Japanese traditions, like etiquette, are known for their rigor. Nevertheless, experienced chefs assure that you can successfully cook sushi rolls with your own hands. Recipes, according to experts, do not always play a dominant role in creating delicacies. The cook can use his imagination with might and main. How to cook sushi and rolls with your own hands at home? This question is of interest to many gourmets today. We will try to answer it in our article.
How to cook sushi and rolls with your own hands at home?
Experts believe that the main thing is to get acquainted with the principles of preparing these exotic dishes, learn how to wrap rolls correctly, understand the sequence of collecting sushi. If all this is properly learned, the creation of sushi and rolls with your own hands will cease to be a problem. A home cook can experiment with a wide variety of ingredients using more than fish and seafood. You can cook sushi and rolls at home with meat, sausage, vegetables and fruits. Many bars and restaurants of oriental cuisine treat their guests with such dishes.
What is the difference between rolls and sushi?
Both exotic dishes are made from rice using special technologies, and rice sushi is always added to sushi and rolls. Nevertheless, there are certain differences between them.
Sushi is a small patty or meatball that is made from rice, and a thinly sliced piece of fish or other seafood is placed on top of it. Everything is wrapped with a sheet of nori. Sushi contains more rice. Serve this dish cold.
Rolls are rice rolls, also wrapped in a thin strip of nori sheet. Rice in them contains relatively little, the main role in them is played by the filling, which, as already mentioned, can be very different. This dish is served not only cold, baked rolls are also very tasty.
Preparing sushi or rolls so that they are delicious and look as beautiful as in the picture, according to experts, is not particularly difficult.
DIY mini rolls: recipes with photos
In order to cook the rolls, you will need a bamboo mat, a cellophane film (food grade), and also nori leaves (thin pressed algae). All of these attributes are now easy to acquire in the distribution network.
So, we begin to make rolls with our own hands. First, prepare a bamboo mat. Connoisseurs recommend choosing a rug from round sticks, but you can work with flat ones. The mat is tightly wrapped in cellophane. Although Japanese cooks don’t do this, nevertheless, those who decided to make rolls with their own hands, the masters advise to do this, since rice will no longer stick to the board, this will not interfere from the point of view of hygiene.
Spread the filling
Since we cook mini rolls with our own hands, we should use a knife or scissors to cut the nori sheet in half. Then it is laid with the rough side up, while the smooth one rests on the mat. From the beginning of the board you need to retreat 1-1.5 cm.
Then, hands should be moistened in water with lemon and a specially prepared rice placed on a sheet with a thin layer, which is distributed so that the top of the nori sheet remains unclosed by about 1 cm, and from the bottom by 1 cm the rice should protrude beyond the edge of the sheet. For those who want to thoroughly learn how to make rolls with their own hands, the photo presented below in the article clearly shows the features of the process. Next, we tightly ram the rice, remove excess, induce beauty, because in the end we need to get a beautiful dish.
Then the filling is laid out: a piece of fish, a cucumber (pickled or fresh) and avocado, sliced. Pieces of the filling should be laid out on the border of the intersection of nori and rice, closer to the last.
Wrap roll
Wrapping is carried out in three to four stages. When doing rolls with your own hands, you should not forget to moisten your fingers in water with lemon. To cover the filling with a layer of rice that does not lie on the nori sheet, you should grasp the mat, gently tuck the rice and squeeze it.
Next, wrap the roll, closing the rice that remains. Again we unfold, leave a small strip of nori untwisted, moisten it with water, and then tightly seal the roll. As a result of all these actions, you get an evenly beautiful sausage. Now it should be cut into portions with a knife dipped in water.
As a result, we got a neat standard mini-roll - such as it can be seen in many sushi bars. As you can see, making rolls with your own hands at home is not at all difficult.
Large and inverted rolls
Having trained on mini-rolls, now we make large and “inverted” rolls with our own hands, which will allow us to enjoy an even more intense and varied taste. This can be achieved by putting a larger amount of filling on the roll. In a large classic roll, rice with filling is simply wrapped in a nori sheet, similar to how mini rolls were created (see above in the article).
But you can also, creating rolls with your own hands (recipes are presented below), turn the dish inside out. Describing the first option in detail hardly makes sense, since it completely coincides with the already shown way of creating a mini-dish. It is worth getting to know the “inverted” roll.
How to make a big roll?
In order to make a large roll, you need to take a sheet of a large noriya and certainly a whole one. It is laid out on a bamboo board (mat) in the same way as it was done in the first version. The rough side of the sheet should be at the top, indent from the edge of the mat. Next, put the rice, condense it and add the selected filling.
The classic recipes - Miami, California and Philadelphia - imply the exact use of a specific set of ingredients. This is not always affordable and it is not always possible to purchase the necessary products provided for in the recipe. Therefore, it is better to turn on imagination and get by with affordable products to create equally delicious home-made rolls.
Next, the roll is wrapped, as in the previous case, again in 3 stages: first, the filling is covered with rice, the rice is condensed and completely wrapped, while a small strip of nori is left, which is wetted and finally wrapped. It turns out a dense round or rectangular roll.
Then the finished product is cut with a knife. Among the ingredients used in this roll may be: cheese, fish, cucumber (fresh), onion (green). You can pour our product on top with sauce and bake in the oven. It turns out extremely tasty!
How to make an “inverted” roll?
