Homemade rolls: how to cook. Video
Sometimes there is a desire to please your family and friends with something delicious and delicious. Japanese cuisine fits these definitions, so it’s worth trying one of them at home. Rolls are a traditional Japanese dish, the main ingredient of which is rice. The varied taste of the dish is achieved through the use of all kinds of fillings.
How to make homemade rolls: video
Rolls are rolls filled with rice stuffed with nori seaweed and various additions such as smoked eel, salmon, meat, Philadelphia cheese or fetaxa. You can also use different vegetables: cucumbers, avocados, bell peppers and substitute one component for another as desired.
Roll is translated from English as “spinning, swirling”, in Japan, rolls are called “maki” or “makizushi” and are translated in the same way. This popular Japanese snack quickly conquered many countries in Europe.
Ingredients for the rolls themselves:
– medium-grain white rice or special rice for rolls – 400 grams; – seaweed nori – 1 pack; – rice or wine vinegar – 1 bottle; – bamboo mat “makis” – 1 piece;
Ingredients for filling:
– fetax cheese – 200 grams; – fresh cucumbers – 3 pieces; – green onions – 200 grams; – salmon or slightly salted salmon – 300 grams; – “Provencal” or “Calve” mayonnaise – 100 grams;
When making delicious homemade rolls, start with rice. Rinse the rice well with cold water, pour it into a prepared saucepan and pour half a liter of cold water. Turn on high heat and, as soon as it boils, reduce heat and simmer for another 13-15 minutes.
When cooking, try not to open the lid so as not to let off steam.
Remove the pan from the heat and with the lid closed, let the rice stand for 20 minutes.
While the rice is cooking, prepare a vinegar solution: 50 milliliters of rice vinegar, 10 grams of salt, 30 grams of granulated sugar, mix in one container and put in the microwave for one and a half minutes. Pour the rice into a glass container, fill it with the prepared solution and mix thoroughly.
Cut the cucumbers and cheese into long, thin slices. Peel the skin and bones of the fish and cut into slices. Next, proceed to the process of rolling the rolls. For this there is a special device – a bamboo mat makis. Spread the rug on the cutting table with the strings facing you.
To make the macis last longer, wrap it with cling film before use.
Place the nori sheet on the bamboo mat with the rough side up and flush with the bottom edge of the mat. Put the finished rice in a thin layer on the seaweed until 2/3 of the sheet is full, then squeeze out a strip of mayonnaise in about the middle of the rice area. On this strip, carefully place the fish and cheese, and put the cucumbers and onions on the sides – to the right and left. And start rolling the roll.
It may not work at first, but after a few minutes of training, you will have a finished long roll. Use a sharp knife to cut it into casters, about 2–3 centimeters thick and carefully place it on a dish. Serve the rolls with soy sauce, pickled ginger and Japanese horseradish wasabi.