Recipe: Rolls with red fish, cucumber and cheese - simple and quick. Japanese rolls with fish

25.08.2019 Soups

Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, We answer - nothing. A few words about what rolls are. Rolls are not necessarily Japanese food. The roll recipe is present in one form or another in many Asian cuisines. How rolls are made - they know not only in Japan. In China, Vietnam, Indonesia, they also prepare sushi, rolls, recipes, of course, may differ. Rolls, or kimbal, are also common in Korean cuisine. Nevertheless, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls are called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same any rolls, but large, which are not cut into pieces, but eaten by biting off. There are also "colored" and "mosaic" rolls, and other types of rolls. Roll ingredients and roll fillings are mostly seafood and processed vegetables. For example, they make shrimp rolls, crab stick rolls, salmon rolls, eel rolls, salmon rolls, tuna rolls, squid rolls, trout rolls. In addition, egg and vegetable rolls or spring rolls are often made. Chicken rolls, Caesar rolls and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other sweet rolls at home are already innovations of our days. Many do not know what kind of cheese is needed for rolls. Cream cheese is used for rolls. The most popular cream cheese for rolls is Philadelphia. Cooking Philadelphia rolls without such cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. Vinegar for rolls is also used special - rice.

Today sushi and rolls have become a prominent element in our life. Photos of this dish are a favorite topic of many food photographers, and a visit to a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it boldly stepped from restaurants into our homes, so many home cooks ask questions like: How to cook rolls? How to cook sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make rolls yourself? How to cook rolls correctly? How to make rolls correctly? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin the rolls? How to spin the rolls? How to wrap the rolls correctly? How to cook Philadelphia rolls? How to cook rice for rolls? How to cook rolls correctly? How to cook California rolls? How to make a hot roll? How to fold rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to make vinegar for rolls? How to make sushi and rolls? How to make hot rolls? And it's not in vain that they ask themselves, because it is interesting to make sushi and rolls with your own hands, but it is useful to eat them.

The rolls are prepared using a makisu bamboo mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori leaf is inside and the rice is outside. This is the so-called. rolls with rice outside. This is exactly what the famous Philadelphia rolls do. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls with your own hands, Philadelphia recipes are not in vain so popular. If you want to learn how to make Philadelphia rolls, more precisely, how to make Philadelphia rolls at home, see how our chefs do it. Maybe, rolls at home you will get even tastier than those cooked in a restaurant.

Despite the fact that many are convinced that the most delicious rolls are made in Japan, the recipe for Philadelphia rolls does not originate in Japan. Rolls in general owe their popularity to the United States, from where the fashion for sushi rolls and Japanese cuisine in general spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls, the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls at home can be made without too many problems. So feel free to cook Philadelphia rolls. Photo with step-by-step instructions at the same time greatly facilitates the cooking process. The recipe, which describes the step-by-step preparation of the rolls, will also save you from mistakes. And don't forget that these are being done rolls with Philadelphia cheese. Rolls, the recipe of which is often prepared and posted on the Internet, are California rolls. California rolls can also be made at home. The classic filling of California rolls is crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy the necessary ingredients, accessories, and see on our website how to cook California rolls correctly. Or any other rolls, because here you can find a variety of roll recipes at home.

Due to the popularity of rolls, today there are a variety of types of rolls, both in terms of the method of preparation and the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, vegetable rolls. Together with our chefs we prepare rolls at home and will gladly tell you how to cook rolls at home. Many people associate the preparation of rolls and sushi with something mysterious and unattainable. Probably the way it should be. At the same time, you can also learn how to make rolls, join the culture of cooking and eating food that is new to you. On the pages of our site, we have already told you how to eat rolls correctly, so now we will tell you how to cook rolls at home. Sushi, rolls at home, or rather, making rolls at home will add exotic to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests at the festive table. After all, homemade rolls cooked at home are delicious. Therefore, everyone who is interested in recipes for rolls with a photo, recipes for sushi and rolls at home, recipes for rolls at home with a photo, recipe for rolls at home, rolls homemade recipes, homemade rolls, sushi rolls recipes with photos, baked rolls at home , rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs prepare sushi and rolls at home, prepare rolls at home. At home, you can cook both simple roll recipes and complex roll recipes. Homemade rolls are sometimes cooked together with children, because making rolls at home is quite a fun process. Rolls, the recipes of which you will find on our website, are usually prepared from the products we are used to. So you can buy products for making rolls in our stores. But with one condition: the products for the rolls must be fresh. Of course, the recipe for rolls with crab sticks loses to the recipe for rolls with crab sticks, but what can you do.

