Making sushi at home is not as difficult as it might seem at first glance. And it doesn’t matter that it won’t turn out too beautiful the first time. This will not make them any less tasty :) Over time, you will acquire the necessary skills and be able to make sushi easily and playfully. On average, the cooking process takes an hour and a half.

Main types of sushi:
1. Nigiri (compressed sushi): small, compressed finger-sized sticks of rice with a piece of fish on top. Sushi bars are usually served in pairs
2. Maki (rolls): a combination of rice with any seafood and vegetables, rolled in a sheet of nori seaweed. The roll is subsequently cut into pieces
3. Chirashi sushi (separate sushi): the most common type in Japan. Rice is placed into small containers and then topped with a random combination of seafood and vegetables.
4. Oshi-sushi (pressed sushi): Cooked or marinated fish is placed in the bottom of a small container, which is then filled to the brim with rice. A weight is placed on top of the rice. After some time, the workpiece is taken out, turned over with the fish up and cut into pieces
5. Mixed sushi: any other that does not fall into the above categories. For example, fukuza sushi - thin omelette squares used to wrap rice

Today we will learn how to prepare two types of sushi: nigiri and maki.

Required Products
(products marked with an asterisk (*) are optional and may be replaced or omitted altogether)

1. Sushi rice (with short, rounded grains)
2. Dry nori seaweed
3. Rice vinegar
4. Soy sauce
5. Salmon fillet
6. Tuna fillet (*)
7. Pre-cooked shrimp (*)
8. Mackerel fillet (mackerel) (*)
9. Pickled ginger
10. Wasabi paste or dry
11. Cream cheese
12. Crab sticks
13. Smoked salmon (*)
14. Cucumber
15. Flying fish roe (*)
16. Toasted sesame seeds (*)
17. Avocado
18. Lemon (*)
19. Greens (*)
20. Sake :)
As well as a sharp knife and a bamboo mat (makisu)

Some products close up:

1. Salmon fillet
2. Tuna fillet (*)
3. Mackerel (mackerel) (*)
4. Boiled shrimp (*)
5. Flying fish roe (*)
6. Wasabi paste
7. Toasted sesame seeds (*)
8. Pickled ginger
9. Sake

Rice vinegar (su). It is highly advisable to use Japanese rice vinegar, which is mild and sweet. Chinese, as well as Western brands, are stronger and sour, and can overpower the delicate taste of sushi with their aroma. Mitsukan rice vinegar is one of the most successful, sold in many Asian stores.
Wasabi (Japanese horseradish). There are two types of wasabi - sawa and seyo. Sawa is very expensive and is rarely used outside of Japan. Seyo wasabi is easy to buy at any Asian store. It is better to give preference to wasabi powder. The one in the paste often contains unnecessary preservatives and often reaches the consumer with altered color and taste. Powdered wasabi mixes easily with water to form a paste and is ready for use in 10 minutes.

Nori (seaweed). Usually sold in bags of 5-10 pieces, they are dark, crisp sheets measuring 20 x 18 cm. Used in making maki (rolls). The color of algae is dark green and almost black. The black ones are more expensive, but also have a stronger aroma.
Gari (pickled ginger). Used to freshen the mouth and neutralize the taste between eating different types of sushi.

Flying fish roe (masago). Arbitrary component. Mainly used to decorate the top of the rolls, or to coat the outside of the rolls when the rolls are cooked with the rice facing out (ura-maki).
Salmon caviar. Arbitrary component. Used in cooking.
Japanese mayonnaise. Arbitrary component. Mainly used in making thick futo-maki sushi. It tastes less harsh and sweeter than regular mayonnaise.

Raw fresh fish: salmon fillets (sake) and tuna (maguro). Under no circumstances should fish be frozen! It is advisable to buy something specially designed for sushi in Japanese stores, marked “sushi grade”.

Filling for rolls, any combination. For example, crab sticks, strips of avocado, cucumber, cream cheese. Additionally, you can use special Japanese mayonnaise (the regular one is too strong).

Preparing sushi rice

Rice, not fish, is the most important ingredient in sushi. The taste of the entire dish depends on whether it was prepared correctly. We are looking for Japanese style rice, with short, rounded grains. A regular long one won't work, it's very dry and therefore holds too much water. Recommended varieties: Nishiki, Kahomai, Maruyu, Kokuho and Minori.

