Pipes

Beautiful rolls at home. How to make rolls at home: step by step instructions and tips

Ingredients

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

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

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

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

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

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

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

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

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

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Dishes of Oriental cuisine have deeply entered the culinary practice of gourmets in European countries. The main dish of Japan, rolls, has gained particular popularity. You don’t always enjoy them in a restaurant, but everyone can cook rolls at home. The required ingredients for rolls are easy to find in supermarkets in cities. An oriental culinary masterpiece will become a real decoration not only for the festive table, but will be enjoyed by all your family members, including little gourmets. Learn the best step by step recipes.

What do you need to make rolls at home?

Let's single out the main ingredients for preparing a Japanese delicacy at home: coarse-grained, round rice, nori seaweed, rice vinegar, sugar, salt, soy vinegar, and most importantly - seafood (red fish fillet: salmon, tuna, eel, salmon, crab sticks). To improve the taste of the dish, they also use avocado, ordinary cucumber, apple, ginger, cheese, chicken meat, shrimp. Oriental rolls are always accompanied by wasabi sauce.

How to cook rice properly?

To make rice suitable for forming rolls, you must first select the desired variety. This is Rice for Sushi and Rolls. In general, it should be round, relatively large and not fall apart. The taste and appearance of the rolls depends on how the rice is cooked.

Pour washed rice at the rate of 200 g of cereal per 250 ml of water.
Bring to a boil, reduce heat, simmer for 15 minutes covered.
After the end of the boiling period, turn off the gas, leave the rice in the pan for another 15-20 minutes, without opening the lid, so that moisture is absorbed.

Sauce

Whatever the rolls are (spicy, raw, fried or baked), they are always served in their historical homeland with a specific Spicy sauce. It is easy to cook it yourself, giving an oriental dish a special zest of taste. Just a few ingredients - and your rolls will be appreciated by the most capricious gourmets. To prepare the sauce we take:

soy sauce - a few drops;
mayonnaise - 1 tbsp. l.;
Chile ketchup - to taste;
garlic - 1 clove;
flying fish caviar - 1 tsp

Mix all the ingredients (the proportions are indicated) and enjoy the taste of Spicy sauce along with homemade rolls.

Philadelphia roll recipe

To prepare them you will need:

nori seaweed;
cream cheese "Philadelphia";
red fish;
cucumber.

Stages of preparation of the Asian "Philadelphia".

Prepare rice according to the above recipe for rolls.
We distribute the already cold rice over most of the nori sheet, leaving about 1.5 cm for docking from one edge.
Quickly and carefully turn the rice sheet over so that the filling remains under the seaweed.
We roll the roll with the help of galvanized roll.
We cover it with pieces of red fish, we press the fish from all sides to the rice with bamboo zinc.
With a sharp knife dipped in water, cut a long roll into thin 6 pieces.

Philadelphia rolls are ready. They are distinguished by their exquisite taste and aroma, and their appearance will decorate any festive feast.

California

Interestingly, the American state of California is rightfully considered the birthplace of Japanese inside-out rolls, since they were first prepared by a local restaurant chef. Such delicacies of "California" look chic and effectively decorate the buffet table if they are laid out on a plate with fantasy.

Ingredients for California:

one avocado;
cucumber;
tobiko caviar - 150 g;
rice - 2 cups;
rice vinegar - 50 g;
crab sticks - 100 g;
trout (fillet) -100 g;
nori seaweed -1 pack;
mayonnaise;
cottage cheese;
yang rug;
soy sauce.

Exodus - 48 pieces.

Having collected all the necessary components of the recipe, we begin to prepare the dish.

Cook rice according to the above instructions and mix with rice vinegar.
Cut cucumbers, avocados, trout, crab sticks into slices.
Separate half of the seaweed sheet and fill it with rice. Lay the nori back on the yin mat.
Spread the tobiko caviar evenly over the rice spread with your hands.
Gently flip the zinc over the nori.
Lubricate the sheet with mayonnaise.
We put the filling of avocado, cucumber, trout.
Wrap the nori roll and give it a square shape.
Cut the long roll into thin circles.

