Rolls are a traditional dish of Korean and Japanese cuisine, which is a sausage-stuffed filling with rice, wrapped in a single layer of pressed seaweed (nori) and cut into several slices (usually 6, but can be sliced into 8 and 12 pieces).
Thus, they are a variety of Japanese sushi. They are wrapped with the help of a small bamboo mat makis, which is why in their name they have the prefix "maki".
The bamboo mat is on sale, which allows the housewives to cook a roll at home. For this, there are many varieties of this popular dish, depending on their filling and method of preparation.
So, firstly, it is possible to prepare them both with a nori leaf outward and inward. Secondly, they distinguish between traditional rolls (simple, with one ingredient in the filling: eel, crab, salmon, etc.), branded (their recipes are developed directly by each restaurant and may include a variety of products), baked (fried in batter in oven) and tempura (similar to the previous ones, but they are cooked in boiling oil, due to which the surface layer acquires a golden hue and becomes crispy) and many others. other
Preparation
You can cook a roll at home every day, you only need to master the basic skills of this dish and acquire a minimum amount of products and devices.
Firstly,
it is a mat wrapped in polyethylene, special
sticky rice, a sharp knife and ingredients for the filling. The most popular at the moment are the varieties "California", "Philadelphia" and "Unagi" (with fried eel), and this is true both for restaurants and for hostesses, because most often they cook these rolls at home with their own hands. We will use the second recipe, so we will need more fresh cucumber, cream cheese, salmon fillet, one chicken egg, flour and breadcrumbs. Since these are hot rolls, they will have to be deep-fried at home, that is, in a deep frying pan in very hot oil. And all the ingredients of the filling should be pre-cut with a long thin straw, so that they are easy to lay inside the workpiece for rolls. You can also cook them in two ways: rice out or in. Because we will fry this roll at home in batter, it is better to give preference to the first method, so the taste will be more saturated.
Cooking and Serving
The most important thing is to cook rice properly. To do this, it is first thoroughly washed under cold running water, and then the accumulated liquid is poured, fresh is poured and left for 40 minutes. Then, rinse again and collect water for direct cooking (about one phalanx above the level of rice), put on a large ring until boiling, and then transferred to the slowest fire, tightly close the lid and cook until cooked, coinciding, as a rule, with the evaporation of all moisture from rice. Now, one nori is laid out on the mat, spread rice on it, evenly distributed, and then gently turn it upside down. We lay out the filling in the center, and then twist it into a roll using makisu, level it to give it a beautiful shape and cut it into several parts. Now we prepare the batter: we break the chicken egg, pour a little flour, and then dip each slice in the batter and in breadcrumbs and deep-fry. To make such a roll, cooked at home, not too greasy, at the end of its preparation it is better to put the roll on a dry cloth to absorb excess oil. Serve with hot sauces, such as wasabi.