1. Washing the rice. Typically, one cup of rice is enough for two people. But taking into account the fact that you will get a taste for it in the process of eating sushi prepared by yourself, it is better to proceed from the calculation of two cups.
Place the rice in a wide bowl, add cold water to cover the rice, and begin to gently massage the rice. This should be done so that unnecessary small debris is separated from the rice. As a result, the water will become cloudy and take on a milky tint. If you don't do this, the rice will remain covered in sticky starch, which is absolutely not acceptable for sushi.
2. Drain almost all the water. Stir again and squeeze the rice with your hand, this time firmly, but gently, without breaking, for 10 seconds. Fill with fresh water, squeeze, drain. Repeat one or two more times, the water should become almost clear. Drain.

3. Cooking rice. Place the washed rice in a deep pan. For each cup of rice, add 250 ml of cold water (in our case 500 ml). Close the lid, set the heat to maximum and quickly bring to a boil (takes about 5-7 minutes). Then, set the heat to minimum and leave for 12 minutes. After this time, the water will be completely absorbed into the rice and small ventilation holes will appear on its surface. Without removing the lid, remove the pan from the heat and let it brew for another 15 minutes.

4. While the rice is steeping, prepare a dressing for it. For two cups of rice you will need 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Dissolve sugar and salt in vinegar. You can preheat it slightly (very slightly!).
5. Combine the dressing with rice. Place hot rice in an even layer in a wide container, pour the dressing onto it in a thin stream over a spatula, and immediately begin stirring. Use a wooden spatula to lift the rice from bottom to top and from right to left. Collect all the rice on half of the container, and slowly begin to transfer it in small portions to the other edge, making horizontal, cutting (not stirring!) movements with a wooden spatula. Such careful handling will allow every grain of rice to be soaked in the dressing. Repeat this several times. Distribute the rice in an even layer across the bottom of the container. Cover with a damp paper towel and leave to cool.

Nigiri

While the rice is cooling, we need to cut the fish. There are 5 different cutting techniques for different types of sushi. But for nigiri, the technique of cutting fish at an angle is most suitable.
You will need a very, very, very sharp knife. Cutting is carried out in one motion in an arc towards you. Under no circumstances should you “saw” through the fish! Naturally, the fish should be without skin, preferably the best part of the fillet. If the fillet is not dense, the cut piece can be made thicker. The denser the fish, the thinner the slice should be.

It is advisable to take a fish preparation of a rectangular shape, about 10 cm in length and 2.5 in height. Step back from the left edge 0.5-1.5 cm (depending on the density of the fish), and placing the knife at an angle of 45 degrees to the table surface, make a smooth and quick cut in one fell swoop. Continue cutting the fillet in the same manner, parallel to the first cut.

Forming nigiri. By this time the rice should have cooled down or be barely warm. Prepare a small plate of wasabi and vinegar water (tezu) to wet your hands (just pour boiled water into a bowl with a more or less wide neck, and add a couple of tablespoons of rice vinegar). When forming nigiri, your hands must always be wet, otherwise it will not work.
With your right hand, scoop about one and a half tablespoons of rice, and lightly squeeze it in your palm, giving it an oval shape. Take the fish preparation in your left hand, placing it across your fingers, as shown in the photo.

Using the index finger of your right hand, scoop up a little wasabi (without releasing the rice from your palm) and lightly coat the piece of fish. Place rice on top. Using your left thumb, lightly press the top of the rice, leaving an almost imperceptible indentation. Now change hands and press more firmly onto the entire surface of the rice with the index and middle fingers of your right hand.

Carefully turn the nigiri over so that it rests on the fingertips of your left hand, fish side up. Now move it to the base of your fingers, while squeezing from the ends. Press the fish tightly into the rice.

Nigiri is ready! Over time, you will learn to do them quickly and correctly. Make sure that the rice is not “pinched”, and that the fish slices are always larger than the rice preparation, and seem to cover it.

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Rolls (maki)

Rolls – “twisted sushi” – are formed using a bamboo mat (makisu). The filling can be anything you want. Usually this is any seafood in combination with vegetables (avocado, cucumber), Japanese non-spicy mayonnaise or cream cheese. Using a mat, the rice and filling are rolled into a sheet of nori seaweed. Today we will learn how to prepare two types of rolls - thin and thick.

1. Thin rolls (hoso maki). Thin rolls, about 2 cm in diameter, usually contain only one or two ingredients. To make them you will need half a sheet of seaweed (fold the sheet in half and cut with scissors). This half will make 6 pieces of sushi.
The nori sheet is rough on one side, shiny and smooth on the other. The smooth side should always be on the outside. You will place the ingredients on the rough surface.

For rolls, simply cut the fish into narrow strips, or use the leftovers from cutting nigiri. Place half of the seaweed on the mat, shiny side down. Wet your hands with vinegar water. Take about 4 heaping tablespoons of rice and spread it over the surface of the seaweed. A free strip of about 1 cm should be left from the top edge, about 0.5 cm from the bottom. The height of the rice layer should be about 7 mm. Take your time, distribute the rice evenly, constantly wetting your hands. Using your index finger, rub a strip of wasabi down the middle of the rice. Top with toppings, such as sliced ​​tuna.

