Sushi and rolls are the favorite food of millions of people around the world. Gradually, this dish gained success in the territory of the Slavic countries. Most people have tried sushi and would like to make it at home. There is absolutely nothing to be afraid of, since this is a very real task.

In order to prepare sushi, you need to purchase certain high-quality products necessary for cooking, you also need to know the secrets of cooking and the technique of rolling the semi-finished product into a roll. Japanese sushi masters have to learn for many years how to spin rolls. When the skill is perfectly honed, then the sushi man will be able to make rolls so that each grain of rice will lie in one direction. For a home meal, there is no particular need to learn this technique for several years, so everyone who watches the video on how to spin the rolls and makes a little effort will turn out sushi and rolls.

For delicious and quality sushi, you will need to buy fresh and special products. Rice should be for sushi, rice vinegar, pickled ginger, red fish, real caviar. It is best to buy all products in specialized stores. It is there that you can buy everything you need right away, and besides that, sellers will be able to give advice on what products are best to combine and how to cook rolls. Sushi rice is more sticky, it will not fall apart and will help the dish keep its shape perfectly. Find out, . Rice vinegar has a different taste and aroma than table vinegar, so it is worth using it for work. The fish should be fresh, preferably not frozen and lightly salted. The avocado should not be overripe. When the avocado is overripe, then in sushi it can turn into porridge, which will ruin the appearance of the product. It is advisable to peel the cucumber so that it does not turn out to be bitter. It is desirable to take cheese creamy and sweetish in taste. The whole meal also depends on the taste of soy sauce, so you should not skimp when buying it.




While preparing sushi or rolls, you can improvise, but you should not deviate from the recipe. In order for the sushi to turn out delicious in any case, you need to cook the rice correctly, touch the products the minimum number of times so that they do not lose their appearance, and roll the roll correctly so that its shape is beautiful and looks great on the table.

Fillings for rolls and sushi can be very diverse. You can fill a Japanese dish with crab meat, red fish, eel, avocado, cucumber, Philadelphia cheese or its equivalent. Sushi is all about improvisation and a play of flavor and spice. Sushi is prepared hot, cold, rolled out and inside out.

We invite you to see what you can prepare.

To cook a Japanese dish at home, you need to have a special bamboo rug called a mat. Using such a rug, roll the sushi tightly. The twisted roll does not fall apart, keeps its shape well and helps to quickly and efficiently complete the work.




How to properly wrap rolls

You need to work on a bamboo rug. It is advisable to wrap the rug in cling film before work, so it will remain clean and you will not have to pick out the remnants of rice and other food products from it for a long time after work.

In order to quickly and efficiently twist the roll, put rice on a sheet of nori. The nori sheet has two sides. One side is smooth and the other rough. Rice is laid out on the rough side, while hands must be moistened in water or vinegar. This will help keep the rice from sticking to your hands. Nori is pressed seaweed and is as important as rice or fish.

Rice should not be distributed over the entire surface of the nori; the edge of the sheet farthest from itself should be left 1.5-2 cm empty. This is necessary so that the rice wrapped in nori does not spill out and the roll itself sticks together perfectly. You need to put the filling on the rice, stepping back 1 cm from the edge. The filling can be fish, avocado, vegetables, crab meat, cheese, or other ingredients to taste.




After all the filling is on the rice, it's time to start rolling the roll. With the edge of the sheet with rice, you need to try to cover the entire filling, while you need to carefully create a round or square shape with a mat, pressing the formed product with your hands. So carefully you need to go to the edge of the nori sheet. The edge, as you remember, had to be left without filling. The edge should be moistened with vinegar or water and pressed firmly.

Now the roll can be cut into portions. Usually, the roll is cut in half first, and then into smaller pieces. This approach will help make the pieces even and tidy.

How to make rolls without a mat

If you forgot to buy a mat, and all the products for sushi have already been prepared, then you should not be upset, because you can wrap the roll without a bamboo mat. You can replace such a rug with ordinary plastic bags, foil and wooden sticks.

Several pieces of foil of the same shape are stacked together. In the edges of such cuts, you need to put on a wooden stick and wrap them with foil. It is advisable to cover the similarity of a foil mat with cellophane or cling film. After that, you can roll up the roll and not worry that the mats were not at hand at the right time.




