An important point is the fillings for rolls and sushi. They can be very diverse. Much depends on the personal preferences of people, but there are options that will appeal to everyone. This exotic dish is now very popular among young people. Rolls can be ordered or cooked by yourself.

How to cook rolls at home?

You can cook an exotic dish yourself. You can find the recipe with photos below. Before you start, you need to prepare the equipment. Buy a special fixture made of bamboo. Don't forget about the main ingredient - rice. You can choose any type, the main thing is that the rice is round-grained. In such cereals there will be the amount of starch we need.

Cooking rice the right way!

Ingredients:

210 grams of rice cereal;
250 ml of water;
2 large spoons of rice vinegar essence.

Cooking:

First, rinse the rice well. Rinse until the water runs clear. Approximate draining - about 7 times. It is advisable to soak the rice for 40 minutes before cooking.

Put the rice on a small fire and cook for about 20 minutes. Remove the saucepan from the stove. When it cools down, put the rice in a separate bowl.

You will also need to prepare the solution in advance. You need to combine 1.5 large tablespoons of vinegar with a small spoonful of sugar and a pinch of salt. Flatten the boiled rice and add vinegar essence. Mix everything. Here is the filling for the rolls.

Various fillings for rolls: 15 main types

You can cook delicious stuffing for rolls at home. The most favorite ingredients are cream cheese, fish, cucumber, avocado and seafood. Mayonnaise adds juiciness to the filling. For lovers of something spicy use. It will be tasty and unusual if you put a green onion and pickled radish on rice. Many recipes include avocado and cucumber. It is not uncommon for housewives to add smoked chicken instead of fish. You can also add crab meat to rolls and sushi. All ingredients can be combined with each other.

Recipe #1

Very tasty stuffing for rolls of cucumbers and red fish.

Ingredients:

200 grams of any red fish;
a couple of cucumbers;
Philadelphia cheese".

Cooking:

Red fish must be cut into medium-sized strips. It is desirable that they be long. Cut the cheese into strips. The width should be about 2 cm. Cucumbers are also cut lengthwise, in long sticks.

Put the cucumber and fish on top of the cheese. Now you have to wrap homemade rolls. Now you see what simple filling recipes there are.

Recipe #2

This recipe is particularly exotic due to the addition of an unusual fruit. As toppings, you can put shrimp and avocado.

Ingredients:

210 grams of shrimp;
avocado (1 piece);
mayonnaise.

Cooking:

Put mayonnaise on the first rice layer. The next layer is a strip of peeled shrimp. An exotic fruit is cut into cubes along. Put it next to seafood. Now you can wrap the roll.

Recipe #3

There are a wide variety of recipes. It all depends on the preference of the person. For cooking, you need an omelette and smoked eel.

Ingredients:

Chicken eggs (2 pieces);
soy sauce;
vinegar from rice extract;
eel (smoked).

Cooking:

First of all, you need to prepare. The eggs are broken into a separate bowl. They will need to be beaten and poured with a large spoonful of soy sauce. Acetic essence, salt and sugar are also added there.

Then we put the pan on the stove and spread a piece of butter. Pour the mass into a preheated pan and fry the omelet. Then it must be cut into strips. On a layer of rice you need to put an omelette, eel and wrap everything up.

Recipe #4

There is another interesting recipe with Japanese omelet. Toppings for sushi and rolls are prepared very simply, and this one is no exception. You need to beat a couple of eggs and add 2 small spoons of brown sugar, salt on the tip of a knife, pepper and a small spoonful of soy mixture. Fry an omelette in a skillet. It should be thin. It is advisable to cook a few pancakes, then roll them up.

Recipe number 5

There are some very interesting filling recipes. They turn out juicy if you combine vegetables and fruits. As a filling, you can take cucumber, avocado, radish, carrot, sweet pepper, tomatoes, zucchini and various fruits.

