Every lover of Japanese cuisine at least once thought about how to make delicious rolls with red fish on one's own. At first it seems that this is a very complex process that requires some knowledge and experience in culinary activities. However, Japanese cuisine is not so incomprehensible: everyone can do it at home. It is enough to purchase a set of devices and the most simple products and also show a little patience.

Homemade rolls turn out to be very tasty, moreover, you can always replace any ingredient at your discretion. Thus, you can experiment and show imagination, as well as delight yourself and guests with dishes of popular Japanese food... You can make homemade rolls according to the proposed recipe, or you can create your own culinary masterpiece by replacing any product.

• Japanese rice - 1 cup
• Cream cheese- 150 g
• Red fish (trout, salmon or salmon) - 200 g
• Cucumber - 1-2 pcs.
• Green onions- small bundle
• Rice dressing

Rolls with red fish, cucumber and cheese - recipe

We start by boiling rice. It is believed that it is necessary to use Japanese rice for cooking. However, at home, it can be replaced with a simple round grain. Fill the washed rice grains with water, which should be about one and a half times the total amount of rice.

Bring to a boil, and then cover with a lid, cook over low heat until the water completely evaporates. Hot rice pour with sushi dressing, stir with a wooden spatula, cool. Never put rice in the refrigerator, otherwise it will become too tough and the dish itself will be spoiled!

While the rice is cooling, we prepare the ingredients for the filling. Fresh cucumber wash, and then chop into thin slices.

Cut the fish into strips. It is advisable to select all small bones(this can be done with tweezers).

We wrap the mat with cling film. Place half of the nori sheet on it (the rough surface should be on top). With hands previously moistened with water, distribute the cooled rice. We leave one edge free.

Gently turn the nori sheet over. We put fish, cucumber, thin "feather" of green onions. Add a small portion of cream cheese.

Now you need to carefully fold the roll using the mat. For convenience, hold the filling with your fingers. Ideally, you should get an even "roll". Do not be discouraged if the first time failed to do beautiful rolls... Slight irregularities will not affect the taste in any way. As a workout, cook rolls more often, then it will become much easier to twist them.

Now it remains to cut the "roll" into 8 pieces. Rolls with red fish, cucumber and cheese ready. It is important to remember that it is impossible to cut the rolls beautifully with a poorly sharpened knife, so you should take care of purchasing a sharp knife in advance.

Homemade rolls are very tasty and healthy. When purchasing rolls prepared in any sushi bar, you cannot say with absolute certainty that they are made from fresh products, but here the entire cooking process is controlled by you yourself. It is not scary to offer such food even to children. In my family, my husband is engaged in the preparation of sushi rolls, and my children and I are looking forward to the completion of this process in order to enjoy the delicious dietary meal Japanese and korean food... I have prepared especially for you detailed recipe with step-by-step photos that will help you make homemade rolls yourself.

I will first list the main products for cooking:

• nori sheets - 5 pieces;
• slightly salted red fish - 150 grams;
• round grain rice - 1 cup (200 grams);
• water - 1 and ¼ glasses;
• soft cheese (curd) - 1 jar;
• fresh cucumber - 1 piece.

The first step is to cook the rice. Both the taste of the rolls and the convenience of their preparation depend on the correctness of its preparation. The rice should be well-cooked, dry, but sticky to the touch.

How to cook rice for rolls

We will use ordinary round grain rice. There is, of course, special sushi rice, but we make homemade rolls. Therefore, properly prepared regular rice will be in no way inferior to the specialized one.

We transfer the groats to a bowl and rinse in cold water changing the water 6 - 7 times. It is necessary to ensure that the water drained from the rice becomes as clear as possible.

Put the washed grain in a small saucepan and fill it with water in the amount of 1 ¼ cup. We close the lid. As soon as the water boils, we reduce the heat to the minimum and start the countdown. From this moment on, the lid must not be opened! Cook rice for sushi for exactly 12 minutes. After the specified time has elapsed, turn off the fire and stop for another 15 minutes so that the rice swells well.

While preparing the base of the dish, make homemade rice vinegar for sushi. Required Ingredients:

• apple cider vinegar 6% - 4 tablespoons;
• water - 2 tablespoons;
• salt - 2 teaspoons;
• granulated sugar - 4 tablespoons.

