An important point is the fillings for rolls and sushi. They can be very diverse. Much depends on people's personal preferences, but there are options that will appeal to everyone. This exotic dish is now very popular among young people. Rolls can be ordered or prepared yourself.

How to make rolls at home?

You can prepare an exotic dish yourself. You will find the recipe with photos below. Before you begin, you need to prepare your equipment. Buy a special bamboo device. Don't forget about the main ingredient - rice. You can choose any type, as long as the rice is round-grained. Such cereals will contain the amount of starch we need.

Cooking rice correctly!

Ingredients:

210 grams rice cereal;
250 ml water;
2 large spoons of rice vinegar essence.

Preparation:

First you need to rinse the rice thoroughly. Rinse until the water runs clear. Approximate draining is about 7 times. It is advisable to soak the rice for 40 minutes before cooking.

Place the rice on low heat and cook for about 20 minutes. Remove the saucepan from the stove. Once the rice has cooled, place it in a separate bowl.

You will also need to prepare the solution in advance. You need to combine 1.5 large spoons of vinegar with a small spoon of sugar and a pinch of salt. Level it out boiled rice and add vinegar essence. Mix everything. Now the filling for the rolls is ready.

Various fillings for rolls: 15 main types

You can prepare delicious filling for rolls at home. The most favorite components are considered cream cheese ok, fish, cucumber, avocado and seafood. Mayonnaise adds juiciness to the filling. For lovers of something spicy, use . It will be tasty and unusual if you put green onion and pickled radish on rice. Many recipes include avocado and cucumber. Housewives often add it instead of fish smoked chicken. You can also add crab meat to rolls and sushi. All ingredients can be combined with each other.

Recipe No. 1

Very delicious filling for rolls of cucumbers and red fish.

Ingredients:

200 grams of any red fish;
a couple of cucumbers;
Philadelphia cheese".

Cooking:

Red fish must be cut into medium-sized strips. It is desirable that they be long. Cut the cheese into strips. The width should be about 2 cm. The cucumber is also cut lengthwise into long strips.

Place cucumber and fish on top of the cheese. Now we have to wrap the homemade rolls. Now you see what exists simple recipes fillings.

Recipe No. 2

This recipe is particularly exotic due to the addition unusual fruit. You can add shrimp and avocado as fillings.

Ingredients:

210 grams of shrimp;
avocado (1 piece);
mayonnaise.

Cooking:

Place mayonnaise on the first rice layer. The next layer is a strip of peeled shrimp. Exotic fruit cut into cubes lengthwise. Place it next to seafood. Now you can wrap the roll.

Recipe No. 3

There are a wide variety of recipes. It all depends on the person's preferences. For cooking you will need an omelette and smoked eel.

Ingredients:

Chicken eggs (2 pieces);
soy sauce;
rice extract vinegar;
eel (smoked).

Cooking:

The first thing you need to do is prepare. The eggs are broken into a separate bowl. They will need to be beaten and poured with a large spoon of soy sauce. It is also added there vinegar essence, salt and sugar.

Then put the frying pan on the stove and put a piece of butter. Pour the mixture into a heated frying pan and fry the omelette. Then it must be cut into strips. Place the omelette, eel on a layer of rice and wrap everything up.

Recipe No. 4

There is another interesting recipe with Japanese omelette. Fillings for sushi and rolls are very simple to prepare, and this one was no exception. You need to beat a couple of eggs and add 2 small spoons of brown sugar, salt on the tip of a knife, pepper and a small spoon of soy mixture. Fry the omelette in a frying pan. It should turn out thin. It is advisable to prepare several pancakes and then roll them.

Recipe No. 5

There are very interesting recipes preparing fillings. They turn out juicy if you combine vegetables and fruits. As a filling you can take cucumber, avocado, radish, carrots, Bell pepper, tomatoes, zucchini and various fruits.

Recipe No. 6

And although the recipes for fillings are very diverse, many people prefer to prepare the filling from Spicy sauce. These rolls turn out spicy and tasty. For cooking you will need mayonnaise, red pepper and vegetable paste kimchi. All components just need to be mixed.

