How to make rolls with your own hands at home

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

Japanese traditions, like the rules of etiquette, are known for their strictness. Nevertheless, experienced chefs assure that you can successfully cook sushi rolls with your own hands. Recipes, according to connoisseurs, do not always play a dominant role in creating delicacies. The chef can use his imagination here with might and main. How to cook sushi and rolls with your own hands at home? This question interests many gourmets today. We will try to answer it in our article.

How to make DIY sushi and rolls at home?

Experts believe that the main thing is to get acquainted with the principles of preparing these exotic dishes, learn how to wrap rolls correctly, and comprehend the sequence of collecting sushi. If all this is properly learned, then creating sushi and rolls with your own hands will cease to be a problem. A home cook can experiment with a wide variety of ingredients, using more than just fish and seafood. You can cook sushi and rolls at home with your own hands with meat, sausage, vegetables and fruits. Many bars and restaurants treat their guests to such dishes. Oriental restaurants.

What is the difference between rolls and sushi?

Both exotic dishes are made from rice using special technologies, and rice vinegar is added to sushi and rolls. However, there are certain differences between them.

Sushi is a small cutlet or meatball, which is molded from rice, a thinly sliced piece of fish or other seafood is placed on top of it. Everything is wrapped with a sheet of nori. Sushi contains more rice. Serve this dish cold.

Rolls are rice rolls, also wrapped in a thin strip of nori sheet. They contain relatively little rice, the main role in them is played by the filling, which, as already mentioned, can be very different. This dish is served not only cold, but baked rolls are also very tasty.

Cooking sushi or rolls so that they are tasty and look as beautiful as in the picture, according to experts, is not particularly difficult.

DIY mini-rolls: recipes with photos

In order to make rolls, you will need a mat made of bamboo, cellophane film (food), as well as nori leaves (thin pressed seaweed). All these attributes today are easy to purchase in the distribution network.

So, let's start making rolls with our own hands. First you need to prepare a bamboo mat. Connoisseurs recommend choosing a rug from round sticks, but you can also work with flat ones. The mat is tightwrapped in cellophane. Although Japanese chefs do not do this, for those who decide to make rolls with their own hands, masters are advised to do this, since the rice will no longer stick to the board, and this will not interfere from the point of view of hygiene.

Spreading stuffing

Since we are preparing mini-rolls with our own hands, you should use a knife or scissors to cut the nori sheet in half. Then it is laid with the rough side up, while the smooth one lies on the mat. From the beginning of the board you need to retreat 1-1, 5 cm.

Then, hands should be moistened in water with lemon and put a thin layer of specially prepared rice on the sheet, which is distributed in such a way that at the top of the nori sheet it remains open by about 1 cm, and at the bottom by 1 cm the rice should protrude beyond the edge of the sheet. For those who wish to thoroughly study how to make rolls with their own hands, the photo below in the article clearly shows the features of the process. Next, we tightly tamp the rice, remove the excess, bring beauty, because in the end we need to get a beautiful dish.

Then the filling is laid out: a piece of fish, cucumber (pickled or fresh) and avocado, cut into pieces. Pieces of filling should be laid out on the border of the intersection of nori and rice, closer to the latter.

Wrap the roll

Wrapping is done in three or four stages. When making rolls with your own hands, you should not forget to moisten your fingers in water with lemon. To cover the filling with a layer of rice that does not lie on a nori sheet, you shouldgrab the mat, carefully tuck the rice in and tighten.

Next, wrap the roll, closing the rice that remains. We unroll again, leave a small strip of nori unwrapped, moisten it with water, and then seal the roll tightly. As a result of all these actions, a smooth, beautiful sausage is obtained. Now it should be cut into portions with a knife dipped in water.

As a result, we got a neat standard mini-roll - the way you see it in many sushi bars. As you can see, making rolls with your own hands at home is not at all difficult.

Big and inverted rolls

Having practiced on mini-rolls, now we make large and “inverted” rolls with our own hands, which will allow you to enjoy an even richer and more varied taste. This can be achieved by putting more filling in the roll. In the large classic roll, stuffed rice is simply wrapped in a sheet of nori, similar to how mini rolls were created (see above in the article).

But you can also, creating rolls with your own hands (recipes are presented below), turn the dish inside out. It hardly makes sense to describe in detail the first option, since it completely coincides with the already shown method of creating a mini-dish. It is worth getting to know the “inverted” roll better.

How to make a big roll?

In order to make a big roll, you need to take a large noria sheet and always a whole one. It is laid out on a bamboo board.(mat) in the same way as it was done in the first version. The rough side of the sheet should be at the top, it is necessary to indent from the edge of the mat. Next, lay out the rice, compact it and add the selected filling.

Classic recipes - "Miami", "California" and Philadelphia - imply the exact use of a specific set of ingredients. It is not always affordable and it is not always possible to purchase the necessary products provided for by the recipe. Therefore, it is better to turn on your imagination and get by with quite affordable products to create equally delicious homemade rolls.

Then the roll is wrapped, as in the previous case, again in 3 stages: first, the filling is covered with rice, the rice is compacted and completely wrapped, leaving a small strip of nori, which is moistened and finally wrapped. It turns out a dense round or rectangular roll.

Then the finished product is cut with a knife. Among the ingredients used in this roll may be: cheese, fish, cucumber (fresh), onion (green). Our product can be poured over with sauce and baked in the oven. It turns out unusually tasty!

How to make an upside down roll?

