Cooking rolls at home is a very real task if you arm yourself with the necessary “tools”. We need a mat (a special mat for rolling rolls), a sharp knife, cling film, and some products. Having bought everything you need in advance, you can start making a popular dish.

We will use a simple recipe for making rolls with a classic combination of fish, cucumber and cream cheese. This filling option can be called the simplest, most common and quite affordable. So, let's find out how to cook rolls at home.

Ingredients:

• round-grain rice - 1 cup;
• water (for cooking rice) - 1.5 cups;
• dressing for rice - about 50 ml;
• red fish - 150 g;
• cucumber - 1-2 pcs.;
• nori sheets - several pieces;
• cream cheese - 150 g;
• green onions (optional) - a few feathers.

Cooking rolls at home recipe with photo

How to cook rolls at home

1. Any recipe for making rolls begins with cooking the main component - rice. We remind you that the technology for making rice in Japanese cuisine is different from the method we are used to. Washed rice grains are boiled with a tightly closed lid over moderate heat until the moisture has completely evaporated, and after cooking they must be soaked in a special dressing. Detailed instructions are described in the article "".
   
2. Next, we proceed directly to the formation of a Japanese dish. To do this, wrap the mat with cling film, cut the nori sheets in half. We distribute rice that has cooled to room temperature in a thin layer over the rough surface of Japanese algae. We leave a free space of about 1 cm from one edge, and on the other hand, on the contrary, we “step in” with rice grains beyond the border of the nori sheet. Moisten your palms with water from time to time to prevent glutinous rice from sticking to your fingers.
   
3. Carefully take the edge of the nori free from rice and turn it over to the other side. Lay now on a smooth surface a few thin slices of cucumber. We distribute 1-2 tbsp. cheese spoons. For variety, you can add green onions to the filling.
   
4. We cut the fish into plates, removing all large and small bones. You can cook rolls at home with salmon, slightly salted salmon, trout and any other red fish - there are no restrictions here. We place a few bright fish pieces to the rest of the filling components.
   
5. Now we have the most crucial stage - folding our workpiece into a tight roll. We start at the end of the nori that has no rice on it. Raise the mat, covering the entire filling with part of the nori sheet, then make another turn. The result should be a uniform, moderately tight roll. For a beginner in the field of Japanese cuisine, this process may seem complicated, but there is nothing incomprehensible here: it just takes practice.
   
6. With a mat, we give the roll the desired shape (round or square), and then cut into 6 or 8 pieces. It is important to remember that only a sharp knife is suitable for this: it is almost impossible to cut the rolls beautifully with a dull blade.
   
7. To give the rolls a presentable look, you can use sesame seeds, tobiko caviar, and more. Serve the rolls with soy sauce poured into a small bowl. Pickled ginger and a small portion of spicy Wasabi sauce will complement the Japanese dish.
   As you can see, the recipe for making rolls is quite affordable. The main thing here is to practice rolling the rolls, but otherwise everything is extremely simple. For variety, experiment with filling and decoration. Enjoy your meal!

Japanese cuisine is becoming more and more popular in our country. Especially loved by many sushi and rolls. The last connoisseurs love for the appetizing look of mini-rolls, satiety, convenient format. Rolls are served in many restaurants today. But everyone can cook them at home on their own.

For this you need:

• wish;
• a set of suitable products;
• kitchen utensils and tools.

The process will take about 45 minutes.

A set of products for homemade rolls

Making rolls at home is easy. For this you will need the following ingredients:

• rice vinegar;
• special seaweed nori;
• soy sauce;
• a fish;
• cucumber, avocado, salad greens (to taste);
• pickled ginger;
• wasabi.

All products must be fresh and of high quality.

Other products can be used as additional ingredients for rolls: various caviar (black, red, flying fish, etc.), several types of fish, eel rolls, shrimp and crabs, mussels and octopuses, all kinds of sauces, including including spicy, creamy and hard cheeses, crab sticks, sesame seeds and other products.

The basis of rolls and sushi is rice. You need to buy a special kind of cereal. Rice is sold in specialized departments of large stores, and sometimes it is also found in ordinary ones, among the shelves with cereals, and is called "Rice for rolls, sushi, Japanese rice." Groats are cooked using a special technology. The secret to delicious rice rolls is rice vinegar. It is added about 5 tablespoons to half a glass of rice when cooking.

Rice turns out to be crumbly, but still viscous, and this is necessary so that our sliced ​​​​rolls do not fall apart.