To diversify the American California rolls, we similarly create an oriental dish, but with a cheese filling instead of soy mayonnaise, tobiko, crab meat or sticks.

egg rolls

Korean cuisine will help diversify traditional homemade dishes. Egg rolls are considered to be its worthy representative. As the name suggests, this recipe contains eggs. Cooking such splendor (pictured) is not difficult even for a beginner.

Korean Meal Ingredients:

chicken eggs -3 pcs.;
nori seaweed - 1 sheet;
salt to taste;
vegetable oil for frying.

Cooking according to step by step instructions.

Beat the eggs with a whisk or fork until smooth, like an omelet.
We heat the pan and grease with vegetable oil over the entire surface of the bottom.
Pour most of the egg mass into the pan, lightly salt.
After a couple of minutes, cover the scrambled eggs with a nori leaf, and pour the remaining egg mass on top.
Carefully flip the egg pancake with seaweed with a spatula.
It is important not to overcook the egg blank: you need the eggs to be slightly raw.
Wrap the "pancake" and put it outside on a cutting board. Cut into thin slices.

Roll "Caesar"

Try to cook a European variation of the fragrant Caesar roll. In addition to the main ingredients, the dish contains an equally healthy, fortified set of products: parmesan, salad, cream cheese. Rolls are topped with grated parmesan and breadcrumbs. The delicacy is easy to bake in the oven to improve the taste.

To make Caesar rolls you will need:

coarse-grained rice for sushi - 250 g;
boiled chicken breast - 90-100 g;
cream cheese - 80-100 g;
parmesan - 50 g;
rice vinegar - 2 tbsp. l.;
nori seaweed leaves;
lettuce (leaves);
breadcrumbs;
salt.

Following the step-by-step instructions, you will get wonderful Japanese rolls that your family members will appreciate.

Cook rice according to the instructions above. While the rice is cooking, prepare the following ingredients.

We cut the chicken meat into strips, lettuce leaves - by analogy.
Fry breadcrumbs until golden brown in the oven without fat.
Finely grate the parmesan.
We line the bamboo zinc with cling film.
We cut the seaweed leaf in half, put one part on the bamboo.
We distribute the rice in an even layer, 1 cm thick. Do not forget to leave the edges of the nori sheet, unfilled with filling for gluing.
Turn the rice sheet down. We spread strips of chicken breast, a few tablespoons of cream cheese, salad in the center, carefully wrap the roll.
Rolls are wrapped in breadcrumbs and cut into pieces. Put on a flat plate, sprinkle the dish with grated parmesan.

Spring rolls with chicken

Spring rolls differ from their ordinary roll relatives by their wrapping. The filling, flavored with oriental spicy sauces, is wrapped in rice paper. The latter is easy to purchase at any hypermarket. The filling for "springs" is varied, it depends on the selected ingredients and your taste preferences. Vegetables, sprouted beans, mushrooms, seafood, chicken fillet, noodles, pork are wrapped in rice paper.

To prepare an oriental chicken appetizer, you will need for 2 servings:

rice paper - 1 pack;
chicken breast - 1 pc.;
garlic - 1 clove;
carrots - 1 pc.;
Chinese cabbage - ½ head;
fish or oyster sauce - 1 tbsp. l.;
soy sauce - 1 tbsp;
vegetable oil - 0.5 l.;
ginger root, basil, green onion, cilantro, sesame.

How to make a spring snack?

We cut the chicken into small cubes, thin strips of the green part of the onion, cabbage, carrots into strips.
In a heavy-bottomed pan, sauté chopped garlic, ginger, onion in vegetable oil. Add chicken meat.
Separately, fry the vegetables in oil, add chicken cubes, soy sauce, cilantro, sesame, basil, remove the pan from the fire.
Dip rice paper in non-hot water for 20 minutes. It becomes soft and easily rolled into a roll. Put the prepared stuffing with a spoon on the rice wrapper.
Ready vegetable rolls deep-fry for several minutes.
When serving, decorate the rolls with green onions.

