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Prepare delicious rolls. Making your own rolls at home. Tools you may need

Rolls are healthy and low-calorie rolls, sometimes used in weight loss diets. At first glance, they are simple to prepare and do not require special skill. Why are there crooked pieces with scattered rice and an unpleasant taste? It is impossible to pick them up with chopsticks, for fear of turning a unique dish into a banal side dish with vegetables! Observing how deftly and quickly sushi masters do it, not every cook pays attention to the technique of rolling rolls. He mistakenly assumes that uramaki or hosomaki are easier to make and more beautiful to serve than pancakes. How to properly prepare Japanese rolls at home?

Roll preparation technology

The taste and presentation of a Japanese dish largely depends on the skill of the sushi chef and the quality of the rice. You should be especially careful when choosing grains for sushi, because they may not be long enough and have a slight stickiness. Ready-made grains do not absorb moisture well and turn out overcooked or too crumbly. Culinary experts recommend using the “Nishiki” or “Yoshi” variety. It is undesirable to buy a Vietnamese product due to its unpleasant specific smell.

Rice

Cooking rice for rolls and sushi is an art! You need to keep the proportions exactly and keep track of time. It is better to steam the cereal in a rice cooker, but you can use a slow cooker (set to “Stew” mode for 10 minutes, then switch to heating). If the product turns out damp, next time you need to increase the amount of liquid.

The cooking technology is simple:

Rinse 1 kg of rice thoroughly in chilled water until it becomes completely transparent (it is more convenient not in a bowl, but in a colander);
let the water drain (10 minutes is enough);
Pour rice into a dry bowl of a rice cooker, pour in 1.2 liters of chilled water, sushi chefs sometimes add a couple of drops of vegetable oil;
cook for 25 minutes, then turn off the equipment and count down 10 minutes (the lid cannot be opened);
Prepare any wooden surface, remove the bowl from the rice cooker and turn it over (usually a thin dry crust will form on the bottom and sides, so the rice will fall out onto the board in one lump, like a head of cheese);
wait 5 minutes for the cereal to cool slightly;
Using a plastic spatula, carefully remove the crust (you can pour the sauce over it and eat it), transfer the porridge to a plastic bowl or a special wooden basin;
weigh out 200 grams of cold rice dressing, spread over the entire surface until the porridge has cooled;
Gently stir the rice with a spatula so as not to disturb its integrity, and leave until completely cooled.

As you add the dressing, the porridge becomes a little runny, but the warm grains will quickly absorb the flavorful sauce. The main component of the rolls will be uncooked, sticky, fragrant and with a pleasant aftertaste. After cooling, it is transferred to a non-metallic container and covered with a film in which small holes are made. You can store it in the refrigerator, although it is better to store it at room temperature for no more than 2 days. Perfectly cooked rice is the basis of the flavor palette of a Japanese dish.

How to make a savory dressing

The rice sauce will add a delicious flavor to the dish. They take mitsukan (rice vinegar) as a base, add a lot of sugar (almost 2:1) and salt. To make the liquid more fragrant, often add a small leaf of kombu seaweed and a couple of grams of lemon zest. To avoid losing the specific sourness, it is advisable to bring the dressing to a boil, cool and strain. It is stored in the refrigerator for quite a long time, it turns out to be yellowish in color and has a slightly viscous consistency.

Nori is an important component for rolls

The presentation of the rolls depends on the quality of the pressed seaweed (red). It is better to bypass cheap options: during the cooking process, nori breaks or crumbles, and under rice it quickly shrinks and tears. Culinary experts recommend buying grade A: the leaves are dense, with smooth edges, rich green in color without a reddish or reddish tint. They are practically not visible in the light.

The sheets are lined into 7 parts, which help cut the product into equal (wide or narrow) strips. Nori seaweed is usually divided into two parts, but whole plates are used to prepare large or hot rolls. To avoid accidentally tearing them, it is better to use scissors or a sharp knife, although experienced sushi chefs can easily fold the sheet in half, press it at the bend and tear it.

Nori is an excellent source of iodine, so you should not get carried away with sushi so that there is no excess of it in the body. The product is stored in tightly closed packaging or a metal box. Due to moisture and steam, the sheets shrink, so when preparing Japanese rolls or Felixes, you need to moisten the edges with water very carefully. If there is not enough practice, it is better to seal the seams of the roll with several grains of rice.

Making delicious rolls is a real art!

