More recently, Japanese cuisine was something exotic and unreal. We did not know at all how sushi is different from rolls, that there is simply a huge number of recipes for a wide variety of rolls: with salmon, mussels, eel, various vegetables and even fruits. And, of course, with deliciously delicate Philadelphia cheese!
And now on every corner we are greeted by cozy Japanese restaurants, from the pages of newspapers and leaflets we are offered to order the most diverse culinary delights of Japanese cuisine. Dishes seem so complicated, beautiful and original! Is it possible to cook rolls yourself? Sure you may! So, let's begin.
Salmon rolls. Homemade recipe
What additional equipment do we need?
The most important fixture for making rolls is the bamboo mat - Makisu. It is a rug, consisting of many small bamboo plates. It is with the help of the mat that rolls are formed.
How to cook rice?
Rice is the basis of many Japanese dishes, and rolls are no exception. The whole process depends on the correct choice of rice and its preparation. If the cooking steps are violated, then the dish simply will not work.
It’s better to get Japanese rice right away. It differs from our usual stickiness, which means that salmon rolls will keep their shape and will not crumble. If it is not possible to purchase a special one, then a quality regular round can be used as a replacement.
First of all, it is necessary to rinse the cereals very carefully. As a result, the water must remain completely transparent so that all starch dust is gone. After washing, let stand for about an hour.
For cooking, it is better to use an enameled pan. Pour rice into it, one glass of cereal should account for a quarter of a glass of water. Put on the stove, tightly close the lid, after boiling, boil for 10 minutes. Then turn off the fire and let stand for another 10 minutes, the rice will infuse and absorb all the necessary moisture.
Cooking special vinegar. Take in proportions two glasses of rice, 50 ml of vinegar, and dissolve 30 grams of sugar and 10 grams of salt in it.
Mix rice and cooked vinegar and leave to brew a little.
Salmon rolls. Formation
Chopped salmon. Take a piece of fillet and cut off strips one centimeter thick from it. Adjust the length of the sliced slices depending on the width of the nori seaweed.
Cooking process. Put the mat on the table, wrap it with cling film. Lay the nori sheet on the film with the matte side up and the glossy side down. Moisten your hands in warm water and start spreading the rice evenly on the algae. The layer should not be too thick, nori should be visible through it.
Put salmon in the center of the mat and begin to gently roll the roll, shape it using the mat, gradually moving from one edge to the other. To fix and shape each turn, it is imperative to press tightly so that the structure does not fall apart. To prevent salmon rolls from separating, grease the edges with water and vinegar.
Cutting. Moisten the blade before cutting, the knife itself must be sharp. First you need to cut the roll exactly in the middle into two parts, each of which is again cut in half. It turns out four parts, they are also cut. The result is eight rolls.
In the same way, you can cook rolls with salmon and cucumber. Just cut the cucumber into strips and put in the filling along with salmon. In general, this dish can be called a flight of fancy, toppings can be invented the most diverse. Even a roll with chicken or bacon and, for example, spicy mayonnaise is equally tasty.
Do not be afraid to experiment. Enjoy your meal!