Rolls - the most famous dish of Japanese cuisine, which has conquered the whole world and has no equal in competition among Asian dishes. Being a variety of sushi, they differ from them by twisting the dishes with the help of bamboo litter and then cutting into portioned pieces. Any Japanese can cook rolls at home, in our country specialized restaurants often treat them with such dishes. But with a great desire, such culinary delights can easily be done at home.

At its core, rolls are stuffed rice wrapped in a sheet of nori seaweed. This kind of dish differs from sushi by wrapping rice stuffed in seaweed, scrambled eggs or soy paper.

There are several types of rolls:

• Hosomaki (thin)  - high with one type of filling.
• Futomaki (thick)  - large diameter with two or more types of filling.
• Uramaki (inside-out rolls)  - a spectacular view of the dish, which differs from the rest by the order of twisting: inside is the filling, around it is the nori, and all this is wrapped in a layer of rice, which is sprinkled with bat caviar or sesame seeds.
• Temaki (Japanese "shawarma")  - an algae envelope filled with filling.
• Spicy rolls  - who eat with spicy sauce.
• Tempura (hot)  - fried rolls that are sure to eat hot.
• Spring rolls (light)  - A lightweight version of the dish in which the filling is wrapped in a rice pancake and served raw or fried.

A brief overview of Japanese dishes will help to understand their subspecies and help to cook correctly at home.

Essential Components for Home Rolls

For self-cooking Japanese delicacies, in addition to desire, special devices for creating rolls or a bamboo mat, quality products and some skill in cooking are also needed.

With kits for making sushi, everything is simple: I bought the goods I liked in the store and have already become a skilled sushi man. In extreme cases, it is always possible to form a sausage roll using a special mat-mat.

Purchasing the required ingredients is also easy: all the necessary sauces, seasonings, seaweed, rice can be freely obtained at the store. When choosing products, you need to consider that to make rolls at home, you need only 6 components.

• Rice  - the main component, the necessary varieties of which are sold in a special department of stores. It is cooked using a special technology with the obligatory addition of rice vinegar.
• Nori  - Dried seaweed leaves for wrapping stuffed rice.
• Vinegar  - yellowish liquid necessary for impregnation of rice.
• Wasabi  - Japanese horseradish mustard, flavoring, which can sometimes be replaced with a less spicy.
• Ginger Soy Sauce  - additional ingredients that give the dish special taste.
• Seafood and vegetables  - the main fillings are selected according to taste preferences.

Having all the available ingredients on hand, the main task is to properly prepare the dish.

Correct rice is the key to a successful roll

The basis of any type of sushi is rice. It is from its consistency that the future dish envy.

Japanese rice for rolls has the necessary stickiness, which allows it not to crumble. But properly cooked regular round-grain rice can be an assistant for the preparation of Japanese dishes.

How to cook rice in a pan on the stove

Despite the fact that the recipes for rolls at home are very diverse, they are always united by one component - rice. And he is preparing for any options in the same way. This is what remains unchanged, and the fillings and methods of their heat treatment give the taste of dishes.

Essential Ingredients:

• rice - 1 kg;
• water - 1200 ml;
• rice vinegar - 330 ml.

1. Rinse rice in cold water several times. Put it in a pan and pour water.
2. Put the pot on the stove. Bring water to a boil over high heat. Then reduce the heat to a minimum and cook rice for 12-15 minutes without stirring it.
3. Then let the rice porridge stand under a closed lid for about 30 minutes.
4. Transfer the cooked rice into a bowl and pour evenly with vinegar dressing. Gently mix everything, not crushing rice, so as not to turn it into porridge.
5. Such rice can be stored for no more than 2 days on the windowsill. Before use, slightly warm it in the microwave.

Some useful tips will help to avoid mistakes when choosing and cooking rice. Then the cereal will not crumble, stick to your teeth and just spoil the dish with your appearance.