The important components of the dish are ready, all that remains is to cut the filling (vegetables, raw or salted salmon) into cubes and discover the secrets of making rolls:

It is advisable to cover the bamboo mat with cling film on both sides, carefully wrapping the edges. It should fit snugly
mat (can be pierced with a toothpick to release air).
Place the mat on a flat surface and place nori on it, rough side up, so that the grains do not slide off while forming the roll.
To prevent the cereal from sticking to your fingers, it is advisable to wet your hands or wear cellophane disposable gloves.
Weigh out the rice (80-130 grams depending on the type of roll) and place in the microwave for a couple of seconds. The grains should be warm, but not too hot. Place in the middle of the sheet and carefully spread over the entire surface, especially on the sides. Do not press the grains onto the algae!
If the roll has nori on top (hosomaki or futomaki), when laying out the rice, you should retreat 1 cm from the far side of the sheet. Place the filling from the near edge. Wrap carefully, slightly lifting and pressing the mat. Moisten the uncovered strip of nori with water and roll the roll completely. The seam of the product should not come apart.
If there is rice (uramaki) on top, then a clean strip of nori should be left on the near side, near you. From the far side, the grains should protrude 1 cm beyond the edge of the sheet. Sprinkle the grains with sesame seeds or tobiko, lightly iron them with your palm. Turn the seaweed over and put the filling on the edge. Lightly lift the strip of nori uncovered with rice, cover the vegetables, press and roll. The seam will not be visible, because the cereal will cover it.
Place the resulting roll on a board, cover with a mat and press down. Turn the product over to the other side, press it down again with the mat, be sure to run your fingers along the entire length at the same time on top and on the sides. At this stage, you can form a square, round or triangular roll. If you are preparing “Philadelphia” or “Dragon”, first lay out the fish slices and then shape them with a mat.
In order for the roll to have smooth and beautiful edges, they need to be pressed with your palm, holding the product with a mat. It should turn out perfectly smooth, the grains with fish should fit tightly to the roll.
In order not to disturb the fish top, the Japanese roll can be covered with film. Moisten a sharp knife in cold water, visually divide the product in half and quickly cut. Wash the blade, put the pieces together and divide into 3 parts. The result should be 6 triangles or squares. When cutting, ideal edges can be damaged, so the pieces are lined up in one line and pressed again with a mat. The roll is ready.
Often the ends of the product come out uneven, so before dividing the roll, unsightly edges can be cut off. The pieces should be the same height and dense. It is desirable that the fish plates completely or half cover the sides of the product.

How to submit a Japanese work of art

The rolls look great on black Asian plates, but you can use clear dishes. The pieces are laid out in different ways, depending on the type of product. “Dragons” usually meander like a snake, “Philadelphia” and “California” are assembled in a checkerboard pattern. Large futomaki are formed into a slide and decorated with a neat bouquet of mixed salad. Japanese eel rolls, "Green" and "Yellow Dragon" are drizzled with unagi and sprinkled with sesame seeds. The sets of rolls look especially beautiful. However, it is difficult to combine several products to create a unique picture and make it convenient for guests to eat from all sides.

You need to lay out the barrels in even rows, as if under a ruler. Diagonals and carelessly scattered pieces are not welcome. There should be room on the plate to complement the dish with delicious products:

It is preferable to use white pickled ginger because it has no dye. First, squeeze it slightly so that the excess marinade is removed, form a slide and, as it were, place it on a plate. With the beautiful petals of the root it is easy to neutralize the aftertaste of the eaten piece and fully enjoy the flavor of another.
Many people mistakenly assume that the pale green wasabi powder neutralizes harmful microorganisms that may be present in marine fish. Unfortunately, we sell colored horseradish seasoning, but the real valuable root is too expensive and is considered a delicacy. However, the pseudo product is quite sharp, so it is more convenient to knead it with your hands, wearing gloves, preferably near a hood or an open window. Place a spoonful of wasabi in a bowl, add a little cold boiled water and mix thoroughly. If the mixture turns out to be liquid, you can add more powder, but it is worth remembering that during storage in the refrigerator the mass thickens slightly. Place the green mass in a small pastry bag and place it on a flower-shaped plate. If you make wasabi thicker, it is better to form a cube or leaf.
Soy sauce is served separately in a gravy boat. If it is too rich and salty, it can be diluted with water and brought to a boil. Mirin and sake will add interesting notes. When eating, wasabi is often added to the sauce.

Sometimes a plate of rolls is decorated with a slice of lemon, and a damp towel (oshibori) heated in the microwave is always served on a special wooden stand. They wipe their hands with it before and after meals; only after use it is customary to carefully fold it.

You can store the rolls in the refrigerator, but for no more than half an hour, after wrapping them in cling film. With every passing minute, their taste and appearance are rapidly deteriorating, rice and vegetables are saturated with other odors and lose their individual aftertaste. Cooks are confident that the product should be eaten immediately after cooking, before the rice has cooled too much and the filling has not yet warmed up.

How to properly prepare roll components?