Now let's start creating the so-called. inverted roll. The process differs from the previous two only in its beginning. So, cut off about one-fourth of the nori sheet, lay it out on the mat. Rice will be laid out differently. The difference lies in the fact that we will leave 1 cm of the sheet at its beginning, while the excess of rice is 1 cmthe length will be laid out on the mat at the end. Next, we tightly tamp the rice and gently turn our molded work over. Then the filling is laid out. The master has the right to show imagination here.

This roll rolls up a little differently than in the first two cases. Here, first you need to fill the filling, holding it with your fingers, wrap it with the free edge of the nori sheet. The filling completely goes under the sheet, now it remains to cover it with rice. We twist the roll to the end, compact it and give it the desired shape. We decorate the finished product, as in classic samples: you can put caviar on top of it, sprinkle with sesame seeds, decorate with a leaf of green salad or a few pieces of lightly s alted trout.

Cooking sushi with our own hands

It is believed that sushi is easier to cook than rolls. This dish, which can also use a wide variety of toppings, is no less tasty.

First, a dense sheet of nori is cut with scissors into thin (0.5 cm) and thick (4-5 cm) strips. Rice should be ready by now. It should not be particularly hot, otherwise it will give the fish an unpleasant warmth. It is impossible for the rice to be cold, otherwise the cereal will not stick together. The temperature of the rice should be approximately the temperature of the master's body.

Wet our hands in acidified water, roll a small ball of oblong shape from rice. We put vegetables, fruits or fish on top of it, tie it with a thin strip of nori, the ends of which are first slightly moistened with water. Lubricate our product with sauce,Sprinkle it lightly with sesame seeds. Sushi is ready!

But we still have wide strips of nori cut off. We use them to make sushi stuffed with caviar, seafood, minced fish with all kinds of sauces.

In the same way, we form a small meatball out of rice. Wetting the ends with a wide strip of nori, wrap the cue ball with it and fix it. The filling, the products for which are selected arbitrarily, is laid out inside the sushi. Top the product with cheese, herbs or sauce.

Sushi rolls with salmon: recipe

Cooking takes about 1 hour. For six servings use:

• 4g nori;
• 200g rice;
• 3 table. rice spoons vinegar;
• 1 table. a spoonful of sugar;
• 1 tsp s alt;
• 70g salmon;
• half an avocado;
• 2 tsp lemon juice;
• to taste: wasabi sauce, soy.

Cooking

Rolls with a fish that many people love - salmon, are prepared like this. First, pour vinegar into the pan. Next, s alt and sugar are poured there. The resulting mass is well mixed. Then it is heated until the sugar dissolves and removed from the heat.

Don't forget to put a container of water nearby and prepare a clean kitchen towel - we will have to wash our hands often. Cooking cutting board, sharp knife and bamboo mat.

Pour the cooked dressing over boiled rice and mix thoroughly. Cut the salmon fillet into strips. Peel off the skin of half an avocado and cut it into strips. Spread the cooked rice in an even layer on the nori sheets. Then we put the fish with avocado. After that, tightly roll the nori into a roll and cut it into pieces. Put the finished dish with salmon on a dish and serve with wasabi and soy sauce.

Shrimp and salmon sushi rolls (baked): recipe

It takes about 50 minutes to cook. The delicacy is remembered by many for its unusually delicate taste. To prepare eight servings use:

• one cup (200 ml) of rice;
• 6g nori;
• 200g salmon;
• 200g shrimp;
• 50g fish caviar;
• 2 table. spoons of mayonnaise.

How to cook?

In this recipe, salmon can be safely replaced with tuna - it will turn out no less tasty.

First, sushi is made with one rice. Then, with the help of a thin spoon, a core is cut out, which is replaced with a fish filling: s alted or smoked salmon, shrimp, etc. Each finished sushi is rolled in fish caviar, and coated with mayonnaise on top. Bake for a few minutes in the microwave (using the grill function). You can also bake in a conventional oven on a baking sheet.

Cooking California

For two servings you will need:

• one table. spoonful of sugar;
• one avocado;
• wasabi sauce (to taste);
• 1 stack. rice;
• 2 g nori;
• red caviar - to taste;
• 100g mayonnaise;
• s alt - to taste;
• four tables. spoons of vinegar;
• 1 tsp water.

Preparing forhalf an hour.

Description of the cooking process

Washed rice is dipped into a saucepan, poured with water (1 cup) and boiled under a lid for 10 minutes over medium and then over low heat. Let the rice rest (about 10 minutes). Then vinegar, boiled water according to the recipe are poured into the pan, s alted, sugar is added and heated over a fire. After that, the rice is poured with the resulting mixture and, stirring sharply with one hand, the outgoing vapors of vinegar are dispelled with a fan with the other. Cover again and set aside to cool.

After that, peel the avocado and cut it into oblong slices. Each shrimp is divided in half. Next, mayonnaise is seasoned with soy sauce and wasabi and brought to a homogeneous state. Nearby should be a container with water diluted with vinegar (1 tablespoon). After doing everything in accordance with the recommendations, lay the nori on the mat with the glossy side down. Wet hands in vinegar water. Spread the rice evenly over the nori. We turn it over to the other side and fill one half of the nori with the filling: shrimp, sauce, avocado. With the help of a rug, we give the resulting rolls the shape of a quadrangle and roll in red trout caviar, after which we cut into portions.

In closing

Having familiarized yourself with the basic principles of making sushi and rolls, you can safely start testing them in your home kitchen. Surprise your friends and family with a new wonderful dish! Bon appetit!