The algorithm for working with a homemade foil mat is the same as using a bamboo mat. The roll will roll in the same way as with a rug, because it has such a fixing base as wooden sticks, and several layers of foil will allow a homemade rug to be tough and well shape a Japanese dish that will be made at home.

Rolls inside out

Inside out rolls spin as well as rolls with rice inside. Put rice on the nori sheet, after which the sheet turns over, and the rice is on the bamboo mat, and the filling is laid out on the nori sheet. After the filling is laid out, you will need to twist the roll, the so-called roll.




You can twist it both with a mat, and with ordinary plastic bags or a mat made yourself from foil and wooden sticks.

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Let's talk about the most important step in making rice rolls. How to spin rolls so that they look beautiful on a plate and do not crumble in sushi chopsticks? This moment excites novice sushi chefs, an additional mastery lesson will be useful for experienced masters. If you are just planning to learn how to cook sushi, you need to start by working on the technique.

Sushi Ingredients & Tools

There are two groups of sushi, the preparation of which is fundamentally different:

• nigiridzushi - a rice ball covered with a layer of fish or an oblong "pie";
• rolls, sushi rolls - rice rolls with filling inside.

With nigiri, everything is simple: they are cooked by hand. Sushi rolls are more difficult because they require a certain skill and culinary "equipment".

Before, how to wrap rolls at home, you need to purchase a bamboo makisu rug. In everyday life, it is called a mat. With the help of this device, the ingredients for sushi are laid out, the base roll is twisted. You also need cling film to wrap the rug.

Let's prepare the products for the roll:

• rice cooked in a special way;
• rice vinegar or dressing based on it;
• depending on the recipe: soy sauce, unagi,
• seafood, vegetables, cream cheese, fish caviar for the filling;
• nori seaweed - that what sushi is wrapped in.

Pay special attention to the rice. To prevent the roll from scattering, purchase varieties with a high gluten content. So, we have everything ready for making sushi.

Learning to wrap rolls: step by step instructions

Place a bowl of room temperature water on your work table. Add a few drops of rice vinegar to it. Water is needed to periodically wet your hands.

How to properly wrap rolls at home- all stages:

1. We wrap Makis with foil. Avoid creases or creases, otherwise rice will jam. Pierce the emerging air bubbles with a needle and straighten the film well.
2. Preparing the base of the roll. To do this, put a portioned layer of nori on the makis with the smooth side down. Line the kelp to the sides of the mat.
3. Let's move on to rice. Take a handful of prepared cereal in a wet hand and roll up a loose ball. Place it in the center of the leaf and evenly spread the algae over the area with light movements. Just don't press, or the rice will stick together. The movements resemble soft stroking. On one of the sides, while rolling the roll, leave a free edge of about 1.5-2 cm. The gap is needed to secure the roll.
4. We form the filling. From the center towards the edge of the nori, place the main ingredient. For example, 1-2 plates of salmon, eel or salmon. Now put along the length of the layer, cream cheese, vegetables in cubes and the rest of the ingredients. The starting layer should be smooth and neat, without voids and bumps. Then the shape of the roll will turn out to be even.
5. After, how sorted out the filling, turn off sushi ... Right start the process from the near edge of the makisu. Lift it up, covering the filling layer. Fix the resulting elevation with a mat. Got the basis for further roll forming.
6. We continue to wrap the roll further with a mat. The roll rolls down, and the makisu rises forward and upward. At the same time, we give our roll a square or round shape. Pause rolling periodically to tighten the roll. So we proceed until we reach the end of the nori.

Finally, overlap the free end of the algae. Moisten it slightly for a better connection.

Cut the base of the roll into portions

For 5-7 minutes, let the bundle compact and start slicing portioned sushi rolls. For work we need a sharp knife with a thin blade. It will go faster if the blade is soaked in vinegar water.

How Not only wrap correctly but also divide exactly rolls:

• first cut the workpiece in half;
• lay the resulting pieces side by side and cut them into 3-4 pieces at the same time.

