Sushi and rolls are dishes of Japanese cuisine, which has recently become increasingly popular in Russia. Over the past few years, many sushi bars have been opened, which both young and middle-aged people enjoy visiting. Sushi and rolls are made from rice, seasoned with rice vinegar, and a huge variety of seafood and fish. In shops and supermarkets there is such a huge selection of products for sushi, special dishes, chopsticks, sauces, fish of all sorts, seafood, that it would be unforgivable not to cook this traditional Japanese dish.
There are more and more fans of rolls and sushi, and sushi bars are trying to adapt each recipe for the Russian consumer. Many people like warm rolls, they are fried in oil, and they are more pleasant and understandable to us. Hot rolls, the recipe of which is also called “tempura”, have an original taste, and they look very tasty in appearance. They have a golden crisp, tender inside and very very tasty. So how to cook hot rolls at home? Subject to certain rules and the presence of some skill - very simple!
It is worth noting that each time your rolls will turn out better and better. In a couple of times you can cook the rolls no worse than in a restaurant. There are positive aspects to cooking home-made rolls: firstly, you can choose the products that you like and you will probably know that they are fresh, secondly, cooking rolls at home will be much cheaper than if you sat in sushi the bar.
There are a lot of fillings for hot rolls, it can be shrimp, salmon, crab meat, salmon, perch, eel. From vegetables, fresh cucumbers and ripe avocados are perfect. To hot rolls, the recipe of which, as we see, you can choose to your taste, make it more tender, you can add cream cheese "Philadelphia", "Mascarpone" or another. If ordinary rolls are collected from finished products and served, hot rolls after they are made are fried in a special batter and consumed hot.
Hot rolls, recipe for cooking
To prepare this Japanese dish, take
For rolls:
- rice for sushi or any other round-grain rice - two hundred grams;
- rice vinegar - fifty milliliters;
- nori sheets - five pieces;
- fresh cucumber - one piece;
- slightly salted salmon - two hundred grams;
- cream cheese "Philadelphia" - two hundred grams;
- soy sauce - to taste;
- wasabi to taste.
For batter "tempura":
- a chicken egg - one piece;
- tempura flour or plain flour - two tablespoons;
- cold water - two tablespoons.
Cooking: First cook the rice. Rinse it thoroughly several times until the water becomes clear. Pour about half a liter of water into the pan, add rice. After the rice boils, cover the pan with a lid and cook over low heat for ten to fifteen minutes. Remove the pan with cooked rice, put the rice in a wooden bowl and pour rice vinegar. If there is no rice vinegar , then you can use ordinary apple cider vinegar, adding sugar and salt to it in proportion: two tablespoons of sugar and half a teaspoon of salt per tablespoon of vinegar. When we add vinegar to the rice, you need to gently stir it with a spatula and leave to cool.
We will lay the nori with the shiny side on the bamboo mat covered with cling film. We leave about two centimeters on top of the sheet, half a centimeter below. Rice should be spread with a thin layer evenly with your hands moistened with water. Then, in the middle of the rice layer, lay the cream cheese in a strip a centimeter thick. On the cheese we put slices of salmon and next to the salmon a thin strip of cucumber.
Then, probably, the most difficult thing is to tightly and accurately wrap the roll. It is better to roll the mat from the near edge, holding the filling with your fingers so that it does not creep. You need to roll it tightly and roll the roll several times so that it grips well. Then you need to slowly unfold the mat and, wetting a sharp knife with cold water, cut the roll into six equal parts.
Prepare batter: mix the egg with cold water, add the flour. The batter should be consistency like sour cream. Dip the sliced pieces into a batter and fry them in hot oil on both sides. We serve hot rolls to the table, the recipe of which suggests eating them with wasabi, soy sauce and ginger. Enjoy your meal!