Recipe #6

And although the recipes for the fillings are very diverse, many people prefer to prepare the filling from the spicy sauce. These rolls are savory and delicious. For cooking, you will need mayonnaise, red pepper and kimchi vegetable paste. All components just need to be mixed.

Recipe number 7

You can choose any filling, but it is better to roll the rolls in any kind of sesame seeds. It is white and it is black. It will turn out very tasty if the sesame seeds are pre-fried.

Recipe number 8

No one will remain indifferent if red caviar is added as a filling. Usually it is laid out on top of the rolls. But in Japan they use a special orange-colored caviar. They also use dyes to make it green.

Recipe #9

When making rolls at home, many housewives prefer to put chicken instead of fish. It can be fried, boiled or smoked beforehand.

Recipe number 10

There is another popular recipe. It includes one very important Japanese ingredient - shiitake mushrooms. They grow on trees.

Recipe #11

Among other things, the most favorite recipes are seafood rolls. Usually boiled shrimp are placed inside and on top. But in restaurants they put mussel meat instead. You can also cook.

Recipe #12

Wasabi is a special green color additive. We call this spice horseradish. But in Japan, this additive has a different meaning.

Recipe #13

Many people prefer to put bacon as a filling. Usually it is used to wrap rolls. They also put bacon inside.

Recipe #14

Instead of sesame seeds, you can roll cooked rolls in tuna shavings.

Recipe #15

Some use completely unusual fillings. They add soybean curd. The main feature of this component is that it has no taste.

Now you see how many different recipes for making fillings exist. Rolls are considered the most common dish in our time. Many housewives experiment with the filling, and as a result they get the latest dish. As ingredients, you can take the usual products for everyone. It can be pickled mushrooms, various fish, pickles, tomatoes and peppers. That is, you need to take absolutely any components, the most important thing is to combine products correctly.

How to choose the right fish for a dish?

Fish fillings are very popular. But how to choose this main component? This recipe uses fresh fish. But now no one wants to take risks, so they use a smoked product. Only use red fish.

Now it’s easier to buy a ready-made piece of pink salmon. If you buy a whole fish, then choose it carefully. A good pink salmon should not smell, and the scales should stick to your hands. It is very easy to determine its quality by its appearance. Frozen fish will look dull and dull.

Cooking red fish for rolls at home!

If you doubt the freshness of the fish, then you can cook it at home.

Ingredients:

Trout (1 piece);
salt to taste.

Cooking:

First, the fish must be cut off the front and fins. With a special knife, clean it from scales. Then you should make an incision at the top along the ridge. Now divide the fish into two halves. In one should remain a ridge with bones. They will need to be removed.

Both halves should be put in a separate bowl and salt to taste. Leave the fish in the refrigerator for 2 days.

Rolls can be made in different ways. If you don’t know how to surprise your guests, then this exotic dish will come in handy. The most important thing is to combine the ingredients correctly. Of course, you will not find real ingredients, but you can pick up any other products. Various components in different variations will help to prepare the latest varieties of dishes every time. From such tasty and juicy rolls, all guests will be delighted.

This fish-free sushi recipe was born in my family only through the transition to a more conscious diet. My husband in the old days was fond of fishing and sometimes liked to eat the fish itself, so now the taste and smell of nori sheets remotely conveys the image of a pond, a light breeze and a fishing rod in his hands.

He (my husband) also loves fresh salads! This is home cooking - a mix of two positive images for a loved one. I believe you will like it!

Composition:

• 3 nori sheets
• 1 st. boiled rice
• 1 melted cheese
• 1 sweet pepper
• 1 tomato
• 3 art. l. green peas
• greens
• rice vinegar

For submission:

• wasabi
• soy sauce
• pickled ginger

How to cook sushi without fish at home:

1. I usually cook boiled rice like this: I use round Krasnodar or special rice for sushi. Rinse thoroughly several times in cold water until it is clear. Pour in boiling water and put on medium heat. After boiling, cook for about 10 minutes, remove and let it brew until cool.
2. Here are our ingredients, ready to be wrapped in seaweed sheets!

