"Threshing rice.

They don't know in this house

Hungry winter ".

Do not be afraid of the names "rolls" and "sushi", which have come to the Russian language, and everything that is connected with their preparation on home kitchen, Is easier than it might seem, but also older than you think: in russian restaurants these words came only at the end of the last century, and the dishes themselves are more than 1300 years old.

Oddly enough, the word, consisting of only two hieroglyphs, is not translated in any way, but if we decompose it into components, the name can be interpreted as "pickled fish", and as "preparation for longevity", and as a wish for happiness. Personally, I like the last two.

As in most cuisines of the world, the dish was originally a means of forced conservation: the gutted fish carcasses were densely covered by the Japanese with rice, placed in barrels, shifting all this with salt, and thus stored for months in the absence of refrigerators and natural frosts. When the fish was eaten, the rice was thrown away, which, of course, was wasteful.

This technology came from the countries of Southeast Asia and then China, but only in the Country The rising sun six centuries ago, they managed to create a healthy, affordable and popular dish all over the world from it. Sushi has dozens of varieties, including those with vegetarian filling, which can and should be prepared in Lent.

Why is "necessary"? Because those that we make contain everything necessary for the body, and because Japanese culture itself, I would even say, the cult of cooking rice and sushi is poetry, painting, verbal saga and visual melody in one.

Imagine that bamboo fue flutes and shamisen lutes sounded in your kitchen, and not March frosts knock on the window, but branches of blossoming sakura, and an open book by Haruki Murakami is on the table, and instead of the TV turned on, there are actors of the kabuki theater or, even better , the hands of the world's oldest master Jiro Ono, rolling on the palm rice balls... Hands that earned three Michelin stars ...

Rice for the Japanese is not just food, but a sacred product. That is why Haruki Murakami, who stands apart in Japanese literature, does not correspond to national philosophy and ideology, if you will, calls his works "sushi noir", since there is nothing worse for the Japanese than brown rice.

"Feast on a holiday,

But my wine is cloudy

And my rice is black, "

- writes the same Basho, the child of a samurai and the father of the theory of verse.

In Murakami's books, there is a theme of destruction of traditions and values \u200b\u200binherent in the Japanese: the desire to live in harmony with the world, not to stand out from environment... Therefore, there he is considered a "dark" author, "spoiled rice". And outside the country, it is for rebelliousness that they are appreciated.

Since we are talking about rice and sushi, then, despite our "westernism", in the novel "Norwegian Forest", which describes the life of an ordinary Japanese student of the sixties, Watanabe, who studies drama in one of the colleges in Tokyo, without knowing why, of course , there is a reference to them:

Once we were supposed to go to an evening political meeting, and all the girls were told to make twenty o-nigiri (rice balls) for everyone to eat. Seriously. This was already complete sex discrimination. But I didn’t say anything, I thought it’s wrong to be indignant all the time, and I brought twenty o-nigiri. I put pickled plums in rice and in seaweed wrapped dried. Do you know what they said then? That Midori didn’t put anything in rice except pickled plums and didn’t bring anything to it. That other students, for example, put chum salmon or pollock caviar in rice and brought an omelet to the rice. I was simply stunned. How so, they yell something about the revolution, but they themselves are outraged because of some o-nigiri, but I put pickled plums in each one and wrapped it in seaweed, this is already so chic! Children in India would be remembered! "

Today we will prepare sushi and rolls with Alexey Gorev, the head chef of the Sirena restaurant of the Novikov Group company.

Alexey Gorevoy, head chef of the Sirena restaurant of the Novikov Group company. Photo: Alexey Gorevoy

And the most famous and unique sushi master was Jiro Ono, about whom the stunning documentary Jiro Dreams of Sushi was filmed in 2011. Then the master was already 85 years old and he devoted his entire life to products revered in Japan, working in a tiny restaurant in Tokyo, in the basement of an office building, where there were only 10 seats, 20 types of sushi were served, and three Michelin stars were earned. An absolutely unprecedented story.

