How to cook rolls at home

Over the past 10 years, Japanese cuisine has gained rapid popularity, so that sushi chefs come up with new recipes every month, and this is not surprising. If you look at the pricing policy of restaurants or boutiques where take-out rolls are sold, we can conclude that they have excellent revenues. However, not everyone can afford to chic every week, hence the need for training in culinary art. Rolls can be cooked on their own, because even in small towns there are the necessary ingredients.

 How to cook rolls

Roll composition

Before we talk about how to cook rolls, you need to figure out what is included in them and what should be one or another product. Consider the important aspects in order.

  1. Fig. Japanese masters and cooks working in institutions of this kind use special sushi rice called “Nishiki”.The product is a round grain with a high starch content. It is due to this feature that rice sticks together so well after cooking, so the rolls do not fall apart. As a rule, the pricing policy of such rice is large enough, so it makes sense to consider other options. Choose any round-grain or medium-grain rice, but not steamed, otherwise it will not stick together.
  2. Ginger. In most cases, the main property of ginger is considered to be its antimicrobial action. The product kills the bacteria that are contained in raw fish. In fact, not everyone knows about it, but ginger is used along with rolls to interrupt the taste when you eat several types of sushi.
  3. Nori They are sheets of seaweed in which rice and rolls are wrapped. Nori is made from red algae, they more fully reveal the taste of the dish. The product is rich in many vitamins, including groups A, B, C, D, E, which a person needs for full-fledged life activity. As for the variety, nori are of three types: A, B, C. The first are considered the highest class, they are better and more dense.
  4. Soy sauce. It is difficult to imagine the use of rolls and sushi without soy sauce. It gives the dish spice, sophistication and lightness. Everything else, soy sauce is good for the heart and liver if it is produced by the natural fermentation method. When choosing a product, pay attention to the "Composition" column, it should not contain unfamiliar components. Soy sauce is made from wheat and soybeans, vinegar, sugar and salt. In some cases, garlic is added during the production process.
  5. Wasabi The product is a paste or powder formulation. Wasabi is horseradish, which is of two kinds: Sava and Seio. Most often, horseradish seio meets, since it is cheaper and belongs to the economy segment. Absolutely no matter what type you choose, they are almost identical in taste. As for the consistency, buy powdered wasabi, which is diluted with water to a state of thick cream (it is completely natural).
  6. Rice Vinegar Serves to add a sweet taste to rice. Vinegar also sticks together the grains, and then for a long time retains a peculiar sticky texture that does not allow the roll to disintegrate.The best version of the product is considered to be real Japanese vinegar, on the label of which there are no symbols in other languages.

Technology of rice preparation for rolls

The basis of cooking rolls at home is well-cooked rice. As mentioned earlier, choose a special compound or a product with round grains that contains the most starch.

 Technology of rice preparation for rolls

  1. Cooking Japanese dishes begins with a thorough washing of the rice in cold water. To do this, correctly add ice cubes, rice grains and regular running / filtered water to the pan, leave for half an hour, then proceed to washing. As practice shows, it is necessary to do 10-12 repetitions, so that in the end the water becomes crystal clear.
  2. Place the washed rice in a thick-walled pot and bottom. Fill with cold (!) Water at the rate of 1 kg. rice / 1.5 l. water. Cover with a lid, turn on the medium heat and bring the composition to a boil. After the appearance of the first bubbles, reduce the heat to the minimum mark, cook for another 10-12 minutes.After the expiration date, turn off the burner, do not open the lid, leave the product for half an hour. Then transfer the rice to another container, leave to cool to room temperature.
  3. When you have cooked the seeds, you can proceed to the next step - the preparation of rice dressings using Japanese technology. There are several options, consider them in order.

Apple vinegar based refill. It is not necessary to use special vinegar for sushi, the traditional apple composition is quite suitable. It is important to understand that this technology will change the taste, but not to a great extent. Purchase a 6% solution of apple cider vinegar at a health food store, pour 60 ml. product in an enamel pot and put on a slow fire. Wait for it to boil, then pour in 30 ml. purified water, add 75 gr. sugar (preferably cane), add 30 grams. salt. Bring the composition to homogeneity, stir it with a wooden spoon. Once the pellets have melted, remove the dressing from the stove.