Now we begin to create the so-called. Inverted roll. The process differs from the previous two only in its beginning. So, we cut off about one fourth of the nori sheet, put it on the mat. Rice will be laid out differently. The difference is that we will leave 1 cm of sheet at the beginning, while excess rice 1 cm long will be laid out on the mat at the end. Then we ram the rice tightly and carefully turn over our cobbled-up product. Then the filling is laid out. The master has the right to show imagination here.
This roll is rolled up a little differently than in the first two cases. Here, first you need the filling, holding with your fingers, wrap the free edge of the nori sheet. The filling completely goes under the sheet, now it remains to cover it with rice. We roll the roll to the end, compact it and give the desired shape. We decorate the finished product, as in classical samples: you can put caviar on top, sprinkle with sesame seeds, decorate with a leaf of green salad or a few pieces of salted trout.
Do it yourself sushi
It is believed that sushi is easier to cook than rolls. This dish, in which you can also use the most diverse filling, is no less tasty.
Initially, a dense sheet of nori is cut with scissors into thin (0.5 cm) and thick (4-5 cm) strips. Rice should already be prepared by this time. It should not be particularly hot, otherwise it will give the fish unpleasant warmth. Rice must not be cold, otherwise the cereal will not stick together. The temperature of the rice should roughly correspond to the temperature of the master.
Wet hands in acidified water, roll a small lump of oblong shape from rice. From above, we lay vegetables, fruits or fish on it, we dress it with a thin strip of nori, the ends of which are previously lightly moistened with water. Lubricate our product with sauce, sprinkle it with a little sesame seed. Sushi is ready!
But we still have wide strips of nori cut off. We use them for making sushi with a filling, which can be used as caviar, seafood, minced fish with all kinds of sauces.
In the same way, we form a small cue ball from rice. Having wetted the ends with a wide strip of nori, we wrap the cue ball with it and fix it. Stuffing, products for which are selected arbitrarily, spread inside the sushi. On top of the product we decorate with cheese, herbs or sauce.
Salmon Sushi Rolls: Recipe
Cooking takes about 1 hour. For six servings use:
- 4 g nori;
- 200 g of rice;
- 3 table. tablespoons rice vinegar
- 1 table. a spoonful of sugar;
- 1 tsp salts;
- 70 g of salmon;
- half an avocado;
- 2 tsp lemon juice;
- to taste: wasabi sauce, soy.
Cooking
Rolls with fish, which many people like - salmon, are cooked like this. First, pour vinegar into the pan. Next, salt with sugar is poured there. The resulting mass is well mixed. Then it is heated until the sugar has dissolved, and removed from the heat.
We should not forget to put a container of water next to it and prepare a clean kitchen towel - we will have to wash our hands often. We are preparing a cutting board, a sharp knife and a bamboo mat.
Pour boiled rice over the cooked dressing and mix thoroughly. Strip the salmon fillet into strips. Peel half the avocado from the skin and cut it into strips. We spread the boiled rice in an even layer on the nori sheets. Then we put the fish with avocado. After that, we tightly roll the nori into a roll and cut it into pieces. Put the finished dish with salmon on the dish and serve with wasabi and soy sauce.
Shrimp and Salmon Sushi Rolls (Baked): Recipe
It takes about 50 minutes to cook. The delicacy is remembered by many for its unusually gentle taste. To prepare eight servings use:
- one glass (200 ml) of rice;
- 6 g nori;
- 200 g of salmon;
- 200 g of shrimp;
- 50 g of fish caviar;
- 2 table. tablespoons of mayonnaise.
How to cook?
In this recipe, salmon can be safely replaced with tuna - it will turn out no less tasty.
First, sushi is made with one rice. Then, using a thin spoon, the core is cut out, which is replaced by a fish filling: salted or smoked salmon, shrimp, etc. Each prepared sushi is rolled in fish caviar, and coated with mayonnaise on top. Bake for several minutes in the microwave (grill function is used). You can also bake in a conventional oven on a baking sheet.
Cooking California
For two servings you will need:
- one table. a spoonful of sugar;
- one avocado;
- Wasabi sauce (to taste);
- 1 stack rice;
- 2 g nori;
- red caviar - to taste;
- 100 g mayonnaise;
- salt to taste;
- four table. tablespoons of vinegar;
- 1 tsp water.
Prepares for half an hour.
Description of the cooking process
The washed rice is lowered into a saucepan, poured with water (1 glass) and cooked under the lid for 10 minutes on medium, and then over low heat. Let the rice brew (about 10 minutes). Then vinegar is poured into the pan, boiled water according to the recipe, salt, add sugar and heat over a fire. After this, the rice is poured with the resulting mixture and, sharply stirring with one hand, the other pairs of vinegar are dispelled with a fan. Again cover and set aside, allowing to cool.
After that, peel the avocado and cut it into oblong slices. Each shrimp is divided in half. Next, the mayonnaise is seasoned with soy sauce and wasabi and brought to a homogeneous state. Nearby should be a container of water diluted with vinegar (1 table. Spoon). Having done everything in accordance with the recommendations, we lay the nori on the mat with the glossy side down. Wet hands in vinegar water. Spread the rice evenly on the nori. We turn it over to the other side and fill one half of the nori with the filling: shrimp, sauce, avocado. Using a rug, we give the resulting rolls the shape of a quadrangle and roll trout in red caviar, then cut into portions.
Finally
Having familiarized yourself with the basic principles of making sushi and rolls, you can safely proceed to their testing in the home kitchen. Amaze your friends and family with a new wonderful dish! Enjoy your meal!