Homemade sushi and rolls have long ceased to be something outlandish. At first glance it might seem that for their preparation you will need to buy a lot. But most ingredients are required in very small quantities (sesame seeds, chili sauce, etc.). In addition, the main components (rice, vinegar and nori) can be stored for a long time. So you get 4-6 home servings for the price of one restaurant. What to make rolls and how to cook them?
Since there are so many options for toppings, you can even have a sushi party. Just cook a lot of Japanese rice, arrange the prepared foods for filling and invite everyone to make rolls as they see fit. Twisting these rice rolls is much easier than it might seem. In appearance, they can be inferior to restaurant ones, but to taste should turn out no worse. Moreover, the filling for rolls at home can be any.
What do you need for this?
In fact, you don't need much to make this Japanese dish. Recipes for rolls with different fillings and photos will be presented below. But first, consider a basic set of components:
- rice for sushi (best Asian production);
- bamboo mat (mat);
- cling film;
- rice vinegar;
- nori (seaweed sheets);
- soy sauce (you can use light);
- fried sesame seeds and / or chia;
- Sriracha or chili sauce (optional if you like spicy);
- wasabi + pickled ginger.
You can get all these ingredients and equipment in most large supermarkets or in specialized stores. Since rice, dried seaweed, vinegar and soy sauce can be stored for a long time, you can purchase large economical packaging, which will last several times. How to make rolls yourself? From vegetables, you can use the following components:
- cucumber;
- avocado;
- asparagus;
- jalapenos;
- green onions;
- carrot;
- seedlings (any);
- leaf lettuce;
- Bell pepper;
- Red onion;
- radish;
- sweet potato;
- daikon;
- takuan.
From fruits you can add:
- pineapples
- mango;
- apples
- pears.
Examples of filling for rolls (with photo)
As for the protein filler, it is still simpler. The most common fillers for homemade sushi are salmon and sashimi tuna and shrimp. You can buy any fish shock shock. The main thing is to make sure the product is fresh and safe. You can also add tofu or cream cheese if you want.
What to make rolls if you want to use several fillers? You can combine fish, seafood, vegetables and cheese as you wish. Various sauces will complement and complement the taste of the ingredients you select.
Below are the recipes for rolls with different fillings, from which you can choose the right option or come up with your own. The general process for preparing the components will be the same anyway.
Rice cooking
Mix one and a half glasses of rice with two glasses of water in a medium-sized saucepan and bring to a boil. As soon as the water boils, reduce the heat to a minimum and cover the container with a lid. Let the rice cook for twenty minutes. Remove the pan from the heat, but leave the rice covered for about ten minutes. The best way to spoil sushi is to make it from undercooked rice. It should be very soft and sticky, but not boiled.
You can use a rice cooker or slow cooker for quick cooking. With the help of such a device, everything will be done automatically.
Cooking rice is the only time-consuming part of the whole process. The recipes for home roll fillings are surprisingly simple. While rice is being cooked, save time by preparing fish, vegetables and sauces.
Add seasoning
Try to use rice sushi specially designed for sushi. If you cannot find it on sale, take apple or 6% white, seasoning it with salt and sugar to taste. For the amount of rice indicated above, you need a third glass of rice or other seasoned vinegar. Pour it out, gently stir with a fork and try. Add some sugar or salt if desired. Transfer vinegar-seasoned rice into a deep bowl, cover with a towel.
Component Preparation
While the rice is cooking and cooling, prepare the vegetables for the filling for home rolls. The photo attached to this article shows how best to cut them into thin longitudinal slices. Remove the peel and seeds from vegetables, lay the chopped straws on a flat plate or kitchen board. Once the rice has cooled, you will be ready to cook the rolls.
Tool preparation
To avoid contamination, wrap bamboo mat with cling film. Put a sheet of nori on top and start laying rice on it. The mat must be dry and free of damage.
Decide on the type of rolls
The two most popular methods for making rolls are spinning rice outward and inward. Since it is easiest to make the first kind of sushi, start with it. This is especially true if you are starting this process for the first time.
Take a spoon and lay a thin layer of rice on a sheet of seaweed. If you want to make finished products large, take a whole layer of nori. If you like small rolls, cut in half. In any case, apply a layer of rice so that an unfilled strip of algae remains from the edge.
Start filling up items
Once you have decided what to make rolls with, it's time to lay out the filling. Place it in the center of the rice layer, folding the pieces very close together. If you use large slices or a lot of ingredients, lay them on top of each other.