Take 2 cups of rice, rinse well in cold water. Pour 2.5 cups of cool water, cover the saucepan with a lid and bring to a boil over high heat. After boiling, reduce the heat to a minimum, and leave the rice to cook for 12 minutes.

After we remove the pan from the heated burner, and leave to infuse for 15 minutes. Do not open the lid when you remove the dishes from the fire, everything is done with a strictly closed lid, otherwise the effect may upset!

While our rice is infused, prepare the vinegar. To do this, for 2 cups of rice, we need to take 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Mix all the ingredients and heat slightly, you can in the microwave for 20-30 seconds.

We shift the infused rice into a wide bowl and pour evenly with our vinegar mixture. The composition is quickly absorbed into the finished rice and it turns out what you need for the right rolls.

Nori (pressed seaweed) is purchased dry in layers in vacuum packaging. I usually buy Sensei or Shibuki nori. There are usually 10 sheets in a pack. Any fish can be used: raw, pickled, salted, smoked. The choice of this product depends on the taste preferences of the connoisseur of Japanese cuisine. As the most common, I take salmon and trout.

Soy sauce is recommended to choose natural, concentrated, without preservatives. If desired, it can later be diluted with water to taste. The best, in my opinion and taste, Kikkoman soy sauce, by the way, I choose rice vinegar of the same brand. It is used sparingly, so it is better to immediately buy more expensive and enjoy a bright and natural taste.

The finished rolls are served on a wide platter along with thin slices of pickled pink ginger and wasabi (Japanese horseradish). A separate bowl with soy sauce is put on the table, in which it is necessary to dip the rolls. They eat rolls with wooden chopsticks, you need to get used to this, over time you will be able to take even the smallest pieces with chopsticks.

Cooking tools

The list of tools includes several fixtures. These may include:

• machine for making rolls;
• bamboo mat makisa;
• sharp knife for cutting rolls.

Some home cooks use cling film in the cooking process. A blank of nori, rice, fish, and other components is wrapped in it. It is believed that this way the rolls are more accurate and dense. But practice shows that the use of a makisa or a special machine allows you to optimize the process.

Bamboo mat is considered a versatile tool for making rolls. It has been used by Japanese chefs for centuries. The rug is easy to work with. A little practice is enough, and you will get rolls no worse than restaurant ones.

On a mat wrapped in cling film, spread the rice with a layer of 1 cm, put our filling on top of the rice - you want cucumber fish and cream cheese, or shrimp, avocado, lettuce and wasabi. You can experiment and even put everything at once, it all depends on the flight of your imagination.

After you have rolled the roll, transfer it to a cutting board and cut it into 6-8 pieces with a sharp knife.

This is how it is not particularly troublesome to make simple rolls at home. You can make rolls with rice outside, and decorate with a piece of fish, or roll in caviar or sesame seeds. Such rolls are called Uramaki or Saimaki, all of you probably know the popular names of such rolls - California and Philadelphia.

Such rolls are made in much the same way as regular rolls, only first you apply rice to the nori, and then turn everything over so that the rice is on the bamboo mat, and nori is on top of it. Put the desired filling on a sheet of algae and fold it, as in the first version.

Then press the folded roll well so that the rice does not fall off anywhere, and roll it over caviar, sesame seeds, or decorate with pieces of red fish.

Then carefully cut, lay out on a dish and enjoy the gourmet delicacy of Japanese cuisine, cooked at home, with your own hands.

Bon appetit and good company!

We live in a world where each of us is influenced by fashion. First we buy flared jeans, then we change them to straight ones, now plaid shirts are at the peak of popularity, etc. The same is true in cooking. About 10 years ago, the well-known, for today, rolls came to us. They came to us from the land of the rising sun - Japan. Much of what we serve in dry and cafes is the modernization of local chefs. For example, rolls without fish with chicken or sweet rolls. Below is their recipe.

To make a chicken roll you will need:

1. sheets of nori seaweed;
2. 100g chicken;
3. 100g rice;
4. 1 cucumber;
5. 1 processed cheese (Friendship type);
6. soy sauce;
7. wasabi or prepared mustard.

Recipe with photo, step by step

We will carry out preparatory work. Let's start with the longest one.

Pour cold water into a saucepan. We put on fire. When it boils, we fall asleep with rice. Let it boil for 15-20 minutes, stirring constantly.

Pour water into a saucepan. We put it on the fire and wait for it to boil. We add some salt. Put in the chicken fillet. Cooking 10-15 minutes.

Advice: so that the taste of the chicken remains in the meat and does not give it to the broth, lay it in boiling water.

After the time is up, take out the chicken.

