Every day there are more and more fans of such a Japanese dish as sushi. Moreover, the variety of fillings used for making rolls is really impressive.

Everyone will find a recipe to their liking. One of the most original in terms of taste is considered to be roll hot. Try to cook it too!

Roll hot classic

To prepare a hot roll you will need:

• pressed nori seaweed
• special rice for sushi
• salmon or salmon (smoked or lightly salted)
• boiled pork, carbonade, salmon or bacon
• curd cheese "Almette"
• fresh cucumber

Hot roll recipe:

1. Boil sticky rice porridge. To do this, pour the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered with a lid, for about 15 minutes. Then remove the saucepan from the heat and leave to infuse for another 15 minutes without opening.
2. Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea ​​salt). When the sugar and salt dissolve, season the cooked rice with the resulting mixture, gently turning it over, but without stirring. Prepare half a sheet of nori seaweed by laying it flat side down on the table.
3. Spread warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet unfilled, about 1-1.5 cm wide. Spread curd cheese on the rice, and on it, parallel to the wide side of the nori, strips of fresh cucumber and boiled pork (bacon, carbonade or salmon). Using a bamboo paper towel, carefully roll the roll using the uramaki technique. If you wish, you can complicate the recipe by wrapping the finished roll with a layer of smoked salmon.
4. Carefully cut the resulting roll into 8 equal parts and put in a special baking dish. Grind each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.
5. The roll is hot! It remains only to carefully lay it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially delicious when eaten warm. Try to cook this original dish and please your family and friends with it!

To prepare hot Tempura rolls, you will need:

• nori seaweed
• round rice
• shrimps
• mayonnaise
• 1 egg
• flour
• salt
• refined vegetable oil

Recipe for hot Tempura rolls:

1. First, boil the rice (as in the previous recipe).
2. Spread the warm rice over the nori, leaving a 1-2 cm wide far edge free. Lay the boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
3. Carefully roll the nori into an elastic roller, lightly moisten the edge free from rice with water and “glue” the resulting roll.
4. Beat the egg, add a little warm water and flour to it (enough to make a fairly thick dough, like for pancakes). Salt the resulting mass a little.
5. Dip the roll in the dough and fry it until golden brown over a fairly high heat. Cool slightly and cut into equal pieces. Bon appetit!

Roll hot with salmon

The peculiarity of this recipe is in tempura batter, which gives a new taste to things that have already become familiar. Be sure to try this dish!

To prepare a hot roll with salmon, you will need:

• rice - 0.5 kg
• Buko cheese
• acne
• tobiko
• salmon or salmon fillet - 240 g
• fresh cucumber - 1
• egg - 1
• tempura or plain flour
• breadcrumbs
• nori sheet

Recipe for hot roll with salmon:

• Lay a sheet of nori seaweed shiny side down parallel to the bamboo mats. Put the finished rice on the surface of the nori with your hands dipped in rice (or regular vinegar). Be sure to leave the edge of the nori sheet farthest from you (1 cm wide) unfilled with rice.
• Brush the rice with Buko or Philadelphia cheese. If you like Tobiko - flying fish roe, be sure to add it too. Also place strips of eel, salmon and fresh cucumber parallel to the edge of the nori sheet. Gently form a roll using a bamboo mat (makisu).
• Mix the egg with tempura or regular flour and dip the finished roll into the resulting batter. Then roll it in breadcrumbs and put it in a frying pan with hot oil. Fry on all sides until golden brown. When the roll is fried, put it on a paper towel to remove excess oil. Then, using a sharp knife dipped in rice vinegar, cut the roll into 4 pieces.
• Put the finished tempura roll on a dish and pour it with Unagi sauce to give the dish a spicy taste and aesthetic appearance. Also, do not forget to serve ginger, soy sauce and wasabi to the table.
  Enjoy your meal!