Align the bottom edge of the seagrass with the edge of the bamboo mat. Now, holding the filling in place, lift the edge of the mat using your thumbs. Continue lifting the mat up and forward until the edge rests on the opposite side of the seaweed. Fold the edge of the mat up, roll the roll back and forth, and squeeze it a little inside the mat. Press the ends of the roll with your fingers if any rice falls out. Set the roll aside on a smooth surface and proceed to making the next one.

2. Thick rolls (futo-maki). Thick rolls, 5 cm in diameter, can contain up to 5 components. To make them, take a whole sheet of seaweed and place it on the mat, shiny side down. Wet your hands with vinegar water and spread the rice evenly over the seaweed, leaving about 2 cm free on the top side. If desired, coat the rice with mild mayonnaise.
Start laying out the ingredients, stepping back 1.5-2 cm from the bottom edge. Never place the filling one on top of the other, only side by side, in strips, moving towards the center of the seaweed.

Holding all the ingredients, lift the edge of the mat using your thumbs, and continue to lift it up and forward until the edge of the mat touches the opposite edge of the seaweed. Then, fold the edge of the mat up and “roll” the roll forward. Lightly squeeze it inside the mat, press it down with your fingers from the ends if the rice falls out. Set aside on a smooth surface and proceed to make the next one.

3. How to cut rolls. Take a sharp knife and dip its tip in vinegar water. Then, turn it with the tip up so that the water runs over the entire surface of the knife and evenly wets it. This will allow the knife to easily pass through the sticky rice without getting stuck.
Place the roll blank on the board, seam side down. First cut it in the middle, then each half into three parts. Thus, one piece should yield 6 pieces. The blank for thick rolls is cut in the same way, only each half is then cut into four parts.

When making rolls, especially futo-maki, you need to make sure that you don’t get a “snail” of seaweed inside. Such rolls are considered substandard, and show that the cook has violated the principles of rolling rolls, and has not yet completely mastered the art of sushi-making :) Inside the rolls there should be nothing except rice with ingredients (as in the rolls in the lower right corner in the photo).

Place the sushi on beautiful trays and pour soy sauce into ceramic cups. You can dissolve a little wasabi in it if you want a more spicy sensation. You can also add a leaf of pickled ginger to the sauce, but traditionally it is used to cleanse the palate of the taste of the previous piece of sushi. Grab the sushi with chopsticks, dip it into the sauce, let it soak for a few seconds, and put it in your mouth.
Bon appetit!

This fish-free sushi recipe was born in my family only thanks to the transition to more conscious eating. In the old days, my husband was fond of fishing and sometimes liked to eat the fish itself, so now the taste and smell of nori sheets remotely conveys the image of a pond, a light breeze and a fishing rod in his hands.

And he (my husband) really loves fresh salads! This is how homemade cooking is - a mix of two positive images for a loved one. I believe you will like it!

Compound:

• 3 sheets of nori
• 1 tbsp. boiled rice
• 1 processed cheese
• 1 sweet pepper
• 1 tomato
• 3 tbsp. l. green peas
• greenery
• rice vinegar

To submit:

• wasabi
• soy sauce
• pickled ginger

How to make sushi without fish at home:

1. I usually prepare boiled rice like this: I use round Krasnodar or special sushi rice. I rinse thoroughly several times in cold water until it is clear. Pour boiling water over and place on medium heat. After boiling, cook for about 10 minutes, remove and let sit until cool.
2. Here are our ingredients, ready to be wrapped in sheets of seaweed!

   

   Ingredients

3. So! Let's prepare the ingredients: divide the rice and greens into three piles. And cut the cheese, pepper, tomato into 9 parts - three for each sheet of nori.
4. Place the nori sheet on the mat, smooth side up, and spread the rice with wet hands, after sprinkling it with vinegar. Place chopped cheese on top.

   

   Place rice and cheese on nori

5. And continue in the same spirit: peppers, tomatoes, herbs, peas.

   

   We put vegetables

6. Helping with the mat, we twist our magical package.

   

   Wrapping it up

7. We form a neat “sausage”.

   

   Forming a roll

8. Using a knife dipped in water, cut the roll into even pieces. I got 6 rolls from each sheet.

   

   Cutting

Serve ready-made sushi without fish - with your favorite spices and sauce. We love it not only with wasabi, but also with pepper adjika.

Delight your loved ones with delicious food prepared with love!





Bon appetit!