   

   Ingredients

3. So! Let's prepare the ingredients: we divide the rice and herbs into three slides. And we cut the cheese, pepper, tomato into 9 parts - three for each sheet of nori.
4. We lay the nori sheet on the mat with the smooth side up and lay out the rice with wet hands, after sprinkling it with vinegar. Lay the chopped cheese on top.

   

   Spread rice and cheese on nori

5. And further in the same spirit: peppers, tomatoes, herbs, peas.

   

   We put vegetables

6. Helping with a mat, we twist our magic bundle.

   

   We wrap

7. We form a neat "sausage".

   

   We form a roll

8. With a knife dipped in water, cut the roll into even pieces. I got 6 rolls from each sheet.

   

   We cut

We serve ready-made sushi without fish - with your favorite spices and sauce. We love not only with wasabi, but also with pepper adjika.

Delight loved ones with delicious food prepared with love!





Bon appetit!

Aksinya recipe author

Making sushi at home is not as difficult as it might seem at first glance. And it doesn’t matter that the first time it doesn’t turn out too beautiful. They will not become less tasty because of this 🙂 Over time, you will acquire the necessary skills and be able to make sushi easily and effortlessly. On average, the cooking process takes an hour and a half.

Main types of sushi:
1. Nigiri (compressed sushi): small, compressed finger-sized pieces of rice with a piece of fish on top. Sushi bars are usually served in pairs.
2. Maki (rolls): a combination of rice with any seafood and vegetables, rolled up in a sheet of nori seaweed. Subsequently, the roll is cut into pieces
3. Chirashi-sushi (separate sushi): the most common type in Japan. The rice is sorted into small containers and then topped with a random combination of seafood and vegetables.
4. Oshi sushi (pressed sushi): Cooked or marinated fish is placed in the bottom of a small container, which is then filled to the brim with rice. Oppression is placed on top of the rice. After a while, the workpiece is taken out, turned over with the fish up and cut into pieces.
5. Mixed sushi: any other that does not fall into the above categories. For example, fukuza sushi are thin omelet squares used to wrap rice.

Today we will learn how to cook two types of sushi: nigiri and maki.

Required Products
(products marked with an asterisk (*) are optional and may be substituted or excluded altogether)

1. Rice for sushi (short, rounded grains)
2. Dry nori seaweed
3. Rice Vinegar
4. Soy sauce
5. Salmon fillet
6. Tuna fillet (*)
7. Precooked Shrimp (*)
8. Mackerel fillet (*)
9 Pickled Ginger
10. Wasabi Paste or Dry
11. Cream cheese
12. Crab sticks
13. Smoked salmon (*)
14. Cucumber
15. Flying fish roe (*)
16. Toasted sesame seeds (*)
17. Avocado
18. Lemon (*)
19. Greens (*)
20. Sake 🙂
As well as a sharp knife, and a bamboo mat (makisu)

Some products close-up:

1. Salmon fillet
2. Tuna fillet (*)
3. Mackerel (mackerel) (*)
4. Boiled shrimp (*)
5. Flying fish roe (*)
6. Wasabi in paste
7. Toasted sesame seeds (*)
8 Pickled Ginger
9. Sake

Rice vinegar (su). It is highly desirable to use Japanese rice vinegar, mild and sweet. Chinese as well as Western brands are stronger and sourer and can overpower the delicate flavors of sushi. Mitsukan Rice Vinegar is one of the most successful, sold in many Asian stores.
Wasabi (Japanese horseradish). There are two types of wasabi - sawa and seiyo. Sawa is very expensive and rarely used outside of Japan. Seio wasabi is easy to buy at any Asian store. It is better to give preference to wasabi powder. The one in the paste often contains unnecessary preservatives and often reaches the consumer with a changed color and taste. Powdered wasabi mixes easily with water to form a paste and is ready to use in 10 minutes.