Hot rolls - video

Hot rolls - photo

Having tasted or for the first time, you will never forget it. One of two things, either you like it and you become a lover of Japanese food, or you will never try again. But there are few of them. The main secret is to properly serve the same sushi or rolls. Just today we will learn how to cook hot rolls at home. To prepare this roll, you need the following ingredients:
- rice (200 gr.),
- nori sheets (2 pcs.),
- shrimp (300 gr.),
- cucumber (1 pc.),
- processed cheese (1 pc.),
- rice vinegar,
- milk (1 tbsp.),
- flour (1 tablespoon),
- egg,
- breadcrumbs.

Recipe with photo step by step:

Boil rice in boiling water for 15 minutes. Then we prepare vinegar for rice: a spoonful of rice vinegar, 5 tsp. sugar, 2 tsp salt. Mix everything until the liquid becomes homogeneous. Pour the vinegar over the rice and turn it over with a spoon, but do not stir. Boil and peel shrimp. Cucumber and cheese cut into thin strips.




We place a sheet of algae on the makisa.




We begin to lay out the rice in such a way that on one side the edge is 2 cm free.



Then, in the center, we begin to lay out the shrimp along the sheet. Place cucumber slices next to it. Put cheese slices on top, as shown in the photo.





Finally, we proceed to the most important step - wrapping the roll. This should be done carefully and slowly, with the help of makisa. Grease the edge of the seaweed with vinegar.
Now, prepare the batter: mix the egg with milk and flour.




Dip the finished roll in batter and roll in breadcrumbs. Next, send it to a well-heated pan in vegetable oil. Fry on all sides until golden brown.




Place on a paper towel or paper towel to remove excess oil.




Cut the roll into 6 pieces. Hot rolls are ready! They are usually eaten with soy sauce, Wasabi mustard and ginger. Enjoy your meal!

At home, the treat is prepared from round or long rice. To make the cereal sticky, after boiling it is mixed with rice vinegar. Rolls can be stuffed with slightly salted fish, crab meat, shrimp. Fresh cucumbers, sweet peppers, avocados give a pleasant taste to the dish. The sauce is made from mayonnaise, cream or curd cheese.

The rolls are wrapped in thin nori sheets made from seaweed. The blanks are dipped in batter and rolled in breading. The dough is made from wheat or rice flour, corn starch. Chicken eggs, water and spices are also added to it.

The five most commonly used ingredients in hot roll recipes are:

Rolls are fried in vegetable oil, decorated with caviar, herbs or sesame seeds. The dish is served with soy sauce, wasabi and pickled ginger.

Features of making hot rolls

The popular dish was invented by Europeans based on traditional cuisine.

The five most nutritious hot roll recipes:

1. Before cooking, rice is washed under running water several times. The Japanese cook cereals in special rice cookers, but you can use a regular saucepan or a slow cooker.


2. Rice is poured with clean water and boiled for 20-30 minutes over low heat. Then the grits are salted, sugar and vinegar are added. The dishes are covered with a towel and the product is allowed to cool to room temperature.


3. Seafood, fruits and vegetables are cut into long strips 5-7 mm thick.


4. Nori is placed on a mat, foil or cling film with a glossy side down. On half the sheet spread a layer of rice 5 mm thick, stuffing and sauce. The second half of the nori is moistened with water or soy sauce. The workpiece is rolled up into a tight roll.


5. The rolls are cooled in the refrigerator for 20-30 minutes, then cut with a sharp knife into 6-8 pieces.


6. The blanks are dipped in batter and rolled in breadcrumbs. After that, they are fried until golden brown on both sides. One serving is cooked in a frying pan for 1-2 minutes.


7. To get rid of excess fat, spread the treat on paper towels.

The dish is served hot. Rolls go well with curry sauce and spicy pastas.

If desired, a Japanese-style lunch can be supplemented with chicken broth, funchose and fried seafood.

More recently, rolls in our country were considered exotic. Now you can buy them literally at every step. Moreover, you can make just one call and after a while, ready-made sushi will be delivered directly to your home. And, looking at these works of Japanese culinary, somehow few people think that rolls are not at all difficult to cook on their own at home.