Video tutorials on making delicious homemade rolls

“It is better to see with your own eyes once than to hear twice,” says the proverb. If you are new to oriental cuisine, then after watching the video, you can easily cook amazing-tasting seafood rolls, repeating step by step. Your family or friends will be delighted with the overseas dish you have prepared.

Discuss

How to cook rolls - step by step recipes. Rolls at home, photo and video

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

How to cook sushi: preparing key products

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

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

What you need to know about types of sushi

How to choose fish for sushi?

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

Brief excursion: how to cook rice for sushi

Only hard rice is suitable for sushi. Our advice: do not look for rice on a standard counter, the correct varieties are sold in specialized outlets or shops.

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

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

How to cook sushi: a recipe for beginners

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

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

Let's start cooking:

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

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

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

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

Watch the video for inspiration

Philadelphia sushi recipe

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

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

Let's start cooking:

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

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

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

Sushi with crab sticks

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

Ingredients:

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

Let's start cooking:

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

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

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

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

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

Shrimp sushi

Ingredients:

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

Let's start cooking:

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

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

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

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

Photo: at the request of Yandex and Google

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

What is needed to make sushi and rolls at home?

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

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

Auxiliary tools, without which you can not do:

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

Products for making rolls at home

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

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

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

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

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

Secrets of making homemade sushi and rolls

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

Cooking rolls at home

Ingredients for Homemade Rolls:

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

For seasoning rice:

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

For submission:

soy sauce
pickled ginger
wasabi
sesame

As well as:

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

Cooking Tips

For rolls at home, in addition to lightly salted soft cheese, I like to use the most delicate Philadelphia, and instead of cucumbers - avocados.
Choose a soft, ripe avocado.
I advise you to buy ready-made dressings for sushi rice in specialty stores. It's much tastier than homemade vinegar, sugar and salt dressing, but it's harder to make at home. It costs ready-made sushi vinegar in such a small amount, compared to the main ingredients, mere pennies. But the rolls are delicious.

Cooking rolls at home

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

Preparing Ingredients for Homemade Rolls

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

Cooking rolls at home - assembly

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

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

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

To make Philadelphia rolls at home, you will need:

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

Cooking process:

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

California rolls: recipe at home

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

To make California rolls at home, you will need:

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

Cooking process:

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

Plain salmon rolls

To prepare 4 servings you will need:

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

Cooking process:

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

How to cook Caesar rolls at home

Cooking delicious and perfectly shaped rolls is a task that not every novice cook can handle. But with a strong desire and patience, this can be easily learned.

Ingredients:

0.4 kg of cooked rice;
nori sheets - 4 pieces;
fried chicken breast - 200 grams;
sesame;
1 avocado;
2 cucumbers;
100 grams of bacon;
100 grams of Grana Padano cheese;
100 grams of lollo rosso salad.

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

Cooking process:

Rice is boiled and brought to the desired state in advance, cooled a little and laid out on a sheet, sprinkled with sesame seeds. Nori is best laid out on a bamboo mat covered with cling film;
Nori is covered with the free edge of the rug and turned over, and chicken breast, cheese, bacon, lettuce are laid out on the reverse side, and cucumber and avocado in the center;
Form a roll, and grease the edge of the algae with water and fix;

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

Rolls with egg pancake

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

Ingredients:

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

Cooking process:

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

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

A large number of restaurants and sushi bars with a varied menu beckon with their tidbits with rice and fish. Many people repeatedly ask themselves: is it possible to cook rolls at home? Will it be as tasty as the professionals? Of course, if you cook them at home, it will be much tastier, and the fillings will be twice as much. There is nothing complicated in cooking, you just need practice and understanding of the process itself.

Rolls and sushi are a real paradise for gourmets. The main ingredients are rice and nori seaweed. Everything else can be added to your liking:

fish (trout, salmon, eel);
seafood (shrimps, mussels, crabs, squids);
rice vinegar;
avocado;
cucumber;
Philadelphia cheese;
caviar;
sesame;
soy sauce;
wasabi;
ginger.

