Japanese cuisine has for some time become very popular not only among Europeans, but throughout the world. Sushi and rolls were especially enjoyed by lovers of spicy dishes. Traditionally, in Japan they are prepared on the basis of specially seasoned rice and various additives in the form of raw or smoked fish, fresh cucumbers, avocado fruits and flying fish roe. Rolls are wrapped with dried nori seaweed, and sushi is prepared in the form of a “boat” of thinly sliced fish or pressed from combined layers on a special device.
Pick your recipe
Rolls and sushi can be divided into those that are wrapped with the filling inside and those that have the filling outside, but they all have one thing in common - a specially prepared rice base.
Rice base for sushi and rolls
For preparation of the base, okomesan rice is best suited. It can be purchased in specialized stores, where all products, seasonings and appliances designed specifically for making sushi and rolls are on sale.
Before cooking, rinse the groats well. During this procedure, rice should be handled very carefully so as not to disturb the integrity of the grain. Next, soak the cereal for 10 minutes, then drain the water through a sieve. Then you need to put the rice in a special pan - a rice cooker designed specifically for cooking cereals. In such a device, rice is cooked in just 20 minutes.
Then, carefully remove the rice, put it in a wooden tub and cool it to 45 ° C. The cooled rice base should be poured with sauce and mix very gently. A special sauce is prepared on the basis of rice vinegar and sugar and is sold ready-made.
To prepare the rice pad correctly, take:
- okomesan rice - 1 kg;
- water - 1 l;
- rice sauce - 270 ml.
Remember that when preparing the rice base, the following proportions are used: 1 kg of rice per 1 liter of water.
Sushi machines
To facilitate the preparation of Japanese sushi and rolls, you need special equipment:
- bamboo mat for rolls, wrapped with cling film;
- a knife for cutting fish (blade 25-30 cm);
- a bowl with rice vinegar diluted in water to wet your fingers;
- cutting board;
- a form for pressing sushi.
For the traditional set of sushi and rolls, the following components are used: wasabi, flying fish caviar, pickled ginger, mayonnaise, salmon fillet, crab meat, smoked eel fillet, cucumber, tuna, avocado, perch, noriya seaweed. This set allows you to cook sushi and rolls of several types. This is a standard set, but you can make sushi from products that are more convenient for you.
Tekka Maki (tuna rolls)
To prepare this type of rolls you will need:
- prepared rice - 70 g;
- nori - 1/3 of the sheet;
- tuna fillet - 30 g.
Tuna fillet should be removed from the package and pat dry with a napkin. To make one roll, you will need a small strip of tuna, so you can cut a strip from the fillet along the length of the nori leaf. Then on the mat should lay a sheet of nori. The glossy side of the algae should be turned towards the mat. Algae should be greased with fingers dipped in rice vinegar. Next, put a path from the rice base in the middle of the nori and level it in both directions. Along the edges, leave a strip of algae without rice.
Next you need to lightly smear the rice with wasabi seasoning, but only in the center along the rice path. Then you can lay out strips of tuna and gently start folding the mat. When you reach the empty edge of the elevator, moisten this strip with water and vinegar and gently glue the edges of the algae.
When folding the roll, shape it into a quadrangle, but do not try to put too much pressure on the roll. Expand the mat, cut the resulting roll into 4 parts and put the finished product on a special plate. Along with the rolls, a little wasabi and pickled ginger should be served.