Ready. Simple, as everything is ingenious. Place the rolls on a flat serving plate, place the pickled ginger, wasabi saucepan, and soy sauce.

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Sushi, properly Japanese sushi, is a traditional dish of vinegar-seasoned rice and seafood. It came to us not from Japan, but from the West, hence the pronunciation variant. Rice was once used to preserve fish, so at first such a dish was served with pickled or pickled fish. Then vinegar was added to the sushi so that the food would not ferment. And later they switched to raw fish, which saved a lot of time. By the way, in the 1980s, special robots began to make sushi, although with feeling, as some believe, only a person can cook sushi. One way or another, since the robot prepares sushi, then a reasonable person can easily cope! Let's get started!

First, you will need to go to the store and buy a bamboo mat (in a pinch, your bamboo table napkin is also suitable), dried sheets of nori seaweed, special sushi rice with a high gluten content (this is called "sushi rice"), rice vinegar, Japanese green horseradish wasabi, pickled ginger and soy sauce. This is a long-term investment, so you have to spend a little.

So, let's repeat.

The minimum set for making sushi:

• makisu - a bamboo rug for rolling sushi;
• wasabi - grated hot Japanese horseradish;
• nori - dried and pressed sheets of seaweed;
• gari - pickled ginger, thinly sliced;
• soy sauce;
• rice for sushi;
• sharp knife;
• chopsticks (you can do without them);
• a small bowl for the sauce.

Ingredients for homemade sushi rolls with trout and cucumber (12 pieces):

• 2 sheets of nori (or one large, like ours);
• 100 g fresh skinless salmon fillet, cut into thin strips;
• 1/4 fresh cucumber, cut into strips;
• wasabi (for serving);
• soy sauce (for serving);
• pickled ginger (for serving);
• 100 g of sushi rice, cook;
• 1 tbsp. a spoonful of sugar;
• a generous pinch of salt;
• 25 ml rice vinegar.

Step-by-step instructions for making rolls

We will cook rolls or makizushi. This is a rolled nori sushi made with a rug. The trick of the rolls is that the rice and the filling are inside the nori, and they are cut into 6 or 8 pieces.

By the way, as a filling for this type of sushi, you can use any ocean fish (tuna, eel, salmon) and seafood (squid, shrimp, caviar), red meat (beef, ham), eggs and vegetables (avocado, cucumber, pickled vegetables ).

As for sushi rice, usually the instructions are on the packaging of Japanese rice, follow it. If there is no instruction, then do the following. Rinse the rice until clean water in a sieve, sorting it with your hands. Leave in a sieve for 15 minutes to drain the water. Then put the rice in a saucepan, pour 200 ml of water and bring to a boil. Once the water comes to a boil, lower the heat to low, cover and cook for 20 minutes, until the rice has absorbed all the water. Remove from heat and leave covered for 15-20 minutes. Then place in a bowl. Dissolve salt and sugar in vinegar, sprinkle the rice with the mixture and stir with a spatula. Leave it under a towel.

Step 1. On a bamboo mat, place a sheet of nori with the rough side up, the edge of the nori closest to you should line up with the edge of the mat. And the rug should lie so that it is convenient for you to twist it away from you.

Step 2. Wet your hands with water, collect a handful of rice (half of all the rice), make a ball and place on the center of the sheet. Spread it with your fingers (do not ram!) Over the sheet, slightly stepping back from the edge, in a thin layer. The rice should cover 9-10 centimeters from the edge if you have a large nori sheet. Or cover the sheet completely, leaving two centimeters from the edges.

Step 3. If your cucumber was long, then one piece is enough, placed on the rice from the edge along.

Step 4. If the cucumber is short, continue to line up to the brim. It is important that the cucumber is cut into strips of approximately the same size.

Step 5. Place thin strips of salmon on top of the cucumber.

Step 6. We begin to twist. Make sure the rice and filling are tight. Raise the edge of the rug.

Step 7. With your thumbs, twist the outside of the mat in one motion, hold the filling with the rest. We will have a bend. Unscrew the edge of the rug and continue rolling the roll.

Step 8. Squeeze the ready-to-slice sushi all the way down. It should come out tight.

Step 9. If you had a large nori sheet, cut off the edge.