All sushi are simple, they are the embodiment of minimalism. (...) In sushi, maximum simplicity leads to perfection. "

Striving to make the perfect perfect, a decades-old skill of rolling (if simplified) rice balls and rolls. All my life in the same kitchen. Every day there are hundreds of sushi of the same quality and shape, three times the recognition of the most prestigious culinary institute in the world.

When I started, the masters said that the history of sushi is too long, and nothing new can be invented. But I believe that there is always an opportunity to do better. I created dishes that never existed. I make sushi in my sleep, I jump up in the middle of the night with a head full of ideas. "

None of us are sushi. And hardly a Japanese, who since childhood knows how to properly and quickly fold a rice roll in nori on a bamboo rug. And maybe the housewives who never cooked rolls and sushi are a little scared now.

Do not be afraid. No one, not even Murakami, expected that fantasy and painstaking work would eventually result in books that are read by millions. And even Jiro Ono, who seemed to be at the very top of the inaccessible celestial mountain, admitted:

I do the same things, gradually improving them. I will always try to get to the top, but nobody knows where it is. When you think you know everything, you realize that you are just fooling yourself. Even at 85, I don’t think I’m perfect. But I feel elated all day. I love making sushi. "

I also love making them, so I offer the most accessible recipe for beginners - "Rice rolls with vegetable filling"in nori - seaweedresembling green paper.

Photo: ChameleonsEye / Shutterstock.com

On a small bamboo mat or plain polyethylene cling film lay out the nori leaf, covering it with a thin rectangular layer of boiled coarse rice mixed with rice vinegar. Leave the bottom and top of the nori a couple of centimeters "empty" for later folding into a "tube". Put vegetables of the same thickness and length on the rice longitudinally and horizontally: fresh carrots, cucumber, feathers green onions, avocado, red bell pepper, yes, in principle, everything that you love and have in the refrigerator, if only there was more color and taste.

Gently pick up the bottom layer of nori and, slightly pressing it against the filling, making sure to hold, start rolling the sushi roll from bottom to top into a tube. So that the edges are well connected at the end, lightly brush them with water.

Cut with a sharp knife into equal rings, at least a centimeter thick, and eat with commercially available soy sauce, wasabi, and pickled ginger.

Another ancient and very easy-to-prepare dish came to our cuisine from Vietnam, where it is called nem, and we know it as spring rolls. They are prepared, as a rule, also with any vegetables and herbs, which in this case are wrapped in soaked rice paper... And they roll up in much the same way as stuffed pancakes.

The main and obligatory thing for such rolls is the sauce, in which you need to dip them before you taste crispy vegetables in a soft, thinnest shell. How to make it, as well as one of the filling options - in the recipe of our chef Alexei Goreviy.

Lean rolls... Photo: Alexey Gorevoy

Roll lean

Ingredients:

Rice paper - 20 g
Peeled carrots - 20 g
Peeled cucumbers - 30 g
Avocado - 20 g
Romano salad - 20 g
Bulgarian pepper - 20 g
Nori seaweed - 1 g
Sunflower oil - 2 g
Ginger sauce - 30 g

Ginger sauce

Ingredients:
Lime - 40 g
Kikkoman sauce - 100 ml
Mirin sauce (sushi) - 180 g
Rice vinegar "Fuji" - 23 ml
Sesame oil - 20 ml
Pickled ginger - 20 g

Preparation:

For cooking ginger sauce Combine all the ingredients, bring to a boil, then cool.

Soak rice paper warm water for 15-20 seconds.

Put the rice pancake on a plate.

Cut the vegetables into thin strips.

On soaked rice pancake lay out vegetable cuts and wrap it in the classic way.

Grease the finished pancake with sunflower oil.

Serve ready-made rolls with ginger sauce.