So, let's move on to a very important point: how the rolls are prepared. Cooking rice for rolls is where you should start making sushi and rolls at home. There is a special rice for rolls, but ordinary round rice is also suitable for making rolls. How to cook rice for rolls, more precisely, how to cook rice for rolls, in principle, every housewife knows. The recipe for making rice for rolls is simple. The ratio of water to rice is 1: 1, you should wait until all the water has boiled away. Rice should boil well, but at the same time, it should not be porridge. When the roll rice is ready, rinse it with cold water. That's all, now you know how to cook rice for rolls. The recipe for making rice for rolls may also include a recommendation to pour the finished rice with apple cider or rice vinegar.

The recipes for making sushi and rolls are so diverse that everyone can find a recipe for themselves among them. Roll recipes use a wide variety of ingredients. If you want to make rolls at home, there are many different fillings. This is a recipe for shrimp rolls, recipe for rolls with eel, recipe for rolls with cucumber, recipe for rolls with avocado, rolls with eel, recipe for rolls with omelet, rolls with salmon and cucumber, sweet rolls, recipe for rolls with salmon, rolls with salmon and cucumber, recipe for rolls in batter, rolls with salmon, recipe for rolls with chicken, recipe for egg rolls, warm rolls, recipe for rolls with cucumber, recipe for rolls with avocado, recipe for spring rolls, recipe for vegetable rolls. recipe for fried rolls, caesar roll, shrimp rolls, recipe for warm rolls at home, baked rolls, recipe for do-it-yourself rolls, fried rolls at home. Indeed, hot rolls have become especially popular in recent years. This method of making rolls will appeal to those who are especially fond of hot snacks. You can make hot rolls at home without much hassle. Hot rolls, the recipe of which differs from the usual ones, in fact, only in that they are fried in vegetable oil, can be prepared at home. The batter for rolls is an egg, water, flour, salt. So make your rolls at home. There are recipes, but ready-made rolls impossible not to eat!

Japanese cuisine has revealed to the world the perfect combination of sweet, salty, sour and spicy tastes in gourmet dishes. Many people like Japanese sushi, rolls, gunkans, sashimi, but going to a restaurant every day is not always convenient and rather expensive.

Cooking traditional Japanese food at home is a fun process with a satisfying result. Not only an experienced chef, but also a beginner can create delicious rolls according to their own signature recipes.

Sushi is a traditionally Japanese dish revered in all countries of the world. As they say in Japan, "Sushi preparation begins with rice preparation." Rice should be white (polished), round, medium-grained or fine.

Such rice has a lot of starch, after cooking it turns out to be crumbly, but it is easy to form due to gluten, without violating the integrity of the grain. On the territory of our country, Krasnodar or Kuban rice is best suited for making sushi.

The quality of a product is determined by its appearance. The content should be clean, well-sorted, uniform in color, the grains as intact as possible. Broken, cracked, split grains will boil into a watery porridge.

Fish and seafood

In Russia, the main territory is located far from cold sea waters, except for the Far East region, and most of the fish is sold frozen, salted, pickled, smoked, that is, processed.

For sushi, it is recommended to buy chilled or live fish from trusted stores... In order not to take risks, it is better not to eat raw fish. It is not difficult to make lightly salted or pickled fish on your own, and if you have a smokehouse, smoke it to your liking.

When choosing chilled fish and seafood, the most important thing is smell. It should evoke associations with the sea, be fresh and pleasant.

When buying frozen food, pay attention to the amount of ice. If the fish has been frozen many times, there will be a lot of ice in the package, and the color of the carcass is pale pink. Repeated freezing kills the taste and breaks the fiber structure. The best option is a transparent sealed package with a sticker from the manufacturer, which indicates the expiration date and other information about the product.