Nori (seaweed). Usually sold in packs of 5-10 pieces, dark, crispy sheets, 20 x 18 cm in size. Used in the preparation of maki (rolls). The color of the algae is dark green and almost black. Those that are black are more expensive, but also with a stronger aroma.
Gari (pickled ginger). It is used to refresh the mouth and neutralize the taste between eating different types of sushi.

Flying fish roe (Masago). Arbitrary component. It is mainly used to decorate the top of the rolls, or to roll the outer side when the rolls are cooked with rice on the outside (ura-maki).
Salmon caviar. Arbitrary component. Used in cooking.
Japanese mayonnaise. Arbitrary component. Mainly used in making thick futo-maki sushi. It tastes less harsh and sweeter than regular mayonnaise.

Raw fresh fish: salmon (sake) and tuna (maguro) fillets. Fish should never be frozen! It is advisable to buy specially designed for sushi in Japanese stores, marked “sushi grade”.

Stuffing for rolls, arbitrary combination. For example, crab sticks, strips of avocado, cucumber, cream cheese. Additionally, you can use special Japanese mayonnaise (the usual one is too harsh).

Cooking rice for sushi

Rice, not fish, is the most important ingredient in sushi. It is on whether it is cooked correctly that the taste of the whole dish depends. We need Japanese-style rice with short, rounded grains. A regular long one will not work, it is very dry and therefore holds too much water. Recommended varieties: Nishiki, Kahomai, Maruyu, Kokuho and Minori.

1. Rice washing. As a rule, one cup of rice is enough for two people. But given the fact that you will get a taste for eating your own sushi, it is better to proceed from the calculation of two cups.
Pour the rice into a wide bowl, add cold water to cover the rice, and begin to gently massage the rice. This must be done in order to separate unnecessary small debris from the rice. As a result, the water will become cloudy and acquire a milky hue. If you don't do this, the rice will remain covered in sticky starch, which is absolutely unacceptable for sushi.
2. Drain almost all the water. Stir again and squeeze the rice with your hand already strongly, but gently, without breaking, for 10 seconds. Pour fresh water, squeeze, drain. Repeat one or two more times, the water should become almost transparent. Dry.

3. Cooking rice. Place the washed rice in a deep saucepan. For each cup of rice, add 250 ml of cold water (500 ml in our case). Close the lid, turn on the maximum heat and quickly bring to a boil (takes about 5-7 minutes). Then, set the heat to the minimum value, and leave for 12 minutes. After this time, the water will be completely absorbed into the rice, and small ventilation holes will appear on its surface. Without removing the lid, remove the pan from the heat, and let it brew for another 15 minutes.

4. While the rice is infused, prepare the dressing for it. For two cups of rice, you need 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Dissolve sugar and salt in vinegar. You can preheat it slightly (very slightly!).
5. Mixing dressing with rice. Put the hot rice in a wide container in an even layer, pour the dressing over it in a thin stream over the spatula, and immediately begin to stir. Raise the rice with a wooden spatula from bottom to top and from right to left. Collect all the rice in half of the container, and slowly begin to transfer it in small portions to the other edge, making horizontal, cutting (not stirring!) Movements with a wooden spatula. Such careful handling will allow each grain of rice to be soaked with dressing. Repeat this several times. Spread the rice in an even layer across the bottom of the container. Cover with a damp paper towel and leave to cool.

Nigiri

While the rice is cooling, we need to cut the fish. There are 5 different slicing techniques for different types of sushi. But for nigiri, the “angled” fish cutting technique is most suitable.
You will need a very, very, very sharp knife. Cutting is carried out with one movement along the arc towards you. In no case should you “saw” through the fish! Naturally, the fish should be skinless, preferably the best part of the fillet. If the fillet is not dense, the cut off fragment can be made thicker. The denser the fish, the thinner the cut should be.

It is advisable to take a fish blank of a rectangular shape, about 10 cm in length and 2.5 in height. Step back from the left edge 0.5-1.5 cm (depending on the density of the fish), and placing the knife at an angle of 45 degrees to the surface of the table, make a smooth and quick cut in one fell swoop. Continue cutting the fillet in the same manner, parallel to the first cut.