We mix all the components in one container, achieving complete dissolution of salt and sugar crystals. Apple vinegar you must take natural, not flavored. Home rolls, in this case, will be much tastier.

You can of course use cooked rice new vinegar, but home product, in my opinion, tastier and at a much cheaper price.

Put the finished sushi rice on a flat plate and pour the rice vinegar evenly over it. This will take about half of the prepared liquid. Stir the seasoned rice thoroughly and let it cool.

Fish, I have lightly salted trout, cut into long pieces with a side of 1 centimeter. To prepare sushi at home, you can use both slightly salted red fish and smoked fish. Excellent homemade rolls are made from smoked pink salmon.

Peel the fresh cucumber and cut it lengthwise into cubes.

All products are ready, we begin to form sushi rolls.

How to make rolls

We wrap the mat on all sides cling film and spread it on a flat surface.

Put a sheet of nori on top, rough side up.

On seaweed We spread a thin layer of rice. At the same time, they need to occupy about 1/3 of the sheet area.

Stepping back from the edge, about a centimeter, put a slice of cucumber along the narrow side.

We have fish nearby.

Soft cottage cheese spread on fish.

With both hands, gently twist the roll.

Grease the part of the nori leaf free of food with rice vinegar. It is best to do this with your hands, not with a kitchen brush.

We fix the sushi roll and roll it over the mat a few more times so that the products inside are evenly tamped.

We put the finished homemade rolls on a flat surface and give it time to brew. Meanwhile, spinning the rest of the sushi.

A knife for cutting dishes should be chosen with the thinnest and sharpest blade possible.

Before forming pieces, the cutting part must be rinsed in water. So, the products will "cling" to the metal less, and homemade rolls will turn out to be smooth and beautiful.

We cut each twisted "stick" into 6-8 pieces, put on a dish and serve. Bon Appetit! 🙂

If you are a fan of Korean cuisine, then try to cook not only those with red fish, cheese and cucumber, but also. Very unusual and tasty dish!

The popularity of Japanese cuisine is growing, so lovers of previously outlandish nori seaweed dishes are quite capable of preparing something unusual. For example, . The apparent difficulty of cooking is easy to overcome with step by step recommendations, patience and desire.

Appliances that are used to cook Japanese dishes, as well necessary products, can be purchased at the store. If you replace any component from the list with another, then you can enjoy the author's recipe. A flight of creative imagination in the preparation of exclusive Japanese dishes will be appreciated by both guests and family.

List of ingredients for cooking Rolla with red fish at home:

• Japanese rice - 1 glass;
• Cream cheese - 150 gr.;
• Red fish - 200 gr.;
• Cucumbers - 1 or 2 pcs.;
• Rice vinegar 15 gr.

How to cook red fish rolls at home?

We take into account that Japanese rice can always be replaced with round grain, it with high content gluten free. Rinse thoroughly the right amount rice several times, until the water in which it was washed becomes clear. Pour the washed rice with 1.5 cups of water.

First, let's put on medium fire... After boiling, we will cook under a lid over low heat until the water evaporates completely. Sprinkle the finished, slightly cooled rice with rice vinegar.

It is necessary to cool the rice at room temperature, stirring with a wooden spatula. The finished rice should not be crumbly, but sticky.

While the rice is cooling down, it's time to start filling. Wash the cucumbers well and cut into thin strips.

Peel the selected fish - trout, salmon or salmon - and cut it lengthwise to form narrow strips. Although you can already find finished fillet fish and make the cooking process much easier. Making rolls.

Put the nori sheet with the rough side up.

You can pre-wrap the mat with foil. Wet your hands with water and carefully place the finished rice on the nori sheet. Leave one of the edges of the sheet free.

In the center, coat the rice with a thin layer of cream cheese.

Place cucumber slices and fish in the center of the roll.

Using a mat, roll the roll tightly, pressing well.

The resulting roll is first cut in the center with a sharpened knife.

Then we cut each part in the center again.

Do the same again.

Thus, the resulting roll is cut into eight identical portions.

If you still have pieces of fish, you can cover the rolls with them. Carefully transfer the rolls to beautiful dish... And the rolls with red fish at home are ready!