Recipe No. 7

You can choose any filling, but it is better to roll the rolls in sesame seeds of any kind. It can be white and it can be black. It will turn out very tasty if you pre-fry the sesame seeds.

Recipe No. 8

No one will remain indifferent if you add red caviar as a filling. Usually it is placed on top of the rolls. But in Japan they use special orange caviar. They also use dyes to make it green.

Recipe No. 9

When making rolls at home, many housewives prefer to put chicken instead of fish. It can be pre-fried, boiled or smoked.

Recipe No. 10

There is one more popular recipe. It includes one very important Japanese ingredient- Shiitake mushrooms. They grow on trees.

Recipe No. 11

Among other things, my favorite recipes are seafood rolls. Usually they put it inside and on top boiled shrimp. But in restaurants they put mussel meat instead. You can also cook.

Recipe No. 12

Wasabi is a special green additive. We call this spice horseradish. But in Japan this additive has a different meaning.

Recipe No. 13

Many people prefer to put bacon as a filling. It is usually used to wrap rolls. They also put bacon inside.

Recipe No. 14

Instead of sesame seeds, you can roll the prepared rolls in tuna flakes.

Recipe No. 15

I use some completely unusual fillings. They add soybean curd. main feature This component is that it has no taste.

Now you see how much there is variety of recipes preparing fillings. Rolls are considered the most a regular dish Nowadays. Many housewives experiment with fillings, but end up with... newest dish. As ingredients, you can take products that are familiar to everyone. It could be pickled mushrooms, various fish, pickles, tomatoes and peppers. That is, you need to take absolutely any components, the most important thing is to combine the products correctly.

How to choose the right fish for a dish?

Fish fillings are very popular. But how to choose this main component correctly? This recipe uses fresh fish. But now no one wants to take risks, so they use smoked product. Just use red fish.

It's easier to buy now finished piece pink salmon. If you buy whole fish, choose it carefully. Good pink salmon should have no odor, and the scales should stick to your hands. By appearance it is very easy to determine its quality. Frozen fish will appear dull and matte.

Cooking red fish for rolls at home!

If you doubt the freshness of the fish, you can cook it at home.

Ingredients:

Trout (1 piece);
salt to taste.

Cooking:

First, you need to cut off the front part and fins of the fish. Use a special knife to remove scales. Then you should make an incision at the top along the ridge. Now divide the fish into two halves. In one there should remain a ridge with bones. They will need to be removed.

Place both halves in a separate bowl and add salt to taste. Leave the fish in the refrigerator for 2 days.

Rolls can be made in different ways. If you don’t know how to surprise your guests, then this exotic dish will come in handy. The most important thing is to combine the ingredients correctly. Of course, you won’t find real ingredients, but you can pick up any other products. Various components V different variations will help you prepare the newest varieties of dishes every time. All guests will be delighted with such tasty and juicy rolls.

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 optional Japanese food. 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 cymbals, are also typical for Korean cuisine. However, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls 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 rolls with shrimp, 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. Traditional sauce for rolls - 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 visiting Japanese restaurant- 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 cook 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 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 from step by step instructions At the same time, it greatly simplifies the cooking process. Recipe that describes step by step preparation rolls, and will also protect 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. Classic filling California rolls are considered crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy it necessary ingredients, accessories, and see on our website how to prepare California rolls correctly. Or any other rolls, because here you can find the most various recipes rolls at home.

Thanks to the popularity of rolls, today there are the most different kinds rolls, both in terms of preparation method and composition of products. This fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, Lenten rolls, pancake rolls, 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 for 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, rolls homemade, sushi rolls 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 recipes rolls. 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 get to the very important point: how 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 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 the most various 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 omelette, 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. Without special troubles You can make hot rolls at home. Hot rolls, the recipe of which differs from the usual 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!