Ingredients:

How to cook rice for rolls at home

1. Everything is very simple, the main thing is to follow the cooking technology. Pour 1 cup of rice with 1.5 cups of cool water, cover the pan with a lid and bring to a boil. Immediately after boiling, (try to open the lid as little as possible, do not stir!) reduce the heat to a medium level (closer to the minimum) cook for 5 minutes. Then reduce the heat to a minimum and leave for another 12 minutes. Remove the pan from the heat, do not open the lid for 15 minutes. Rice for rolls is ready. It will not boil, will not burn and will be quite sticky.

2 . Next, you need to season the rice with a special filling. Pour 1 tbsp into a mug. l rice vinegar.

3 . Add 1 tsp of sugar + half a teaspoon of salt. Stir until dissolved.

4 . Now pour the rice in a thin line and mix it with the dressing. It may seem that this amount of filling is not enough, it is not.

How to cook homemade rolls, option number 1

1 . The mat can be wrapped with cling film, because in this version of homemade rolls, the rice is on the outer layer and can get stuck between the rods of the bamboo mat. If you don't have a mat, use a regular kitchen towel, also wrapped in cling film.

2 . Place the nori sheet on the mat with the smooth, shiny side down. Depending on the size of the desired rolls, you can cut the sheet in half.

3 . Spread the rice in a thin layer over the rough surface of the sheet, leaving a free edge of 1-1.5 cm. So that the rice does not stick strongly to the hands, we moisten the fingers with rice vinegar.

4 . Then carefully take the edges of the nori sheet in the place where there is no rice and turn it over so that the smooth side of the seaweed is on top and the rice is on the bottom.

5 . Lay out a thin strip of fresh cucumber. With dense cucumbers, you can not remove the peel and not remove the seeds. Just cut the cucumber into long strips in the form in which it is.

6 . Then lay out the curd cheese (replacing Philadelphia cheese) with a strip near the cucumber.

7 . On the other side of the cucumber, lay out a strip of red fish.

8 . We twist the rolls, starting from the edge where there is no rice. Gradually, lifting the mat, we twist the nori sheet with the filling into a tight roll. You can make it round or square as you wish.

9 . Roll the roll in sesame seeds. Cut into 6-8 pieces. It is important to cut the rolls beautifully, the knife must be very sharp. You can also pre-lubricate the blade with rice vinegar.

Rolls at home, option number 2

1 . Lay out the nori sheet smooth side down. Spread the rice by dipping your fingers in the rice vinegar. Leave the free edge of the sheet. From above, at a distance of 1.5 cm from the edge of the rice, lay out the strips of cucumber and fish.

2 . We turn the roll.

3 . Top with cream cheese.

4 . Then roll the roll in sesame seeds. Cut with a sharp knife into 6-8 pieces.

Delicious homemade rolls are ready

Bon appetit!

What are rolls made of?

In Japan, the preparation of rolls has long been elevated to the rank of art. Every little thing counts here. But real masters are especially reverent in the choice of products. They should not only be fresh, but also complement each other well, creating a real harmony of taste in the mouth. So before you start cooking your own rolls, you need to choose the right ingredients.

Rice

Not every type of rice is suitable for making rolls. In order not to bother too much, you can simply purchase special varieties of Japanese rice. Now they are sold in a specialized department of almost any chain store. Of course, such a product is not too cheap.

In fact, ordinary rice is also suitable for rolls, which is much cheaper than special rice. The main thing is that the rice should be moderately sticky, but at the same time not too soft. Therefore, the best option is to buy round-grain varieties, and the best of them is ordinary Krasnodar round rice. What you really shouldn't do is buy clear and parboiled rice.

Wasabi

What we have no problem with in our stores is wasabi. True, in our country you can only buy a cheap imitation of this seasoning. Real wasabi, even in their homeland, not every Japanese can afford. The main components of the imitation are horseradish and mustard, flavored with a few more ingredients. It's certainly not exactly wasabi, but it tastes very much like it.

Immediately advice: it is better to buy seasoning in powder. Such wasabi just needs to be diluted with water and the seasoning is ready. Ready-made wasabi in tubes can also be used for rolls, but they are much more likely to contain various not-so-useful preservatives.

rice vinegar

To make the rolls tasty, you should not save on vinegar. For this dish, it is best to take Japanese rice vinegar, the so-called su. Unlike our sour and rather hot vinegar, su has a pleasant slightly sweet aftertaste. Plus, it's not sharp at all.