Good quality fresh salmon should have a pinkish or pale orange hue with no darkening or browning. Too bright color indicates the presence of dyes. When you press your finger on the carcass, the dent does not remain.

The tuna should also have a pleasant, fresh scent. Its color, depending on the species, varies from pale pink to reddish brown. For sushi, deep red tuna is used. Like salmon, the meat should be firm.

Types of fish and seafood:

salmon;
smoked eel;
tuna;
trout;
red salmon;
cod;
mackerel (mackerel);
sea \u200b\u200bbass;
halibut;
crab meat;
scallop;
yellowtail lacedra;
chaplain's caviar;
shrimp;
squid;
octopus.

Spices for sushi

Spices help to reveal and emphasize the natural taste of products. When used correctly and appropriately, they provide a unique combination of balanced meals that you will remember the first time.

What else is needed

Sushi base - rice (gohan) and seaweed (nori). Nori are square sheets of dried seaweed. Gohan and Nori plus any filling, it turns out sushi.
Soy sauce - a liquid of dark brown color, the consistency of a syrup. Depending on the manufacturer, it can be very salty, low in salt, with added sugar, spicy, concentrated and less saturated. The choice depends on individual taste preferences. Served in a gravy boat or a special saucer.
Wasabi - spicy Japanese horseradish. The sauce from it is added when preparing sushi and added to soy sauce for dipping.
Rice vinegar - a mixture of 3% vinegar with sugar and salt. It is added to freshly cooked rice for added flavor and extra stickiness. Sold ready-made, you can cook it yourself. At the rate of 500 grams of rice, mix until completely dissolved 3 tbsp. l. vinegar, the same amount of sugar, 1 tsp. salt.
Flying fish roe - tobiko. Has a delicate taste, used for making sushi and rolls.
Pickled seaweed - Chukka. They are used to make sushi or salad in combination with peanut sauce.
Cucumbers, avocado, asparagus, mushrooms (shiitaki), Japanese omelet can be stuffed in sushi, complex and simple rolls,
Special mat (makisu) for folding rolls.

Step 1. How to properly cook rice for sushi

How the rice is cooked determines how tasty the whole dish will turn out. The subtlety of a perfect preparation is that it is made from ordinary gohan.

To cook it in your own kitchen, you need:

Rinse thoroughly 3-4 times under running water 500 gr. rice. Drain the water completely.
Put rice in a saucepan, preferably with a thick bottom, add 500 ml of clean water.
Put on high heat, cover, bring to a boil.
To prevent the grain from burnting, just before boiling, run a spatula along the bottom of the pan.
After boiling, without lifting the lid, reduce the heat to a minimum, cook for 12-15 minutes.
After the time has elapsed, turn off the stove, remove the lid, cover the pan with a thin towel, and cover the top with a lid. This will absorb excess moisture.
After 10 minutes, pour the finished rice vinegar and mix gently, being careful not to crush the grains, from the edges to the center.
Let the gohan cool and breathe for 15-20 minutes.

Step 2. Cutting and slicing fish

Put the chilled salmon steak in the freezer for 30 minutes to make it denser.
Place on a cutting board with the scales facing up. Gently cut off the skin with scales.
Cut dark salmon at an angle in the middle of the steak.
Flip to the other side. Remove the thin top uneven layer. Start slicing. Each piece should be 3-4 mm thick.

Step 3. Cooking small rolls

Sushi, the preparation of which at home requires knowledge of the nuances of oriental cuisine, is an exquisite dish for any festive event. First you need to wrap the mat with cling film. This will greatly facilitate the process of making rolls. The first thing to do is stretch the cling film on the table so that there is one turn for the mat at the end.

Lay the mat on the foil with chopsticks parallel to the direction, with the edges towards you. Make 6 - 8 turns, each time squeezing air with your hands. Cut off the foil with a knife with a margin of 2 cm. Fold the mat in half, release the air.

Cut off the edges so that 1.5 - 2 cm remains. Open the mat and smooth it again, let the air out. Bend the edges of the film, solder with a lighter on the non-working side of the makisu. The cling film on the mat will no longer come loose.

Small black (Nori outside) or maki rolls are a traditional Japanese dish. Many other branded rolls such as Philadelphia, Canada, California have appeared in the West. For a maki roll you will need: 80 - 100 gr. gohana; 20 - 40 gr. fillings; half a sheet of Nori.