Sushi is a Japanese dish traditionally made from specially cooked rice, thinly sliced ​​fresh fish, vegetables, cheese and other ingredients, sometimes wrapped in nori - seaweed leaves. Recently, it has gained enormous popularity not only in the country rising sun, but also in Russia. In this article we will tell you how to make sushi at home.

To create such a tasty, appetizing and aesthetically attractive dish, you do not need to strictly adhere to the rules. It is important to know the basics and understand the basics of cooking, and most importantly, to show imagination when experimenting with the filling. We advise beginner cooks to learn classic recipes, on the basis of which to create your own delicious snacks from rice and fish.

How was sushi invented?

The history of the dish goes back to the distant past. In the 8th - 9th centuries for better storage raw fish, squid, shrimp, ancient cooks cleaned them, cut them into pieces, salted them generously and put them in wooden barrels layers, sprinkling them with rice. Stones were then placed on the seafood to prevent air from entering. After some time, the press was removed and the fish was covered with a lid. This storage method made it possible to eat seafood even a year later. For a long time no rice was used. Only pickled fish was eaten. Much later, in the 16th century, fermented rice became an integral component of sushi. In the 17th century, vegetables, rice malt and other ingredients began to be added to sushi. Until the 19th century, sushi with pickled fish dominated Japanese tables.

It was only in 1900 that a chef named Yehei Hano came up with the idea of ​​using raw fish, adding rice vinegar and seasonings. Thus was born a delicious and healthy snack, the taste of which is so popular among many connoisseurs of Japanese cuisine. Nowadays, the technology of making sushi continues to change and enrich itself, new interesting ingredients are added to the recipe.

Types of sushi

Modern sushi has several interesting varieties. The most common are nigirizushi, that is, made with the hands. They are compressed rice, smeared with wasabi, and topped with a piece of fish or shrimp. Gunkan-maki is similar to nigirizushi, but is always framed with a strip of nori. These sushi are often filled with caviar. Another popular variety is makizushi, that is, rolled sushi. Otherwise they are called rolls. They are made using a bamboo mat. As a rule, makizushi is rolled into sheets of nori, rarely into an omelette, and then the resulting cylinder is cut into 6 or 8 pieces. Hosomaki is made with one type of filling, and futomaki is made with several ingredients - vegetables, fish, seafood, caviar, cheese. Uramaki, another type of sushi, is a roll with nori on the inside and rice on the outside. The filling is placed inside the roll.

There are other interesting varieties of sushi, for example, temaki - large cone-shaped rolls, oshizushi - pressed bars, inrizushi - bags of fried tofu with filling inside. Next we will tell you. In fact, anyone who does not have special sushi skills can do this. Of course, the first rolls may turn out unsightly. But over time, you will learn how to make very neat and appetizing homemade sushi. The recipes with photos presented in our article will definitely help you with this!

What do you need to make your own sushi?

To create a traditional Japanese dish You will need to prepare some tools and a set of products. Makizushi is prepared using a special bamboo mat - makisu. It will help make the roll denser and give it the desired shape. In addition to the mat, you will definitely need a knife.

Nigirizushi is performed very simply, without a bamboo mat, using your hands. You will need to prepare the following products:

• rice (Japanese) - 250 g;
• nori - 2 pcs.;
• rice vinegar - 3 tbsp. l.;
• sugar - 2 tsp;
• trout - 200 g;
• Japanese green horseradish (wasabi);
• lemon slices;
• soy sauce;
• ginger.

How to make sushi at home? First, wash the rice in enough water and boil it.

Add a dressing of salt, sugar and vinegar. Use your palms to form small lumps of rice. oval shape. Use your finger to make indentations in the blanks and add a drop of wasabi there. Slice lightly salted trout in small pieces. Place the fish on top of the rice lumps. Cut the nori into narrow strips. We wrap each sushi with a ribbon of seaweed. That's it, nigirizushi with trout is ready!

