Cooking a roll at home: simple recipes for a famous Asian snack

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

Rolls are a traditional Korean and Japanese dish, which is a stuffing with rice rolled into a sausage, wrapped in a single layer of pressed seaweed (nori) and cut into several slices (usually 6, but cutting into 8 and 12 pieces is possible).

So they are a kind of Japanese sushi. They are wrapped with a small makisu bamboo mat, which is why they have the prefix "maki" in their name. The bamboo mat is on sale, which allows housewives to cook the roll at home. To do this, there are many varieties of this popular dish, depending on their filling and cooking method.

So, firstly, it is possible to cook them both with a nori sheet outside and inside. Secondly, they distinguish between traditional rolls (simple, with one ingredient in the filling: eel, crab, salmon, etc.), branded ones (their recipes are developed directly by each restaurant and may include a variety of products), baked (fried in batter in oven) and tempura (similar to the previous ones, but cooked in boiling oil, so that the surface layeracquires a golden hue and becomes crispy) and many others. others

Preparation

You can cook a roll at home at least every day, you just need to master the basic skills of this dish and purchase the minimum amount of food and appliances.

First, there is a mat wrapped in polyethylene, special glutinous rice, a sharp knife and stuffing ingredients. The most popular at the moment are the California, Philadelphia and Unagi varieties (with fried eel), and this is true for both restaurants and housewives, because these rolls are most often prepared at home with their own hands. We will use the second recipe, so we will also need a fresh cucumber, cream cheese, salmon fillet, one chicken egg, flour and breadcrumbs. Since these are hot rolls, at home they will have to be deep-fried, that is, in a deep frying pan in very hot oil. And all the ingredients of the filling should be pre-cut into long thin strips so that they can be easily placed inside the roll blank. You can also cook them in two ways: rice outside or inside. Because we will fry this roll at home in batter, it is better to give preference to the first method, so the taste will be more intense.

Preparation and serving

The most important thing is to cook rice properly. To do this, it is first thoroughly washed under cold running water, and then the accumulated liquid is drained, fresh is poured and left for 40 minutes. Then it is rinsed again and the water is drawn in.for direct cooking (about one phalanx above the level of rice), put on a large burner until boiling, and then transfer to the slowest fire, tightly close the lid and cook until fully cooked, coinciding, as a rule, with the evaporation of all moisture from rice. Now one nori is laid out on the mat, rice is spread on it, evenly distributed, and then carefully turned upside down. We spread the filling in the center, and then we twist it into a roll, using makisu, level it to give a beautiful shape and cut it into several parts. Now we prepare the batter: we break the chicken egg, pour a little flour, and then dip each piece in batter and breadcrumbs and deep-fry. To make such a roll, cooked at home, not too greasy, after cooking it is better to put the roll on a dry napkin to absorb excess oil. Serve with spicy sauces like wasabi.