Advice: Check readiness by cutting in half.

We leave to cool.

Advice: to speed up cooling, cover the chicken on top with another plate and refrigerate.

Cut the chicken into thin strips.

The boom and special surge of fashion for sushi seems to have already been left behind, however, having lost casual fellow travelers, rolls have taken a strong position on the tables of those who actually fell in love with this light and very healthy food.

At the same time, many roll lovers still refuse to master the art of making sushi at home, believing that it is difficult, energy-intensive and very expensive. This master class is just for those who are afraid and in doubt: I hasten to prove that rolls at home can be simple and inexpensive.

Please note that this is not a sushi making class for professional chefs. I offer an adapted version of rolls that are tasty, healthy and easy to prepare. In addition, all the basic ingredients can be found in the nearest supermarket and do not puzzle over where to buy the mysterious sushi vinegar and how to replace the rare rice for rolls. So, if you are ready, I ask you to the kitchen, we will cook sushi at home!

Ingredients

• 3 small cups of rice;
• 4 small cups of water;
• 3 art. l. Sahara;
• 1 tsp salt;
• 2 tbsp. l. table vinegar;
• 200 g lightly salted salmon;
• 2 cucumbers;
• 8-10 nori sheets;
• 200 g melted cheese.

Cooking

First, Fig. I do not buy special sushi cereals, which are unreasonably expensive in our reality, I get by with the most ordinary round rice, which is found in any store. Moreover, I am sure that even in specialized restaurants in my city they prepare sushi from the same rice that I buy. The secret of stickiness is not at all in the variety, although, probably, in it too. The secret is in the right cooking technology: a little experience, and you will be no worse than a professional sushi maker.

So, we take three cups of round rice (I specially got up and checked the volume of the cup that I use - 160 ml, it is convenient for me, therefore I give the number of ingredients for it; if you have other volumes, just proportionally change the rest of the components) and rinse well with running water. Fill with four cups of water and put on fire. Bring to a boil, close the lid and reduce the gas to a minimum. Without lifting the lid, cook for 15 minutes. It may take a little less or a little more time - listen to rice: as soon as the nature of the sound of boiling water changes and you realize that all the liquid has “left”, immediately turn it off, but do not hold it for more than the specified time. Note the time - the next 10 minutes do not touch the rice.



While the cereal is resting, prepare sushi vinegar. Again, you can buy it in specialized stores, or you can cook it yourself. Of course, in the original it should be a special rice vinegar, however, we are talking about an adapted version of the rolls, so I still recommend not to lose your head, not to waste money and make do with what is at hand.

Mix sugar and salt and pour half a cup of boiling water over them. Stir until smooth and leave to cool. Add vinegar after 10 minutes.



Let's go back to rice. Open the lid, pour the vinegar evenly over the entire surface of the rice and mix with sharp cutting movements. Close again and leave to cool completely.



The next stage is the actual formation of the rolls themselves, while you cannot do without a special bamboo rug, with which nori is wrapped into rolls.

So, on the mat we spread a sheet of nori. We close about half of the sheet along the long side of the nori with rice - lay out a layer, no more than 5 mm thick. It is convenient to put a bowl of water next to you and periodically moisten your hands: rice is very sticky, and it is better to work with wet hands.



Along the same long side, lay out the filling - cucumber, cut into long strips, fish and a little melted cheese. By the way, a few words about cheese. In this version, it replaces mayonnaise, which I personally do not like in rolls. If for one reason or another you do not use processed cheese, replace it with feta or even not very salty cheese. Well, or take mayonnaise, home-made is better.



Using makisu, a bamboo mat, roll the nori, rice, and filling into a tight roll. It's not difficult at all - just try once, you will definitely succeed!



The edge of the nori can be slightly moistened with water so that it sticks to the main part of the roll, or you can simply put the roll cut down - and everything sticks together by itself, saturated with moisture from the rice.



We leave the rolls for 15-30 minutes, after which we cut into portions with a sharp knife.



Serve homemade sushi with soy sauce, pickled ginger, wasabi and lemon. Bon appetit!

In addition to the specified filling, you can wrap in rolls:
- any kind of fish - both raw and salted, smoked, pickled;
- shrimp, squid, mussels and other seafood;
- avocado, mango, pickled carrots, sweet bell peppers and any other vegetables and fruits of your choice;
- mayonnaise - spicy or regular;
- caviar;
- crab sticks;
- omelette;
- lettuce, green onions and herbs;
- sesame;
- shiitake mushrooms;
- tofu soy cheese, replacing Philadelphia and any other cheeses - both soft and hard.