Place Nori, smooth surface down, on the mat.
Spread the rice lightly over the entire surface, leaving 1 cm from the far edge without rice.
Place the filling on the rice just below the middle.
Start rolling the roll, holding the filling.
Rotate the mat into a square shape.
Moisten the remaining edge with water so that the roll sticks together.
Wrap completely and press down so that the roll does not fall apart.
Remove the finished roll from the mat and cut into 8 pieces with a sharp knife with quick sawing movements.

For flavor, add roasted sesame seeds to the main ingredient in a simple roll. Place a thin strip on rice. The filling can be any single product cut into strips up to 5 mm.

For example, the following are considered popular:

cucumber;
avocado;
daikon;
shrimp;
salmon;
acne;
crab;
tuna;

omelet.

Popular roll recipes

California

Sushi is popular not only because of its unique taste, but also because it is a very balanced product in terms of usefulness.

Rolls "California" are a delicate exotic dish of familiar products, which tastes like a spicy salad of crab sticks.

purified drinking water - 350 ml;
rice - 300 g;
table salt - 1.5 teaspoons;
goat curd - 300 g;
vinegar - 2 tbsp. l;
crab sticks, and ideally crab meat - 200 g;
avocado, you can replace it with a fresh cucumber - 2 pcs.;
nori sheet - 10 pcs.;
red caviar - 100 g.

Soy sauce and ginger to taste.

Having prepared the necessary ingredients, you can start cooking:

Rinse the rice several times.
Place the prepared cereal in a wide saucepan with a thick bottom, pour the required amount of purified water. It is important to keep the proportions so that the rice does not turn into porridge.
Get busy preparing the dressing. Pour sugar, salt, vinegar into a glass, porcelain bowl and send the mixture to the microwave for half a minute.
Mix the cooked rice with the dressing, spreading the liquid with the smooth cutting movements of a wooden spatula over the rice mass.
Cut a cucumber or avocado into thin strips to make long ribbons.
Slice crab meat into diamonds, or halve crab sticks;
Thoroughly knead the goat curd, drain the resulting liquid.
Cover the sushi mat with cling film.
Put the Nori sheet with the matte side facing you.
Spread a small amount of rice evenly over the Nori. It is important to use warm rice, then it will be easier to shape the roll.
Flip the sheet over using a sushi mat.
On the third part of the Nori sheet, put a wide strip of goat curd;
On top of it, distribute ribbons of cucumber, avocado, and next to crab sticks, meat.
Now it is important to quickly wrap the roll, starting from the edge with the rice;
Sprinkle the finished roll evenly with red caviar and cut it into portions.

Philadelphia

Cooking rolls "Philadelphia" is as much like sushi "California", but there are all such differences. A spicy and rich taste is achieved through the use of smoked fish in the recipe.

For cooking you will need:

You can start preparing an exquisite dish:

Boil rice.
Prepare the mat, put cling film on it.
Without pressing, spread the rice approximately in the middle of half of the Nori sheet, then spread it over the entire surface so that the white mass protrudes 50 mm from one edge.
On the other hand, 1 cm of Nori stays clean, without rice.
Turn the sheet over and place the cheese in the middle with a thick thin strip.
Wrap the roll correctly so that it does not fall apart.
Cut the fish into wide, thinnest slices and wrap the prepared roll with them.
Combine the fish fillet with the roll, using a mat, pressing evenly when folding on all sides.
Cut the roll into portions with a sharp knife.

With salmon

Salmon rolls are a classic Japanese dish. All ingredients are harmoniously balanced, which is why an interesting and pleasant taste is revealed after the first sample.

To prepare rolls with salmon you will need:

Round Chinese Rice - 230 g.
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vinegar - 1⁄2 tsp.
Nori seaweed - 2 leaves.
Lightly salted salmon - 200 g.

