Making rolls at home is not so difficult. In stores, you can buy all the necessary ingredients, which are sometimes combined for convenience in ready-made kits. Homemade rolls are good because they will cost several times cheaper than purchased ones, and the quality and freshness of the products will remain completely under your control. To make delicious rolls at home, just learn a few simple recipes.
It is necessary
- - salmon fish
- - seafood
- - cottage cheese
- - avocado / cucumber
- - rice
- - water
- - rice vinegar
- - sugar, salt
- - chicken eggs
- - nori sheets
- - tuna shavings
- - tempura flour batter
- - sesame
- - soy sauce
- - pickled ginger
Instructions
Step 1
Rice for rolls
The outlandish Japanese dish rolls (maki) has captured the attention of consumers relatively recently. And if earlier it was possible to feast on them only in restaurants, now it is possible to cook at home. The main thing is to properly prepare rice for rolls, it is in it that the whole secret of the recipe is. Rinse the rice 10-12 times until the water is clear. In this case, you can gently squeeze it out with your hand so that the starch peels off more easily. Place the rice in a saucepan. Pour 2 cups of water to 1 cup of rice with cold water and bring to a boil, then lower the temperature. Let the water evaporate completely (13 minutes). Rice should be crumbly, not sticky. Remove the rice from the stove and let it cool. Make a sauce by mixing rice vinegar, salt, and sugar. Pour the resulting mixture over the rice and stir gently with a spatula, shifting the heaps of rice from place to place.
Step 2
Rolls "Maki" (small rolls 2.5 cm with rice inside)
Break the nori sheet in two. Set one half aside and place the other, smooth side down, on the mat. Take a bun of rice in the palm of your hand, place it in the center and gently mash it over the sheet. At the opposite end of the nori, leave a strip 1–2 cm wide free of rice. It is needed for pasting the roll. The rice layer should be 6-8 mm thick. Slide your wasabi finger along the nori sheet.
Cut the filling of seafood and vegetables into thin strips and lay out side by side. You should get a platform of blocks in one layer. Now combine the edge of the nori and the mat. Hold the filling with your fingers, and slowly lift the mat up, while tilting the edge forward. Those. round the nori. Do this until you hit the opposite edge, and all the filling is inside. Use a mat to pry the roll even more so that a strip of rice-free nori is released. Glue the roll by rolling and squeeze it a little. The filling should be tightly packed. First cut the roll in two halves. Then combine them and divide them into 2 or 3 pieces, depending on the size of the rolls.
Step 3
Rolls "Futo maki" (large rolls 5 cm with rice inside)
"Futo maki" is prepared similarly to "Maki", but the difference is that you need to take a whole sheet of nori, the layer of rice should be already 9-11 mm. And the filling can be diversified, put not two types of products, but more. The main thing in making large rolls is not to roll the roll in a spiral. There should be only filling inside. So count on more ingredients.
Step 4
Rolls "Uri Maki" (open rolls, rice is located outside)
Wrap the mat in plastic. Lay the nori half with the smooth side down, make a layer of rice, leaving an open strip. Flip the nori gently, brush in the middle of the wasabi. Lay out the filling and roll up the roll. Rice can be mixed with sesame seeds. Otherwise, open rolls are prepared in the same way as closed ones.
Step 5
Rolls tempura
To be more precise, this is a roll in tempura flour batter. Use dried fish flakes or wheat flour as a breading. An important feature is that the rolls should be fried in vegetable oil for just a few seconds so that the seafood or fish filling remains cold. When cooking, the tempura batter itself should be used directly from the refrigerator, you can even pour crushed ice into it. Rolls before dipping in batter, breading and frying, do not cut, leave whole. So, dip the rolls in batter, sprinkle with Japanese breading with flakes, lightly press. Fry the rolls in oil on four sides. Blot the rolls with napkins to remove oil residues. Serve warm.
Step 6
Rolls "Bonito" (opening the rolls with rice outward in tuna shavings)
In the first steps, rolls are made similar to Uri Maki. For the filling, avocado, salmon / trout, curd cheese are suitable. When the roll is rolled, roll its rice surface in the tuna shavings. Cut the "Bonito" rolls into several pieces. Any fish of salmon species can be combined with tuna shavings, for example, salmon, trout, coho salmon, salmon.
Step 7
Egg pancake rolls
Rolls with Japanese omelet are one of the traditional dishes. In fact, these are traditional rolls, but instead of rice, an omelet is placed in a layer, and traditional salted pink salmon, trout or salmon are used as the filling. Make an omelet with a few beaten eggs with soy sauce and rice vinegar. Fry in a pan in the form of a thin pancake. After cooling completely, cut the pancake into 3-4 strips. Put on a nori sheet in the following sequence: grease the edges with cheese, in the middle - an egg pancake, cucumber and salmon cubes, on top there is another pancake ribbon. Roll up the roll as usual. Cut the roll into 6-8 pieces.
Step 8
Rolls "Temari" (rolls in the form of balls wrapped in salmon)
Rolls "Temari" will appeal to those who do not like nori. Balls rolls consist only of rice and seafood or any sea fish. Cook rice according to all the rules. Cut the fish into small squares. Place the fish slice on plastic wrap and spoon over the rice, wrapping the edges of the fish in the rice. Wrap the roll with plastic wrap so that the filling takes the shape of a ball. Remove the tape. An original Japanese dish can be sprinkled with sesame seeds or garnished to your liking and served.