Nori

An integral ingredient for rolls are sheets of seaweed or, in other words, nori. They are sold in the form of large dark sheets. Their size is different, but the most optimal width of such a sheet is 20 cm or so.

Ginger and soy sauce

Rolls, of course, can be made without these two ingredients, but serving them at the table without pickled ginger (gari) and soy sauce is somehow wrong.

As a rule, rolls are eaten dipped in soy sauce. By and large, there is not much difference which of the varieties of sauces to buy. The main thing is that it be a product of natural fermentation and that it be packaged in glass containers. In all other respects, you can completely rely on your taste.

As for ginger, there is nothing complicated here either. You just need to make sure that the product is fresh. Yes, and one more thing. Ginger comes in white and pink. Fans of spicy food are better off taking pink ginger, and the rest - white. Although in fact the taste of ginger does not really matter. After all, it is eaten in order to remove the taste sensations from the just eaten roll before sending the next one to the mouth.

Some subtleties

There are subtleties in the preparation of rolls. Professional masters also have their own tricks. But at first, you can get by with standard rules, especially since there are not very many of them.

How to cook rice properly

About how to choose rice, it has already been written above. Now some of the nuances of preparing and cooking cereals.

First, rinse the rice. First, you just need to fill it with water and shake your hands a little to clean it of debris and husks. Even if the rice is clean, the water will still take on a milky white hue. This water must be drained, and then again “squeeze” the grits with massaging movements, pour water over and repeat the entire operation. You need to do this 5-7 times. This will be quite enough for the water to remain clear after the procedure.

Rice should be cooked in a fairly deep pan. Water should be poured at the rate of 1 part of rice 1.5 parts of water. Cook cereals should be on low heat. When the rice has absorbed all the water, the rice should be removed from the heat and left to infuse under a closed lid for about 15 minutes. Only after that, rice for rolls can be considered ready.

Stuffing and dressing for rolls

Cooking rice is half the battle. It still needs to be filled. For dressing, mix salt, sugar and vinegar. At the same time, su (rice vinegar) can be warmed up a little, then the seasonings dissolve faster.

The rice that has not yet cooled down should be put in a fairly wide container. Gently, in a thin stream along a wooden spatula, add the resulting dressing mixture to the rice, constantly stirring with the same spatula. It is advisable to stir the rice with horizontal movements so that each grain is saturated with the dressing mixture. Then the container should be covered with a paper towel and left for a while.

Now you can do the stuffing. Most often, fish is used as such in rolls, which is cut into thin and long slices. If other products will be used for the filling, then, as a rule, they must also be cut into strips.

How to roll rolls?

The simplest version of homemade rolls is hoso-maki or thin rolls. Of course, for their preparation it is necessary to acquire a special bamboo mat - makisu.

First, place a mat on the table and prepare a bowl of water and vinegar to wet your hands. Place half a sheet of nori on the mat. Lay with the rough side up. Put four tablespoons of rice on the seaweed. Spoons should be full - with a slide. With hands moistened in water with vinegar, spread the rice over the surface of the nori sheet so that a free strip of about 10 mm wide remains on top, and about 5 mm on the bottom. The result should be a layer of rice about 7 mm thick.

It makes no sense to talk about laying out the filling. It is simply laid out in layers or paths in fig. But then the fun begins - rolling the roll. To do this is not as difficult as it seems at first glance. First you need to align the bottom edge of the nori sheet with the edge of the mat. While holding the filling, lift the makisa and begin to roll the blank for the rolls with forward and upward movements. When the roll is rolled up to the end, the edges of the mat should be slightly bent and roll the roll back and forth a little. There is no need to put pressure on him. After this procedure, the workpiece can be considered finished.

How to cut rolls?

Cutting even rolls from a roll is also a kind of art. It is best to do this following the traditions of Japanese roll-making masters. First you need to moisten the knife with a mixture of water and vinegar. Such a kind of "lubrication" will allow the knife to pass through the rice, as if through butter. The prepared roll must be cut first in the middle, and then each part is divided into three or four equal rolls. Here, in fact, is the whole trick.