• Selected rice should be large without cutting, round, not steamed. Cooked rice is also not suitable for rolls.
• Mandatory rinsing of cereals will save rice from excess starch.
• Do not open the pan while cooking cereals.
• Rice dressing is the final step in preparing rice. Only the cereal soaked with it is considered fully prepared. The easiest way to season: rice vinegar (180 ml), sugar (120 g), salt (30 g) combine in a saucepan and bring to a boil over low heat. Let the dressing infuse and season it with boiled rice.
• Use rice for rolls when it is already cold and does not burn hands.

Having learned how to cook rice properly, having purchased all the necessary products and buying a set for making rolls at home, you can safely proceed to the mysteries of Japanese cuisine.

How to cook rolls: the formation of rolls and their cutting

The filling is prepared, the rice is cooked and cooled. It's time to roll up delicious rolls to enjoy their taste. For the process of wrapping the filling in rice, and rice in algae, a special bamboo mat is needed.

• On it, gently smooth the nori sheet, laying it with the smooth glossy side down.
• Distribute a handful of rice evenly over the rough side of dry algae. From two edges leave clean strips not filled with cereal about 1 cm. The thickness of the rice layer should be 0.7 cm.
• Along the entire width of the algae, lay the selected filling in a thin stripe. To enhance the taste of the filling, a strip of rice can be slightly oiled with wasabi.
• To roll the roll, you need to lift the mat with your thumbs and, while holding the filling, twist the roll.
• After connecting the ends of the algae, the roll should be rolled a little along the mat. In the process of “rolling out” one should not put much pressure on the roll so that the entire filling does not fall out.
• When creating rolls of rice outward, it should be noted that for better rolling of the dish, the bamboo mat should first be covered with cling film.

The beautiful appearance of the dish directly depends on the proper slicing of the roll. This process should be carried out with a knife dipped in vinegar or lemon water. This will prevent rice from sticking to the blade and will help the knife slide smoothly. It is best to cut the roll in half, and then divide it into 6-8 identical pieces.

Served with sushi with ginger, soy sauce and wasabi.

The most popular home roll recipes

It is time to put theoretical knowledge into practice for making rolls at home. By choosing the appropriate recipe as you wish, you can easily make any rice rolls with filling.

California: shrimp, avocado and flying fish roe

The most popular rice outward variety is shrimp and avocado rolls.

Essential Ingredients:

• rice - 200 gr;
• cucumber - 1 pc.;
• avocado - 1 pc.;
• smoked eel - 20 gr;
• rice vinegar - 200 ml;
• salmon caviar - 30 gr;
• tiger prawns - 30 gr;
• nori seaweed - 1 leaf.

How to cook:

1. In the case of the economy version of the dish, you can do without avocados, replace eel with available fish and make rolls with crab sticks.
2. Cut cucumber, avocado, smoked eel and shrimp into thin portions.
3. Lay out a sheet of nori. In its half, flatten rice with a thin layer, sprinkle everything on top with small caviar, slightly pressing it to the rice.
4. On a bamboo mat, put a sheet of seaweed rice down.
5. Put prepared ingredients (seafood and vegetables) on Nori.
6. Roll everything up into a square shape. Cut the roll into 6 identical pieces.

Philadelphia: Fresh Fish and Cream Cheese

To get enough of Japanese delicacies as much as possible, there is nothing easier than making Philadelphia rolls - the most satisfying and popular of Asian cuisine. Indeed, a large number of fish in combination with cheese makes this recipe inimitable.

Essential Ingredients:

• rice - 300 gr;
• trout - 300 gr;
• philadelphia cheese - 150 gr;
• avocado - ½ pcs.;
• nori - 2 pcs.;
• ginger, soy sauce, wasabi - to taste;
• chop the peeled avocado with straws.

How to cook:

1. On a straightened dry seaweed put a thin layer of cooked rice. Press him lightly against Nori.
2. Put them on a special mat with algae up.
3. Put cream cheese in sufficient quantity on the surface of the algae.
4. Put the sliced \u200b\u200bavocado on top of the cheese.
5. Roll the roll into a square shape.
6. Lay the salmon fillet on top with a thin layer. Cut the roll into portions.

Philadelphia rolls are best served with wasabi, pickled ginger and soy sauce. And you can modify them a little, because the recipe allows you to sprinkle rice with tobiko caviar.