Cooking gunkan maki with sea bass

If you want to learn how to make delicious sushi with your own hands, try this simple recipe. Gunkan maki is a traditional Japanese snack in the form of oblong boats made of rice and finely chopped filling - fish, mushrooms, seaweed, shrimp. Often, flying fish caviar and traditional Japanese sauce, spicy, kimchi, etc. are added to it. How to make sushi at home? First you need to buy Japanese rice 250 g, nori seaweed, rice vinegar, fish (sea bass), spicy sauce, soy sauce, wasabi, Japanese mayonnaise, ginger. Let's do the rice first. Rinse it well until the water becomes completely clear and leave it in a colander for 40-50 minutes.

Next we will transfer it to large saucepan, pour half a liter of water there. Close the lid and simmer for a few minutes. high fire. After this, reduce the heat and cook the rice until cooked. Next, remove the pan from the heat and leave for 15 minutes. In a bowl, mix rice vinegar (3 tbsp), sugar and salt (2 tsp and 0.5 tsp). Transfer the rice from the pan to a bowl and add the dressing. In this case, it is necessary to stir the workpiece, breaking up the lumps. Let's leave the rice to cool, and we'll start filling the sushi. Boil and chop the sea bass. Mix it with Japanese mayonnaise and add a little spicy sauce. Cut the nori into strips 3.5 cm wide. Let's form rice balls with a diameter of 3 cm. We wrap each ball with nori so that the ends of the strip overlap each other. Rub a few grains of rice with your fingers and use it to glue the nori together. Place on top of the workpiece fish filling. Congratulations, you have made sushi at home. The photo shows how appetizing this delicious Japanese snack looks. Bon appetit.

Simple rolls with squid

For those who are just beginning their acquaintance with excellent Japanese cuisine, we offer simple recipe sushi. It is very easy to prepare hosomaki at home.

You will need Japanese rice (150 g), nori sheets (3 pcs.), squid (200 g) and caviar flying fish(3 tsp). Also needed wasabi, soy sauce, pickled ginger for serving. Let's start preparing sushi at home by preparing the rice. We wash it and boil it in small quantity water. Add standard dressing to it. We wash, clean and boil the squid in salted water. When cooking, you can add a couple of lemon slices to the seafood. After this, you need to place the squid on a sieve, rinse with cool water and sprinkle with soy sauce. Now take 2/3 of the nori and place it on the mat. Apply rice on top in a thin layer. To prevent it from sticking to your fingers, they need to be moistened in rice vinegar diluted with water. Place strips of seafood and caviar in the middle of the workpiece. Using makisu, roll the rolls into a roll. Cut it into the required number of pieces with a sharp knife. That's it, the hosomaki are ready!

Cooking uramaki "Philadelphia"

These inside out rolls have a very tender, pleasant taste, which is why they are so loved by many connoisseurs of Japanese cuisine. Philadelphia sushi is not difficult to make at home, but it is advisable to practice preparing more in advance. simple types rolls. So, for 2 servings you will need:

• 1 sheet of nori;
• Japanese rice - 240 g;
• Philadelphia cheese - 70 g;
• lightly salted salmon - 120 g;
• fresh cucumber - 2 pcs.;
• avocado - 2 pcs.

Japanese mayonnaise is also included in this recipe sushi. Making this dish at home is not that difficult. Prepare the rice, wash and cut the salmon, cucumber, and avocado into pieces. Cover the mat with cling film. Place half a sheet of nori, glossy side down. On top is a layer of rice. We even it out so that there are no unsightly gaps left. It is necessary that the layer of rice extends slightly beyond the edges of the seaweed sheet. Now we cover the workpiece with half of the mat and press it, this is necessary to compact the roll. Lay out the thinly sliced ​​salmon and carefully turn the workpiece over so that the fish is on the mat. Place a layer of cheese on one edge of the workpiece, and thin slices of avocado and cucumber on it. Roll the roll as tightly as possible, giving it a square shape with a mat. Leave the roll for 10 minutes and then cut it into 6 or 8 pieces. Now you know how to make sushi at home. Serve them on a plate with wasabi, ginger and a slice of lemon.

