Today, many are looking for how to cook rolls at home. Of course, there are different types of sushi that you can cook on your own. Unfortunately, Lucky Roll has not gained much popularity in Russia, but it is served with great success in restaurants in many English-speaking countries. Its name speaks for itself, so why not cheer yourself up with delicious and colorful rolls?
It is necessary
- Rice for sushi
- Nori
- Any bright vegetables, fish fillets and seafood
- Rice vinegar
- Salt and sugar to taste
- Japanese side dish (soy sauce, wasabi, pickled ginger)
Instructions
Step 1
To make your rolls at home, you need to start by preparing the rice. Store rice will be very dusty. This dust is formed as a result of the grinding of grains, and mainly consists of amylopectin, a polysaccharide found in starch. Rice must be washed and rinsed several times before cooking, otherwise it will solidify into a single block. You must pour a lot of fresh water onto the rice at once to create a flow and force the amylopectin particles to come off the rice. Repeat 5 or 6 times until the water runs clear.
Step 2
Place the rice in a saucepan, add water (no salt) and cover it with tight-fitting aluminum foil. Punch a small hole in the center of the foil and twist to maximum until the water boils. Then reduce the heat to the lowest possible value, cover the foil with a tight-fitting lid and wait about 20 minutes. Speaking about how to make rolls similar to restaurant rolls, it is worth noting that 90% of success depends on rice.
Step 3
While the rice is boiling, you need to make a seasoning that will make delicious rolls at home. It's called awasezu, which literally means expert rice vinegar. This seasoning consists of rice vinegar, sugar and salt in varying proportions. You can create your own proportion according to taste, as the taste varies from region to region. On average, it is recommended to take 4 tablespoons of sugar and 1 tablespoon of salt for each glass of vinegar. Heat the mixture gently over low heat until the sugar dissolves and then let it cool.
Step 4
Once the rice is cooked, let it stand for 15 minutes. This will make the moisture and texture of the rice more even. Then place all the rice at once in a large, non-reactive container (not made of metal). Once it reaches room temperature, start slowly adding the rice vinegar, stirring very gently with a wooden spatula. Stop when the rice has cooled to room temperature and cover it with a damp cloth.
Step 5
You can fill your rolls at home with almost anything you like. There are no strictly fixed combinations. However, the ingredients need to be vibrant and in different colors if you really want to make a varnish roll.
Step 6
If you buy nori, which has tiny pieces at the bottom of the package, they are probably too old and not suitable for sushi. You will notice that each sheet has a shiny light side and a rough dark side. Lucky rolls are large rolls called futomaki, and they require a whole sheet to cook. Place the sheet on top of a sushi mat (makisu) with the bright side down and the long side facing you.
Step 7
Take about 1/3 cup of cooked rice in your hands and roll it lightly into a ball. Now spread it over the nori sheet in one smooth motion, being careful not to wrinkle. You can lightly wet your fingers with rice vinegar water to keep your hands from sticking to the rice, but don't overuse or you will make your rolls wet at home.
Step 8
Leave about 2.5 cm of uncoated seaweed on the opposite edge and make sure the rice is evenly distributed. Make a small indentation 1/3 of the rice layer with your index finger to avoid slipping.
Step 9
You can follow this recipe literally, or go for your own creativity. Keep in mind that most ingredients should be bright and visually noticeable, try to use more vegetables or fruits and create color contrast. Lucky roll differs from other types of sushi precisely in the bright, "happy" color of the filling.
Step 10
Grasp the edge of the makisu closest to you with your thumbs, then lift it up and fold it quite tightly, applying gentle, even pressure. When the edge of the rice touches the rest, take the makisu and reposition it so that you can still curl. If your rolls are a little uneven around the edges, take a tablespoon of rice and make a ball to cover the ends. Finally, apply pressure to the entire roll to make it as flat as possible.
Step 11
Take a large, sharp knife and dip it into the water. Wipe the blade and cut straight pieces. Ideally, there should be an even number of pieces, and it should be a multiple of 4.
Step 12
Serve the varnish rolls along with the ginger, wasabi, and soy sauce for a dip.