Recipes of popular rolls

There are many types of rolls. There are simple recipes, there are complex ones, there are popular ones, and there are unfamiliar ones. Basically, anything can be done at home. It is better to start with the simplest or, in extreme cases, the most popular varieties.

Syake maki rolls

Perhaps these are the simplest rolls that even a child can cook in Japan. All they need is rice, nori and salmon prepared according to the recipe described above. Sake Maki is incredibly easy to make. To do this, lay rice on half of the nori sheet with a layer 5-7 mm thick, stepping back from the edge of about 1 cm. In this case, it is understood that not the entire area of ​​​​the algae sheet is filled with rice, but only half of it. In the middle of the rice layer, a “path” is laid out of salmon cut into oblong pieces. After that, the workpiece is folded into a roll, and then cut into 8-16 rolls.

By the way, according to the same principle, you can make rolls with shrimp or crab meat. The only caveat is that the peeled shrimp must first be fried in oil for 5 minutes, and then stewed with a small amount of soy sauce (you can add a little sherry) until the liquid is completely evaporated.

Rolls "Philadelphia"

The preparation of this type of rolls, of course, cannot do without rice, nori and rice vinegar. For the filling, you will need the following ingredients:

• red fish;
• cucumber;
• cream cheese "Philadelphia" (you can take other similar cream cheese).

There is no point in describing the preparation of rice in this case. This has been discussed in sufficient detail in the previous sections.

Place a halved sheet of nori on a bamboo mat, and spread a thin layer of rice (about 4 tablespoons) on it. Help yourself with a mat to turn the nori rice down and lay it on the mat again. Lubricate the shiny side of the seaweed leaf with Philadelphia cheese, and put thin slices of cucumber on it. After that, you need to roll the roll in the above way.

Put the roll blank on the edge of the mat, and put a layer of thinly sliced ​​red fish in front of it. In width, it should correspond to the resulting roll, and in length be such as to cover all the rice. Using a rug, “wrap” the roll blank with red fish and roll it lightly.

It remains to cut the roll first in half, and then each of the parts into another 3 or 4 parts. Philadelphia rolls are ready.

Rolls "California"

The birthplace of this variety of rolls is not Japan, but the United States. In principle, that is why they are called "California". To prepare them, you will need a lot of additional components, in addition to rice, vinegar and algae leaves:

• trout;
• avocado;
• cucumber;
• curd cheese;
• flying fish caviar (tobiko). If you couldn’t find tobiko in the supermarket, then you can take cod or pollock caviar. True, the taste of such rolls will differ from the real California.

The cooking technology of "California" is in many ways similar to that used when working with "Philadelphia". After all, both varieties of rolls are turned inside out, i.e. in finished products, nori is not outside, but inside the mini-roll.

To begin with, rice is laid out on a half sheet of algae. A thin layer of caviar is placed on top of it. Now the nori sheet with the stuffing laid out should be turned upside down, and its smooth surface should be greased with a thin layer of cheese. Next, lay out thin slices of avocado, cucumber and trout. After that, the workpiece can be rolled up into a roll, give it a more square shape with a rug and cut into 6 or 8 rolls.

These rolls can be slightly modified by using mayonnaise sauce instead of cheese (preferably Japanese) and crab meat instead of trout or with it.

Hot Tempura rolls

Rolls can be served not only in the "raw" form. Even in Japan, this dish is often fried or baked. Rice for such rolls is prepared in the same way as for all other varieties. And besides him and nori for Tempura you will need:

• cream cheese;
• salmon or lightly salted salmon;
• cucumber;
• flying fish caviar;
• egg;
• tempura flour;
• breadcrumbs.

Spread the rice on top of the nori and brush generously with cream cheese. Spread the flying fish roe evenly on top and lay out the fish and cucumber cut into strips. Roll the workpiece into a roll.

Now you need to prepare the batter by mixing the egg with tempura flour in a long rectangular container. The last product can be bought, but you can cook it yourself. To do this, mix wheat and rice flour, starch, garlic powder, black pepper and baking powder.

