Rolls are a traditional Japanese dish, a type of sushi. They are prepared from rice, fish, nori, seafood and other ingredients. Learning how to make rolls at home is not as difficult as it might seem at first glance. Having mastered the art of cooking Japanese delicacies, you can surprise guests with culinary skills.
It is necessary
- For classic rolls:
- - 150 g of rice;
- - 50 ml of rice vinegar;
- - 100 g fillet of lightly salted pink salmon;
- - 1 cucumber;
- - 1 pod of bell pepper;
- - 1 sheet of nori;
- - 10 g of sugar;
- - lemon slice;
- - wasabi;
- - soy sauce;
- - lettuce leaves;
- - basil;
- - salt;
- - bamboo mat.
Instructions
Step 1
The main component of the rolls is rice. Not all varieties are suitable for cooking Japanese dishes, choose either Japanese rice, specially designed for sushi and rolls, or round grain.
Step 2
Sort the rice, remove all damaged grains and rinse under cold water as many times until it becomes transparent. After that, put the rice in a bowl, cover with fresh cold water and leave for 10-15 minutes.
Step 3
Then carefully drain the water, and put the rice in a saucepan and refill it with clean water so that it covers the grains by about a centimeter. Place over medium heat and bring to a boil, then reduce heat to low, cover pan and cook rice until tender. Remove the dishes from the heat and, without opening the lid, let stand for 5-7 minutes.
Step 4
Place the cooked rice in a wide bowl and cool as quickly as possible. To do this, stir and blow it periodically (for example, with a fan).
Step 5
Mix rice vinegar with granulated sugar and salt until completely dissolved. Then pour the prepared mixture into the rice and stir thoroughly to distribute the vinegar evenly. Use warm, but not hot, rice to make rolls.
Step 6
Cut the pink salmon fillets into thin slices. Wash the cucumber and bell pepper and pat dry on a paper towel. Remove the seeds from the peppers and cut the vegetables lengthwise into thin strips.
Step 7
Spread a nori sheet on a bamboo mat and spread the rice evenly on top of it. Spread it out with your hands so that there are 2 unfilled nori strips about 2 centimeters wide around the edges. Put the pink salmon fillet, cucumber and bell pepper strips on top of the rice.
Step 8
Roll the mat gently into a roll. To do this, while holding the filling in place, use your thumbs to lift one edge of the mat. Continue to gently lift it up and bend it forward, making an almost full turn. Stop, squeeze the rolls in the mat and compact it.
Step 9
Fold the edge of the mat up again and use the mat to roll it all the way, bending the edge up and forward each time. Then, lightly squeezing the blank inside the mat, roll it back and forth across the table. Press the ends of the roll with your fingers if ingredients have fallen out. Then unfold the mat.
Step 10
Cut the resulting roll in half, then cut each half into 4 more pieces. Place the cooked rolls on a plate, garnish with lemon slices, washed and dried lettuce and basil leaves. Serve the soy sauce and wasabi separately.
