What to make rolls with? Delicious fillings for rolls: recipes

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

Homemade sushi and rolls have long ceased to be something outlandish. At first glance, it may seem that for their preparation you will need to buy a lot. But most ingredients are required in very small quantities (sesame seeds, chili sauce, etc.). In addition, the main ingredients (rice, vinegar and nori) can be stored for a long time. So you get 4-6 homemade servings for the price of one restaurant. What to make rolls with and how to cook them?

Since there are so many topping options, you can even have a sushi party. Just boil a lot of Japanese rice, lay out the prepared stuffing and invite everyone to make rolls at their discretion. Rolling these rice rolls is much easier than you might think. In appearance, they may be inferior to restaurant ones, but they should turn out to be no worse in taste. Moreover, the filling for rolls inhome conditions can be any.

What do you need for this?

You really don't need much to make this Japanese dish. Recipes for rolls with different fillings and photos will be presented below. But first, let's look at the basic set of components:

• sushi rice (best Asian made);
• bamboo rug (mat);
• food wrap;
• rice vinegar;
• nori (seaweed sheets);
• soy sauce (light can be used);
• roasted sesame and/or chia seeds;
• sriracha or chili sauce (optional if you like spicy);
• wasabi + pickled ginger.

All these ingredients and equipment can be purchased at most major supermarkets or in specialized stores. Since rice, dry seaweed, vinegar and soy sauce can be stored for a long time, you can purchase large economical packages that will last several times. How to make rolls yourself? For vegetables, you can use the following ingredients:

• cucumber;
• avocado;
• asparagus;
• jalapeno;
• green onions;
• carrot;
• sprouts (any);
• leaf lettuce;
• sweet pepper;
• red onion;
• radish;
• sweet potato;
• daikon;
• takuan.

From fruits you can add:

• pineapples;
• mango;
• apples;
• pears.

Examples of stuffing for rolls (with photo)

As for proteinfiller, still easier. The most common fillers for homemade sushi are sashimi-grade salmon and tuna and shrimp. You can purchase any blast frozen fish. The main thing is to make sure the product is fresh and safe. You can also add tofu or cream cheese if you like.

What to make rolls with if you want to use multiple fillings? You can combine fish, seafood, vegetables and cheese as you like. Various sauces will set off and complement the taste of the ingredients you have selected.

Below are recipes for rolls with different fillings, from which you can choose the appropriate option or come up with your own. The general process of preparing the components will be the same in any case.

Cooking rice

Mix one and a half cups of rice with two cups of water in a medium saucepan and bring to a boil. As soon as the water boils, reduce the heat to a minimum and cover the container with a lid. Let the rice cook for twenty minutes. Remove the pot from the heat, but leave the rice covered for about ten minutes. The best way to ruin sushi is to make it with undercooked rice. It should be very soft and sticky, but not overcooked.

You can use a rice cooker or slow cooker for quick cooking. With the help of such a device, everything will be done automatically.

Cooking rice is the only time-consuming part of the whole process. Recipes for filling homemade rolls are surprisingly simple. While the rice is cooking, save time by preparingfish, vegetables and sauces.

Adding spices

Try to use rice vinegar specifically made for sushi. If you can't find it commercially, take apple cider or 6% white, seasoning it with s alt and sugar to taste. For the amount of rice indicated above, you will need a third of a glass of rice or other seasoned vinegar. Pour it in, stir gently with a fork and taste. Add some sugar or s alt if desired. Transfer the vinegared rice to a deep bowl, cover with a towel.

Preparation of ingredients

While the rice cooks and cools, prepare the vegetables for the filling for the homemade rolls. From the photo attached to this article, you can see how best to cut them - into thin longitudinal slices. Remove the skins and seeds from the vegetables and arrange the chopped straws on a flat plate or kitchen board. Once the rice has cooled, you will be ready to cook the rolls.

Preparation of tools

To avoid contamination, wrap the bamboo mat with cling film. Lay a sheet of nori on top and start spreading rice on it. The mat must be dry and undamaged.

Determine the type of rolls

The two most popular methods of making rolls are rolling rice in and out. Since the first type of sushi is the easiest to make, start with it. This is especially true if you are starting this process for the first time.

Take a spoon and put a thin layer of rice on a seaweed sheet. If you want to dofinished products are large, take a whole layer of nori. If you like small rolls, cut in half. In any case, apply a layer of rice so that there is an unfilled strip of seaweed at the edge.

Start filling items

Once you have decided what to make the rolls with, it's time to lay out the filling. Place it in the center of the rice layer, stacking the pieces very close together. If you are using large slices or a lot of ingredients, stack them on top of each other.