Fragrant rice and specific seaweed are the background for creating a sophisticated flavor range. The dish needs to be completed with a bright bouquet of filling. Food must be fresh, colorful and properly prepared.

Vegetables and fruits

The taste of the roll depends on the shape of the components. They can be chopped into thin and long strips or into neat, even bars. It is better to chop hard root vegetables and fruits (daikon or green mango) as finely as possible. Fresh cucumber must be peeled, cut into thin slices along its entire length, wrapped in a roll or made into a Felix. For the filling, the juicy center with unripe grains is often removed, then the dish turns out more crunchy.

The avocado should be moderately ripe. For the “Green Dragon” back, the fruit is cut into slices exclusively with the tip of the blade, without lifting the knife from the board. With your left palm you need to lightly press the semicircular pieces and pull them up, and then smoothly lower them down. It should look like a ladder. Use the blade of a knife to pick up the avocado and place it on the back of the “dragon”. The fruit can be cut with a housekeeper, but each piece must be placed directly on the roll.

Tiger chrimp

They are often used to prepare “Yellow Dragon”, hot rolls and sashimi, and are cooked in a special way. Seafood (without the head) is cleared of the shell, leaving 2 plates at the end of the tail, and the intestinal thread is removed from the back. To prevent the shrimp from curling into an arc during cooking, they are placed on long wooden skewers, starting from the head. Throw into boiled unsalted water for a minute, and then immediately into ice. The meat turns out tender and juicy. Remove the shrimp from the skewer and make a cut along the entire length with a sharp knife (from the belly to the back, without cutting in half). Then they carefully straighten it, remove uneven places (usually near the head) and give it a beautiful shape. The product can be stored for one and a half days.

Tempura shrimp is often added to the roll. In this case, raw seafood is strung on a skewer, dipped in a thick batter based on a special flour mixture, eggs and water, and deep-fried until golden.

Fish is an indispensable component of rolls

Fillet of fresh tuna, salmon, and salmon should be dense, elastic, without loose or peeling fibers. Any unpleasant odor, dull color or opaque juice in the package indicates spoilage of the product. It is better to buy chilled fish, whole or frozen fillets. After thawing, the product is stored in a dry container for no more than 24 hours.

For the filling, the fish is cut into even pieces. To get beautiful thin slices for the top of the roll, the blade must be kept parallel to the fillet. Make a small cut and smoothly move the knife from right to left, holding the layer with all your fingers. This makes it easier to control the thickness of the piece.

Smoked eel is freed from excess sauce and divided into two parts along the back line. Be sure to check for small cartilages that were not completely softened during the manufacture of the product (usually they are located on the sides). For the back of the Yellow Dragon roll, remove the golden top part (diagonally to the skin at an angle of 30 degrees). For sushi, eel is cut diagonally and at a slight bias, along with the skin. You should end up with 12 gram pieces (with sharp edges), slightly reminiscent of petals.

Shiitake

It is impossible to forget the enchanting taste of shiitake rolls! Dry mushrooms are poured with water for 5 hours to swell and washed. Boil until tender, cool, drain, and cut into thin slices. Fill a heated frying pan with prepared shiitakes, sprinkle with sugar and heat (you can season with black pepper along with soy sauce). The sweetish taste with specific notes will exquisitely complement almost any vegetable roll.

Video recipes

A professional chef prepares several types of rolls in a regular home kitchen. Talks about the rules for preparing rice and rolling rolls. And as a bonus, she prepares a couple of Japanese soups, including.

Japanese dishes attract with their simplicity, beauty and usefulness. However, without knowing the intricacies of preparing rolls, it is impossible to create an exquisite “Philadelphia” or a sophisticated “Green Dragon” at home.

Sushi is the most popular dish of Japanese cuisine. But today, the national dish of Japan has also gained popularity in other countries, including Russia. Interestingly, the culture of making sushi first appeared in the 4th century BC, but in Japan it became especially famous only in the 19th century.

The key components of this fish delicacy are the following:

Shari – boiled rice, which is also mixed with special rice vinegar and salt;
Neta is a term used to refer to other components of sushi.

Not everyone knows that the most important ingredient when preparing sushi is not fish, but rice mixed with vinegar. Therefore, raw fish may not be included in this dish.

Classic sushi may also include other components:

Nori – seaweed leaves;
Fish – raw or smoked;
Vegetables;
Various cheeses.