Caesar roll: meat delicacy with cheese

Mixing Eastern and European cuisines leads to the creation of new recipes. Caesar roll, a dish from the Fusion series, is very similar in composition to the salad of the same name. Whether you are a follower of traditional seafood rolls or ready for bold mixed experiments, this homemade recipe will show.

Essential Ingredients:

• rice - 250 gr;
• chicken breast - 100 gr;
• cream cheese - 100 gr;
• parmesan - 50 gr;
• algae leaves;
• lettuce;
• breadcrumbs.

How to cook:

1. Prepare the whole filling. Cut boiled or smoked chicken fillet into strips. Chop the green salad the same way. Fry the breadcrumbs in a dry pan. Grate Parmesan.
2. On a Nori sheet, spread out the rice evenly, leaving a few empty edges for gluing.
3. Flip a sheet of seaweed rice down. Put cream cheese, chopped breast and chopped salad leaves in the center.
4. Curl everything carefully, fasten the edges of the algae.
5. Roll the finished roll in breadcrumbs, and then cut into 8 parts.
6. Grind Caesar roll with parmesan and serve with fresh lettuce.

Hot rolls: deep-fried vegetable rolls

Hot rolls - tempura - are becoming increasingly popular among lovers of Asian cuisine. This is the most original dish in execution and taste. And you can enjoy them without visiting eastern restaurants, as at home, they are prepared according to the standard procedure, followed by frying in batter. Such rolls are very tender, with a light crisp.

Baked gourmet rolls: mussels under a cheese cap

Roasting traditional Japanese food is one of the boldest steps in cooking. However, the delicate and balanced taste of the dish makes it one of the tasty and gaining momentum in popularity. A truly royal recipe for any celebration is baked rolls at home with mussels.

There are rolls, like tempura, should be hot. Otherwise, when they cool, they lose their special cus.

Low-calorie Japanese cuisine offers sushi without rice Light. I recommend you try this recipe and treat your loved ones and guests. Energy value per 100 grams - 56, 45 kcal. It is calculated on 1 portion - 8 pieces. This recipe can be filled with rice, but it will increase calorie content.

Ingredients:

Nori - 1 sheet
Fresh lettuce leaves
Champignons (raw) - 3 pieces
Cauliflower - 70 grams
For cabbage, lime juice (lemon possible) - 1 tablespoon.
Sesame oil (for cabbage) - half a teaspoon
Fresh cucumber - 50 grams
Fresh carrots - 40 grams
Crab sticks - 2 pieces
Flavourless olive oil
Classic soy sauce to serve - 1 tablespoon

Sushi without rice Light recipe:

If you do not want to cook sushi at home yourself, we advise you to order sushi in Krasnoyarsk.

• First of all, we cut mushrooms into thin slices and pickle in a classic soy sauce with olive oil.
• In a blender, you need to chop the inflorescence of cabbage. They must be marinated in lime juice with sesame oil.
• Cut carrots, cucumbers and sweet peppers into strips.
• We put the nori leaf, on top of the lettuce and the cauliflower pulp.
• We start spreading mushrooms and strips of vegetables from the edge near you.
• Then spread the crab sticks.
• It is necessary to carefully twist it with a mat, we will lubricate the shovchik with water to fix the sushi.
• Then wet hands with water.
• Let it brew for 5 minutes and cut into 8 equal parts.
• We decorate the serving plate with lettuce, spread the sushi and serve with soy sauce.
• To maintain the Japanese style, I recommend using sticks.

Bon Appetit!!!

Sushi and rolls came to us from Japanese cuisine quite recently, but they have gained immense popularity and recognition among lovers of delicious food. It would seem that it is simpler - rice and fresh seafood, a completely unusual even slightly outlandish combination. But our compatriots liked it so much that sushi is now ordered not only in cafeterias, but also prepared independently at home.

The most interesting thing is that rolls, sashimi, maki sushi and soups, there is such a huge variety, and the eating process is unusual and fascinating. I want to try a lot of things and find a favorite option for myself. Therefore, the idea of \u200b\u200blosing weight thanks to sushi sounds great, the main question that interests everyone: whether such a mono-diet will harm health, how effective is it, how long will the result last?