Aksinya author of the recipe

Japanese restaurants appeared here relatively recently, but have already become part of our catering. Gourmets who follow culinary fashion regularly visit yakitoria and organize sushi parties at home with snacks delivered from the restaurant. But all this can be prepared at home, both rolls and sushi. And many have already mastered this art.

How to make rolls at home

The main obstacle between a person and homemade Japanese rolls is human laziness. You can make rolls with your own hands even if you have no minimal culinary experience - but you will have to work hard to find the necessary products. Because how can you make rolls at home if you don’t have any nori seaweed or wasabi with soy sauce on hand?

But even if we take into account that we ran around and purchased quite exotic ingredients, it is still easier (and cheaper) to prepare rolls at home, even taking into account the fact that you only need a certain type of fish - red, lightly salted, salmon or salmon. But delicious rolls are also made with crab sticks. Therefore, if desired, everyone can find a recipe that suits their financial capabilities and taste preferences. It is enough to follow simple rules - and you will learn how to make rolls at home, in one session in the kitchen.

East is a delicate matter

Before you begin to master the art of preparing Japanese food at home, you need to understand how rolls differ from sushi. It is possible that you will eventually find out that you made sushi at home with your own hands.

Rolls are a type of sushi. The difference between the rolls is that seaweed with rice and filling must be rolled into a roll, while other sushi is formed mainly by hand, and the fish is placed on top. For lovers of Japanese cuisine, they produce special sets with molds and instructions on how to make different types of sushi. And fans of rolls should get a small bamboo mat for rolling out snacks. During the cooking process, it is recommended to line this mat with cling film or simply put a plastic bag on it. This will be even more useful if the rolls are prepared with the rice on top.

And one more thing: if you are preparing sushi, the recipe includes, in addition to rice, only fish and seafood. You will not find any vegetables or cheeses in sushi in the classic recipe. Rolls in this regard are more democratic; if you wish, you can learn how to make rolls even with fruit or strict vegetarian ones, without any fish or sea creatures.

But with regard to products, the canons of Japanese cuisine must be observed, otherwise the result, although edible, will be a completely different dish. Need to purchase:

• proper rice;
• sheets of nori seaweed;
• rice vinegar.

You only need to learn how to make rolls with the right products. You need short-grain rice; it has good viscosity and does not disintegrate, unlike long-grain rice. It is also required for making sushi at home.

Noria leaves are sold in markets, but you need to look for rice vinegar. It is very different from our vinegar essence in its weak sweetish taste.

It is important to learn not only how to make rolls at home, but also how and what to serve them with. The three necessary products are:

• Japanese horseradish wasabi;
• soy sauce;
• pickled ginger, cut into petals.

It is better to take powdered wasabi and dilute it with water to the desired consistency; ginger is sold ready-made. High-quality soy sauce - only in glass containers.

An important point: when we learn to make rolls with our own hands at home with a step-by-step recipe, we must mention that the rice is placed on a plate of seaweed with indentation along the edges. This is necessary so that the filling does not come out of the rolls during cooking.

And washing and riding

Let's learn from the most famous example of preparing rolls at home: a step-by-step recipe for Philadelphia rolls will give you an idea of ​​the basic techniques and help you master other recipes. By the way, in these rolls the seaweed is inside the roll. Now let's look at how this is done.

To begin with, let's take:

• 10 g noria;
• 200 g salmon;
• 200 g soft cream cheese (preferably Philadelphia);
• 2 medium sized cucumbers;
• a glass of rice;
• 3 tsp. rice vinegar;
• half a teaspoon each of sugar and salt;
• a little sesame for sprinkling.

How to prepare rolls:

1. Round grain rice is washed until the drained water is clear. Cereals must be ground by hand. This is necessary in order to remove excess starch. Place clean rice in a bowl, add water so that it is covered by 1.5-2 cm. When it boils, turn the heat to low and cook for 15 minutes without lifting the lid. After this, turn off the heat and let it sit for 10 minutes, then it will be completely ready - fluffy and soft.
2. Dissolve sugar and salt in vinegar. Using a wooden spatula, add the solution to the boiled rice, stirring while doing so. You need to stir by moving the spatula back and forth. Mixing in our traditional understanding is unacceptable.
3. Wash the cucumbers, peel them and cut them into long cubes. Cut each seaweed sheet in half.
4. Cover the bamboo mat with cling film. Place the nori with the smooth side down. With wet hands, place the rice on the nori and then turn it over.
5. In the middle of the nori we place cheese and a cucumber stick (if there is avocado instead, great). If we make rolls at home, the preparation can be changed and supplemented.
6. Roll the roll with a mat.
7. Place salmon cut into thin “petals” on a bamboo mat (to cut better, just keep the fish fillet in the freezer for 30-40 minutes). Roll the finished roll with the fish so that the salmon remains on top.
8. In order for the roll to be cut well, without crumbling the rice and moving the top layer, just moisten the knife with cold water or rice vinegar. First cut in half, and then each half into three parts. Sprinkle with sesame seeds.