Varieties of sushi

It is impossible to name all types of sushi, because there are so many of them that listing them would take almost an eternity. At the same time, we can indicate only some of their most popular types in Japan:

Hosomaki - this roll consists of nori leaves and usually includes only one filling, most often cucumber or tuna;
Nigiri-zushi - they contain boiled rice, which is often rolled into a small ball, as well as wasabi sauce. The classic look of this sushi excludes nori seaweed, but it can be found in some cooking recipes;
Futomaki are small rolls, usually up to 6 centimeters in diameter. They consist of a sheet of nori and rice, and also have filling;
Uramaki - the origin of such sushi occurred in the USA. They are interesting because their seaweed is on the inside and the filling is on the outside. Inventive Americans decided to come up with this recipe, since nori, in most cases, scares away with its appearance and smell;
Temaki - they are distinguished by their cone-shaped shape and large size. Temaki has seaweed on the outside and filling on the inside.

Selection of fish for sushi

Most online stores can offer fish specifically designed for making sushi. If you buy it in a regular store, you can pay attention to both fresh and frozen fish. However, it is recommended to buy fresh, chilled.

Frozen sushi can only be purchased if the preparation of sushi is not delayed for several days. It is advisable to keep purchased fish on ice in the freezer.

You should also refer to general recommendations when purchasing fish. You should not take a product with an unpleasant smell of rot. In appearance, it should look neat, without strange stains or damage. You should also choose whole pieces, as they are easier to cut.

Features of preparing rice for sushi

Since rice cereal is one of the key products in the recipe for a Japanese dish, it is important to prepare it, taking into account all the nuances.

It is necessary to choose durum cereals; it is advisable to buy round rice. It should also be taken into account that there is a special rice grain for sushi, which differs from the usual one not only in its shape.

Rice should be washed more than 3 or 5 times. Japanese chefs claim that to prepare a quality dish, this must be done 7 times or even more. During the final rinsing of the cereal, the water should be perfectly clear. Chefs also advise drying the rice a little before cooking.

As for the ratio of cereals and water, the most optimal is 1:1.5. When cooking, you must first wait until it boils, then cook for another minute and cover. The lid should not be removed so that the steam remains in the pan (this has a positive effect on the taste of the finished rice).

You need to cook for 15 minutes, then remove from the heat and leave the pan closed for a quarter of an hour. Sushi rice is completely ready after adding rice vinegar.

How to make sushi at home: the easiest recipe for beginners

There is a recipe for this dish that is suitable for people new to the traditions of Japanese cuisine.

First, you should cook the rice, taking into account all the recommendations indicated just above. Then unroll the nori sheet and spread the key filling with your hands. In this case, about 1-2 centimeters should remain from the edge of the sheet. It is also better to wet your hands before this procedure.

You need to distribute the cheese in the center of the resulting layer of rice. This can be done conveniently using a butter knife. The cheese track should be no more than 4-5 centimeters.

The salmon should be cut into oblong pieces and then placed on top of the cheese. Also, both avocado and cucumber can be used as a filling. In both cases, it is necessary to remove the skin from the fruit. It is better to cut the avocado into cubes, and the cucumber into strips. The vegetable filling should be placed on top of the fish.

Then you can form a roll by grasping the edge of the mat and starting to roll it inward. All that remains is to cut it into several equal pieces, the result should be about 8 pieces.

Recipe for classic sushi rolls at home

Such sushi can be prepared from different types of fish, for example, salmon, eel, tuna, and so on. Vegetables can also be used instead of fish. For these rolls you will need the following components:

Nori sheet – 1 piece;
Rice intended for rolls – 100 g;
Wasabi sauce – small amount;
Eel – 200 g;
Cucumber – 1 piece.

First of all, you need to prepare the sushi rice. Once it's ready, you can take the mat and place the nori on it, matte side up. After wetting your hands in water, spread the cooked rice over the nori sheet, leaving 3 centimeters of free space on the edge. If desired, the rice can also be coated with some wasabi sauce, the main thing is not to overdo it, as it is quite spicy.

You can put the filling on top. This will be eel, which must first be cut into oblong pieces, as well as peeled cucumber strips. It is better to place the fish on the bottom and the vegetable on top.

Now you can wrap the roll. To do this, you need to grab the edges of the mat and begin to twist the nori inward with both hands. It is advisable to roll with a little pressure; all components of the roll should be pressed tightly against each other.

All that remains is to cut the resulting sausage into equal portions.

You can eat classic sushi rolls by dipping them in soy sauce.

How to make Philadelphia sushi at home

It is “Philadelphia” that is the most popular type of fish delicacy in all countries. It is prepared on the basis of red fish and has a delicate delicate taste. To prepare it at home, you need to prepare the following ingredients:

Salmon or trout – 500 g;
Avocado or cucumber – 1 piece;
Granulated sugar – 1.5 tbsp. spoons;
Philadelphia cheese - 250 g;
Nori sheet - 3 pieces;
Wasabi sauce.