Rice vinegar based refill. Of course, this species is more traditional. If possible, prepare the rolls for exactly this method.Connect between 35 gr. sugar and 35 grams. chopped salt, pour 100 ml. rice vinegar. Put on medium heat, wait for the mixture to boil, then immediately set the minimum mode. Constantly stir the composition so that it does not burn. The dressing is considered to be finished at the moment when the crystals of salt and granulated sugar have melted. After that, it must be cooled to room temperature and mixed with rice.

Rolling method

Rolls are internal and external. In the first case, the rice is inside the nori, along with other ingredients. In the second embodiment, the rice is twisted out, and the filling remains inside. In order to properly twist the roll, you must purchase a bamboo mat, and then wrap it with food film so that the grains do not stick to the mat.

 Rolling method

Inner rolls

  1. Place a container with water next to you, dilute the salt in it, wait for the crystals to dissolve.
  2. Cut a sheet of nori into 2 equal parts, leave one of them. Put it on the mat with the glossy side down.
  3. Dip your hands in acidified water, scoop a handful of rice and twist a ball out of it.
  4. Put it in the middle of the sheet, back away from the top edge of the nori 1 cm (do not put rice on this area). Roll the grains in an even layer, constantly moisten your hands so that the composition does not stick.
  5. Spread the stuffing closer to the bottom edge of thin strips, do not overdo it, otherwise the roll will not wrap completely. The first time it is recommended to put less than more.
  6. Pull up the nori sheet with already applied rice to the bottom of the mat. Lift the bamboo mat with the roll and start twisting it into the cylinder. Hold the stuffing with your fingers.
  7. When you reach almost the end, wet your finger in the water and guide it along the indent line in the upper section. This needs to be done in order for the roll to stick well.
  8. Continue to wrap it until the edges of the nori are in contact and are held together. After that, run your hands through the mat on the cylinder, giving the roll a square shape.
  9. Dip a sharp knife in cold water, cut the resulting roll first into 2 equal parts, and then divide each section into 3-4 slices (optional).

External rolls
All famous rolls are cooked in this way.The most common Japanese dishes include roll "Philadelphia", "California", "Caesar".

  1. Cut the nori in half, take one piece and place it with the glossy side down on the mat.
  2. Wet your hands in cold filtered water, scoop up a handful of rice and roll the ball.
  3. Be extremely careful now. Spread the grains in such a way that the layer of rice protrudes 1 cm from the bottom edge of the mat (it turns out that this area will lie on the rug). At the same time, you need to retreat 1 cm from the top edge (there should be no rice in this zone).
  4. Mash the surface with your fingers so that it becomes even, pay special attention to the edges. Then pry one piece and turn the roll of rice down.
  5. Spread the desired ingredients on the surface of the nori, stick to the bottom. Now lift the mat, capturing the algae, start to roll the roll into a roll.
  6. As in the previous case, square the roll, cut first into 2 sections, then into 3 more.

Popular rolls

 Popular rolls

  1. "Philadelphia". Rolls are prepared according to the principle of external twisting, in which the rice is turned inside out.When you turn the nori, put on it cream cheese, slices of avocado or cucumber, then roll. Cut the salmon into thin slices, put it on top of the rice, roll it over with a bamboo mat so that it sticks. Cut into equal pieces with a sharp knife dipped in cold water.
  2. "Caesar". Chop the chicken fillet into thin slices, then fry until golden brown. Cut the tomato into straws, do the same with lettuce. Spread the rice in nori, turn it inside out. Coat the seaweed with Caesar dressing or garlic mayonnaise. Put chicken, lettuce, tomato on top and rub hard cheese to cover all the ingredients. Twist the roll. Break the egg yolk in a bowl, salt it and whisk it. Cook a thin pancake in a pan, put it on a roll and wrap. Cut the roll into equal sections, serve with peanut sauce.
  3. "California". Roll is prepared by external means. Grease the inverted surface of nori with cream cheese, put medium-sized shrimps or crab meat, add cucumber slices and slices of fresh pineapple (optional). Twist the roll, sprinkle it with tobiko caviar of any color, re-use the mat so that the caviar does not fall off. Cut the roll into pieces.

If you have sufficient knowledge of the technology of making rolls, difficulties should not arise. We brought the most common recipes that can be easily made at home. Now you know how external and internal rolls are curled, which means you can bring to life any version of the Japanese dish you like, found on the Internet or on the menu of your favorite Japanese restaurant.

Video: how to cook sushi - step by step instructions

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