These are simple and tasty rolls whose recipe will not undermine your family budget, and at the same time all guests will be satisfied and full.

Both sushi and rolls

Cooking at home with respect to ingredients brings us closer to culinary Nirvana without emptying our wallets. So, the recipe for rolls at home includes budget products: for example, instead of flying fish caviar, capelin caviar will do just fine.

How to make rolls from inexpensive fish:

• take a glass of rice;
• two cucumbers;
• bag of nori;
• 150 g curd cheese;
• 200 g capelin caviar.

Boil the rice, add a marinade of rice vinegar with salt and sugar, place a sheet of nori seaweed on a bamboo mat, and spread the rice on top with wet hands.

Peel the cucumbers and cut into long thin strips. Mash the cheese and spread it on the rice, put cucumber on top, and caviar on it. Roll it up and flatten it slightly so that the sausage has a square shape. Slice and serve.

Store-bought ginger is placed in small bowls along with the marinade. The brighter the pink color of the petals, the sharper the taste of the seasoning. White ginger is softer.

How to make sushi at home

For a glass of round grain rice we take:

• 7 sheets of nori;
• 350 g salmon or similar fish;
• large sweet pepper;
• medium cucumber;
• 4 tbsp. l. rice vinegar;
• salt, sugar, wasabi.

In addition, there is a sushi mold. It is used in cases where we make oval pieces and cover them with fish plates.

Make your own sushi at home with a step-by-step recipe.

1. Boil the rice. Cool, soak in rice vinegar, sugar and salt.
2. Place the cooked rice with wet hands over the entire sheet of nori.
3. Peel the cucumber and pepper and cut into long strips and place on rice.
4. Using a mat, roll the sushi and then cut it.

Another way to make sushi at home is to use nigiri sushi molds. These devices simplify the process. Strips of fish are placed in the lower form (you can grease it with wasabi), another form is placed on top and rice is placed in it. After this, the top is removed and everything is turned over onto cling film. There will be rice balls with fish on top.

Believe it or not, there is a recipe for Lenten sushi. For them, only vegetables and lean mayonnaise are taken. In total you will need a glass of rice, two cucumbers, one sweet pepper. Boiled rice is soaked in rice vinegar, after which it is laid out on a sheet of nori, with strips of cucumber and pepper placed on top. Using a bamboo mat, roll the rolls and cut into 6 pieces with a sharp thin knife, moistening it in cold water.

To serve these rolls, make a sauce from lean mayonnaise with finely chopped dill; you can dilute it with yogurt without fruit additives.

Subtleties of homemade sushi

How to make sushi at home? The main thing is to remember that rolls are the same as sushi. The Japanese recommend drinking sake with sushi and rolls - this is Japanese vodka, which is 10 degrees lower than ours, plus it is served warmed up. It’s difficult when you’re not used to it, so many people combine sushi with beer. And ladies generally drink green tea with rice packets.

How to make sushi at home: we take the same nori, rice and fish. Add the rest, form a dish and serve with ginger, wasabi and soy sauce.

Making nigiri sushi at home, step by step preparation. The peculiarity of this snack is that the fish for it is cut in a special way - at an angle of 45° across the grain, with a long and sharp knife. If you take shrimp for sushi, they are boiled first. The peculiarity of preparing shrimp is that they are put on skewers. Otherwise they will curl. After cooking, the shrimp are cut lengthwise. The difference in preparing nigiri sushi with smoked eel is that the fish is skinned and then cut in the same way.

How to prepare sushi correctly: if you are right-handed, then with the fingers of your left hand you need to take the chopped fish (shrimp), if desired, provide it with a small amount of wasabi. We hold it all in one hand and take the rice with the other hand. To ensure everything is correct, dip your fingers in cold water, so the rice does not stick. We take enough rice so that we can form an oval “patty” of viscous porridge. Place this rice on the fish and press down. Sushi is ready.

How to make sushi with eel and shrimp: an oval rice ball is wrapped in chopped strips of nori. If using raw fish, it is not necessary to wrap the sushi in seaweed.

Another type of sushi is called gunkan. For these rolls, they take flying fish caviar, crab meat, marinated salmon, salmon or trout.