After preparing the rice cereal, you can start creating rolls. One of the selected vegetables should first be peeled and cut into strips. The rug must first be wrapped in cling film. Place ½ sheet of nori on the mat, shiny side down.

Having wetted your hands in water in advance, you need to distribute the rice over the sheet, and also put pieces of chopped fish on top.

Now you need to turn the sheet over so that the fish is on the mat, and place avocado or cucumber strips on one of the edges of the nori. You should also coat the sheet with cheese next to it.

All that remains is to wrap the roll in the usual way, with the salmon on top. When cutting the resulting sausage, you will get about 7 sushi.

is particularly tender. Read how to properly prepare this dish.

How to steam fish in a slow cooker to preserve all the beneficial microelements.

How to make caramel apples at home. This one will appeal to both adults and children.

Sushi without nori at home: step-by-step recipe

Although this ingredient is used in almost all recipes, not everyone can appreciate its smell and taste. Therefore, you can prepare rolls that do not contain seaweed. They will require:

Rice intended for rolls – 400 g;
Avocado – 1 piece;
Cucumber – 1 piece;
Eggs (for batter) – 3 pieces;
Mayonnaise (for batter);
Vegetable oil - for frying.

Vegetables must be peeled and cut into strips. You should do the same with crab sticks; just cut them in half lengthwise.

After cooking the rice, you can spread it over the sushi mat, first covering it with cling film instead of nori. In this case, on one side the mat should remain 5 centimeters free, and on the other side - 20. Before this, you need to wet your hands. The second filling will be vegetables, which should be placed in the center of the rice. Now you can twist the roll by grabbing the edges of the sushi mat and cling film.

The next step is frying, which is a little unusual when preparing rolls. You need to cut each sausage in half to make it easier to place them in the pan. To prepare the batter, you need to beat mayonnaise and three raw eggs.

Then you should take the rolls with both hands, dip them in batter, and fry on each side until golden brown. All that remains is to cut the sausages into equal parts, allowing them to cool slightly first.

Dessert sushi for those with a sweet tooth

People who prefer sweets and desserts may like fruit-based rolls. You can use any fruit for them. For one of the recipes you will need:

Rice intended for rolls – 250 g;
Carrots – 1 piece;
Bee honey – 2 tbsp. spoons;
Nori sheet – 1 piece;
Large plum - 3 pieces;
Granulated sugar – 3 tbsp. spoons.

The carrots should be washed and peeled, then cut into strips. Honey must first be brought to a liquid state by heating in a water bath. It will act as oil for frying carrots; fry them for about 4 minutes.

Lay a sheet of seaweed on the mat and spread a layer of rice on top. After the rice, you can add oblong carrot sticks. All that remains is to wrap the rolls and cut into equal portions.

Plum and sugar will be needed to make the sweet sauce. You need to wash the berries and remove the seeds from them. Then you should throw them into boiled water (200 ml) and cover with sugar. It is necessary to cook for about half an hour over high heat.

Sushi is a dish that is ideal for any occasion:

Cooking them is not difficult if you know the technique;
The main thing is to be able to cook rice correctly, taking into account the cooking tips;
There are various sushi recipes, some simple and some more complex;
You can use any fish, depending on your preferences;
You can even make rolls for those with a sweet tooth using fruits or sweet vegetables.

Rolls have long been popular outside of Japan. Now in almost every country you can find small sushi bars and restaurants, and in some places even large chains have opened. This is all good, but what could be better than trying to make rolls at home yourself? Then you will be absolutely confident in the quality of the ingredients and can be calm about your health.

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

Necessary tools for cooking

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

These may include:

special sharpened knife for cutting rolls;
bamboo mat. Its other name is makita;
cling film.

If you have already become a little more experienced, then the cooking process will not be particularly difficult for you. Amateurs can use a special machine for cutting rolls. Together with it, the dish will turn out no worse than in a sushi bar. You can also do without cling film, but using it will make cooking easier. In addition, this way the rolls will be more accurate, and the process itself will be easier and faster.

How to cook rice for rolls?

Please note that to prepare rolls you must use only round grain rice. If you want to follow traditions, you can also purchase special Japanese rice, which is sold in stores in the Asian cuisine section.

Required ingredients:

rice – 1 glass;
salt - 1 tbsp. spoon;
sugar – 0.5 tbsp. spoons;
rice vinegar - 2 tbsp. spoons.