Forming nigiri. By this time, the rice should be cool, or barely warm. Prepare a small bowl of wasabi and vinegar water (tezu) to wet your hands (simply pour boiled water into a bowl with a more or less wide mouth, and add a couple of tablespoons of rice vinegar). When forming nigiri, the hands must always be wet, otherwise nothing will work.
With your right hand, scoop up about one and a half tablespoons of rice, and lightly squeeze in the palm of your hand, giving it an oval shape. Take the fish blank in your left hand, placing it across your fingers, as shown in the photo.

With the index finger of your right hand, scoop some wasabi (without releasing the rice billet from the palm of your hand), and lightly brush a piece of fish. Put rice on top. With your left thumb, lightly press the top of the rice, leaving an almost imperceptible indentation. Now switch hands, and press harder on the entire surface of the rice with the index and middle fingers of your right hand.

Carefully flip the nigiri over so that it is fish-side up on the fingertips of your left hand. Now move it to the base of the fingers, while squeezing from the ends. Press the fish firmly against the rice.

Nigiri are ready! Over time, you will learn how to do them quickly and correctly. Make sure that the rice is not “pinched”, and that the fish slices are always larger than the rice blank, and, as it were, cover it.

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Rolls (poppies)

Rolls - "twisted sushi" - are formed using a bamboo mat (makisu). The filling can be any, according to your desire. Usually it is any seafood in combination with vegetables (avocado, cucumber), Japanese non-spicy mayonnaise or cream cheese. With the help of a mat, the stuffed rice is rolled into a sheet of nori seaweed. Today we will learn how to cook two types of rolls - thin and thick.

1. Thin rolls (hoso-maki). Thin rolls, about 2 cm in diameter, usually contain only one or two components. To make them, you will need half a sheet of seaweed (fold the sheet in half and cut with scissors). This half will make 6 pieces of sushi.
The nori sheet is rough on one side and shiny and smooth on the other. The smooth side should always be on the outside. On the rough one you will lay out the ingredients.

For rolls, fish should be cut simply into narrow strips, or leftovers from cutting nigiri should be used. Place half of the seaweed on the mat, shiny side down. Wet your hands with vinegar water. Take about 4 heaping tablespoons of rice and spread it over the surface of the seaweed. A free strip of about 1 cm should be left from the top edge, about 0.5 cm from the bottom. The height of the rice layer should be about 7 mm. Take your time, distribute the rice evenly, constantly wetting your hands. Use your index finger to run a strip of wasabi down the middle of the rice. Top with toppings such as sliced ​​tuna.

Align the bottom edge of the seaweed with the edge of the bamboo mat. Now, while holding the filling in place, lift the edge of the mat with your thumbs. Continue to lift the mat up and forward until the edge rests against the opposite side of the weed. Bend the edge of the mat up, roll the roll back and forth, squeeze it a little inside the mat. Press the ends of the roll with your fingers if the rice has fallen out. Set the roll aside on a smooth surface, and start making the next one.

2. Thick rolls (futo-maki). Thick rolls, 5 cm in diameter, can contain up to 5 components. To make them, take a whole sheet of seaweed, put it on the mat with the shiny side down. Wet your hands with vinegar water and evenly spread the rice over the seaweed, leaving about 2 cm free on the top side. If desired, brush the rice with mild mayonnaise.
Start laying out the ingredients, stepping back from the bottom edge of 1.5-2 cm. Never put the filling one on top of the other, only side by side, in strips, moving towards the center of the seaweed.

While holding all the ingredients, lift the edge of the mat with your thumbs, and continue to lift it up and forward until the edge of the mat touches the opposite edge of the seaweed. Then, fold the edge of the mat up and “roll” the roll forward. Squeeze it lightly inside the rug, press down with your fingers from the ends if the rice has fallen out. Set aside on a smooth surface, and start making the next one.

