You will learn not only the recipe for cooking everyone's favorite Japanese dish, but also what products it consists of, what they are, what they are for and where to buy them.
What are maki rolls
Rolls or maki rolls - rice rolls with various fillings, wrapped in a nori sheet. One of the popular Japanese dishes that you can easily cook at home yourself, having the necessary set of products. They take about 30-45 minutes to prepare.
Ingredients
Rice is an important ingredient for rolls. For their preparation, a special type of cereal is used; it is easy to find it on the counter in stores. Choose cereals with round grains.
Vinegar. For the impregnation of the rolls, special rice vinegar is used, which has a sweet and mild taste. Sold in a transparent glass container with a yellowish liquid inside.
Nori - pressed sheets of seaweed, as thick as a normal sheet; sold in whole or thin strips. The darker the leaf, the more pronounced the taste and aroma.
Wasabi replaces spices, adds pungency and piquant taste. There are two types of sauce: and seio. The latter is the most common and affordable in our country. Powdered can also be used, it can be easily diluted with water (it will be ready within 10 minutes).
Ginger has antimicrobial properties and helps disinfect the parasites that live in raw fish. Ginger gives a hot, fresh taste to the dish.
gives the dish juiciness, tenderness and softness. It is the main component of Asian cuisine. Natural sauce should be consumed.
For rolls they use vegetables, fish and seafood.
How to cook maki rolls
Rinse the rice thoroughly in cold water until the water is completely clear. Transfer the rice to a large saucepan, cover with water in a ratio of 1: 1, 5. Close the lid tightly, bring to a boil and cook over moderate heat until the water is completely absorbed. After, turn off the stove and leave the saucepan with rice on it for 15-20 minutes.
In a small bowl, dissolve the sugar and salt in the vinegar. Place the rice in a large bowl and pour over the dressing, stirring with a wooden spoon.
The next stage is the formation of the roll.
Place the nori sheet, glossy side down, on a bamboo mat. Spread the rice evenly (it should be at room temperature and without lumps), leaving a free space of about 1 cm from the edge. For a piquant taste, you can add pickled ginger.
Remove the bones from the fish, cut it into small slices and place one of them on the rice. For the filling, you can use the following types of fish: salmon, trout, lightly salted salmon, tuna, mackerel, storms, eel. Or seafood: squid, octopus, shrimp, sea urchin. It is better not to use oysters, they do not go well with rice. Vegetables include cucumber, bell peppers, carrots, pumpkin, pickled daikon, and asparagus. Sometimes the Japanese can add fruit (avocado or pineapple) to the rolls.
Raising the mat, holding the filling with your fingers, starting from the edge of the leaves, gently wrap the roll. The roll can be shaped both round and square (perhaps in Japanese restaurants you have come across different forms of rolls). With a sharp knife, divide the roll into 6 or 8 even parts. To give a presentable look, use tobiko caviar or sesame seeds. To decorate and add sophistication, the dish can be flavored with caramel sauce.
Ready-made rolls are served on the table along with soy sauce and wasabi. Pickled ginger is used as a side dish - gari, it will add spice to the dish, and also save your stomach from upset.
