquancy;
pickled ginger must be served with the assortment. It helps to kill the taste of the previous type of rolls;
do not add too much wasabi paste to the soy sauce outlet. She is very sharp. It must be thoroughly stirred with chopsticks, otherwise the resulting lump will disrupt further taste perception.

Conclusion

Now it is fashionable to invent new dishes and treat guests to them. The stores have a huge selection of a wide variety of products, so exotic foods have become available not only in cafes and restaurants.

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

Everyone will find their favorite variety. That is why there are so many varieties of rolls. They look great on a wooden board and on chinaware and are great as an appetizer or main course. Rolls with fish are tender and pleasant taste, and a serving of six for lunch is enough to wait for dinner without feeling hungry.

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

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

All products for self cooking can be found in the nearest supermarket at quite reasonable prices. And if you practice a little and “fill your hand”, then the cooking steps will seem very easy over time, and the whole process will not take much time.

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

Tools you may need

Of course, the Japanese have a lot of tools in the kitchen that they use in the cooking process.

We only need a few of them:

sharp knife. A very important tool, its sharpness is especially important. An insufficiently sharpened knife can break the roll shell or crumple the roll.
Bamboo mat (makisu mat). You can't do without it when making rolls.
Rice cooker or slow cooker. This device is not required, but its presence will greatly simplify the process of cooking rice ( main ingredient sushi), and also improve the taste of the dish, and you can cook sushi at home like in a restaurant.

Standard set of products for cooking

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

Rice preparation

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

We start cooking: pour rice with water (in proportion to 200 g of cereal - 250 ml of water), bring to a boil over high heat, cover with a lid and cook for 14 minutes at minimum heat. After that, turn off the fire and leave the rice to infuse in a closed saucepan for 15 minutes.

In a slow cooker, cereals are cooked in the same way, using the "Rice" or "Buckwheat" mode.

After the rice has been infused, we do as it is said in almost all step-by-step recipes “how to cook sushi at home”, namely: carefully, using a wooden spatula, knead the sour dressing into the rice.

Seasoning preparation:

We slightly heat the rice vinegar and dissolve the salt and sugar in it. Add lemon juice to this mixture. For 60 grams of vinegar you will need 2 tbsp. l. sugar, 1 tsp salt and 1 tbsp. l. juice. Some people add a spoonful of soy sauce to the dressing. After the rice is seasoned, it must be allowed to cool completely.

How to cook sushi at home? Step by step recipes

Nigiri sushi with eel. After the rice is cooked and cooled, we proceed to the formation of sushi:

cut pieces of nori into thin strips;

cut the eel lengthwise into pieces and grease them with wasabi;

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

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

Gunkan with Chuka salad:

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

put lettuce on top in the resulting basket and pour over walnut sauce;

Now it will not be difficult for you to cook sushi at home according to the photos and instructions presented above.

Rolls and their difference from sushi

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

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

How to cook rolls at home

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

When the rice is boiled, and the fish and all products are cut into small strips, the next stage of cooking comes - the formation of rolls. To do this, lay nori on it (shiny side down). We close ½ of the sheet with rice, grease the rice with cheese on top and spread the filling. Then we roll the nori with the help of a mat into a tight roll, cut it into portions.

Rolls are served with pickled ginger, soy sauce and wasabi.

Rolls-shifters

Such rolls, in fact, do not differ from simple ones, except for the principle of folding. They are twisted so that rice is obtained on the outside of the roll, and not inside. They also require more care in preparation.

The initial stages of cooking the flipper are one to one, like closed rolls, but after laying out the nori sheet, tactics should be slightly changed.

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

Changelings after cooking are usually sprinkled with sesame seeds, flying fish roe or capelin. You can put caviar or sesame seeds on the mat and roll the roll, while giving it a square or triangular shape.

Fried sushi

How to cook sushi at home? Step by step recipe cooking differs from the above recipes only final stage cooking. Namely, hot.

You can fry almost any roll, for this you just need to cook the batter and perform a few manipulations.

For batter we need:

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

Cooking:

Mix all the ingredients for the batter, add salt and beat well. The consistency of the batter should resemble thick sour cream.

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

These rolls come in very handy. cream sauce.

baked rolls

When ordinary sushi or fried ones are already tired, you can cook baked rolls. They have unusual taste They are sure to please all family members. We will present you one of the simplest (you can take any filling).

Baked rolls with salmon. Components:

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

Cooking:

Peel the skin off the cucumber and cut it into strips.
Cheese grate on a fine grater.
Salmon cut into pieces and mix with mayonnaise and cheese.
Lay a sheet of nori and a layer of rice on the mat. Carefully turn the workpiece seaweed up.
Put the cucumber strips on the nori and roll up.
Cut the roll into 6 parts, transfer portions to a mold, and top with a mixture of fish and mayonnaise.
Bake at 180°C for 15 minutes.

If you are wondering how to cook sushi at home, it will not be superfluous to familiarize yourself with some tricks.