3. How to cut the rolls. Take a sharp knife, dip its tip into vinegar water. Then, turn it with the point up so that the water runs over the entire surface of the knife and wets it evenly. This will allow the knife to easily pass through the sticky rice without getting stuck in it.
Lay the roll on a cutting board, seam side down. First, cut it in the middle, then each half into three parts. Thus, 6 pieces should be obtained from one blank. The blank for thick rolls is cut in the same way, only each half is then cut into four parts.

When making rolls, especially futo-maki, care must be taken not to get a “snail” of seaweed inside. Such rolls are considered not standard, and show that the culinary specialist has violated the principles of rolling rolls, and has not yet completely mastered the art of sushi making 🙂 Inside the rolls there should be nothing but rice with ingredients (as in the rolls in the lower right corner in the photo).

Arrange sushi on beautiful trays, pour soy sauce into ceramic cups. You can dilute a little wasabi in it if you want more thrills. Also, you can add a leaf of pickled ginger to the sauce, but traditionally it is used to cleanse the palate from the taste of the previous piece of sushi. Grabbing sushi with chopsticks, dip it into the sauce, let it soak for a few seconds, and put it in your mouth.
Bon appetit!

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 put 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

Publication date: 11/18/18

Sushi began to gain its popularity from the 7th century. With the development of technology to simplify cooking in the early 1980s, special sushi robots appear that can replace hundreds of professional sushi chefs. Despite the widespread belief that only a person should be involved in the preparation of this dish, robots are gradually replacing people at their workplaces.

Sushi is a traditional Japanese dish. They are prepared from boiled rice seasoned with various vinegars, any seafood of your choice and other savory products. Despite the variety of ingredients, this dish can be classified as low-calorie. Sushi is an example of a balanced food containing a variety of minerals and vitamins. Thanks to this diet, a person is able to get rid of extra pounds, put in order digestion, maintain the beauty of nails, hair and teeth.

Seafood used in the process of preparing sushi is not subjected to long-term heat treatment, due to which all useful substances are preserved. These include potassium, phosphorus, magnesium, iodine, fluorine and B vitamins, which improve the condition of the nervous system. Also, polyunsaturated fatty acids contained in fish help prevent the occurrence of cardiovascular diseases and atherosclerosis. Rice is also added to fish, as one of the main components of sushi, its useful elements are an excellent source of energy. Due to the content of proteins, carbohydrates, fiber and iron in its composition, digestion improves and the body is cleansed.

How to cook rice for sushi?

The Japanese approach the process of cooking rice with particular care, since it is believed that if the rice does not have a pronounced taste as a result of cooking, then this will have a bad effect on the overall condition of the sushi. Undercooked rice will give a feeling of incompleteness, and overcooked rice will simply not be properly decorated.

Like any cereal, rice must be thoroughly washed before cooking. Do this in running water until it becomes clear. To achieve this result, you have to rinse about 7 times, or even more. Also, the Japanese usually immediately remove pop-up rice grains, since it is believed that they are of poor quality and are not suitable for further use. It is worth getting rid of all kinds of garbage in the form of black particles of poorly cleaned cereals.

The ratio of water and cereals during cooking should be 1:1.5. This proportion is considered ideal so that the rice does not boil and retains its shape. Before starting cooking, a small cube of nori seaweed, or kombu in another way, is placed in cold water. This is necessary to give the cereal a special flavor. Before boiling, it must be removed so as not to spoil the taste of the rice itself.

The traditional recipe for boiled rice uses vinegar dressing. After the cereal has been cooked and has become at room temperature, it is poured with special vinegar, while delicately tipping the rice. In no case should you begin to interfere with the cereal, as it will stick together and eventually get gruel.

How to cook ginger for sushi?

Pickled ginger is needed to disinfect the mouth and get rid of microorganisms that can be found in fresh fish, as well as to interrupt the taste of the next sushi from the previous one.