Rolls are served soy sauce and wasabi.

Step 1: prepare the rice.

For the preparation of Japanese dishes such as, for example, rolls or sushi, it is best to take special rice, which after cooking becomes sticky and sticky and, thanks to this, the dishes keep their shape. In supermarkets or grocery stores on the packaging you can find the name of this ingredient - "rice for sushi or rolls". If you saw this rice groats, it is also suitable for preparing our dish, since it is the same Japanese rice. So, first of all, pour the component into a saucepan and rinse it several times with your hands under cool running water until the water becomes clear. After that, pour rice again, but not with ordinary, but with purified water and set aside for 3-5 minutes to steep a little before cooking. Then we put the container with one of the main ingredients on a high fire and wait for the water to boil. After that, make the heat less than medium and cook the rice until all the water has boiled away. It will take approximately 15-20 minutes. Attention: do not forget to stir the rice grits with a tablespoon from time to time and cook the component under the lid. After the allotted time has elapsed, turn off the burner and set the rice aside so that it brews a little more 10 minutes in a saucepan with the lid closed.

Step 2: prepare the rice dressing mixture.

While our rice ingredient cools down, pour Japanese vinegar with a spoon into a bowl and add sugar and salt. Constantly stirring the components at hand, we make a special mixture until the sugar ingredient is completely dissolved.

Step 3: prepare the rice mass.

Highly important point in order for the rolls to turn out delicious and keep their shape, is how we prepare the rice. First of all, we need to properly cool the boiled rice grits. In Japan, a special large fan is used for this process, but we will cool the rice after 10 minutes by constantly stirring the rice with a tablespoon until it becomes room temperature... And to make it cool faster, pour the ingredient from the pan into a medium bowl. After all, we pour into rice product vinegar mixture and mix everything well again with a spoon. Attention: it is very important to observe the proportions to make the rolls tasty. Therefore, you need to know that for 500 grams of rice you only need 2 tablespoons Japanese vinegar and not a bit more. As for salt and sugar, you can add as much as you like to your taste.

Step 4: preparing the wasabi.

Wasabi is very spicy sauce, which tastes like our mustard, only green. Most often in the store you can find a powder ingredient that can be easily diluted in a little water and get real "Japanese horseradish". So, pour into a small bowl 1 teaspoon wasabi and fill in everything 1-2 teaspoons warm boiled water ... We mix everything well with the improvised inventory until the lumps disappear in the mixture. Note: The consistency and pungency of the sauce may vary depending on the proportions of water and powder. If you want to make the "Japanese horseradish" sharper and thicker, so that it is appearance resembled clay, then reduce the amount of water. Conversely, if you add more liquid, you will get a gruel with a less pungent flavor in the dish. Using a spoon, transfer the wasabi from the bowl to a special Japanese sauce bowl and set it aside for now.

Step 5: prepare the fish.

For the preparation of rolls and sushi, the Japanese use all kinds of fish and most of the seafood. V Japanese dishes you can add both raw and dried, and dried, and salted fish ingredients... I, in turn, at home, do not risk cooking rolls from raw fish although in the country rising sun such a component is traditional. Therefore, we spread the fillet of lightly salted salmon on cutting board and using a thin sharp knife, cut into thin stripes along the ingredient. Transfer the prepared component to a clean flat plate.

Step 6: prepare the cucumber.

We wash the cucumbers under running water and use a knife to clean the ingredient from the stale peel. On a cutting board, cut the vegetable into strips of medium thickness along the fruit and transfer to a clean flat plate.

Step 7: prepare Japanese fish rolls.

All components are ready, so we can move on to the most important stage of cooking! So, put nori on the makis. Then, with the help of a tablespoon, spread the rice on the nori sheet, and with wet hands (so that the rice does not stick to them) we distribute the rice component over the entire area of ​​the pressed seaweed, leaving a little empty space on one edge of the sheet so that later you can glue the nori. After that, spread a strip of salmon and a strip of cucumber on one side of the nori, and grease the rice with wasabi somewhere in the middle of the sheet. And now, with the help of makisu, we begin to roll all the components into a roll, starting from the edge where the components are located and ending with the side where we left a little empty space on the sheet. Attention: it is necessary to form the dish very tightly so that no voids and air remain in the roll. Otherwise, our dish will simply disintegrate before serving. At the end, gently grease the empty nori sheet with soy sauce and fasten to the main roll. Then the algae will stick together, and the rolls will not disintegrate. After that, we put the roll aside and begin to shape the next one until we run out of rice and all the necessary ingredients. Then we spread the roll on a cutting board and cut it across 6-7 pieces with a sharp thin knife. Attention: spicy equipment must be constantly moistened in cold water so that the rice does not stick to it. We transfer the rolls to a flat large dish.

