Traditional Japanese rolls and sushi have become a very popular dish in Russia. Numerous restaurants and cafes with intricate Japanese names vying to offer to taste these little "stuff" of rice with filling, wrapped in seaweed. The increased popularity of Japanese dishes has led to the fact that in any supermarket you can now buy semi-finished products and various blanks for making rolls at home - seaweed, special sauces, rice, etc. Therefore, now it is quite possible to master this technique in the home kitchen. There is only one “but” - no matter how hard we try, we won’t succeed in real Japanese rolls, but something like, at least, outwardly similar to rolls and quite tasty can turn out well.
The most important and essential ingredient of rolls is rice. You need to be able to properly cook rice for rolls. Cooking rice with a certain degree of readiness and stickiness means the success of this event. So, how to cook rice for rolls? Its preparation begins with a thorough washing of cereals in several waters. Do not forget that rice must be bought a special variety, designed specifically for sushi. After the cereal is thoroughly washed, it is poured into a colander in order to glass the water. After this, the washed rice is dried with a towel, sent to the pan and poured with water in a 1x1 ratio. The pot is put on high heat, brought to a boil and rice is boiled for 3-4 minutes under the lid over high heat. After that, the fire is reduced, and continue to simmer over moderate heat for another 5 minutes. The lid should not be removed, and rice is also not necessary to interfere. The final stage of cooking continues for 8 minutes over low heat. Then the rice is removed from the heat, cover the pan with a towel and let stand for about 10 minutes. At this time, you need to take care of the sweet and sour sauce that moistens the rice for the rolls. Making the sauce takes just a few minutes. In a deep cup, table vinegar, sugar and salt are mixed with a fork or broom and heated to about 80 degrees, until all components are dissolved. Then, the infused rice for rolls is moistened with this mixture, the preparation of which at this stage will be completed. Now you can add various fillings to it and wrap in seaweed.
Step by step cooking rolls. Let’s try to wrap a roll of salmon and omelette from cooked rice. To do this, put a soaked sheet of algae on a bamboo napkin or rug, on which a thin layer is applied rice. We turn the nori leaf with rice down and put slices of salted salmon, a thin layer of omelet and fresh cucumber slices on it. We wrap the rug with the roll, and carefully give it the necessary shape. Then remove the roll from the mat, roll in sesame or small caviar (the Japanese use flying fish caviar, and we can take salmon or pike caviar ), and then cut into portioned slices. The omelet for this roll is prepared very simply. Beat the egg with two tablespoons of water, the mixture is fried in a pan like a pancake on both sides.
You can wrap a variety of products in rice and seaweed. What you need to make rolls. Firstly, be sure to rice and nori seaweed (they are bought in a store in a pressed form and soaked in water). Secondly, all kinds of fish delicacies, shrimp, and other seafood. Thirdly, soft cheese (Philadelphia), various fresh vegetables (peppers, cucumbers, etc.). Fourth, a special bamboo mat and, finally, seasonings - ginger, wasabi, soy sauce.
It is not by chance that rolls became so popular. This is a simple, very light and healthy dish that is quite simple to prepare, but it looks very impressive and is a wonderful decoration for the snack table.