Of course, sushi has become the most popular and best-selling dish in Japanese cuisine. They quickly spread and got into the gastronomic maps of most countries of the world. And if eight years ago we preferred to order this dish only in specialized establishments, now you can easily cook it at home. Our article on how to cook sushi at home will be of interest not only to beginners, but also to those who have already had such experience. Let's get started!

How to cook sushi: preparing key products

• shari. Special rice that is mixed with a vinegar dressing. We have already described in detail how to cook properly. We are very conservative in our opinion that it is fish that is the main product for sushi. The Japanese will argue with us. In the Land of the Rising Sun, it is rice with dressing that is key, and there may not be fish in the recipe at all.
• nori (seaweed);
• smoked or raw fish (for example, salmon. You can use shrimp, crab sticks and more);
• vegetables (cucumber or avocado);
• cheeses (the best option is Philadelphia cream cheese, but it can be replaced with cream cheese from any other manufacturer. Also at home, sushi is often prepared using Fetaki or Feta cheese. Another option is unsalted cheese).

What you need to know about types of sushi

How to choose fish for sushi?

There are no strict restrictions: you can choose both frozen and fresh fish. But still, we recommend paying attention to the latter: its price will be higher, however, the taste of the rolls will please you. If you will be preparing sushi in a few days and buying frozen fish is a necessary necessity, then store it in the freezer on ice. The appearance of the fish should be neat, there should be no unpleasant smell. Do not take fish with damage and incomprehensible spots. You should take a whole piece: it is much easier to cut.

Brief excursion: how to cook rice for sushi

Only hard rice is suitable for sushi. Our advice: do not look for rice on a standard counter, the correct varieties are sold in specialized outlets or shops.

Before cooking, rice must be washed at least five to ten times. The water should be clear, not cloudy. It is desirable to dry the rice: you can put it in a bowl and leave for thirty minutes.

Now about the proportion of rice and water: it is standard - it is 1 to 1.5. That is, if you have 200 grams of rice, then you need to fill it with 300 milliliters of water. We put rice with water on a large fire and wait for it to boil. As soon as the water boils, the fire must be reduced to a minimum, cover the rice with a lid and cook until the cereal absorbs water. As a rule, the cooking time is fifteen minutes. After cooking, remove the pan from the stove and, without opening the lid, leave it for fifteen minutes. We can call rice ready for rolls only after we sprinkle it with vinegar dressing.

How to cook sushi: a recipe for beginners

If you have never cooked rolls, then this sushi recipe at home will be perfect. It is simple and quite operational: it will take you about twenty minutes to do everything. So the required ingredients are:

• special mats for making sushi (one is enough);
• two hundred grams of rice for sushi;
• two hundred and fifty grams of salted salmon;
• one cucumber or avocado (when buying an avocado, choose a ripe, soft fruit);
• one sheet of nori seaweed;
• fifty grams of Philadelphia cheese (or any other cream cheese).

Let's start cooking:

First, cook rice, as described in the article above. Next, unfold a sheet of nori seaweed and carefully distribute our products on it. Keep in mind that there should be a distance of about two centimeters from the edge of the nori. Tip: Moisten your hands with water before preparing the rolls.

On top of the nori, we laid out a layer of rice, then carefully spread out a layer of cheese. The texture of the cheese is very soft, so we recommend using a butter knife. The length of the cheese track should be about five centimeters.

As for the salmon, we cut it into rather oblong strips and put it on the cheese. Peel the cucumber or avocado and also cut into oblong strips. However, avocados can also be cut into cubes. We put a piece of vegetable on the fish.

Now we can form a roll. To do this, you need to take hold of the edge of our rug and begin to carefully roll it up (below you see the photo instruction). Sushi is almost ready, it remains only to cut. Remember that the rolls must be the same size, the approximate number is eight pieces. Bon appetit!

Watch the video for inspiration

Philadelphia sushi recipe

This type of sushi is the most popular. Philadelphia rolls are based on red fish, thanks to which these sushi have such a delicate taste. For cooking you will need:

• four hundred grams of rice for sushi;
• five hundred grams of trout or salmon (preferably chilled);
• one cucumber or avocado; one and a half tablespoons of granulated sugar;
• two hundred and fifty grams of Philadelphia cheese;
• three sheets of nori seaweed; some wasabi sauce.

As with any sushi recipe, we start by cooking the rice. A vegetable (avocado or cucumber) is carefully peeled and cut (if a cucumber, then into strips; if an avocado, then into a cube).