How to cook sushi with omelette and cucumber:

1. boil the rice, mix with sugar and salt, soak in rice vinegar;
2. Make a fluffy omelette from 2 beaten eggs;
3. Cut 200 salmon, cucumber and cooled omelette into equal strips;
4. put rice on nori, strips of omelette, salmon and cucumber on it;
5. roll and cut with a knife soaked in vinegar.

The best sauce for this sushi is olive mayonnaise, to which a little soy sauce and a lot of fresh dill, finely chopped, have been added.

To ensure that rolls and sushi turn out the way they should, there are simple rules:

1. All products must be fresh. Check the expiration date for canned ginger and other ingredients.
2. Seafood and fish cannot be replaced in rolls and sushi with anything else - with the exception of vegetarian rolls, which can only contain vegetables and grains. River fish and animal meat are categorically unacceptable in these dishes.
3. If necessary, store cooked rolls in the refrigerator, but not in a plastic container. It is best to place the rolls on a dish that can be covered with cling film on top. Take this appetizer out an hour before serving.

Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, the answer is nothing. A few words about what types of rolls there are. Rolls are not necessarily Japanese cuisine. The roll recipe in one form or another is present in many Asian cuisines. How rolls are made is known not only in Japan. In China, Vietnam, and Indonesia they also prepare sushi and rolls; the recipes, of course, may differ. Rolls, or kimbals, are also characteristic of Korean cuisine. However, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls are called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same as any rolls, but large, which are not cut into pieces, but eaten in bites. There are also “colored” and “mosaic” rolls, and other types of rolls. The ingredients for rolls and the filling for rolls are most often seafood and processed vegetables. For example, they make shrimp rolls, rolls with crab sticks, salmon rolls, eel rolls, salmon rolls, tuna rolls, squid rolls, trout rolls. In addition, they often make egg rolls and rolls with vegetables or spring rolls. Chicken rolls, Caesar roll and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other sweet rolls at home are innovations of our days. Many people don’t know what kind of cheese is needed for rolls. The cheese used for the rolls is creamy. The most popular cream cheese for rolls is Philadelphia. Preparing Philadelphia rolls without this cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. The vinegar for rolls is also special – rice vinegar.

Today, sushi and rolls have become a noticeable element in our lives. Photos of this dish are a favorite subject of many food photographers, and a visit to a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it has boldly stepped from restaurants into our homes, so many home cooks are asking questions like: How to cook rolls? How to prepare sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make rolls yourself? How to prepare rolls correctly? How to make rolls correctly? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin rolls? How to roll rolls? How to properly wrap rolls? How to cook Philadelphia rolls? How to cook rice for rolls? How to prepare rolls correctly? How to make California rolls? How to make a hot roll? How to roll rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to prepare vinegar for rolls? How to prepare sushi and rolls? How to prepare hot rolls? And it’s not in vain that they ask, because making sushi and rolls with your own hands is interesting, and eating them is healthy.

The rolls are prepared using a bamboo makisu mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori sheet is on the inside and the rice is on the outside. This is the so-called rolls with rice on the outside. This is exactly how the famous Philadelphia rolls are made. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls yourself; Philadelphia recipes are not for nothing that are so popular. If you want to learn how to make Philadelphia rolls, or more precisely, how to make Philadelphia rolls at home, watch how our chefs do it. Maybe, rolls at home You will get even tastier than those prepared in a restaurant.

Despite the fact that, according to many, the most delicious rolls are made in Japan, the recipe for Philadelphia rolls does not originate in Japan. Rolls in general owe their popularity to a large extent to the United States, from where the fashion for sushi rolls and Japanese cuisine in general spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls; the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls can be made at home without any problems. So feel free to prepare Philadelphia rolls. Photos with step-by-step instructions make the cooking process much easier. The recipe, which describes the step-by-step preparation of rolls, will also save you from mistakes. And don't forget that these things are being done rolls with Philadelphia cheese. Rolls, the recipe with photos of which are often prepared and posted on the Internet, are California rolls. You can also make California rolls at home. The classic filling of California rolls is crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy the necessary ingredients, equipment, and see on our website how to prepare California rolls correctly. Or any other rolls, because here you can find a variety of recipes for rolls at home.