Sushi "California" at home

One of the most popular types Uramaki are California rolls. They must be prepared with crab meat and flying fish caviar. Such sushi looks very appetizing and has a pleasant, fresh taste. To create two servings of this great dish The following components will be required:

• Japanese rice - 240 g;
• nori - 1 sheet;
• crab meat - 60 g;
• Japanese mayonnaise - 50 g;
• flying fish caviar - 50 g;
• fresh cucumber - 1 pc.;
• avocado - 1 pc.

When serving the appetizer, you will need wasabi, soy sauce, pickled ginger and a few slices of lemon. Here's how to make sushi at home:

First, boil the rice and pour vinegar mixed with sugar and salt over it. Next, take the makisa and cover it with cling film. Place half a sheet of nori on a bamboo mat, glossy side down, and rice on top. Next, cover the workpiece with the second free edge of the makisu and compact the rice. Then carefully turn it over so that the nori sheet is on top. Spread a thin layer of wasabi in the middle. Place crab meat, Japanese mayonnaise, and thin strips of peeled avocado and cucumber on top of the mustard. Now let's start forming the roll. We combine the edges and give the workpiece a square shape. Remove the mat and film. Spread the roll with an even layer of Tobiko caviar. Once again we compact the roll with a mat. First cut the roll into two parts. Then we put the halves together and make two more cuts. By analogy, we make the second roll from the remaining half of the nori sheet. That's it, California sushi is ready!

Hot tempura rolls with shrimp

Recently, hot rolls have become very popular. They have an excellent creamy cheese flavor and delicious crust. Making hot sushi at home is actually not that difficult. We offer you a recipe for tempura with shrimp and cheese. You will need Japanese rice (170 g), unpeeled shrimp(500 g), nori sheets (2 pcs.), cucumber (1 pc.), rice vinegar (3 tbsp.), Philadelphia cheese (100 g), tobiko caviar (50 g). For frying you will need a Tempura mixture and breadcrumbs. The technology of work is as follows. First, wash and boil the rice, add standard dressing from rice vinegar, salt and sugar.

Next, boil the shrimp for 5-7 minutes in salted water, cool and peel. Cut the cucumber into thin slices. Cut 1/3 of the nori sheet and set it aside. Place most of the sheet on the makis, matte side up. Then apply a thin layer of rice onto the nori, retreating about 2 cm from the edge. Next, place tobiko caviar (2 tsp) in the center of the workpiece. On top are slices of cucumber and shrimp. Place ingredients on top soft cheese. It is convenient to do this using a cooking bag. If you don’t have such a device at home, you can replace it with an ordinary dense in a plastic bag. Now carefully roll the nori into a roll. We dilute the Tempura mixture in a small amount of water so that the consistency becomes similar to homemade sour cream. Coat the roll with the mixture and roll it in breadcrumbs. We send the roll to fry in vegetable oil in a very hot frying pan. After education beautiful golden crust We take out the roll, put it on a napkin and let it cool a little. Finally, cut it into six equal parts and serve.

Instead of a conclusion

So, in this article we looked at how to prepare various types of sushi at home - nigirizushi with trout, gunkan-maki with sea ​​bass and hosomaki with squid and flying fish roe. We also described the process of making complex rolls, the filling of which consists of two or more components. Told you how to cook delicious sushi"Philadelphia" and "California", as well as serve hot tempura rolls with shrimp. We hope that with the help of our recipes you will learn how to make these excellent and delicious dishes Japanese cuisine. Good luck!

Over the past 10 years, Japanese cuisine has gained rapid popularity, as a result of which sushi chefs come up with new recipes every month, and this is not surprising. If you look at the pricing policy of restaurants or boutiques that sell takeaway rolls, you can conclude that their revenue is excellent. However, not everyone can afford to look so chic every week, hence the need for training. culinary arts. You can prepare the rolls yourself, because even small towns have the necessary ingredients.

Roll composition

Before talking about how to prepare rolls, you need to understand what is included in them and what this or that product should be. Let's consider important aspects in order.

