Rolls are a variation of traditional Japanese sushi rolls. This dish is prepared according to a certain technology. The main ingredients used are nori sheets, rice, vegetables or fish and soy sauce. It is very important to know how to wrap rolls correctly. After all, the taste and appearance of the dish depend on this.
Types of rolls:
- kapamaki. So called rolls with cucumber. Usually this dish is served after spicy dishes;
- poppies sushi. These rolls are twisted in the form of a cylinder using makisu (a special bamboo mat). The filling is wrapped in nori, and the dish is cut into six circles;
- Hosomaki - thin rolls. The thickness of the circles does not exceed three centimeters. Only one component is put in the filling;
- Temaki. Nori sheets are twisted in the form of a cone and filled with filling;
- negoritomaki. Thinly sliced Japanese rolls. As a filling for this dish, use onion and minced tuna abdomen;
- futomaki. This type of rolls has a cylindrical shape and a height of about four centimeters. At least five components are placed in the futomaki filling;
- Uramaki cooked so that the rice is outside. Surely you will be interested in how to wrap rolls of this type? Rice is placed on the mat, then the filling and a sheet of nori. Everything is well pressed and rolled up. Thus, nori remains inside, and rice outside.
How to wrap rolls?
This is perhaps the most difficult and crucial stage in the preparation of Japanese rolls. To do this as accurately as possible, some experience is needed. Try to cook rolls using the following ingredients: sushi vinegar, special rice, nori, filling (slightly salted fish). You will also need cling film and a bamboo mat for twisting.
So how to wrap rolls? Put a bamboo mat on the table, on it - a half of nori (with the longitudinal side facing you). Moisten your fingers in a solution of vinegar and spread the rice evenly. At the same time, 1.5 centimeters of free space should remain at the transverse edges and the longitudinal edge opposite to you. Put the filling in the center. With your thumbs, pry the mat from the bottom up (away from you). Bend the edge of the mat and make one revolution. Squeeze the filling lightly and roll a full roll. Moisten the remaining nori with vinegar. Carefully wrap the roll into it. With a knife, cut the rolls in half, and then into three more parts. The dish is served for dinner with ginger, soy sauce or wasabi.
Cooking rolls at home
For the filling, you can use pieces of fish fillet in any form: smoked, salted or pickled. You can also add fresh and spicy vegetables, shrimp, crab sticks, etc. Try to cook hosomaki rolls. Essential ingredients: nori, special vinegar, rice (300 g), wasabi, pickled ginger, sugar, fish, salt, soy sauce. A mat will also be required.
Cooking
Boil the rice. In warm vinegar, add salt, sugar and mix well. When the rice is ready, add the sauce (100 ml per 1 kg of cereal) to it and let the filling cool. Cut the nori leaf into two parts. Put one half on the mat. Spread the rice mass evenly on top. Put pieces of fish in the middle. Gently roll the sheet into a tube, lubricating the lower part of the nori with water. Cut the uneven edges and divide the roll into six parts. Serve rolls with wasabi for dinner.