Take all the ideas of the article as a basis, "for a note" and create yourself, like Murakami and Jiro, starting from ancient roots, but striving higher and higher to the peaks and stars. To begin with, you only need imagination and desire, and skill will come only with practice.

For many of us japanese kitchen is one of the most beloved. There is an opinion that it is very difficult to cook rolls on your own. In this recipe, we will show you that making rolls is not as difficult as it might seem. Therefore, you no longer need to go to restaurants or order food at home. You can make delicious lean rolls with your own hands at home, which, moreover, are prepared very simply and quickly.
I would also like to note that we offer you a recipe with a photo, which can be used even in a post. Thanks to this, you will be able to pamper yourself with your favorite dish even at a time when almost all the ingredients of common rolls cannot be eaten. Also see how to cook at home.

- rice - 1 tbsp.,
- water - for cooking rice,
- cucumber - 1 pc.,
- sesame seeds - 20 gr.,
- vinegar - it is better to use rice,
- tomato - 1 pc.,
- Bulgarian pepper - 1 pc.,
- soy sauce - taste,
- nori.

How to cook from a photo step by step

First, you need to thoroughly rinse the rice to clean it of starch. After that, fill it with water so that the water covers it on one phalanx of your index finger. Close with a lid and bring to a boil.
It is worth noting that for the first five minutes of cooking, we cook rice over high heat, then we reduce it to medium and cook for another five minutes. Finally, make the fire small and cook for the last five minutes. Please also note that the lid must not be removed during the entire brewing process.




Next, moisten your hands with vinegar.
We spread the nori, spread the rice on it in a thin layer. Fill the nori to about a third of the sheet. It is necessary to tamp the rice a little so that it lies firmly on the nori sheet.




Next, lay out the filling.






It is worth noting that you can use others as well. lean foods, at your discretion. If desired, sprinkle some sesame seeds in the middle.




Next, you need to wrap the roll tightly. It is best to use a bamboo mat for this, which will help to tamp all the ingredients more reliably, however, you can do without it.




After that, we cut the roll with an exceptionally sharp knife dipped in cold water into 6 parts.






Serve with soy sauce, wasabi ginger. Be sure to review

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Recipe Ingredients: Lean Sushi with Vegetables and Olives

1) sushi rice 1 cup
2) 2 glasses of water
3) 2-3 tbsp. vinegar
4) sushi sheets
5) 2 cucumbers
6) 1 bell pepper
7) 1 can olives
8) sesame seeds 50 gr.
9) soy sauce

tags: Homemade recipe how to do how to cook with pictures. How to make or how to cook Lean sushi with vegetables and olives home cooking is fast.

How to cook: Lean sushi with vegetables and olives

website: Many of us have already fallen in love with traditional Chinese sushi. Here's a recipe for lean sushi.

For making sushi, special rice is sold (it has more gluten). Soak rice in cold water for 20 minutes, rinse, pour cold water (1: 2 ratio), bring to a boil, simmer for 15 minutes. When the rice has cooled, add the sushi vinegar and stir.

Put a sheet of nori on a special rug for making sushi, spread the rice on top with a thin layer (not reaching the edges). On top of the rice (only in the middle), put cucumbers and bell peppers cut into thin strips, put olives cut into half rings and use a rug to form a roll.

Cut our rolls with a knife soaked in cold water, put them on a plate, sprinkle with sesame seeds and serve with soy sauce.

Enjoy your meal!!!

How to make: Lean sushi with vegetables and olives photo

cook more:

Risotto with seafood and bell pepper

Fasting or staunch vegetarians are often insanely disappointed with the offerings of sushi restaurants. When ordering a non-meager dish, they often find temporarily prohibited products in the brought. And it’s a pity for money, and I’ve got ready to eat — and then such a chagrin. And if such sufferers do not want to give up their favorite dishes, they will have to learn how to cook lean rolls at home. At first glance, the process seems simply impracticable, but with some practice, you will cook them faster than regular pancakes.