1. Rice. Japanese masters and chefs working in such establishments use special sushi rice called “Nishiki”. The product is a grain round shape With high content starch. It is due to this feature that the rice sticks together so well after cooking, so the rolls do not fall apart. As a rule, the pricing policy for such rice is quite high, so it makes sense to consider other options. Choose any round or medium grain rice, but not parboiled rice, otherwise it will not stick together.
2. Ginger. In most cases, the main property of ginger is considered to be its antimicrobial effect. The product kills bacteria found in raw fish. In fact, not everyone knows about it, but ginger is used along with rolls to overpower the taste when you eat several types of sushi.
3. Nori. They are sheets seaweed, in which rice and roll filling are wrapped. Nori is made from a red type of seaweed; it brings out the flavor of the dish more fully. The product is rich in many vitamins, including groups A, B, C, D, E, which a person needs for full functioning. As for the variety, there are nori three types: A, B, C. The first ones are considered upper class, they are of higher quality and denser.
4. Soy sauce. It's hard to imagine eating rolls and sushi without soy sauce. It gives the dish piquancy, sophistication and lightness. In addition, soy sauce is good for the heart and liver if it is produced by natural fermentation. When choosing a product, pay attention to the “Composition” column; it should not contain components unfamiliar to you. Soy sauce is made from wheat and soybeans, vinegar, sugar and salt. In some cases, garlic is added during the production process.
5. Wasabi. The product is a paste or powder composition. Wasabi is horseradish that comes in two types: sawa and seyo. The most common horseradish is seyo, since it is cheaper and belongs to the economy segment. It doesn’t matter at all which type you choose, they are almost identical in taste. As for consistency, buy powdered wasabi, which is diluted with water until thick sour cream(it is completely natural).
6. Rice vinegar. Serves to give sweetish taste rice. Vinegar also glues the grains together, and then retains a peculiar sticky consistency for a long time, which does not allow the roll to fall apart. The optimal product option is considered to be real Japanese vinegar, the label of which does not have symbols in other languages.

The basis for making rolls at home is well-cooked rice. As mentioned earlier, choose special composition or a round grain product that contains greatest number starch.

1. Preparing a Japanese dish begins with thoroughly washing the rice in cold water. To do this correctly, add ice cubes, rice grains and regular running/filtered water to the pan, leave for half an hour, then proceed to rinse. As practice shows, it is necessary to do 10-12 repetitions so that the water eventually becomes crystal clear.
2. Place the washed rice in a saucepan with thick walls and bottom. Fill with cold (!) water per 1 kg. rice/1.5 l. water. Cover with lid and turn on medium heat and bring the mixture to a boil. After the first bubbles appear, reduce the heat to low and cook for another 10-12 minutes. After the expiration date, turn off the burner, do not open the lid, and leave the product for half an hour. Then transfer the rice to another container and leave to cool until room temperature.
3. When you have cooked the grains, you can move on to the next stage - preparing a seasoning for rice using Japanese technology. There are several options, let's consider them in order.

Refueling based apple cider vinegar. It is not necessary to use special vinegar for sushi; traditional vinegar will do just fine. apple composition. It is important to understand that such technology will change taste qualities, but not in strong degree. Buy in store healthy eating 6% apple cider vinegar solution, pour 60 ml. product in enamel pan and place on low heat. Wait until it boils, then pour in 30 ml. purified water, add 75 g. granulated sugar(preferably cane), add 30 g. salt. Bring the mixture until smooth, stirring with a wooden spoon. Once the granules have melted, remove the dressing from the stove.

Rice vinegar based dressing. Undoubtedly, this type is more traditional. If possible, prepare rolls using this method. Connect together 35 g. sugar and 35 gr. chopped salt, pour in 100 ml. rice vinegar. Place over medium heat, wait for the mixture to boil, then immediately turn it to minimum. Stir the mixture constantly to prevent it from burning. The dressing is considered ready at the moment when the crystals of salt and granulated sugar have melted. After this, it must be cooled to room temperature and mixed with rice.