Place a bowl of cold water in front of you while cooking. Japanese rice has a high adhesiveness, so after each interaction with it, you need to moisten your hands.
When you cut the rolls, the knife should always be washed.
In order to simplify the process of cleaning a bamboo rug, before starting work, it must be wrapped on both sides with cling film.
The layer of rice in the rolls should not be more than 5 mm thick, otherwise the roll cannot be twisted.
To make the ends of the nori easier to stick to each other, they are also slightly moistened with water.
You need to cut the rolls into portions after they lie down for 10-15 minutes. This will help the algae and rice stick together better.
If you plan to cook fried rolls, then after twisting the rolls, they must be removed for 20 minutes in the refrigerator.

Having studied the above step by step instructions"how to cook sushi at home", you can easily surprise your household with a very tasty and self-cooked Japanese dish. In addition, sushi can be prepared for festive table They make a great addition to any menu.

The preparation of any dish begins with the choice of ingredients. In sushi, in addition to rice and nori seaweed, often used:

Fish: salmon, tuna, eel, mackerel, sea bass.
Seafood: shrimp, crab meat (crab sticks), mussels, scallop.
Meat: chicken, bacon.
Fresh vegetables: cucumber, avocado, Bell pepper, green onion.
Cream cheese: usually "Philadelphia".
Sweet omelet.

You can experiment with the filling endlessly. For example, prepare a mono-roll with one ingredient, use classic combinations (salmon + cheese; crab meat + avocado + cucumber) or come up with own version- it is not necessary to be limited to the ingredients listed above.

The main thing is to make sure the products are fresh. This is especially true for fish. Small island Japan can afford to eat raw fish, but in our latitudes it threatens with food poisoning.

If you still plan to use raw fish, follow these rules:

Even if all requirements are met, raw fish should be subjected to minimal processing. Or still choose lightly salted in vacuum packaging - it will be much more reliable.

Preparation of ingredients

How to cook rice for sushi, we have already told. Recall the main thing: either special or round-grain rice is suitable, which must be flavored with rice vinegar dressing. The packaging of sushi rice usually has cooking instructions. Stick to them to achieve optimal results with a particular type of rice.

Raw fish can be dipped several times in boiling water, and then transferred to ice water. Or grate with salt (1 tablespoon per 350 g of fish), cover with lemon and leave to marinate for an hour. Both processing options do not guarantee the complete safety of the product. Therefore, at home, it is better to use fish that has undergone a longer salting or heat treatment.

The eel is usually smoked or, alternatively, grilled.

Shrimps (fresh or frozen) are placed on wooden skewers and quickly boiled (4 minutes) in slightly salted water.

The meat can be fried in teriyaki sauce, simply fried or boiled.

The Japanese omelette is easy to make. To two beaten eggs are added two teaspoons of brown sugar, a pinch of salt, pepper (optional) and a teaspoon of soy sauce. Fry in a hot pan with oil thin pancakes, folded into rolls and cut.

cooking secrets

Sushi fish should be cold, as should the chef's hands. You can even dip them in ice water before cooking.
Ingredients for nigiri sushi are cut into thin slices, for maki sushi (rolls) - into cubes.
For cutting, you need to use a sharp and long knife. It, like your hands, can be soaked in a weak solution of rice vinegar (2-3 tablespoons per glass of water) to keep the ingredients from sticking.
Some types of sushi require a bamboo mat to form. If it is not available, you can use a regular kitchen towel covered with cling film.
Do not prepare sushi in advance or in reserve. This is a dish that needs to be eaten right away, as it has a shelf life of only a few hours.

Cooking methods

Take some rice in your hand and shape it into a small block. Roll it over your hand without applying too much pressure so that the rice sticks together. Brush a piece of fish or other filling on one side with wasabi (Japanese horseradish), place rice on that side and press down. If after this the sushi loses its shape a little, just correct the defects with your hands.

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Some types of nigiri sushi, such as those with eel or scrambled eggs, need to be wrapped with a thin strip of nori. Otherwise, they do not hold their shape well. You can fix the nori by dipping the tip in water or vinegar.

Hosomaki and futomaki are cylindrical sushi (rolls) with nori on the outside and one or more types of fillings, respectively. To prepare them, you need to use a bamboo mat.

Place the nori sheet on the mat, glossy side down. Spread a layer of rice on top. Leave a gap of 1 cm from the edge closest to you and a few centimeters from the opposite edge.

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With your finger, make a small groove in the middle of the rice layer.

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Put the stuffing in the hole.

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Grab the side of the mat closest to you and start rolling the roll. Do this slowly and with pressure so that all the components are connected. Spread an empty strip of nori with rice vinegar or water and glue it to the roll.

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Cut the sushi into portions and enjoy.

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Uramaki differ from previous rolls in that they have rice on the outside. Otherwise, the principle of preparation is largely the same.

Line a bamboo mat with cling film. Place a sheet of nori on top, glossy side down, and cover with an even layer of rice (in this case, you can cover the entire surface of the seaweed with rice).