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

Simple Syake Maki rolls with salmon

Ingredients required:

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

Boil the rice. How to do this, you can read a little higher.
Peel the salmon and cut into small strips of equal size.
To prevent rice from sticking to your hands, pour water into a bowl and add vinegar or lemon juice. You should periodically wash your hands in this liquid.
Wrap the mat in cling film.
Cut the nori crosswise into a couple of equal pieces and place on the makita.
Dip your hands in sour water and take the rice. Roll it into a ball and place it on the seaweed, leaving about a centimeter from one edge.
Place 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 there is most of the filling and, as if with your fingers, press it inward. It is important not to put too much rice and fish, otherwise the roll will not stick together.
Shape the roll into a triangle or square.
Soak a knife in acidified water and cut the rolls with it.

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 mat in film.
Place half a sheet of nori on it.
Place the rice there, retreating 1-2 centimeters from the edge, and on the opposite side go the same amount beyond the border.
To prevent rice from sticking to your fingers, dip them in water diluted with vinegar.
Carefully turn over to the other side with the seaweed facing up.
Spread a small strip with cheese.
Place the filling.
Roll the roll and press it to form a square shape.
First cut in half, then into several parts with a knife soaked 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, seasoning with mayonnaise.
Unroll the crab stick and put the cucumber there first, then the rest of the filling.
Cover the rolls with cling film and place them in 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 and cut into thin, long strips.
Salmon is cut into thin slices. However, they should not be completely transparent.
Wrap the mat in cling film and place the cut half of nori on it, smooth side down.
Spread the rice about half a centimeter thick.
Salmon is placed on top of it.
Turn the nori fish side down.
Place cucumber and avocado in the middle. Thinly spread cream cheese around them.
Wrap the roll tightly and let it sit for a few minutes.
Cut the roll with a knife dipped in acidified water and serve.

How to make a Caesar roll?

Caesar roll is usually preferred by meat lovers. Therefore, it will gain great popularity among those who do not eat fish, but still want to try a popular dish of 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 grated on a fine grater. It is best used to make Parmesan. Breadcrumbs can be browned in a frying pan or in the oven, but you can substitute sesame seeds.
Wrap the bamboo mat in film and place half of the nori on it.
Place the rice tightly, leaving one centimeter at the edge.
Turn the rice side down and place strips of chicken fillet on the nori, spread with cream cheese and salad.
Wrap the roll, sealing the edges.
Roll in breading or sesame seeds, sprinkle grated cheese on top.
Divide the roll into portions and serve.

California - homemade recipe

“California”, like “Philadelphia”, is one of the most popular types of rolls around the world. Try reproducing 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 covered with cling film.
Avocado is cut into strips. Peel it 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.
Turn the nori over, rice side down, and top with crabmeat and a couple of avocado strips.
Wrap the roll and shape it, and then cut into several portions.

Baked - with salmon and shrimp

Baked rolls are extremely popular among lovers of hearty food.

Required ingredients:

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

Boil and peel the shrimp and cut the fish into thin strips.
Divide the nori into a couple of pieces and place on a wrapped makita.
Place rice tightly on top, and a strip of shrimp and salmon on top.
Wrap the roll and cut it into portions.
Place a teaspoon of spicy sauce on each piece and place in the oven for 15 minutes.
Visually control the process. You can remove the rolls when the spice has browned a little.

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.

Place nori on the wrapped mat, smooth surface down, then rice. Leave one centimeter at the edge, and on the other side go beyond the boundaries of the seaweed by the same amount.
Place a thin strip of cream cheese in the middle and sliced salmon on top.
Roll the roll using a makita and cut it into small portions.
Sprinkle them with grated cheese on top and place in the oven for 10 minutes. As soon as the cheese melts, 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 a couple of pieces and place one on the mat.
Place the cooked rice on top and compact it a little.
Turn the nori over so the rice is facing down.
Cut the cucumber into thin strips, after peeling it, place it 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 place in the oven for 10 minutes.
Cook until a “cap” forms on each piece. Serve the fried rolls with soy sauce and wasabi.

Spring rolls with chicken

The recipe for spring rolls is 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. spoon;
soy sauce – 2 tbsp. spoons.

Heat the oil and add a couple of cloves of garlic, lightly pressed with the flat side of a knife.
When the garlic adds enough flavor to the oil, remove it and fry the raw, defrosted, shelled shrimp. It will take literally a couple of minutes.
Cut all the vegetables for cooking into thin strips.
Boil rice noodles according to instructions.
Take a rice leaf and pour some water on it to soften it. Place lettuce on top, followed by vegetable strips one at a time.
Next, add some cooked rice noodles and a few pieces of shrimp.
Fold 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 secured.
Serve the appetizer along with soy sauce.

Vegetarian recipe with avocado or cucumber

Rolls with cucumber and avocado are an excellent option for vegetarians and simply adherents of a healthy diet.

Required ingredients:

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

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

How to make egg rolls?