Step 10. Using a sharp knife, cut the sushi into six (or eight) pieces.

Step 11. Serve the rolls with wasabi, soy sauce and pickled ginger. Usually put a little wasabi in a small bowl of sauce, stir. Then the roll is slightly moistened in the sauce and eaten. Enjoy!

Ginger is needed to prepare our receptors for sushi taste and to refresh our mouth. Wasabi will add spice, although in the past, hot horseradish was used to disinfect raw fish.

Rolls are a type of traditional Japanese sushi rolls. This dish is prepared according to a certain technology. Nori leaves, rice, vegetables or fish and soy sauce are used as the main ingredients. It is very important to know how to wrap the rolls correctly. After all, the taste and external attractiveness of the dish depends on this.

Types of rolls:

Capamaki. This is what they call This dish is usually served after spicy dishes;

Maki sushi. These rolls are rolled into a cylinder with the help of a makisu (a special bamboo mat). The filling is wrapped in nori, and the food is cut into six circles;

Hosomaki are thin rolls. The thickness of the circles does not exceed three centimeters. Only one component is put into the filling;

Temaki. Nori sheets are rolled into a cone and filled with filling;

Negitoromaki. They are thinly sliced ​​Japanese rolls. As a filling for this dish, bliss onions and chopped tuna belly are used;

Futomaki. This type of rolls has a cylindrical shape and a height of about four centimeters. At least five components are put into the filling of futomaki;

Uramaki is prepared with the rice on the outside. Surely you will be interested in how to wrap rolls of this type? Rice is placed on the rug, then the filling and a sheet of nori. Everything is well pressed and rolled up. This way the nori stays on the inside and the rice on the outside.

How to wrap rolls?

This is perhaps the most difficult and crucial stage in the preparation of Japanese rolls. To do this as carefully as possible, you need some experience. Try making rolls using the following ingredients: sushi vinegar, specialty rice, nori, filling (lightly salted fish). You will also need a bamboo mat for curling.

So how to wrap the rolls? On the table, put on it - half of nori (longitudinal side facing you). Soak your fingers in the vinegar solution and spread the rice evenly. At the same time, 1.5 centimeters of free space should remain at the transverse edges and the longitudinal edge opposite to you. Place the filling in the center. Using your thumbs, pry the rug upward (away from you). Bend the edge of the mat and make one turn. Squeeze the filling lightly and roll into a full roll. Moisten the remaining nori with a vinegar solution. Wrap the roll gently in it. Use a knife to cut the rolls in half, and then into three more pieces. The dish is served for dinner with ginger, soy sauce or wasabi.

Cooking rolls at home

For the filling, you can use pieces of fish fillet in any form: smoked, salted or pickled. You can also add fresh and hot vegetables, shrimp, crab sticks, etc. Try hosomaki rolls. Required ingredients: nori, special vinegar, rice (300 g), wasabi, pickled ginger, sugar, fish, salt, soy sauce. You will also need a mat.

Preparation

Add salt, sugar to warm vinegar and mix well. When the rice is ready, add the sauce (100 ml per 1 kg of cereal) to it and leave the filling to cool. Cut the nori sheet into two pieces. Place one half on the mat. Spread the rice mass evenly over the top. Place fish pieces in the middle. Gently roll the sheet into a tube, smearing the bottom of the nori with water. Cut off the jagged edges and divide the roll into six pieces. Serve the rolls with wasabi for dinner.

All lovers of Japanese cuisine love such a delicious and healthy dish like rolls. Many of our compatriots and at home are trying to cook this Japanese dish on their own. First of all, they need to decide how to spin the rolls, and then look for the appropriate recipes. This simple procedure does not take too much of the cook's time, while the dish turns out to be tasty and satisfying. It is quite possible for them to feed the guests, the family and at the same time enjoy the action itself.

How to properly wrap rolls: step by step

What accessories are needed? The roll mat is an indispensable and integral component of any set for making rolls at home. In addition, the sets often include such components as nori seaweed, sauces, rice, sticks for eating sushi, makis. If a home chef prepares rolls on his own, he must definitely familiarize himself with the recipes, and then proceed to a simple procedure.