Thanks to the popularity of rolls, today there are a variety of types of rolls, both in the method of preparation and in the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, and vegetable rolls. Our chefs and I prepare rolls at home and will be happy to tell you how to prepare rolls at home. Many people associate preparing rolls and sushi with something mysterious and unattainable. This is probably how it should be. At the same time, you can also learn how to make rolls and join a new culture of cooking and eating food. On the pages of our website we have already told you how to eat rolls correctly, so now we will tell you how to prepare rolls at home. Sushi, rolls at home, or more precisely, preparing rolls at home will add exoticism to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests at the festive table. After all, homemade rolls are delicious. Therefore, everyone who is interested in roll recipes with photos, sushi and roll recipes at home, roll recipes at home with photos, roll recipes at home, homemade roll recipes, homemade rolls, sushi roll recipes with photos, baked rolls at home , rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs prepare sushi and rolls at home, prepare rolls at home. At home, you can prepare both simple roll recipes and complex roll recipes. Rolls at home are sometimes prepared together with children, because making rolls at home is quite an exciting process. Rolls, the recipes for which you will find on our website, are usually prepared from products that are familiar to us. So you can buy products for making rolls in our stores. But with one condition: the ingredients for the rolls must be fresh. Of course, the recipe for rolls with crab sticks is inferior to the recipe for rolls with crabs, but what can you do?

So, let's move on to a very important point: how the rolls are prepared. Preparing rice for rolls is where you should start when preparing sushi and rolls at home. There is special rice for rolls, but ordinary round rice is also suitable for making rolls. In principle, every housewife knows how to cook rice for rolls, or more precisely, how to cook rice for rolls. The recipe for making rice for rolls is simple. The ratio of water and rice is 1:1, you should wait until all the water has boiled away. The rice should be well cooked, but at the same time not look like a porridge. When the rice for rolls is ready, rinse it with cold water. That's all, now you know how to prepare rice for rolls. A recipe for preparing rice for rolls may also contain a recommendation to pour apple or rice vinegar over the finished rice.

Recipes for making sushi and rolls are so varied that everyone can find a recipe for themselves among them. Roll recipes use a variety of ingredients. If you want to make rolls at home, the fillings can be very different. This is a recipe for shrimp rolls, a recipe for rolls with eel, a recipe for rolls with cucumber, a recipe for rolls with avocado, rolls with eel, a recipe for rolls with omelet, rolls with salmon and cucumber, sweet rolls, a recipe for rolls with salmon, rolls with salmon and cucumber, battered rolls recipe, salmon rolls, chicken rolls recipe, egg rolls recipe, warm rolls, cucumber rolls recipe, avocado rolls recipe, spring rolls recipe, vegetable rolls recipe. recipe for fried rolls, Caesar roll, rolls with shrimp, recipe for warm rolls at home, baked rolls, recipe for DIY rolls, fried rolls at home. Indeed, hot rolls have become especially popular in recent years. This method of preparing rolls will appeal to those who especially love hot snacks. You can prepare hot rolls at home without much hassle. Hot rolls, the recipe of which differs from ordinary ones, in fact only in that they are fried in vegetable oil, can be prepared at home. The batter for rolls is egg, water, flour, salt. So make your rolls at home. There are recipes, but they are ready rolls impossible not to eat!

Publication date: 11/18/18

Sushi began to gain popularity in the 7th century. With the development of technology to simplify cooking in the early 1980s, special sushi robots appeared that could replace hundreds of professional sushi chefs. Despite the general belief that only humans should prepare this dish, robots are gradually replacing people at their jobs.

Sushi is a traditional dish of Japanese cuisine. They are prepared from boiled rice, seasoned with various vinegars, any seafood of your choice and other savory products. Despite the variety of ingredients, this dish can be classified as low-calorie. Sushi is an example of a balanced food containing a variety of minerals and vitamins. Thanks to this diet, a person is able to get rid of extra pounds, improve digestion, and maintain the beauty of nails, hair and teeth.

Seafood used in the process of preparing sushi is not subjected to long-term heat treatment, due to which all beneficial substances are preserved. These include potassium, phosphorus, magnesium, iodine, fluorine and B vitamins, which improve the condition of the nervous system. Also, polyunsaturated fatty acids contained in fish help prevent the occurrence of cardiovascular diseases and atherosclerosis. Rice is also added to the fish as one of the main components of sushi; its beneficial elements are an excellent source of energy. Thanks to the content of proteins, carbohydrates, fiber and iron in its composition, digestion improves and the body is cleansed.

How to cook rice for sushi?

The Japanese approach the process of cooking rice with special care, since it is believed that if the rice does not have a pronounced taste as a result of cooking, this will have a bad effect on the overall condition of the sushi. Undercooked rice will give a feeling of incompleteness, and overcooked rice will simply be impossible to prepare correctly.

Like any cereal, rice must be thoroughly rinsed before cooking. Do this in running water until it becomes clear. To achieve this result, you have to rinse about 7 times, or even more. Also, the Japanese usually immediately remove pop-up grains of rice, since they are considered to be of poor quality and not suitable for further consumption. It is also worth getting rid of all sorts of debris in the form of black particles of poorly cleaned cereal.