Egg roll originates from Thailand, but this snack 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 until smooth.
Soak a napkin in oil and brush the surface of the pan with it.
Pour in the egg mixture with spices and fry over low heat. Otherwise, the omelette will harden and crack, and this is unacceptable.
Add the filling and as soon as the omelette sets, immediately roll it into a roll with a spatula directly in the pan.
When it cools down a little, divide it into several portions.

Preparing hot Tempura rolls

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

Required ingredients:

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

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

2 sweet recipes

Sweet rolls will be an excellent addition to the main meal as a dessert. They can be served with tea or coffee. Rest assured, 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. (canned can be used).

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

Peach – 1 pc.;

milk – 0.5 l;

cream cheese – 150 g;

coconut flakes – 200 g;

sugar – 3 tbsp. spoons;

vanillin.

Milk is mixed together with cream, coconut, vanilla and sugar. Place the mixture on the stove and turn on low heat.
Add 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.
Place the rice in a thin layer on a bamboo mat covered with cling film. Spread with cream cheese and top with fruit.
Make a roll, 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.

Japanese cuisine is becoming increasingly popular in our country. Many people especially liked sushi and rolls. The latter connoisseurs love the appetizing appearance of mini-rolls, their satiety, and convenient format. Rolls are served in many restaurants today. But anyone can cook them at home on their own.

To do this you need:

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

The process will take about 45 minutes.

Set of products for homemade rolls

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

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

All products must be fresh and of high quality.

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

The basis of rolls and sushi is rice. You need to purchase a special type of cereal. Rice is sold in specialized departments of large stores, and sometimes found in ordinary stores, among shelves with cereals, and is called “Rice for rolls, sushi, Japanese rice.” The cereal is cooked using a special technology. The secret to delicious rice rolls is rice vinegar. It is added about 5 tablespoons to half a glass of rice when cooking.

The rice grains turn out crumbly, but still have a viscous consistency, and this is necessary so that our sliced rolls do not fall apart.

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

Then remove the pan from the heated burner and leave to steep for 15 minutes. Do not open the lid when you remove the dish from the heat; everything is done with the lid strictly closed, otherwise the effect may be disappointing!

While our rice is steeping, let's prepare the vinegar. To do this, for 2 cups of rice we need to take 50 ml of rice vinegar, 30 grams of sugar and 10 grams of salt. Mix all ingredients and heat slightly, maybe in the microwave for 20-30 seconds.

Transfer the steeped rice into a wide bowl and pour evenly with our vinegar mixture. The composition is quickly absorbed into the finished rice and you get what you need for proper rolls.

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

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

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

Cooking tools

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

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

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

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

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

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

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

These rolls are made in almost the same way as regular rolls, only first you put rice on nori, and then turn everything over so that the rice is on a bamboo mat, and nori is on top of it. Place the desired filling on a sheet of seaweed and roll it up as in the first option.

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

Then carefully cut, place on a plate and enjoy an exquisite delicacy of Japanese cuisine, prepared at home, with your own hands.

Bon appetit and good company!

Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, the answer is nothing. A few words about what types of rolls there are. Rolls are not necessarily Japanese cuisine. The roll recipe in one form or another is present in many Asian cuisines. How rolls are made is known not only in Japan. In China, Vietnam, and Indonesia they also prepare sushi and rolls; the recipes, of course, may differ. Rolls, or kimbals, are also characteristic of Korean cuisine. However, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls are called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same as any rolls, but large, which are not cut into pieces, but eaten in bites. There are also “colored” and “mosaic” rolls, and other types of rolls. The ingredients for rolls and the filling for rolls are most often seafood and processed vegetables. For example, they make shrimp rolls, rolls with crab sticks, salmon rolls, eel rolls, salmon rolls, tuna rolls, squid rolls, trout rolls. In addition, they often make egg rolls and rolls with vegetables or spring rolls. Chicken rolls, Caesar roll and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other sweet rolls at home are innovations of our days. Many people don’t know what kind of cheese is needed for rolls. The cheese used for the rolls is creamy. The most popular cream cheese for rolls is Philadelphia. Preparing Philadelphia rolls without this cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. The vinegar for rolls is also special – rice vinegar.

Today, sushi and rolls have become a noticeable element in our lives. Photos of this dish are a favorite subject of many food photographers, and a visit to a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it has boldly stepped from restaurants into our homes, so many home cooks are asking questions like: How to cook rolls? How to prepare sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make rolls yourself? How to prepare rolls correctly? How to make rolls correctly? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin rolls? How to roll rolls? How to properly wrap rolls? How to cook Philadelphia rolls? How to cook rice for rolls? How to prepare rolls correctly? How to make California rolls? How to make a hot roll? How to roll rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to prepare vinegar for rolls? How to prepare sushi and rolls? How to prepare hot rolls? And it’s not in vain that they ask, because making sushi and rolls with your own hands is interesting, and eating them is healthy.