Rolls can be internal or external. In the first case, the rice is inside the nori along with other ingredients. In the second version, the rice is twisted outward, and the filling remains inside. In order to roll the roll correctly, you need to purchase a bamboo mat and then wrap it around it. cling film so that the grains do not stick to the mat.

Internal rolls

1. Place a container of water next to you, dilute salt in it, wait for the crystals to dissolve.
2. Cut the nori sheet into 2 equal parts, leaving one of them. Place it on the mat, shiny side down.
3. Place your hands in acidified water, scoop up a handful of rice and roll it into a ball.
4. Place it in the middle of the sheet, 1 cm away from the top edge of the nori (do not put rice on this area). Roll out the grains in an even layer, constantly wet your hands so that the mixture does not stick.
5. Distribute the filling closer to the bottom edge in thin strips, do not overdo it, otherwise the roll will not wrap completely. For the first time, it is recommended to put less rather than more.
6. Pull the sheet of nori with the rice already on it to the bottom of the mat. Lift the bamboo mat along with the roll and begin to roll it into a cylinder. Hold the filling with your fingers.
7. When you get almost to the end, wet your finger with water and run it along the indentation line in the top section. This must be done so that the roll sticks together well.
8. Continue rolling until the edges of the nori touch and are sealed. After this, run your hands through the mat along the cylinder, giving the roll a square shape.
9. Soak a sharp knife in cold water, first cut the resulting roll into 2 equal parts, and then divide each section into another 3-4 pieces (optional).

External rolls
All famous rolls are prepared this way. The most common Japanese dishes include Philadelphia, California, and Caesar rolls.

1. Cut the nori in half, take one piece and place it, shiny side down, on the mat.
2. Wet your hands in cold filtered water, scoop up a handful of rice and roll into a ball.
3. Now be extremely careful. Distribute the grains so that the layer of rice protrudes 1 cm from the bottom edge of the mat (it turns out that this area will lie on the mat). At the same time, you need to step back 1 cm from the top edge (there should be no rice in this area).
4. Knead the surface with your fingers until it becomes smooth, giving Special attention edges. Then pry up one part and turn the roll over so the rice is facing down.
5. Spread the desired ingredients onto the surface of the nori, sticking to the bottom. Now lift the mat, grabbing the seaweed, and begin to roll the roll into a roll.
6. As in the previous case, give the roll a square shape, cut first into 2 sections, then into 3 more.

1. "Philadelphia". The rolls are prepared using the external rolling principle, in which the rice is turned inside out. When you turn the nori over, top it with cream cheese and avocado or cucumber slices, then roll it up. Slice the salmon thin slices, place on top of the rice, roll with a bamboo mat to make it stick. Cut into equal pieces with a sharp knife dipped in cold water.
2. "Caesar". Grind chicken fillet thin slices, then fry until golden color. Cut the tomato into strips, do the same with lettuce leaf. Spread the rice over the nori and turn it inside out. Brush the seaweed with Caesar dressing or garlic mayonnaise. Place chicken, lettuce, tomato on top, grate hard cheese so that it covers all the ingredients. Roll up the roll. Break into a bowl egg yolk, salt it and beat with a whisk. Cook in a frying pan thin pancake, place it on the roll and wrap it up. Cut the roll into equal sections and serve with nut sauce.
3. "California". The roll is prepared externally. Brush the upside-down surface of the nori with cream cheese, add medium-sized shrimp or crab meat, add cucumber slices and pieces fresh pineapple(optional). Roll the roll, sprinkle it with tobiko caviar of any color, again use the mat so that the caviar grains do not fall off. Cut the roll into pieces.

If you have sufficient knowledge regarding the technology of preparing rolls, difficulties should not arise. We have provided the most common recipes that can easily be made at home. Now you know how the outer and inner rolls are rolled, which means you can bring to life any version of the Japanese dish you like, found on the Internet or on the menu of your favorite Japanese restaurant.