Ingredients:

• Ginger root
• Rice vinegar, ¼ cup
• Salt, 2 spoons
• Sugar, 3 spoons

Cooking:

1. Ginger root is well peeled and cut into small pieces, after which they are placed in a glass container.
2. Stir vinegar, salt, sugar and cook the mixture to a boil over low heat.
3. Season the chopped ginger with the resulting marinade and let it brew for about 2 hours.

Vinegar for sushi

Rice vinegar can be used as a dressing for fish to sanitize it and get rid of infections present in it. Vinegar is also used as a dressing for rice, so that the cereal is sticky enough and keeps the shape given to it. In addition, due to the specific smell, rice is given a special aroma.

There are two types of rice vinegar:

• Chinese vinegar. More suitable for dressing salads and fish dishes. It has a bright sour taste and is slightly spicy.
• Japanese vinegar. Recommended for sushi and rolls. It has a pleasant sweet aftertaste, goes well with rice and seafood.

Specialty rice vinegars are quite expensive and not easy to find in regular stores. However, you can use cheaper analogues, for example, apple, wine or table vinegar. Keep in mind that regular dressings aren't just as mild as rice dressings, so it's important not to go overboard and only use them to lightly drizzle rice and fish.

Sushi at home - step by step photo recipe

Let's cook several types of sushi at home - sushi with red fish and caviar and sushi with crab sticks.

Time for preparing: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Rice for sushi: 1 cup
• Nori: 6 pieces,
• Red fish: 50 grams,
• Crab sticks: 2 things
• Red caviar: 1 tsp with a slide
• Fresh cucumber: 1 piece,
• Avocado: 1 piece
• Rice Vinegar:
• Salt:
• Sugar:

Cooking instructions

Serve sushi with soy sauce, ginger, sesame seeds.

Bon appetit!

How to cook Philadelphia at home

Philadelphia is considered the most optimal type to start making sushi at home. The ingredients are simple and can be found in nearby stores, and they are easily replaced with analogues.

Ingredients:

• Rice - 2 cups;
• Fish, preferably salmon - 700 g;
• Avocado -1 pc;
• Cucumber - 1 pc;
• Rice vinegar or its equivalent - 60 ml;
• Sugar - 2 tablespoons;
• Salt - one spoon;
• Nori - 3 pieces Philadelphia cheese - 400 g;
• Additives to taste: wasabi, ginger, soy sauce.

Cooking:

Boil rice and leave to cool.

For the marinade, add vinegar, salt, sugar and heat everything over low heat until boiling. Pour the mixture over the rice.

Cut the avocado and cucumber into small pieces.

Prepare a sushi mat by covering it with cling film. Place a sheet of nori on top so that the matte surface is on top.

Spread the rice on the surface of the prepared sheet. Cover everything with a rug and turn over.

Put the cheese on the nori, place the avocado and cucumber on top.

Form a roll by lifting the bottom edge of the mat and rolling it a little. Set the resulting roll aside.

Place the fish on the mat, after cutting it into slices.

Place rice roll on top. Roll the rug, pressing lightly on it.

Divide the resulting workpiece first in the middle, then into 3 equal parts on each side.

How to make sushi - video recipe

A detailed master class on how to cook sushi and rolls on your own. Interesting and useful tips for sushi beginners.

1. It is best to use cereals of the Mistral or Japanese varieties for making sushi, they are considered analogues of rice used by the Japanese. If you can’t find something similar in stores, then you can use the round-grain type of rice. It softens well, so it is perfect for making sushi.
2. It is important to use glass or ceramic dishes for cooking ginger, in no case metal.
3. Ready pickled ginger is recommended to be stored in the refrigerator for no longer than 3 months.

Sushi is good because it causes quick satiety, despite its small size. Due to the huge content of various vitamins and amino acids in the components used, a person not only satisfies the feeling of hunger, but also supplies his body with useful substances. In addition, such fast food is much more preferable as a snack than the same burgers and sandwiches.