The rolls are prepared using a bamboo makisu mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori sheet is on the inside and the rice is on the outside. This is the so-called rolls with rice on the outside. This is exactly how the famous Philadelphia rolls are made. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls yourself; Philadelphia recipes are not for nothing that are so popular. If you want to learn how to make Philadelphia rolls, or more precisely, how to make Philadelphia rolls at home, watch how our chefs do it. Maybe, rolls at home You will get even tastier than those prepared in a restaurant.

Despite the fact that, according to many, the most delicious rolls are made in Japan, the recipe for Philadelphia rolls does not originate in Japan. Rolls in general owe their popularity to a large extent to the United States, from where the fashion for sushi rolls and Japanese cuisine in general spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls; the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls can be made at home without any problems. So feel free to prepare Philadelphia rolls. Photos with step-by-step instructions make the cooking process much easier. The recipe, which describes the step-by-step preparation of rolls, will also save you from mistakes. And don't forget that these things are being done rolls with Philadelphia cheese. Rolls, the recipe with photos of which are often prepared and posted on the Internet, are California rolls. You can also make California rolls at home. The classic filling of California rolls is crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy the necessary ingredients, equipment, and see on our website how to prepare California rolls correctly. Or any other rolls, because here you can find a variety of recipes for rolls at home.

Thanks to the popularity of rolls, today there are a variety of types of rolls, both in the method of preparation and in the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, and vegetable rolls. Our chefs and I prepare rolls at home and will be happy to tell you how to prepare rolls at home. Many people associate preparing rolls and sushi with something mysterious and unattainable. This is probably how it should be. At the same time, you can also learn how to make rolls and join a new culture of cooking and eating food. On the pages of our website we have already told you how to eat rolls correctly, so now we will tell you how to prepare rolls at home. Sushi, rolls at home, or more precisely, preparing rolls at home will add exoticism to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests at the festive table. After all, homemade rolls are delicious. Therefore, everyone who is interested in roll recipes with photos, sushi and roll recipes at home, roll recipes at home with photos, roll recipes at home, homemade roll recipes, homemade rolls, sushi roll recipes with photos, baked rolls at home , rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs prepare sushi and rolls at home, prepare rolls at home. At home, you can prepare both simple roll recipes and complex roll recipes. Rolls at home are sometimes prepared together with children, because making rolls at home is quite an exciting process. Rolls, the recipes for which you will find on our website, are usually prepared from products that are familiar to us. So you can buy products for making rolls in our stores. But with one condition: the ingredients for the rolls must be fresh. Of course, the recipe for rolls with crab sticks is inferior to the recipe for rolls with crabs, but what can you do?

So, let's move on to a very important point: how the rolls are prepared. Preparing rice for rolls is where you should start when preparing sushi and rolls at home. There is special rice for rolls, but ordinary round rice is also suitable for making rolls. In principle, every housewife knows how to cook rice for rolls, or more precisely, how to cook rice for rolls. The recipe for making rice for rolls is simple. The ratio of water and rice is 1:1, you should wait until all the water has boiled away. The rice should be well cooked, but at the same time not look like a porridge. When the rice for rolls is ready, rinse it with cold water. That's all, now you know how to prepare rice for rolls. A recipe for preparing rice for rolls may also contain a recommendation to pour apple or rice vinegar over the finished rice.

Recipes for making sushi and rolls are so varied that everyone can find a recipe for themselves among them. Roll recipes use a variety of ingredients. If you want to make rolls at home, the fillings can be very different. This is a recipe for shrimp rolls, a recipe for rolls with eel, a recipe for rolls with cucumber, a recipe for rolls with avocado, rolls with eel, a recipe for rolls with omelet, rolls with salmon and cucumber, sweet rolls, a recipe for rolls with salmon, rolls with salmon and cucumber, battered rolls recipe, salmon rolls, chicken rolls recipe, egg rolls recipe, warm rolls, cucumber rolls recipe, avocado rolls recipe, spring rolls recipe, vegetable rolls recipe. recipe for fried rolls, Caesar roll, rolls with shrimp, recipe for warm rolls at home, baked rolls, recipe for DIY rolls, fried rolls at home. Indeed, hot rolls have become especially popular in recent years. This method of preparing rolls will appeal to those who especially love hot snacks. You can prepare hot rolls at home without much hassle. Hot rolls, the recipe of which differs from ordinary ones, in fact only in that they are fried in vegetable oil, can be prepared at home. The batter for rolls is egg, water, flour, salt. So make your rolls at home. There are recipes, but they are ready rolls impossible not to eat!