Cooking rolls at home is not so difficult. In stores you can buy all the necessary ingredients, which are sometimes combined for convenience in ready-made kits. Home rolls are good in that they will cost several times cheaper than purchased ones, and the quality and freshness of the products will remain completely under your control. To prepare delicious rolls at home, just learn a few simple recipes.
Pick your recipe
You will need
- - salmon fish
- - seafood
- - cottage cheese
- - avocado / cucumber
- - rice
- - water
- - rice vinegar
- - sugar, salt
- - chicken eggs
- - nori sheets
- - tuna chips
- - tempura batter
- - sesame seeds
- - soy sauce
- - pickled ginger
Instruction manual
1
Rice for rolls
Outlandish Japanese dish rolls (maki) has captured the attention of consumers relatively recently. And if earlier it was possible to enjoy them only in restaurants, now cooking at home is possible. The main thing is to cook rice for rolls correctly, it is in it that the whole secret of the recipe. Rinse the rice 10-12 times until the water becomes clear. At the same time, you can gently squeeze it with your hand so that the starch is easier to exfoliate. Put the rice in the pan. Pour rice with cold water in a proportion of 2 cups of water to 1 cup of rice and bring to a boil, then reduce the temperature. Let the water evaporate completely (13 minutes). Rice should be friable, not sticky. Remove rice from the stove, let it cool. Prepare the sauce by mixing rice vinegar, salt and sugar. Pour the resulting mixture with rice and gently mix with a spatula, shifting piles of rice from place to place.
2
Rolls "Poppies" (small rolls of 2.5 cm with rice inside)
Break the nori leaf in two. Set aside one half and lay the other with the smooth side down on the mat. Take the gingerbread rice in the palm of your hand, place it in the center and gently mash over the leaf. From the opposite end of the nori, leave a 1-2 cm wide strip free of rice. It is needed for sticking a roll. The rice layer should be 6-8 mm thick. Swipe your wasabi along the nori leaf.
Cut the filling of seafood and vegetables into thin strips and lay them out side by side. You should get a platform of whetstones in one layer. Now combine the edge of the nori and the mat. Hold the filling with your fingers, and slowly lift the mat up, while tilting the edge forward. Those. round the nori. Do this until you hit the opposite edge, and the whole filling is inside. Using a mat, crush the roll even more so that a strip of nori without rice is released. Seal the roll by rolling and squeeze it a little. The filling should be tightly packed. First cut the roll into two halves. Then combine them and divide them into 2 or 3 parts, depending on the size of the rolls.
3
Rolls "Futo Maki" (large rolls of 5 cm with rice inside)
“Futo maki” is prepared similarly to “Maki”, but the difference is that you need to take a whole sheet of nori, the rice layer should already be 9-11 mm. And the filling can be varied, put not two types of products, but more. The main thing in preparing large rolls is not to roll the roll in a spiral. Inside there should only be a filling. Therefore, count on more ingredients.
4
Uri Maki rolls (open rolls, rice located outside)
Wrap the mat with foil. Put the half of the nori with the smooth side down, make a layer of rice, leave an open strip. Gently turn the nori, grease in the middle of the wasabi. Lay out the filling and reel the roll. Rice can be mixed with sesame seeds. Otherwise, open rolls are prepared in the same way as closed rolls.
5
Tempura rolls
To be more precise, this is a roll in tempura batter. Use dried fish flakes or wheat flour as a breading. An important feature - rolls should be fried in vegetable oil for only a few seconds, so that the filling of seafood or fish remains cold. When cooking, the tempura batter itself should be used immediately from the refrigerator, crushed ice can even be poured into it. Rolls before dipping into batter, breading and frying do not cut, leave intact. So, dip the rolls in batter, sprinkle with Japanese breading flakes, flakes, press gently. Fry the rolls in oil on four sides. Blot the rolls with napkins to remove any remaining oil. Serve warm.
6
Bonito rolls (opening rolls of rice outward in a tuna chip)
In the first steps, the rolls are made like Uri Maki. For the filling, avocados, salmon / trout, and curd cheese are suitable. When the roll is rolled, roll its rice surface in a tuna chip. Cut the Bonito rolls into several pieces. Any salmon species, such as salmon, trout, coho salmon, and salmon, can be combined with tuna chips.
7
Egg Pancake Rolls
Japanese omelet rolls are one of the traditional dishes. In fact, these are traditional roles, but instead of rice, an omelet is put in a layer, and the traditional salted pink salmon, trout or salmon is used as the filling. Make an egg whipped scrambled eggs with soy sauce and rice vinegar. Fry a thin pancake in a pan. After cooling completely, cut the pancake into 3-4 strips. Spread on the nori sheet in the following sequence: grease the edges with cheese, in the middle - egg pancake, cucumber and salmon buns, and a ribbon of pancake on top. Roll up as usual. Cut the roll into 6-8 pieces.
8
Rolls "Temari" (rolls in the form of balls wrapped in salmon)
Rolls "Temari" will appeal to those who do not like nori. Balls rolls consist only of rice and seafood or any sea fish. Cook rice according to all the rules. Cut the fish into small square slices. Place a slice of fish on a plastic wrap and cover with a spoon of rice, wrapping the edges of the fish in rice. Wrap the roll with foil so that the filling takes the shape of a ball. Remove the film. The original Japanese dish can be sprinkled with sesame seeds or decorated to your liking and served.
Useful advice
The rolls are served with sauce, wasabi and ginger. Pickled ginger is used to “flush” the gustatory sensation before consuming a new kind of rolls in order to better feel the taste.
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