The cooking technique is simple:

Cook rice until cooked, so that the grains are a little hard;
Cut the fish into even oblong strips of 10 cm;
Divide Nori sheet into two equal parts;
Cover the mat for making rolls with a thick cling film, put a container with water next to it for the convenience of forming fish rolls;
Gently distribute warm rice on a sheet of pressed seaweed;
In the middle of the resulting mass, you need to put a piece of salmon;
Wrap the roll, using a rug, starting from the edge with rice;
When forming the rolls, the desired shape must be taken into account. For round sushi, it is necessary to evenly compact the roll around the entire perimeter;
Moisten the clean edge of the Nori sheet with water, lean it against the roll and press it with your fingertips for a few seconds;
Cut the finished tubes into pieces with a sharp large knife.

With crab sticks

To prepare rolls with crab sticks, you will need a minimum amount of conventional products, which significantly reduces their cost. They taste no different from sushi from an experienced Chef from an expensive restaurant.

Required Ingredients:

Having prepared the products, you can start preparing the dish:

With red fish

The rolls have a classic pleasant taste. To make sushi with red fish at home, you will need:

Having prepared the necessary ingredients, you need to immediately start preparing the rolls so that the rice does not have time to cool:

Cook rice. To do this, rinse it, pour 200 g of clean water and put on fire for 15 minutes. Then remove and insist for 5 minutes.
Peel the fish and cut into thin slices.
Prepare the mat, place the film on it.
Put a Nori sheet on the mat for making sushi, always with the rough side up.
Spread warm rice evenly with a thin layer, so that it is not on one side of the sheet.
Place a thin strip of processed cheese in a thick layer in the middle of the rice mass.
Place a cucumber and a piece of red fish on the cheese.
Wrap the roll, gently pressing it from all sides.
Cut the finished tube into equal plastics without removing it from the cling film.

With cucumber

Cucumber rolls are considered a dietary meal. It contains no seafood other than algae, which gives it a pleasant and balanced taste.

Sushi rolls with cucumber - the most budgetary option

To prepare light rolls you will need:

The cooking technology is as follows:

Boil rice, mix it with rice dressing.
Prepare Nori sheet. Put cling film on a sushi board, and on it, with the smooth side down, put the pressed seaweed.
Spread the boiled rice evenly over the entire surface of the Nori, leaving a piece of the sheet clean for further gluing.
In the middle of the finished mass, put a thin, long slice of cucumber, without the peel.
Carefully wrap the roll, pressing it evenly from all sides.
Cut the straw into portions and serve.

With shrimps

Sushi with shrimps, soy sauce and Wasabi have an original unique flavor.

Ingredients for cooking:

You can make shrimp rolls in several steps:

Cherry rolls

To replace the usual Japanese dish, sometimes you want to cook something sweet in the form of rolls. The soft and sweet taste of the cherry curd dessert combines Japanese and Russian cuisines.

Products for cherry rolls:

Cottage cheese, preferably fat-free - 150 g.
Frozen or fresh cherries - 100 g.
Cherry jam - 70 g.
Rice paper - 4 pcs.
Walnuts or pistachios - 50 g.
Powdered sugar - 4 tablespoons

To prepare dessert, you must follow the instructions:

Stir the cottage cheese until smooth, add 1⁄2 part of the berries;
Put a sheet of rice paper on a sushi mat;
Spread the cottage cheese in a thick layer on paper;
In the middle of the curd mass, distribute the cherry jam and the rest of the berries in a thin line;
Wrap the roll, cut it into portions;
Sprinkle each portion of dessert with powdered sugar and chopped walnuts, pistachios.

Salad - sushi

If you don't feel like wrapping the rolls, you can make a salad. Sushi salad is no different from the usual Japanese dish, except that it is made not in the form of rolls, but in the form of a regular salad. But cooking is much faster.

Required Ingredients:

Rice - 150 g.
Water - 0.21 l.
Adyghe or other soft cheese - 250 g.
Medium tomato - 2 pcs.
Cucumber - 220 g.
Olive oil - 5 tbsp l.
Pressed Nori seaweed - 7 pcs.
Lightly salted red fish - 150 g.
Spices to taste (salt, turmeric).