Is it possible to eat sushi and rolls on a diet?

The idea of \u200b\u200beating rolls when dieting is original, but you cannot say that it is progressive, because losing weight on rice and seafood is a long-established proven method. Take, for example, various and other diets based on the unique properties of rice and sea fish. Such nutrition perfectly cleanses the body, saturates it with healthy fats, proteins, microelements, and most importantly, it is low-carb and low-calorie.

But what are the pitfalls of sushi?

• Firstly, it is salt, many components - red fish, eel, chuka seaweed, soy sauce, caviar are prepared in our country with the addition of a large amount of salt, which will not only help to lose weight, but also entail swelling and pressure disorders;
• Preservatives - unfortunately, we have no such opportunity as the Japanese in the morning to catch tuna, eel, octopus, puffer and serve them in a restaurant already at lunchtime, all these marine delicacies are delivered to us in sealed containers with the addition of the most popular and proven preservatives ( benzoates , antioxidants, etc.). Or, in extreme cases, in frozen form, for example, mussels, shrimp, hake fillet, pollock, squid carcasses.
• Dyes - many manufacturers want the product not to lose its presentation, so they “tint” algae, pickled ginger and sauces, which also makes us think about the benefits of such nutrition.

It is not advisable to eat some sushi for more than 3 days - every day such a diet will help get rid of 0.5-1 kg. In addition, to reduce the caloric content of the daily diet, you can replace one or two meals on land or arrange regular (for example, once a week), fasting days on diet rolls or sashimi.

Allowed Products

For lovers of oriental cuisine, a diet on sushi and rolls for weight loss is just a godsend, because all day you need to do that for breakfast, lunch and dinner there are rolls. You can diversify the diet with miso soup. The main thing to remember is that each roll should weigh about 50 g and they can be chosen to your taste different, so as not to bother:

• for breakfast you can eat no more than 8 rolls;
• for lunch - 6 rolls;
• for dinner - 4.

As drinks, it is best to give preference to unsweetened green tea, clear water and herbal soothing tonic.

Acceptable Ingredients for Dietary Sushi

Classic sushi is a lump of rice, on top of it is a piece of fish or shrimp, which can be tied with a ribbon of seaweed and seasoned with sauce. Rolls are a more complex design: a roll of rice with a filling can be wrapped in a sheet of nori or rice paper. All this diversity gives significant differences in calorie content - from 60 to 100 kcal per 100 g. Dietary sushi is most often stuffed with such popular ingredients:

• cucumber;
• lettuce;
• omelette;
• avocado;
• low fat Philadelphia cheese;
• carrot.

In a minimum amount allowable (not more than 50-100 g):

• slightly salted fillet of sea fish;
• sea \u200b\u200bdelicacies - shrimp, octopus, scallops;
• nori seaweed.

Approved Product Table

Fully or partially restricted products

Sushi diet for weight loss completely excludes other cuisines of the world, that is, the main food and snacks should consist of maki sushi, sashimi, miso soup, etc. At the same time, it is worth restricting the use of:

• salt (of course, absolutely unsalted rolls - this is not tasty in the first couple, but it is necessary to try to limit this spice to a minimum, otherwise too much water will be retained in the body);
• pickled ginger and algae, which may contain preservatives, flavor enhancers and colorings;
• soy sauce (it can only be used if it is exactly natural and was brought directly from Japan);
• oily fish;
• white polished rice (even the most dietary rolls with cucumber can adversely affect the figure if you eat a lot of them, and accordingly a lot of rice itself).

Prohibited Products Table

* data are per 100 g of product

Menu (Power Schedule)

Diet Roll Recipes

Roll "Philadelphia" (calories 170 kcal per 100 g)

For cooking you will need: 100 g of special washed ready-to-eat rice, 50 g of low-fat Philadelphia cheese, 100 g of slightly salted salmon, nori leaf.

Take a sheet of nori, put rice on it, turn it over. Put the cheese mass on the seaweed, roll it into a roll, cut it into pieces weighing up to 50 g. Put the salmon slices on top, sprinkle the sesame seeds on top.