Dip the prepared roll in batter, roll in breadcrumbs and fry on all sides in vegetable oil heated in a frying pan. Only after that cut the workpiece into 6 pieces and serve immediately.

***

That's actually all. Of course, there are countless varieties and recipes of rolls in the world. But they are all done according to the principles that were described above. Well, you can experiment with the fillings, adding those ingredients that you like best. Bon appetit!

Video recipes

Every day there are more and more fans of such a Japanese dish as sushi. Moreover, the variety of fillings used for making rolls is really impressive.

Everyone will find a recipe to their liking. Hot roll is rightfully considered one of the most original in terms of its taste. Try to cook it too!

Roll hot classic

To prepare a hot roll you will need:

• pressed nori seaweed
• special rice for sushi
• salmon or salmon (smoked or lightly salted)
• boiled pork, carbonade, salmon or bacon
• curd cheese "Almette"
• fresh cucumber

Hot roll recipe:

1. Boil sticky rice porridge. To do this, pour the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered with a lid, for about 15 minutes. Then remove the saucepan from the heat and leave to infuse for another 15 minutes. without opening.
2. Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea ​​salt). When the sugar and salt dissolve, season the cooked rice with the resulting mixture, gently turning it over, but without stirring. Prepare half a sheet of nori seaweed by laying it flat side down on the table.
3. Spread warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet unfilled, about 1-1.5 cm wide. Spread curd cheese on the rice, and on it, parallel to the wide side of the nori, strips of fresh cucumber and boiled pork (bacon, carbonade or salmon). Using a bamboo paper towel, carefully roll the roll using the uramaki technique. If you wish, you can complicate the recipe by wrapping the finished roll with a layer of smoked salmon.
4. Carefully cut the resulting roll into 8 equal parts and put in a special baking dish. Grind each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.
5. The roll is hot! It remains only to carefully lay it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially delicious when eaten warm. Try to cook this original dish and please your family and friends with it!

To prepare hot Tempura rolls, you will need:

• nori seaweed
• round rice
• shrimps
• mayonnaise
• 1 egg
• refined vegetable oil

Recipe for hot Tempura rolls:

1. First, boil the rice (as in the previous recipe).
2. Spread the warm rice over the nori, leaving a 1-2 cm wide far edge free. Lay the boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
3. Carefully roll the nori into an elastic roller, lightly moisten the edge free from rice with water and “glue” the resulting roll.
4. Beat the egg, add a little warm water and flour to it (enough to make a fairly thick dough, like for pancakes). Salt the resulting mass a little.
5. Dip the roll in the dough and fry it until golden brown over a fairly high heat. Cool slightly and cut into equal pieces. Bon appetit!

Roll hot with salmon

The peculiarity of this recipe is in tempura batter, which gives a new taste to things that have already become familiar. Be sure to try this dish!

To prepare a hot roll with salmon, you will need:

• rice - 0.5 kg
• Buko cheese
• acne
• tobiko
• salmon or salmon fillet - 240 g
• fresh cucumber - 1
• egg - 1
• tempura or plain flour
• breadcrumbs
• nori sheet

Recipe for hot roll with salmon:

• Lay a sheet of nori seaweed shiny side down parallel to the bamboo mats. Put the finished rice on the surface of the nori with your hands dipped in rice (or regular vinegar). Be sure to leave the edge of the nori sheet farthest from you (1 cm wide) unfilled with rice.
• Brush the rice with Buko or Philadelphia cheese. If you like Tobiko - flying fish roe, be sure to add it too. Also place strips of eel, salmon and fresh cucumber parallel to the edge of the nori sheet. Gently form a roll using a bamboo mat (makisu).
• Mix the egg with tempura or regular flour and dip the finished roll into the resulting batter. Then roll it in breadcrumbs and put it in a frying pan with hot oil. Fry on all sides until golden brown. When the roll is fried, put it on a paper towel to remove excess oil. Then, using a sharp knife dipped in rice vinegar, cut the roll into 4 pieces.
• Put the finished tempura roll on a dish and pour it with Unagi sauce to give the dish a spicy taste and aesthetic appearance. Also, do not forget to serve ginger, soy sauce and wasabi to the table.
  Enjoy your meal!