It is advisable to wrap the sushi mat in cling film before cooking. Firstly, it is more hygienic, and secondly, the rug will last you much longer. Lay out half of the nori sheet on the mat (shine side down). Moisten your hands with water. Rice is spread over the sheet, and the fish, cut into oblong pieces, is neatly laid out on top.

Now we turn the sheet over so that the salmon is on our rug. We put vegetables on one edge of the seaweed (cucumber straws or avocado cubes). Brush the sheet with cream cheese. Wrap the roll, cut into approximately seven identical pieces. Bon appetit! See the article below for homemade sushi recipes with photos.

Sushi with crab sticks

This sushi option is not only simple, but also inexpensive: there is no fish or shrimp in the recipe. However, the taste of these rolls will not disappoint you if you follow the recipe.

Ingredients:

• several sheets of nori seaweed;
• two hundred grams of special rice for sushi;
• about eighty grams of cream cheese (preferably use "Philadelphia");
• two cucumbers;
• a small pack of crab sticks (preferably chilled, not frozen).

Let's start cooking:

To begin with, cook rice: two hundred grams is enough. As we said, two hundred and fifty milliliters of water are used for this amount of rice. We wash the rice at least five times until the water is completely clear, boil, following our advice above. Rice after cooking must be seasoned with special Japanese vinegar, or you can make the sauce yourself. For this, a variety of ingredients are used, ranging from lemon juice to sea salt, sugar and honey.

Advice! This is the easiest rice dressing recipe. We take fifteen milliliters of vinegar and the same amount of clean water. You will also need half a teaspoon of sugar and sea salt. All this is thoroughly mixed and heated until the salt and sugar dissolve. Drizzle dressing over warm rice.

Let's get to the rolls. We need half a sheet of nori. We spread it on a special mat wrapped in cling film. The smooth side of the algae should be down. If there is no special rug, then it can be replaced with an ordinary wooden plank.

Now spread the rice on the nori. Please note that one centimeter of the sheet should remain free, and the rice should recede from the edge by about one centimeter. Now, using a butter knife, spread the cream cheese, crab and cucumber on the rice. The last two products are cut into strips.

Now the rolls can be carefully rolled and cut with a sharp knife dipped in water. Serving sushi with crab meat is recommended with soy sauce and ginger. If you want to diversify the recipe, then feel free to add red caviar, sesame or processed cheese. Bon appetit!

Shrimp sushi

Ingredients:

• about five hundred grams of frozen shrimp (one pack);
• three hundred grams of round-grain sushi rice;
• two teaspoons of rice vinegar (rice dressing);
• two tea spoons of sugar;
• one cucumber;
• six sheets of nori seaweed;
• about fifty grams of flying fish caviar;
• about a hundred grams of cream cheese (preferably "Philadelphia");
• one pinch of sea salt; half a lemon.

Let's start cooking:

We lay out all the necessary ingredients on the work surface. Let's start cooking rice. To begin with, the cereal must be thoroughly washed in cold water. Rinse at least five times until the water is completely clear. Without a lid, put the pan on maximum heat and wait until the water boils. After boiling, we reduce the fire to a minimum and cook for another fifteen minutes with the lid closed: all the water should evaporate. As soon as the rice is cooked, do not immediately remove the lid, but let the rice stand for another twenty minutes.

Now about refueling. We take a separate dish, preferably a small saucepan, and mix together a little water, vinegar and sugar. Sea salt can be added if desired. We fill the prepared hot rice with the resulting sauce and let the dressing soak in. Turn the rice gently so that the dressing is absorbed evenly. To do this, use a wooden spoon and in no case interfere.

We proceed to the shrimp, rinse them thoroughly under cold water. We spread the shrimp in a saucepan, fill it with water, add a little and set it to maximum heat. Also add lemon juice to the water (half a lemon is enough). Bring to a boil and cook the shrimp for about five to seven minutes. Let the cooked shrimp cool down and peel them.

While the shrimp are cooking, you can peel the cucumber and cut into thin strips. We can form our own rolls. We take sheets of nori seaweed and spread a layer of boiled rice on them. Keep in mind that at the top of the sheet you need to leave a couple of centimeters free from rice. Then a strip of flying fish roe, shrimp, cucumber and cheese is laid out on the rice. Cheese can be spread using a pastry bag or butter knife. Now you can carefully roll the foxes, and run a wet finger at the junction of the nori sheet - so the roll will hold together more firmly. Immediately we advise you not to cut our rolls, but let them lie down for about five minutes. After cutting, serve with wasabi and ginger. Ready!

Photo: at the request of Yandex and Google