If you are making rolls with rice on the outside, turn the nori sheet over so that the rice is on the cling film. Put the filler on the seaweed.

How to twist products?

It's hard to explain in words, but very easy to do. The first movement will bind the ingredients in the center. Fold the layer with the filling about a quarter of the mat and unfold it. Repeat this process until you have coiled the leaf, rice, seaweed and vegetables. Gently press down the entire length to secure the shape.

How to cut?

Using a very sharp knife, cut the rolled roll into bite-sized pieces. If you are using slices of fish or vegetables for decoration on top, wrap the product tightly in cling film before slicing. This will hold all the ingredients together and prevent the roll from falling apart. Arrange the sliced pieces carefully on a platter. Sprinkle them with something to decorate or pour sauce over them. good optionstoppings can be:

• chia seeds;
• sesame seeds;
• thin slices of fish;
• shrimp or crab salad;
• sliced almonds;
• crushed pecan;
• spicy baked seafood;
• cut mango;
• chopped green onions;
• seaweed salad;
• avocado slices.

How to make sauces?

Homemade rolls can be topped with one of the sauces you can also make yourself. It can be one of the following options.

1. Spice. Requires 1 tbsp. l. mix homemade or Japanese mayonnaise with half tbsp. l. sriracha chili sauce. Adjust your ideal spiciness level from mild to very intense. Substitute veggie or plain Greek yogurt for mayonnaise if needed.
2. Unagi sauce. Mix a quarter cup of mirin (Japanese white wine) with the same amount of lightly s alted soy sauce and 2 tbsp. l. Sahara. Heat all ingredients in a saucepan over medium heat, whisking constantly with a fork to thicken. Boil for about ten minutes.
3. Ponzu. This is a citrus soy sauce with lemon or lime added. It can be bought ready-made or prepared by adding fresh juice or zest to soy.
4. Sriracha. It is sold ready-made. Add a small amount to the rolls. Be careful as it is very spicy.

How to make creative roll toppings?

If you decide to have a sushi party orto serve several versions of this dish on one table, you should think carefully about the variety of fillers. Below are a few recipes for fillings for rolls. The photo attached to the article shows how beautiful differently filled products look. You can cook from five to seven types of rolls at the same time. To do this, you will need the following components:

• 100g sashimi tuna fillet (yellowfin or bigeye);
• 60g salmon caviar;
• 240 g cleaned, cooked crab meat or canned (in this case, drain and squeeze the liquid out of it);
• a quarter cup of mayonnaise;
• 2 tsp soy sauce;
• 100 g thinly sliced smoked salmon;
• 240g asparagus;
• 1 soft ripe avocado (240g);
• 2 tbsp. l. lemon juice;
• 100g sliced carrots or 3/4 cup chopped;
• 200g fresh cucumber;
• 100g enoki mushrooms;
• 200g washed spinach leaves;
• 60g (1.5 cup) radish or broccoli sprouts.

How to prepare fillers from this?

Recipes for fillings for rolls at home may be different. To do this, prepare each component according to the instructions below and use them with each other in any combination. It should be done like this:

1. Wash the tuna fillet and pat dry. Cut into strips 7 mm thick and 9 cm long. Keep the product in a bowl with ice until use to avoid spoilage.
2. Put 60 g of salmon caviar inmetal sieve and rinse gently under running cold water. Transfer to a small bowl.
3. In a small bowl, mix cooked or canned crab meat (240g) with 1/4 cup mayonnaise and soy sauce to taste (about 2 teaspoons). You will get about a glass of this stuffing.
4. Slice 100g smoked salmon thinly into strips 2 cm wide.
5. In a 3 liter saucepan over high heat, bring about 1 liter of water to a boil. Cut the tough ends off the asparagus and place them in the boiling water. Cook until vegetable is tender, 3 to 4 minutes. Drain and immediately plunge the asparagus into a bowl of ice water. When cool, remove and cut into long, thin strips.
6. Peel a ripe avocado, remove the pit from it and cut the vegetable lengthwise into 7 mm strips. Place them in a bowl with 2 tablespoons of lemon juice, mix well.
7. Peel and grate 100g carrots or use 3/4 cup chopped in a food processor.
8. Wash a medium cucumber, cut it in half crosswise. Cut each half into thin sticks lengthwise.
9. Wash canned mushrooms, pat dry. Trim the legs, cut the caps into small cubes.
10. Cook the spinach leaves the same way as you would the asparagus. Place in a container with ice. When the leaves have cooled, drain the liquid and place them on a clean kitchen towel. Roll it up, twist it and squeeze it hard to remove as much water as possible.