Japanese cuisine: how to make your own rolls? Video

A desirable condition for the successful preparation of homemade rolls is a good technical equipment of the kitchen. Must-haves include a bamboo roll mat and cling film to keep the mat from getting dirty. In addition, it is advisable to have a very sharp knife for cutting rolls in the house. You do not need to use Japanese products; a simpler but high-quality Russian or Chinese model will do. The knife should have a straight, wide blade without serrations.

Rice is best cooked in a special rice cooker. This device resembles a deep fryer in appearance, it does not take up much space, while the rice cooks in it faster than on the stove, does not burn and retains the desired consistency. Nevertheless, this device is quite expensive and is not sold in every store, so you should buy it only if you are very fond of Japanese or Chinese cuisine and plan to cook rice on a regular basis.

For the cheapest price, a rice cooker can be purchased from a Chinese online store.

You will need: – 300 g of round grain Japanese rice; – 4 tablespoons. rice vinegar; – 3 tbsp. granulated sugar; – 3 tbsp. salt.

Rinse the rice in running water 5-7 times so that it is not too sticky. Place it in a saucepan and fill with water so that it covers the rice by two fingers. Bring water to a boil and then simmer over medium heat for 20-25 minutes. The rice should become soft and sticky and the water should evaporate. If the groats are still tough, add water and continue cooking for another 5-7 minutes. In a small saucepan, heat the rice vinegar and dissolve the sugar and salt in it. Season hot rice with this mixture and let it cool so that it does not burn your hands.

The most unusual products, even offal, for example, heart or kidneys, can serve as a filling for rolls. However, more often than not, homemade sushi masters choose traditional recipes with salmon, caviar or shrimp.

You will need: – nori sheets; – cucumber; – avocado; – canned crab meat; – smoked salmon; – smoked eel; – shrimps; – Philadelphia cheese; – tobiko caviar or chaplain caviar; – Japanese horseradish wasabi; – soy sauce ; – pickled ginger.

For each type of rolls, it is recommended to serve pickled ginger petals in order to beat off the taste of the previous dish before the next

With these products, you can make the most popular rolls.

Start with a California roll. Place a nori sheet on a bamboo mat covered with cling film. Gently lay the rice on it, evenly spreading it over the surface and leaving one edge of the nori free. Top with tobiko caviar or chaplain caviar. It is advisable to choose red or orange caviar. Lightly press down the future roll with the free end of the rug. Turn the roll over so that it is on top of the nori. Then brush the nori with a little wasabi.

Take care of the stuffing. Peel the avocado, remove the pit and cut the flesh into thin strips. Drain the crab meat. Place a layer of crab meat in the center of the nori, then add Philadelphia cheese and sliced ​​avocado. Roll up the roll carefully, sealing it with a mat. Moisten the rice-free end of the nori with water. With its help, you will glue the edges of the roll. Cut the resulting sausage into 8 equal parts. Your California roll is ready. Serve with soy sauce and wasabi horseradish.

The classic roll with smoked eel and cucumber is prepared in a similar way. Only in this case, the cucumber does not need to be peeled, and the ingredients are placed not on the nori sheet, but on the rice. This leaves the roll with the algae outward.

Another popular recipe is shrimp roll. The shrimp are boiled, peeled and stuffed. This roll can be wrapped in thin slices of smoked salmon.