The ratio of water and cereal during cooking should be 1:1.5. This proportion is considered ideal so that the rice does not boil over and retains its shape. Before cooking, place a small cube of nori seaweed, or kombu in other words, in cold water. This is necessary to give the cereal a special flavor. Before boiling, it must be removed so as not to spoil the taste of the rice itself.

The traditional recipe for cooking rice uses a vinegar dressing. After the cereal has cooked and reached room temperature, it is poured with special vinegar, while gently turning over the rice. Under no circumstances should you start stirring the cereal, as it will stick together and end up as a mush.

How to prepare ginger for sushi?

Pickled ginger is necessary to disinfect the mouth and get rid of microorganisms that may be contained in fresh fish, as well as to eliminate the taste of the next sushi from the previous one.

Ingredients:

• Ginger root
• Rice vinegar, ¼ cup
• Salt, 2 spoons
• Sugar, 3 spoons

Preparation:

1. Peel the ginger root well and cut into small pieces, then place them in a glass container.
2. Mix vinegar, salt, sugar and cook the mixture until boiling over low heat.
3. Season the resulting marinade with chopped ginger and let it brew for about 2 hours.

Vinegar for sushi

Rice vinegar can be used as a dressing for fish to disinfect it and get rid of infections present in it. Vinegar is also used as a dressing for rice so that the grain is sticky enough and holds its shape. In addition, due to the specific smell, rice is given a special aroma.

There are two types of rice vinegar:

• Chinese vinegar. More suitable for dressing salads and fish dishes. It has a bright sour taste and is slightly spicy.
• Japanese vinegar. Recommended for sushi and rolls. It has a pleasant sweet taste and goes well with rice and seafood.

Special rice vinegars are quite expensive and are not so easy to find in regular stores. However, you can use cheaper analogues, for example, apple, wine or table vinegar. It should be borne in mind that regular dressings do not only have a mild taste like rice ones, so it is important not to overdo it and use them only to lightly drizzle the rice and fish.

Sushi at home - photo recipe step by step

Let's prepare several types of sushi at home - sushi with red fish and caviar and sushi with crab sticks.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Sushi rice: 1 cup,
• Nori: 6 pieces,
• Red fish: 50 grams,
• Crab sticks: 2 things
• Red caviar: 1 tsp. with a slide,
• Fresh cucumber: 1 piece,
• Avocado: 1 piece,
• Rice vinegar:
• Salt:
• Sugar:

Cooking instructions

Serve sushi with soy sauce, ginger, sesame seeds.

Bon appetit!

How to cook Philadelphia at home

Philadelphia is considered the most optimal type to start making sushi at home. The ingredients are simple and can be found in your local stores, and they can easily be replaced with analogues.

Ingredients:

• Rice -2 cups;
• Fish, preferably salmon - 700 g;
• Avocado - 1 piece;
• Cucumber - 1 piece;
• Rice vinegar or its equivalent - 60 ml;
• Sugar - 2 spoons;
• Salt - one spoon;
• Nori - 3 pcs Philadelphia cheese - 400 g;
• Additives to taste: wasabi, ginger, soy sauce.

Preparation:

Boil the rice and leave to cool.

For the marinade, add vinegar, salt, sugar and heat everything over low heat until boiling. Pour the resulting mixture over the rice.

Cut the avocado and cucumber into small cubes.

Prepare a sushi mat by covering it with cling film. Place a sheet of nori on top so that the matte surface is on top.

Place the rice on the surface of the prepared sheet. Cover everything with a rug and turn it over.

Place cheese on nori and place avocado and cucumber on top.

Form a roll by lifting the bottom edge of the mat and rolling it a little. Set the resulting roll aside.

Place the fish on the mat, after cutting it into slices.

Place rice roll on top. Roll the mat, pressing it lightly.

Divide the resulting workpiece first in the middle, then into 3 equal parts on each side.

How to make sushi - video recipe

A detailed master class on how to properly prepare sushi and rolls yourself. Interesting and useful tips for beginner sushi chefs.

1. It is best to use “Mistral” or “Japanese” grains for making sushi; they are considered analogues of the rice used by the Japanese. If you can’t find something similar in stores, then you can use short-grain rice. It softens well, so it is perfect for making sushi.
2. It is important to use glass or ceramic dishes for preparing ginger, and in no case metal.
3. It is recommended to store prepared pickled ginger in the refrigerator for no longer than 3 months.

Sushi is good because it fills you up quickly, despite its small size. Due to the huge content of various vitamins and amino acids in the components used, a person not only satisfies the feeling of hunger, but also supplies his body with useful substances. In addition, such fast food is much preferable as a snack than the same burgers and sandwiches.