Spring rolls with tuna (91 kcal per 100 g)

You will need: 2 sheets of rice paper (each weighing 10 g), 40 g of tuna fillet, 60 g of red lettuce pepper and 25 g of carrots, cut into strips, a leaf of lettuce, green onion and sesame as desired.

To work with paper, first soak it in boiled water. After putting the filling on the sheet, folding and forming a roll, send the dish to the refrigerator so that the paper sticks together.

Rice-free diet roll recipe (128 kcal per 100 g)

A non-standard approach for Japanese cuisine, instead of rice you need to bake a thin omelet in a dry pan, and put an omelet on a nori leaf. For bonding, it is enough to moisten the edge of the algae sheet and there will be no problems with fixation. You can also replace a sheet of nori with rice paper, which must be dipped in boiling water before making sushi.

For the filling, you can use:

• 3-4 little straws of fresh cucumber;
• 1-2 long slices of avocado;
• skim cheese;
• lettuce;
• 50 g light-salted salmon fillet.

A simple Miso soup recipe (103 kcal per 100 g)

Take 50 g of salmon fillet, cut into cubes and cook the broth. On a plate, dilute half a packet of miso-paste and add to the broth. Season the soup with a spoonful of soy sauce. You can decorate the soup with dry Wakame seaweed and a few cubes of tofu.

Contraindications

•   , or other gastrointestinal disorders;
• seafood allergy   and constituent sushi;
• metabolic disorders.

Pros and cons

Roll diet results and reviews

Japanese or sushi diet causes a sea of \u200b\u200bindignation and criticism, for example, among professional athletes, doctors and nutritionists. First of all, the ingredients - questionable quality and safety of seafood, soy sauce and rice are amenable to doubt.

But, despite all the negativity, the sushi diet is popular, because it is tasty, simple and effective. Someone will say that this is an amateur and is expensive, but the girls brag about each other and leave feedback about the diet on rolls, about how they were able to noticeably build thanks to Japanese cuisine:

• "... I didn’t specifically sit on land for several days, I worked all the time, so I had only snacks with friends in the cafe and what was my surprise when I discovered that several centimeters were missing from the waist."
• “... I tried this diet, it was convenient and pleasant to buy different options in the nearest Japanese stall. I really tried to eat without sauce, I managed to lose 2 kg in 4 days. ”
• “... I eat sushi constantly for dinner, I prefer my vegetarian options more. I have normal weight and I believe that it is Japanese cuisine that helps. ”

Diet price

You can calculate the price of a sushi diet in advance. To do this, study the menu in the nearest cafe or delivery service and select 3-4 rolls (18 pieces) for each day. If you choose diet options, then a day diet will cost no more than 350-400 rubles.

If you take sushi ingredients separately, it will cost a little more, because you will need to purchase a special rug, a set of dishes, take whole packages of rice, ginger, wassabi and other important little things. For example, a standard set of a beginner will cost you about 950 rubles, but there may be a lot of excess, not to have avocados and other badly needed dietary products.

Hello! Ciao a tutti!

Again, with my rolls on soft cheese without rice, I see many people like them, so I frolic for the joy of you and myself. Today I have a filling of squid tentacles and an indispensable (for me) cucumber, but the main thing is not inside, but outside - I finally made Uramaki (裏 巻 き), literally, rolls on the contrary or rolls inside out! The most prominent representatives of this type of sushi are, of course, California rolls, they served as a technical prototype for me, and I changed the shape and filling. It was very important for me to work out the technique of coating the cylindrical surface with flying fish caviar, and I didn’t want to make an “hacky” option, where the eggs were just a little bit, but to act like an adult - in my plan, the layer of the smallest eggs should have become not just a light decoration , and a solo element. In my opinion, the experiment was a success, but you have to judge ...

So! I used: nori sheets, soft curd cheese, pickled squid tentacles, fresh cucumber, a little wasabi and flying fish caviar (tobiko), it can be replaced with capelin caviar (masago). Sorry, I do not indicate the proportions, because in experimental recipes it’s quite difficult to fix them - everything tastes good and on the eye.