Subtleties of cooking rolls

Handy tools:

mat;
bowl with water;
gloves;
sharp knife.

First, the mat must be wrapped with cling film so that it does not become clogged with grains. With it, rolls can be given absolutely any shape: round, square and even triangular. Soak your hands in water to prevent the rice from sticking to them. And also use regular gloves so as not to get your hands dirty. A well-sharpened knife is the main rule of any sushi chef.

The easiest roll

A classic roll that even a beginner can do. It is quite simple to make, and you can add products according to your preferences.
Ingredients:

rice 500 g;
red fish 300 g;
nori;
avocado 1 pc;
cucumber 1 pc;

Cooking order:

Cut into strips all the necessary ingredients.
Divide the nori sheet in half and place one piece on the mat, shiny side down.
Moisten your hands in water, take rice (about 80-90 g) and roll a ball out of it. Spread it evenly across the sheet.
It is important to leave strips around the edges, not covered with rice, about 1-2 cm.
Lay the pieces of fish, avocado and cucumber on top of the sheet.
Take the top edge of the mat and twist it into a tube. Press down on the ingredients with your thumbs to keep them from falling out.
Tighten the edges, pressing lightly on the mat, and continue twisting. Rice should stick well.
Cut the roll with a sharpened knife, first in half, and then a few more times in half. From one sheet approximately 6-8 pieces are obtained.

Tip: Spicy wasabi and pickled ginger will help add spice.

Roll rice out

This option is also easy to make rolls. Only in it, rice wraps seaweed with a delicious filling. If desired, the edges can be rolled in black or white sesame seeds, colored masago caviar or small crumbs of crab sticks.

Required products:

rice 200 g;
fish 200 g;
cucumber 1 pc;
avocado 1 pc;
dressing of your choice.

Cooking method:

1. Cut the necessary ingredients and take half a sheet of nori. It should lie with the rough side up.
2. Wet your hands with water and spread the warm rice from edge to edge of the seaweed.
3. Turn rice side down and top with cheese, cucumber and avocado filling. Put thin slices of fish on top of the filling.
4. Roll up and connect the ends of the nori with a mat.
5. Give the roll a square shape, slightly pressing the mat.
6. Sprinkle some sesame seeds evenly over the mat.
7. Carefully turn the roll over with a mat and press lightly so that the sesame seeds stick to its edges. Wrap it around and press down so that the sesame sticks to the rice. A simpler way is to dip the whole roll in a plate with sprinkles.
8. With a large knife dipped in water, cut it into 2 equal parts, and then into several smaller ones.

The most delicate curd cheese goes well with red fish. And the original sprinkling will add uniqueness and a beautiful aesthetic appearance.

Roll Philadelphia - everyone's favorite

You can cook Philadelphia rolls exactly according to this recipe, it is quite simple. Products that will be required:

rice 200 g;
fish 200 g;
Philadelphia cheese (or cream);
cucumber;
avocado.

How to cook:

Chop all required ingredients.
Place half of the nori on the mat, smooth side down.
With wet hands, take a ball of rice and roll it over the entire surface of the sheet, going 2-3 centimeters behind the algae.
Turn the sheet over so that the rice is on the bottom.
On a smooth surface, without sparing, put the cheese with a knife or pastry bag (syringe).
Put cucumbers on one side of the cheese, and avocado strips on the other.
Take the edge of the mat and roll and start twisting it, giving it a small shape.
Gradually turn over and lightly press with your hands so that the rice sticks together well.
On top of the resulting roll, lay out thin strips of fish diagonally with a little overlap.
Give the rug its final shape and trim it a little on the sides and top. Cut into small portions.

There is nothing complicated here. Everyone can repeat. You can put more toppings without regret.

How to make baked rolls

Fragrant baked pieces with a delightful delicate “cap” that complements the product. There are several ways to make sauce for rolls.

