Japanese dishes attract gourmets around the world not only for their exoticism and bright colors, but also for their amazing taste combined with low calorie content. However, looking at the huge prices on the menu of a special restaurant or sushi bar, many people understand that it is worth learning how to make homemade rolls. It is much cheaper and safer for your health.
It is necessary
- For 4 rolls of hosomaki, 2 saimaki and 1 futomaki (42-56 rolls):
- - 2 tbsp. Japanese short-grain rice;
- - 2 tbsp. water;
- - 2 tbsp. rice vinegar + 1 tsp. for a wetting solution;
- - paper fan or newspaper;
- - 1 large sheet of nori (18x10 cm);
- - 6 small sheets of nori (9x10 cm);
- - 4 stalks of green asparagus;
- - 0.5 ripe avocado;
- - 4-6 large pickled shiitake;
- - 1 cucumber 9 cm long;
- - 2 strips of yellow bell pepper 9x1 cm;
- - 9 king prawns;
- - 100 g grilled eel in teriyaki sauce;
- - 120 g lightly salted salmon or trout;
- - 2 large crab sticks;
- - 60 g of Philadelphia cheese or its substitute (Buco, Almette);
- - 3 tbsp. sesame seeds;
- - 1-1, 5 tbsp. tobiko caviar;
- - 30 g wasabi;
- - cling film;
- - mat for sushi (makisu);
- - a sharp knife;
- For filing:
- - soy sauce;
- - horseradish wasabi;
- - pickled ginger;
- - sticks;
- - sake, plum wine, green tea.
Instructions
Step 1
Boil rice for sushi, for this, rinse dry cereals well, pour water in a saucepan with a thick bottom and leave for half an hour. Place the pan over high heat, cover and bring the liquid to a boil. Reduce heat to medium and cook rice for 15 minutes, then reduce heat to low and cook for another 10 minutes. Remove the pot from the stove, open the lid and wait 5 minutes.
Step 2
Transfer the hot rice to a large, wide bowl, removing tough grains if necessary. Drizzle with vinegar and cool with a fan or newspaper. Next, stir it with a wooden spatula using a cutting motion from top to bottom. Once the rice has cooled to room temperature, start making rolls. Prepare a solution of 1 tsp. vinegar in a cup of water to moisten your hands.
Step 3
Prepare stuffing products. Steam the asparagus stalks until soft. Cut the avocado and mushrooms into thin slices. Peel the cucumber and cut it lengthwise into 4 equal pieces. Cook the shrimp. Cut the eel and salmon into cubes no more than 2 cm thick. Grind the crab sticks into shavings.
Step 4
Hosomaki: thin rolls
Spread 4 small nori sheets with the long side facing you and spread the rice on them in an even layer, leaving a 1 cm strip intact. Place some wasabi in the center of the rice pad, then place the filling:
- 2 stalks of asparagus, 2-3 slices of avocado, 2-3 slices of shiitake;
- 3 shrimps, 2 cucumber strips;
- 2/3 serving of eel, 2-3 slices of avocado;
- 2/3 serving of salmon.
Step 5
Roll up the rolls with the makisu, dampening the dry edge of the nori with vinegar solution for stickiness.
Step 6
Saimaki: rolls inside out
Fill 2 small algae sheets with rice as mentioned. Spread out the cling film and turn the nori white side down on top of it. Put 2 types of filling:
- 3 shrimps, crab sticks, 2 asparagus stalks;
- 1/3 serving of salmon, leftover avocado, cheese.
Step 7
Roll up the rolls using a mat and sprinkle with sesame seeds for the first option and tobiko caviar for the second.
Step 8
Futomaki: thick rolls
Take 2 large nori sheets and make rolls following the same instructions as thin rolls, except for the filling volume, which is 1/3 eel, 3 shrimp, shiitake, 2 cucumber and yellow pepper strips.
Step 9
Cut each roll with a sharp knife first in half, then each half into 3-4 equal pieces. Place all the rolls on a platter and serve with 2-4 sets of chopsticks, soy sauce, wasabi and ginger, and green tea or alcohol.