Globally, there is nothing complicated in creating uramaki, the classical technique is proposed everywhere, although the final stage is almost everywhere blurred, but tobiko caviar has a peculiarity - it is not prone to “ramming”, you can only “dip” the finished rolls into it, and so much as it sticks, no one knows, except for those who have been doing this professionally, daily and for many, many years. We all saw the option “how much sticks, so much is needed” in Japanese establishments or on delivery, and it did not suit me initially. In a word, I strained myself until I realized what the trick was - as always, the casket just opened!

I tell you my technique: I evenly smeared a sheet of nori with cheese 1.5-2 mm thick, leaving a couple of centimeters of edge. Covered with cling film (the first guarantee of success in it), slightly rolled with a rolling pin for evenly-dense distribution of cheese mass and turned it over. Now, on the other hand, I smeared a sheet of seaweed with cheese, made a couple of strokes of wasabi, laid the tentacles and cucumber sticks on top, tightly twisted the roll using a film like macaque, and squeezed it well. Then she turned it very carefully so that my cheese roll remained closer to the edge of the transparent perimeter, and laid a rectangle of caviar nearby - this is the most difficult.

First, the dimensions must be respected, I have a thickness of 2-3 m, and the width is slightly larger than the diameter of the roll. Secondly, you need a dense, but elastic caviar surface that does not break and does not become loose during subsequent twisting! This is where vegetable oil came to my aid (it has the second and main focus) - first I laid out a few spoons of future fry, distributed them, tamped them with my fingers dipped in vegetable oil, and then walked the wide side of a knife dipped in the same oil. Beauty! It remains to put the workpiece in the center of the caviar plateau, “throw” one part of it with the help of a film onto the roll, compress, then the second, and neatly distribute-compress-form and cut. Here is the result ...

Oh, I almost forgot! Just in case, I sent the rolls to the freezer for a couple of minutes (while they were still in the film) - so it became easier to cut them. Well, of course, remember that you need to cut the rolls with a sharp, slightly dampened knife, wiping and re-wetting it after each cut.

It’s important to note here, I generally like to do any semi-jewelry work, so if you are also prone to needlework, you will succeed ... well, not the first time, but the second. By the way, I screwed up the first roll, because formed the caviar layer, wetting the hands and knife with cold water, and not oil, which led to the appearance of some "bald spots" after removing the cling film. Oil is a completely different song, look - everything is smooth and pretty ...

Hello! Ciao a tutti!

And one more recipe for rolls, where I replace rice with soft curd cheese. This time, I chose the classic shake kappa maki (rolls with salmon and cucumber) as the basis and modernized them a bit, making them double. In principle, the same can be done with rice, if you love it, but you can combine rice and cheese, it will also be interesting, so ...

For two servings I needed:

- nori - 6 sheets,

- Philadelphia cheese - 120-130 g,

- - 1 tbsp.,

- smoked paprika - 1 tsp,

- wasabi - 1-2 tsp,

- slightly salted salmon - 60-70 g,

- medium cucumber - 1 pc.,

- seaweed caviar,

- sesame seeds.

At first I prepared everything - I cut the cucumber into strips, the salmon was about the same. She made persilade, grinding parsley with salt and garlic in a mortar, and thoroughly mixed it with about half the cheese (a little less), the cheese immediately turned green, which is what I need. I dyed some more cheese with paprika and left the rest white. I twisted it like this - I laid out half (!) A sheet of nori on a towel (I manage without makissa), green cheese, a little wasabi, cucumber and salmon, tightly rolled the roll. Then she took a whole sheet, greased it with white cheese, laid the prepared roll and twisted it again. She did the same manipulation with the second filling, only put white cheese inside, and colored cheese outside, like that ...

I repeated both species 2 times and cut each “sausage” into 5-6 parts and decorated it for serving - I parted it in sesame, and in the second part I put caviar + ginger rosette ...

In my plan, the bilayer should have been more obvious, i.e. the next layer of cheese should be made thicker next time, keep this in mind if you want to repeat it. And the idea of \u200b\u200btinting cheese can be embodied by any pleasant spices or other food coloring, beet juice, for example. I think that children will definitely like these colors.

Bon Appetit everyone! Buon appetito a tutti!

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