Recipe for "hat" No. 1

capelin caviar 5 tablespoons;
mayonnaise 2-3 tbsp. spoons;
paprika or chili sauce;
lemon.

All ingredients are mixed together. It turns out a tart spicy taste with hints of citrus.

Recipe for "hat" No. 2

salmon 100 g;
hard cheese 50 g;
sugar 2 teaspoons;
mayonnaise (the fattest) 2 tablespoons.

Finely chop the salmon, grate the cheese. Mix all products. Cheese and fish are perfectly combined, forming a delicate taste that melts in your mouth.

Recipe for "hat" No. 3

caviar masago (or capelin);
crab sticks.

Rub the sticks on a medium grater and mix with caviar. It turns out an unusual crab taste. You can add some hard cheese for spiciness.

Recipe for "hat" No. 4

shrimp 7-10 pieces;
cream cheese 2 teaspoons with a slide;
capelin caviar 2 teaspoons;
Tabasco;

Thoroughly mix everything. The result is a creamy-sweet-pepper taste.
All components can be varied as desired, based on the taste preferences of the cook.

Baked rolls are slightly more tender in taste than cold rolls. Products that need to be prepared to make baked rolls at home:

rice 250 g;
nori;
shrimp 7-10 pcs;
Philadelphia cheese.

The preparation itself is quite simple:

It is recommended to take 1/3 nori. You can divide it into strips on the sheet itself.
Slice the fish, cucumber and shrimp.
Roll up a ball of rice and place it in the center of the seaweed sheet on the mat.
Gently spread the rice over the surface, leaving 2 centimeters of the sheet. Do not press or press it, it should be airy.
Spoon or use a pastry syringe to lay out the Philadelphia cheese strictly in the center. Add cucumber strips and red fish slices.
Carefully wrap the roll, starting from the edges. The filling should be pressed lightly with your fingers.
Roll the mat forward, without too much pressure, until the ends of the sheet are connected to each other. Bring it all the way.
With one touch of a sharp knife, cut the roll into 8 pieces.
Prepare any "hat" according to the recipe described above, or mix your favorite ingredients if desired.
Lay the pieces on a baking sheet, which must be covered with parchment paper.
Spoon out the "caps" into pieces.
Send to the oven at a temperature of 200-220 degrees for 4-5 minutes until a fragrant crust forms.
To give a special flavor, you can pour unagi sauce on top of the rolls.

It remains only to dip the delicious pieces in soy sauce and eat.

Tempura roll

Cold fish with rice in hot batter is a real exotic. Despite their complex appearance, making such tempura rolls is not difficult.
Filling Ingredients:

Rice 300 g;
nori;
crab sticks 1 pack;
cucumber 3 pieces;
capelin caviar;
cottage cheese.

For tempura:

egg 2 pcs;
flour 1/2 cup;
soy sauce;
sparkling water.

Mix flour with eggs well, add a little sauce and sparkling water. You should get a sticky and thick consistency. In stores, in specialized departments, you can find a special tempura-sprinkling, with which you can cook delicious rolls.

Easy cooking method:

Grind the products, and put half of the nori smooth side down on the mat.
Spread a ball of rice over the surface of the seaweed sheet.
Add curd cheese and a few teaspoons of capelin caviar. Do not forget to put cucumber strips and whole crab sticks (can be grated).
Using a mat, twist the roll until it stops so that the rice sticks well.
Pour oil into a frying pan or wok and heat well until it begins to bubble.
Dip the roll completely into the mixture, after sealing the ends well in tempura. You can additionally roll in breadcrumbs.
Dip the roll in the oil using kitchen nippers. Fry for 2-3 on all sides until golden brown. For better frying, from time to time the roll can be watered with oil.
Let it cool and cut into pieces.

This recipe will appeal to all gourmets who love to experiment and try something new.
As you can see, the recipes for making rolls at home are quite simple. Here you can choose your filling and its quantity. It is practical, cheap, and most importantly very tasty.

Enjoy your meal!