How to make rolls at home correctly. Rolls at home. What you need to make delicious sushi at home

Cooking rolls at home

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By popular demand, I am posting a short step-by-step photo recipe for making rolls at home. I want to say that cooking rolls at home- it's simple, tasty and fast. After I started doing rolls at home myself, I stopped going into type Japanese eateries. Why pay 200-300 rubles for something that I can do without much work at home. I will give some tips and tricks. It takes me a little over an hour to cook 12-15 portions of rolls, and this is along with cooking rice. Cooking rolls at home - for me - is much easier than, for example, cooking shawarma at home.

What you need to buy to make rolls:

Rice for sushi.
Pressed nori seaweed for wrapping rolls.
Rice vinegar.

There is no need to save on rice and algae - this is the basis. I always buy Blu Dragon rice, it is quite common in many chain stores. Do not buy nori sheets too much, nori is poorly stored after opening. If you still have nori sheets, store them in an airtight container or plastic bag in a dry, dark place. Nori do not tolerate moisture. Poor quality nori can be difficult to chew.

Many ingredients can be used for the filling, in this recipe we used:

Lightly salted trout of own salting.
Crab sticks
Avocado
Cucumber
Philadelphia cheese

We didn't over complicate things rolls cooked in the first recipe and prepare only rolls wrapped in nori sheets. In the following recipes, we will tell you about the preparation of more complex rolls, such as, roll philadelphia and etc. Lightly salted trout we do it ourselves. I just like the avocado, and the crab sticks and cucumbers were in the fridge. I definitely recommend adding Philadelphia cheese to the rolls, it gives a delicate taste to the roll. When it comes to filling for rolls, then you can experiment to your liking.

Of course, you can order free delivery of rolls in Moscow, but for me rolls cooked with your own hands are tastier. And I am always confident in the quality of the products.

What else needs to be purchased for rolls:

Japanese horseradish wasabi
Pickled ginger
Soy sauce.
Chuka seaweed salad

The list is endless: sake, Japanese beer, etc. But wasabi, ginger and soy sauce are a must. For kikkoman soy sauce, use the green lid sauce - it is less salty than the red lid.

We also cannot do without a bamboo mat. It is needed to wrap a roll into a roll.

Let's get down to the main thing - cook rice for rolls.

I cook 500 grams of rice - from this amount, 12-15 portions of rolls are obtained. If you need less, reduce the amount of rice, water, and vinegar proportionately.

Put the rice for rolls in a colander and rinse under running cold water.

Put the rice in a saucepan, fill it with cold water and set it aside for 20 minutes. After twenty minutes, drain the water.

Add one cup of rice to two cups of water to the rice. We put on the stove, wait for the boil, reduce the heat and cook rice for rolls until ready.

We shoot rice for rolls from the stove and remove to reach a warm place (under the pillow).

While the rice is boiling, we are cooking stuffing for rolls. You need to cut everything into thin strips.

Cut the trout and crab sticks into strips.

Peel the cucumber and avocado and also cut into strips.

Now we need to finish the rice for the rolls. Pour 4 tablespoons of rice vinegar (this is for 500 grams of raw rice) into a small ladle, add four tablespoons of sugar to the vinegar. We put the ladle on the fire and, stirring constantly, dissolve the sugar in the rice vinegar.

Prepare a tray, in such a tray it is convenient to mix rice with vinegar. We will also need a spatula.

Put the rice in the tray in an even layer.

Water evenly rice for rolls with vinegar and sugar and stir the rice with the cutting movements of the spatula. We do not stir the rice in the literal sense of the word, but, as it were, cut it with a spatula.

We are ready for the wrapping process rolls... Rice should be at the temperature of a person's body.

We take out the nori sheet. One side of the nori leaf is glossy and the other is rough. Place the sheet with the glossy side down. There is also corrugation on the nori sheet, frequent in one direction, rare in the other. Rare corrugation allows us to spread rice on a nori sheet in the same way on all sheets and make the same rolls. You can make smaller rolls, then the nori sheet needs to be cut in half along the center line of the corrugation.

Place the sheet with the glossy side down. There is also corrugation on the nori sheet, frequent in one direction, rare in the other. Rare corrugation allows us to spread rice on a nori sheet in the same way on all sheets and make the same rolls. You can do rolls smaller, then the nori sheet needs to be cut in half along the center line of the corrugation.

We place a container of warm water next to us and begin to distribute the rice over the nori sheet. Do not put a lot of rice, otherwise roll there will be a lot of rice and little toppings. The rice layer should be thin.

On the one hand, the rice should cover the leaf to the edge of the nori leaf, on the other hand, leave part of the nori leaf free.