Step 8: serve Japanese fish rolls.

Rolls at home are no worse than restaurant rolls, especially if you apply a little of our diligence and patience to them. So, immediately after cooking Japanese food, it can be served at the table. At the same time, we will pre-serve the table with Japanese sushi dishes. Pour the soy sauce into the sauce jug, place the pickled ginger and some wasabi on the sushi coasters. Enjoy your meal!

- - It is very important to choose fresh food for making rolls. If you still want to cook a dish from raw fish, then when buying this ingredient, pay attention to its gills (they should be red), belly (should be hard) and eyes (should be black, not white and cloudy). The flesh of the fish must be firm and shiny.

- - If you decide to postpone the preparation of rolls for several days, and you have already bought the products, then be sure to store the fish in the refrigerator in an airtight container or bag.

- - To prepare very spicy wasabi, you need to add a spoon to the powder in addition to water rice vinegar and mix the ingredients well until smooth. Then - leave the paste to brew for 10 minutes. Thus, it will become even more aromatic and tasty. If you want to soften the wasabi, add soy sauce instead of vinegar.

- - In addition to cucumbers, other products can be added to the rolls. A very tasty dish is obtained by putting slices of avocado, Philadelphia cheese or tobiko fish roe in it.

- - If you do not find Japanese rice at hand, do not be discouraged. It can be replaced with regular round grain rice, as long as it is sticky after boiling.

Calorie content: Not specified
Cooking time: Not indicated

Asian dishes have become very popular in our country. Many families even have their own favorite recipes, which you can always brag to guests. The most popular treat is Sushi. This delicacy has a lot of varieties and names. But, one of the classic options can be considered "Rolls with red fish and cucumber, recipe at home with butter". Cooking them is not difficult, and most importantly, very economically. The result is a very voluminous dish, several times higher than the purchased "Sushi" in terms of volume and price. It is worthwhile to cook "Sushi" once and fall in love with their taste forever. The family and guests will be happy, and they will not want anything else! I also want to draw your attention to one more recipe.

Required components:

- nori sheets - 10 pcs.,
- long-grain parboiled rice - 250 gr.,
- red fish - 300 gr.,
- pickled cucumbers - 250 gr.,
- butter - 50 ml.,
- ginger,
- wasabi.

How to cook from a photo step by step

The most important thing is to cook the rice properly. You don't have to look for special sushi rice, regular steamed rice will do just fine. You need to cook it 2 to 1. That is, this recipe requires 250 g of rice, which means you should take 500 ml of water.




While cooking, add a little salt to the rice.




After cooking, add a piece to the pan butter... It will add stickiness to the rice.






Put a special napkin for making sushi on the table. Cover it with ordinary cellophane on top. Place the nori sheet on top of the bag. Spread butter on the nori sheet.




Spread the rice up to half of the nori sheet. Smear the rice with wet hands. It must be tightly packed, this is important so that future rolls do not fall apart.










and cucumbers in thin strips. This should be done carefully. If there are bones in the fish, then they should be removed. Perfect for cooking pink salmon. This is a very tasty and moderately fatty fish.




Arrange the fish and cucumbers in an even strip on rice. It is important that the fish and cucumber are located closer to the edge of the nori leaf.




Gently roll up the nori sheet so that the filling is inside. Press the resulting sausage with your hands.




You can make a square product with a napkin.




Cut the "Sushi" into pieces. This is best done with a wet knife. Cut off the edges, they can be removed or eaten, because they are very tasty! Serve "Sushi" with ginger and wasabi. also in classic version maybe even soy sauce. But, here already everyone has their own tastes.

Bon Appetit!