Video: how to cook sushi - step-by-step instructions

If you don't have sushi vinegar, you can make it.
For a quarter glass of vinegar (preferably rice vinegar, but if not, apple or wine vinegar will do) add two teaspoons of sugar and a little salt.
You can heat the vinegar to dissolve the sugar and salt. Use only cooled vinegar. You can prepare the vinegar in advance and store it in the refrigerator for as long as you like.

Cook rice in your usual way.
I usually wash the rice and put it in a large number of salted boiling water and cook until almost done (do not allow the rice to begin to boil).
Drain the water. Pour vinegar hot rice(hereinafter referred to as sushi vinegar. It is a mixture of rice vinegar, salt and sugar). Stir the rice. To prevent the rice grains from breaking, stir with a fork, using the edge of the fork, making sharp movements across the bowl of rice. Cool the rice. This can be done either in the refrigerator or in cold air, covering the bowl with something. Or, as is customary among the Japanese, fanning. When the rice is still warm, you will need to stir it again. Cool to room temperature. Cover the rice again.

Since Nori sheets immediately absorb moisture and begin to deform, the use of a bamboo mat for wrapping rolls is mandatory.

Prepare all types of fillings to form rolls.
Cut fish, shrimp, cucumber, peeled avocado into large strips 6 by 6 mm. Place the cheese in a pastry envelope so that you can squeeze it onto the rice, or in a plastic bag, after cutting off one corner to create a hole about half a centimeter in diameter.

Place a sheet of Nori in the middle of the mat. Please note that you will be wrapping the mat together with the roll away from you.

Place the rice on the Nori and spread it gently but firmly over the Nori. Please note that Nori easily gets wet from rice, so spread the rice carefully.
There should be open areas of Nori on the side closest to you and on the far side (about two centimeters on the far side), and try to ensure that on the sides of the Nori the rice reaches close to the edge of the Nori sheet, and the thickness of the rice layer should be the same everywhere.

Place the filling on the resulting “field” of rice from the edge closest to you. Be sure to have a cucumber, an avocado, a strip of squeezed cheese and some kind of fish that you have previously cooked, as I described above. Please note that both the cucumber and avocado and the fish should reach from one end to the other on the left and right.

After these steps, holding the filling with your index fingers, thumbs start wrapping the nori along with the mat away from you.
After making one turn, do not forget that you do not need to wrap the mat inside the roll. Its edge simply begins to move away from you when the Nori with filling rolls into a roll. Try to make the roll very tight. Press with your fingers. As you can see in the photo, the rolls become square, because... this is how they can be easily compacted at the end. Continue rolling the roll until the end.
The filling may fall out slightly from the sides. Just tamp it back down.
Set the resulting roll aside, as... it should be saturated with moisture, the Nori sheet will stick and stretch around the filling. Proceed to the next roll, and you can put a different filling.

You need to cut the rolls with a very sharp knife using sharp movements.
Place the roll in front of you on cutting board. Visually divide it in half and cut it. Then cut each half in half again, then again. You should have 8 pieces. Although I prefer to cut it into 6 pieces. To prevent the rice from sticking, each time wet the knife in water and wash off the stuck rice.

Place the rolls on suitable dish. Pour soy sauce into small bowls, place a little wasabi and pickled ginger on the plates.

Important.
If you cannot find very fresh salmon or are disdainful of eating raw fish, use smoked salmon, because... the taste of simply lightly salted salmon is lost.
Shrimp are mostly sold ready-made. If so, they just need to be thawed and warmed up, and then cut lengthwise.
You can use shrimp sticks, but I didn't really like them.
If you use a whole sheet of Nori, the rolls will be thick. Usually the leaf is cut in half, but I prefer the whole one.
If wasabi is like thick paste It’s better to dilute with water and make it like sour cream of medium thickness.
It’s a good idea to add a little wasabi to the rice when pouring vinegar over it. In this case, it is better to dilute the wasabi in vinegar, and only then pour the vinegar over the rice.