Rolls at home: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today's popular Japanese dish is convenient in many situations: as a light lunch for adults and children, as picnic food or even as a snack. Learn basic roll recipes at home and you can fill them with endless combinations of vegetables, meat, tofu and omelettes. It's also a great way to use leftover food!

Popularity and tastes

This dish originated in Japan, but its worldwide popularity came to the USA. It was from there that it began to spread throughout the world, and it was there that all new types of rolls were invented. Yes, and actually we owe the name to America, because in Japan they call rolls "maki".

Usually, this dish is made with special rice, but regular round-grain rice may well work. If you are using leftover rice, heat it up and add rice vinegar.

This recipe will detail how to make rolls at home. A recipe with a photo will help you do it easily and without mistakes. Let's start with the simplest roll - hosomaki, which consistsmade from one main ingredient and is usually wrapped in nori on the outside. In general, there are a lot of recipes and variations of fillings. The simplest rolls usually have one or two filling ingredients, such as just cucumber, tuna, salmon or eel.

Western ones have several ingredients and most of them are "inverted" (uramaki). In such rolls, rice is outside, and nori is inside. There are also futomaki - these are the largest rolls in which there is not much rice, but the number of ingredients in the filling reaches five.

Many restaurants create their own versions, combinations and unique names. And in the future, these dishes become very popular. Here are some of the most common rolls, the recipes of which are known all over the world:

• "California";
• "Dragon";
• "Rainbow";
• "Caterpillar";
• "Alaska";
• "Boston";
• "Philadelphia".

Now let's make rolls

Today we will make hosomaki - the traditional and simplest rolls, at home, and a step-by-step recipe will help with this. They are much simpler than multi-component ones, so they are perfect for tutorials before moving on to California and Dragon. Tuna and cucumber rolls are the most popular hosomaki and you have probably seen them eaten in Japanese restaurants. If you don't like raw fish or cucumber, you can replace them with other ingredients of your choice. And if you love a lotfish, find out how to make Philadelphia rolls at home with a step by step recipe. But it's better to start with traditional hosomaki.

What do you need?

The ingredients and tools for cooking are actually easier than you might think. You only need four things to make the rolls: sushi rice, toppings of your choice, nori sheet and a bamboo sushi mat.

1. Fig.

This is the most important ingredient. Rice for rolls in a recipe at home, as well as in a restaurant, should also be seasoned with special vinegar. This will give it more flavor and make it more "docile".

2. Fillers.

Traditionally fillers for hosomaki are raw or boiled seafood and vegetables. However, if you don't eat raw fish, you can use other ingredients you like. Experiment to see what you end up preferring.

3. Nori.

There are many types of seaweed used in Japanese cooking, but for rolls we need dried ones. They are fried and look like sheets of dark green paper. We use half a sheet of nori for this recipe, but it depends on its size.

Please remember that nori absorbs moisture and softens easily. Therefore, if you open the package, store it in an airtight container or plastic bag (remove the air before closing) and keep it in the refrigerator.

4. Bamboo mat.

This is a special rug made from narrow bamboostrips. It is used to roll rice into rolls. It is better to buy one with thin and flat stripes - it is more elastic and easier to work with.

If you don't want to buy a bamboo mat, you can use a thick, thick kitchen towel folded to the same size.

Product set

Ingredients:

• 2 cups uncooked Japanese sushi rice;
• 4 tablespoons (tablespoons) of vinegar (preferably rice);
• 2 tablespoons (tablespoons) of granulated sugar;
• 1 teaspoon (teaspoon) of s alt.

Filling:

• 1 cucumber;
• 200 grams of tuna;
• 1 box of fermented soybeans.

Handwash Solution:

• ¼ cups of water;
• rice vinegar (tablespoon).

Everything else:

• 5 sheets of nori (seaweed);
• soy sauce;
• wasabi (optional);
• pickled ginger (optional).

Cooking rolls at home (recipe with photo)

Cut off both ends of the cucumber. Then cut lengthwise and in half again - so that four strips come out. Remove the seeds with a knife and cut in half lengthwise again. You should end up with eight cucumber strips.

Take the beans out of the container and season with the soy sauce or seasoning that was in the bag. Mix everything until the paste is smooth. Cut the tuna into slices and then cut into thick long strips. Make a solution for wetting your hands by combiningvinegar and water in a small bowl. This solution will keep the rice from sticking to your hands.

Cut the nori in half. Remember that algae spoils easily, so keep unused sheets in an airtight bag and take as many as you need. Lay out a sushi mat on your work surface. Place half a sheet of nori on a bamboo mat. Leave free about 3-4 slats of the mat closer to you. Lay the seaweed shiny side down.

Forming rolls

Wet your hands before touching the sushi rice. Post the pic. Try to use a measuring cup. So the amount of rice for each roll will be the same and the rolls will be the same size. Make sure the measuring cup is wet too so the rice won't stick to it.

Place the rice on the left in the center of the nori. Now unfold it, leaving some space along the top edge of the nori. Spread the rice evenly. Dip wet fingers in water if the rice starts to stick to them. Put the stuffing (tuna, cucumber, beans) in the middle of the rice. If the tuna or cucumber is too short, add extra pieces.

After that, holding the filling with your fingers, roll everything into one roll in one quick movement. You should have some nori left around the edges without any filling. Press them down with your fingers so the rice doesn't fall out. Create a shape - square or round. Then finally lift the sushi mat and turn the roll one more time to seal the edges of the nori. Squeeze the edges slightly again.

Cut this roll in half, dampening a knife with a damp towel. Wet the knife again and cut each half into 3 more pieces.

Baked rolls at home (Volcano recipe)

Ingredients:

• rice (glass);
• nori (pair of sheets);
• 4-6 green onion stalks;
• 1/3 regular cucumber (no skin);
• 2 tbsp cream cheese (optional);
• 1 tablespoon sesame;
• s alt, sugar, rice vinegar.

Topping:

eight to nine shrimp, 150 grams of raw salmon or 150 grams of scallops

Volcano hot sauce:

• two-thirds of a cup of store-bought or homemade mayonnaise;
• 2 tablespoons hot sauce (chili).

How to cook baked rolls at home (step by step recipe)

Preheat oven to 200 degrees.

1. Cook the rice, add vinegar and s alt and sugar to it, then stir.
2. While the rice is cooking, prepare the topping. Grind raw shrimp, scallops, salmon into small pieces and toss into the volcano sauce.
3. Pour the mixture over a square of aluminum foil and fold the edges in a bit so it doesn't run out.
4. Bake until fish or seafood is done.
5. While the sauce is baking, line a bamboo mat with plastic wrap and place a sheet of nori on top.
6. Cut the cucumber into thin strips.
7. Use a spoon to spread the rice in a thin layer ona sheet of seaweed, and then arrange the cucumber, onion and cheese.
8. Twist, cut and sprinkle with sesame seeds.
9. The sauce is ready by now. Put it on rolls. You can bake a little on top to make hot rolls at home. The recipe can be adjusted to your liking.

As you can see, there is nothing complicated in cooking. Recipes for sushi and rolls at home are quite affordable, and you can often delight yourself and your loved ones.