To make rolls at home, you need a bamboo mat (makisa), which is a necessary attribute for rolling rolls. In order for the roll to acquire a perfectly even geometric shape, several simple rules must be observed when twisting it.
Instructions
Step 1
Before you start cooking the rolls, wrap the mat with cling film so that the pieces of rice do not get stuck in the cracks between the bamboo sticks. First, a sheet of pressed nori seaweed is placed on the mat. On top of the sheet is laid out rice for sushi (on one edge it is necessary to leave a small area not covered with rice), after which the nori sheet should be turned over with the rice outward.
Step 2
Next, you can lay out the prepared roll filling. The best place to start is with cream cheese, which should be placed in the center of the nori algae leaf. The rest of the ingredients are laid out next to the cheese lane.
Step 3
Twisting rolls is the most difficult stage of their preparation. Lift the edge of the mat with both hands, gripping the nori algae leaf, and start rolling the roll with the filling.
Step 4
You need to spin the roll gradually. Don't try to make the perfect roll in one stroke. When folding the roll, the mat should be pressed tightly, smoothing out all irregularities. You can give the roll the desired shape (square and circle). By its structure, a square roll turns out to be denser - when used, it will not fall apart.
Step 5
The last turn must be done so that the empty edge of the nori sheet is at the bottom. On this area of algae, you need to put several grains of rice, crush them and fasten the roll, pressing it from all sides. Thanks to the rice, the edges of the roll will be securely held, keeping its shape.
Step 6
After you have got a perfectly round or square roll, all that remains is to cut off the uneven edges. Next, the roll is cut into several equal parts (6-8 pieces) and laid out on a dish.