General cooking principles

If you look at it this way, lean sushi and rolls differ from non-lean sushi exclusively in the filling. So you need to master the very process of folding them - and you can start experimenting with the "insides". At the very beginning, you need to do rice. Special, for sushi, is quite expensive, and at the same time does not have any fundamental differences from the Krasnodar round-grain one - it is quite sticky for such purposes. You do not need to rinse the rice; it is poured into boiling water, taken in a 1: 1 ratio. First, the cereal is cooked over high heat under a lid. After about seven minutes, it decreases, and cooking continues until all the water is absorbed. At this stage, the chefs have disagreements:

1. Some people feel that they should be infused before removing from the burner, others that they should be sprayed after. In the absence of rice vinegar you can make a substitute for it: stir half a spoonful of sugar and half a teaspoon of salt in two tablespoons of wine.
2. Sometimes rice is left in a saucepan to "rise" for ten minutes; other chefs put it on a wooden board to remove excess moisture from it.

What you choose is up to you.

Assembly starts. On a special mat (if you have one) or a board, spread the nori sheet with the smooth side down. Rice is thinly distributed over it. One edge is left free from it for a centimeter and a half - for gluing. The selected filling is laid out over the rice, and the nori is rolled up with pressing - either with a mat, as the Japanese do, or with your hands. The resulting sausage is cut into circles one and a half to two centimeters thick - and your lean rolls rush to the table, where the corresponding sauces and seasonings are displayed.

In the days of lax fasting

Now let's figure out the filling. When fish is allowed, and if you do not include all kinds of seafood, the choice is extremely rich.

1. Chopped lightly salted salmon, boiled shrimp and pickled cucumber.
2. Cucumber (fresh this time), (or sprat), avocado, bell peppers, and
3. Boiled mussels with octopus, cucumber (both fresh and salted), avocado - and roll in orange caviar.
4. Fried shiitake with shrimp and fresh cucumber... Raspberry caviar is recommended for covering.
5. Salmon or eel with cucumber and cheese. In this case, green caviar is taken. And since we have lean rolls, we take tofu cheese - it is soy, you can in fasting.

Much less choice is provided on days when fish are considered to be of the type.

Norimaki

These are the simplest and truly lean rolls. At home, they cook quickly and without difficulty. All preparatory work is carried out as already described. The cucumber is washed (the peel is not peeled off) and cut lengthwise into four parts. The seeds are cut and each quarter is cut into thin slices, half a centimeter wide at the most. A strip of wasabi is drawn in the center over the rice placed on the nori. Cucumber strips are placed on it. The roll is rolled up, sliced \u200b\u200band eaten.

Mushroom filling

Depending on what kind of mushrooms you will have lean rolls with, preparing them for wrapping is somewhat different:

1. Oyster mushrooms. They need to be boiled in water, slightly salted and flavored with soy sauce.
2. Champignon. They are fried; when they stop letting the juice, they add salt and pour over again with soy sauce.
3. Shiitake. Soaked for half an hour.

Prepared mushrooms are cut into strips. You can add to them straws of avocado or carrots - grated fresh or pickled in Korean. The filling is laid out in the same way as the cucumbers were placed in the previous recipe. Sausages are appropriately cut and eaten with pleasure.

Vegetable rolls

If you start lean, you can supplement with any vegetables that you like. However, it is better to choose the ones that can be used raw (with the exception of mushrooms, of course). For the first time, you can try the following filling: cucumber, ripe avocado, Bulgarian pepper and tomato are cut into strips. Carrots can be crumbled in the same way, or you can rub on korean grater... Received vegetable mix spread over rice and rolled into a sausage.

If you like lean rolls and learn how to twist them deftly, you will surely enrich the list of toppings with your inventions. Do not forget tofu in your experiments - many foods taste boring without cheese, and tofu is not a short-term ingredient.