How the rolls spin, we will tell you in this article. First you need to prepare the base for the roll. To do this, put sushi rice on the nori sheet, which is laid on the mat. After that, the rice should be compacted and turned down. After that, you can lay out the delicious filling prepared for the rolls. It is best to start with cream cheese, and then lay out the other filling strictly in the center.

After placing the cheese, the rest of the ingredients should be placed in the center of the future roll. But they are closer to the edge. Twisting is done with a makis or a mat. The edge of it is taken with two hands, while you need to grab the nori, turn it over with the filling. In fact, the movements are simple, but they should not be sharp, otherwise the entire filling may fall out.

The roll is gradually twisted, while you should not try to make the whole dish with a light wave of your hand. The roll is rolled up in stages, while the mat must be pressed tightly. Even at the stage of twisting the roll, you can give it the desired shape. It does not have to be a regular circle, it can be either a square or a rectangle. Moreover, it is square rolls that are considered the most dense and do not fall apart.

It is necessary to make the last revolution of the roll so that the sheet of nori that remains empty is at the bottom. Put several nori grains on the edge of the sheet, try to crush them, evenly pressing the nori sheet along the entire length. It is thanks to this trick that the roll will hold, keeping its shape. After the correct square or round roll is obtained, you need to carefully cut off the uneven edges, and divide the roll into several parts. On top of the roll, you can lay eel or salmon fillets.

How to spin regular rolls without using a mat?

The option considered above suggested how the rolls with a mat are wrapped correctly, now you need to figure out how to do this without the specified device. And do not think that this is a real feat - spinning without a mat. You can twist them with proper skill and diligence in just 3 minutes. Of course, when the main ingredients are present.

What can replace a makisu or a mat? For cooking, it turns out that you can use the most common plastic bags. However, in this way it will not be possible to form uniform rolls, so the resulting roll will need to be leveled independently. But when wrapped, wooden sticks help to create normal pressure along the entire length, which means that the roll will have a regular and beautiful shape.

If you decide to cook the rolls without using a mat, in this case you can use foil. Several sheets are cut out, and then superimposed one on top of the other. It turns out a rather dense sheet. And after that, you can twist the roll in the same way as you would with a mat. After twisting, the "sausage" should be cut into 6-8 pieces and served.

How to wrap rolls inside out?

After gaining knowledge of how to fold a roll, you need to learn more complex techniques. It will, of course, be about the rolls inside out, which were named in their country ura-maki-sushi. They are classified as thick sushi. They can include more than five different components in the filling. The only difference with the usual rolls for us is that they are rolled with rice inside out, and the filling remains inside. They were invented by a Japanese chef who immigrated to California.

Spread a bamboo rug on the table, and then wrap it with cling film. This should be done to prevent the rice from sticking to the mat. There is a nori sheet on the mat. For rolls inside out, the algae leaf can be laid down or up with the rough side, since in this case it does not matter in principle.

A couple of tablespoons of acetic acid dissolves in a cup of water, after which you need to moisten your hands in it. The rice should be laid out on a sheet of seaweed, while the entire surface should be lined with rice. By this time, the algae have already absorbed moisture and adhered to it thoroughly. It is necessary to turn the resulting workpiece very carefully so that the rice is on the film. It remains to put the ingredients on the black square of the algae.

If a cook or a household loves mayonnaise or wasabi, they can be said to be the surface of nori. Pieces of avocado, crab sticks, salmon, eel fillets, cream cheese or cucumbers are stacked on top of each other. They should be near the edge. After laying out, roll up the roll, holding the filling in place and lifting the edge of the rug with your thumbs. Continue lifting the mat until a full turn is made.

How to properly roll the rolls inside out so that the cling film does not get inside? The edges of the rug must be folded up. Roll the roll to the end when using the rug, each time you need to bend its edge up. The workpiece is rolled back and forth several times and is pressed lightly. If the ingredients have fallen out, you need to press the ends of the roll with your fingers.

The roll is laid inside out on a smooth surface. It should be borne in mind that in this case a "snail" is allowed. This is a curl of seaweed inside the roll, but you can learn how to do it without it. The resulting blank is decorated on the outside with sesame seeds, small eggs of flying fish, and then cut.

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