Cooking salad - sushi will take no more than 20-30 minutes:

Rice should be rinsed until the liquid is clear.
Place the rice in a wide bowl and pour 200 ml of water, no more, cook for ten minutes, remove from heat and leave closed for 4 - 6 minutes.
Add oil 2 tbsp. l in rice, mix thoroughly.
Fry the diced tomatoes in a frying pan.
Grind the cheese on a coarse grater.
Cut the cucumber into thin slices.
Fish to remove bones and cut into small pieces.
Spread out a salad dish covered with cling film on the table.

To prepare a salad - sushi, you need to lay out all the ingredients in layers:

Nori leaf.
Boiled rice.
Stir-fried tomatoes mixed with cheese.
Nori leaf.
Chopped fish.
Cucumber.
Nori leaf.

It remains to turn the form over, carefully lay out the resulting mass and cut it into equal squares. This completes the preparation of sushi salad at home. Time to serve with lemon juice and spices.

Features of cooking baked rolls

Cooking baked sushi, according to a traditional Japanese recipe, does not take much time and does not require much effort, so the dish can be prepared even by a novice cook at home. All the same familiar ingredients are used as for cold rolls: nori seaweed sheets, rice and, of course, the filling.

A feature of the recipes for the baked version of the dish is usually the sauce, which is wrapped around the outside of the roll after folding. In some specialty Japanese food stores, you can find "Japanese mayonnaise" is the sauce for baking rolls. However, you can cook it yourself. The simplest option is mayonnaise mixed with capelin roe and a little ketchup.

Classic recipes often use hard cheese, which is placed on top of the roll. When melted in the oven, it gives the finished dish a pleasant smell and taste.

Sushi can be baked in the oven, in the microwave, and in the grill, but it is best to use the latter option when cooking at home.

If this is not possible, the oven will also work, but the rolls are the worst in the microwave. The rolled sushi is placed in an oven preheated to 200 degrees for 5-7 minutes. You can navigate by the sauce - it takes on a pleasant golden color when cooked.

Original rolls with a pattern on the cut

Kazari - a variant of rolls with a pattern on the cut. The drawing is formed due to a special technique: first, individual elements are created, which are then folded and assembled into a complete picture.

Such rolls are much larger than usual, so they are eaten simply by hand, like sandwiches. When preparing rolls with a pattern, you should use simple sketches with easily recognizable animals or plants. Often, uncomplicated mosaics are formed on the cut from the filling of different colors - this is easy and looks very beautiful.

To color the rice, natural dyes are used, most often the roe of the flying fish Tobiko, which gives the product a pinkish color. But there are other options: beet juice, turmeric, paprika, as well as common food colors. The main thing is not to go overboard, so as not to spoil the taste of the dish in pursuit of a bright pattern.

Here is one of the simple homemade kazari options:

The ladybug is folded from 3 elements: 2 wings and one head.
The wings are created from rice dyed with Tobiko flying fish roe. This part is wrapped in a nori sheet and cut into a semicircle.
Next comes the head of an insect - ordinary unpainted rice, wrapped in a tube, is used. The most crucial moment is the assembly of kazari: on a large sheet of nori they spread a thin layer of rice, put the head of a beetle and 2 wings leaning against each other next to it.
Gently roll up and cut into 6-8 pieces. On the cut, you should get a beautiful recognizable drawing.

Sushi sauces

The classic sauce that is served with sushi in any restaurant is soy, which is also the basis for many other oriental sauces. It softens the rice and gives the dish a pleasant aroma and sweet aftertaste. You can find it ready-made in almost every store.
Chopped pickled ginger root is also often served with Japanese dishes. And from ginger powder, sour cream and mayonnaise, you can make a pretty tasty sauce yourself.
The rolls are often served with a hot hot sauce "Wasabi", which is prepared from the plant of the same name, ground into powder.
Spicy is another hot sauce used in oriental cuisine. It contains chili pepper.
Smoked eel sushi is served with Unagi sauce.
Tsuyu is served with dishes with meat filling, and Okonomiyaki is served with sweet rolls.

How to make wasabi sauce and others at home

Spicy Wasabi Sauce is very simple to prepare:

The powder is stored for quite a long time, but wasabi is prepared immediately before serving, as it dries quickly and loses its taste.

The Japanese traditionally love this food supplement. It is believed that the sauce is good for the circulatory system: it prevents blood clots from forming on the walls of blood vessels. Perhaps this is the secret of Japanese longevity.