If you make rice rolls outward, turn the nori sheet so that the rice is on the cling film. Put the filler on the algae.
How to twist products?
It is difficult to explain in words, but very easy to do. The first movement will connect the ingredients in the center. Roll up the filling with about a quarter of the mat and unfold it. Repeat this process until you roll the sheet, rice product, seaweed, and vegetables into a spiral. Gently squeeze it along its entire length to secure the shape.
How to chop?
Using a very sharp knife, cut the twisted roll into pieces the size of one bite. If you use slices of fish or vegetables to decorate the top, tightly wrap the product in cling film before cutting. This will keep all the components together and prevent the roll from falling apart. Sliced slices carefully lay on a dish. Sprinkle them with dressing or dressing. Good topping options include:
- chia seeds;
- sesame seeds;
- thin slices of fish;
- shrimp or crab salad;
- chopped almonds;
- crushed pecans;
- spicy baked seafood;
- chopped mangoes;
- chopped green onions;
- seaweed salad;
- sliced avocado.
How to make sauces?
Homemade rolls can be sprinkled with one of the sauces, which you can also cook yourself. This may be one of the following options.
- Spicy Need 1 tbsp. l homemade or Japanese mayonnaise mixed with half a tbsp. l sriracha chili sauce. Adjust your ideal level of severity from low to very intense. If necessary, replace mayonnaise with vegetarian or plain Greek yogurt.
- Unagi sauce. A quarter cup of mirin (Japanese white wine) mixed with the same amount of slightly salted soy sauce and 2 tbsp. l Sahara. Heat all the ingredients in a saucepan over medium heat, constantly whisking with a fork to thicken. Cook for about ten minutes.
- Ponzu. This is a citrus soy sauce with lemon or lime. It can be bought ready-made or prepared by adding fresh juice or zest to soy.
- Sriracha. It is sold ready-made. Add a small amount to the rolls. Be careful as it is very sharp.
How to cook creative toppings for rolls?
If you decide to have a sushi party or serve several options for this dish on one table, you should think carefully about the variety of toppings. Below are some recipes for toppings for rolls. The photo attached to the article shows how beautifully the variously filled items look beautiful. You can cook from five to seven types of rolls at a time. To do this, you will need the following components:
- 100 g tuna fillet for sashimi (yellowfin or big-eyed);
- 60 g of salmon caviar;
- 240 g of peeled cooked crab meat or canned meat (in this case, drain and squeeze the liquid out of it);
- a quarter cup of mayonnaise;
- 2 tsp soy sauce;
- 100 g finely chopped smoked salmon;
- 240 g asparagus;
- 1 soft ripe avocado (240 g);
- 2 tbsp. l lemon juice;
- 100 g carrots sliced or 3/4 cup chopped;
- 200 g of fresh cucumber;
- 100 g enoki mushrooms;
- 200 g washed spinach leaves;
- 60 g (one and a half cups) of radish or broccoli sprouts.
How to cook from this fillers?
Homemade roll topping recipes may vary. To do this, prepare each component according to the instructions below and use them together in any combination. This should be done like this:
- Rinse the tuna fillet and pat dry. Cut into strips 7 mm thick and 9 cm long. Before use, store the product in a plate with ice to avoid spoilage.
- Put 60 g of salmon caviar in a metal sieve and rinse carefully under running cold water. Transfer to a small bowl.
- In a small bowl, mix cooked or canned crab meat (240 g) with a quarter cup of mayonnaise and soy sauce to taste (about 2 teaspoons). You will get about a glass of such a filling.
- Thinly chop 100 g smoked salmon into strips 2 cm wide.
- In a 3 liter saucepan over high heat, bring about 1 liter of water to a boil. Cut the hard ends from the asparagus and put it in boiling water. Cook until the vegetable is tender, 3 to 4 minutes. Drain the water and immediately immerse the asparagus in a bowl of ice water. When it cools, pull and cut into long, thin strips.
- Peel a ripe avocado, remove a stone from it and cut the vegetable into 7 mm strips. Put them in a bowl with 2 tablespoons of lemon juice, mix well.
- Peel and grate 100 g of carrots or use 3/4 cup chopped in a food processor.
- Rinse the middle cucumber, cut it in half across. Cut each half into thin sticks in length.
- Rinse canned mushrooms, dry. Cut the legs, cut the hats into small cubes.
- Cook the spinach leaves exactly like asparagus. Place in an ice container. When the leaves have cooled, drain and lay them on a clean kitchen towel. Roll it up, twist it and squeeze it tightly to remove as much water as possible.