Many other sauces are easy to make at home:

Spicy made with mayonnaise, chili peppers, spicy Korean cabbage and soy sauce. Option without cabbage - mayonnaise is mixed with chili, a few drops of soy, sesame oil, a clove of garlic are added.
Okonomiyaki Is when soy sauce is mixed with starch and powdered sugar.
"Teriyaki" - add sake, honey and herbs to the soy base. Sake can be replaced with dessert or dry wine.
"Ginger" - chopped ginger, whipped in sour cream and mayonnaise.

To make sushi especially tasty, you should follow some tips from experienced oriental chefs:

You won't be able to boil ordinary rice to perfect condition. Special round Japanese rice is used for the rolls. It is prepared in a rice cooker or an ordinary slow cooker for no longer than 25 minutes. To make the rolls even more convenient, rice is additionally seasoned with a mixture of rice vinegar, Kombu seaweed, salt and sugar.
The fish requires special care - so that small bones do not remain in the fillet, they are passed over it with a hand against the growth of bones, and, when found, they are removed with the help of kitchen tweezers. But if you can do without tweezers, then you can't do without a sharp knife. The Japanese use wooden-handled bento knives and sharpen them carefully before processing the fish. Fillets are cut against the fibers in one motion and in no case is sawed, so as not to damage the structure of the fibers.
A special bamboo mat is used for folding. Novice cooks try to make a dish using ordinary cling film, but such rolls will be far from ideal.
In stores, you can find several options for soy sauce: diluted and concentrated, which should be indicated on the package. The first one can be consumed immediately after opening the bottle, the second must first be diluted with boiled water.
Sushi loses its taste rather quickly, so it is necessary to serve the dish immediately after preparation, and it makes no sense to store it for more than a few hours.

By adhering to these simple cooking tips, you can make delicious Japanese sushi at home that is not inferior to restaurant counterparts in taste.

Bonn appetite, dear cooks!

Sushi Videos

How to make rolls at home:

Cooking rolls at home. Cooking tips:

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, the name of this ingredient can be found on the packaging - "rice for sushi or rolls". If you saw such rice grits, it is also suitable for preparing our dish, since this 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 minutesto steep a little before cooking. Then we put the container with one of the main ingredients on a high heat 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 minutesin a saucepan with the lid closed.

Step 2: prepare the rice dressing mixture.

While our rice ingredient cools down, pour Japanese vinegar into a bowl with a spoon 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.

A very important point in order for the rolls to turn out tasty 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 is at room temperature. To make it cool faster, pour the ingredient from the pan into a medium bowl.

After all, pour the vinegar mixture into the rice product 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 of Japanese vinegar and not a bit more. As for salt and sugar, here you can add as much as you like to your taste.

Step 4: preparing the wasabi.

Wasabi is a very spicy sauce that 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 of 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 Japanese horseradish sharper and thicker, so that it looks like 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. Raw, jerky, dried and salted fish ingredients can be added to Japanese dishes. I, in turn, at home, do not dare to cook rolls from raw fish, although in the land of the rising sun such a component is traditional. Therefore, put the fillet of lightly salted salmon on a cutting board and use a thin sharp knife to cut into thin strips 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 medium-thick strips 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, using 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 \u200b\u200bthe pressed algae, 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 makis, 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 it 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 preparing Japanese food, it can be served at the table. At the same time, we 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. Good appetite!

- - It is very important to choose fresh products 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 spoonful of rice vinegar to the powder in addition to water 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, you can add other products to the rolls. A very tasty dish is obtained by putting pieces 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.

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 a delicious dietary dish of Japanese and Korean cuisine. Especially for you, I have prepared a 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 cooked regular rice will be in no way inferior to specialized rice.

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. Close with a lid. As soon as the water boils, we reduce the heat to the minimum and start the countdown. From now 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 cider vinegar must be taken naturally, not flavored. Home rolls, in this case, will be much tastier.

You can, of course, use ready-made rice vinegar, but the homemade product, in my opinion, tastes better and is much cheaper at a 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 cubes with a side of 1 centimeter. To make 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 with cling film and spread it on a flat surface.

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

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

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

We have fish nearby.

Spread soft curd cheese 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 slicing food 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.