Put the filling and some Philadelphia on the rice. We put the filling in various combinations, then decide for yourself which one you like best.

Getting started wrapping roll... Wet the rice-free part of the nori with water. We fold up the mat and wrap the roll, gradually crunching rice with the filling.

After wrapping, add roll shape and set aside on a plate. Let's proceed to the next roll.

Twist rolls until all the rice is consumed.

Now you need to carefully cut rolls... We take the sharpest knife. I recommend first cutting the roll in half and then cutting the halves into three equal parts.

Cut into portions roll put on a plate or dish. Decorate with chukka and ginger and serve the rolls on the table.

Do not cut all the rolls at once. Not cut rolls cover with cling film and refrigerate. Rolls stored in the refrigerator for several days, practically without losing their taste.

Traditional Japanese cuisine has long and firmly established itself in our diet.

Sushi is eaten by everyone and everywhere, it seems, more and more often than in the Land of the Rising Sun.

Many people cook at home, and with unforgivable mistakes.

We decided to fix the situation: in this article we figure out how to make perfect rolls at home step by step with photo accompaniment and choose the most delicious filling options.

Essential products for making homemade rolls

In Japan itself, the art of making rolls and sushi has been studied for a long time and especially much attention is paid not to the intricacies of correctly folding a roll or kolobok, but to the choice of products.

Therefore, it is better to forget about the advice from the category “replace special rice and vinegar with ordinary ones” if we strive to get as close as possible to the taste “like theirs”.

Cooking perfect rolls at home

You will need:

Sushi Rice Packaging- for the preparation of a traditional Japanese dish, starchy coarse-grained varieties are used, after cooking they acquire a sticky consistency
Rice vinegar- soft and not spicy, unlike our hot and sour
Several sheets of nori seaweed- the darker its color, the more active the aroma
Soy sauce- buy it exclusively in glass bottles and pay attention to the inscription "Made by natural fermentation"
Pickled ginger- white - softer, pink - sharper
Wasabi- it is better to buy mustard in powder, because for cooking it is enough to mix it with water; additional chemistry contains a ready-made pasty sauce
Bamboo mat (mat) for folding- buy it separately or purchase a ready-made set for making rolls if you like Japanese cuisine
Ingredients for the filling- vegetables, mushrooms, avocado, soft cheese like "Philadelphia", seafood, depending on which option you prefer - classic or vegetarian

Rolls have long and firmly established themselves in our menu.

Tip: You can replace cheese in rolls with Japanese mayonnaise - its taste is sweeter and softer than the traditional one.

How to make sushi and rolls at home - 2 basic recipes

For cooking you will need:

One and a half glasses of rice
6-8 nori sheets
1 carrot
1 cucumber
1 small avocado
150 g tofu or cream cheese
4 tablespoons rice vinegar
Sugar, salt to taste
Soy sauce
Sesame
Pickled ginger

It is worth approaching both the choice of products and the preparation of Japanese dishes with special responsibility.

First option

Step 1: cook the rice

The backbone of these rolls is properly cooked rice. Perfectionists by nature, the Japanese have turned this seemingly simple action into a whole science.

By the way, in the Land of the Rising Sun itself, the preparation of sushi is entrusted exclusively to men, since it is believed that women's hands are warmer and can spoil the taste of the dish.

The basis of the rolls is properly cooked rice.

In the second version, we place the filling inside the nori

We begin to roll up the roll from the edge without rice. Raise the rug, covering the entire filling with a sheet of nori, after which we make another turn.

You should have a tight roll. With the help of a rug, give it a square or round shape.

We fold gently

If desired, ready-made rolls can be rolled in sesame seeds. Cut and serve in the same way as described above.

Roll in sesame

With a little practice, you will be able to handle the rolls like a real sushi.

With each new time, your rolls will be more beautiful and more beautiful.

How to make vegetarian rolls at home?

Separately, it should be said that Japanese cuisine is mainly based on: trout, salmon, caviar of various types of fish, shrimp are used.

However, this does not mean at all that the door to her world is closed - today every self-respecting restaurant serves sushi without fish, including in the Land of the Rising Sun itself.

There are many filling options.

There are tons of fillings for vegetarian rolls

You can use:

Any combination of vegetables: bell peppers, cucumber, chives, green onions, lightly boiled broccoli, carrots, etc.
Fried mushrooms
Avocado
Soy tofu cheese
Sesame
Vegetarian cheese and mayonnaise
Vegetarian soy meat - seitan fits perfectly into baked rolls
Seaweed caviar
Olives

Vegetarian "Philadelphia" in sesame

How to make Philadelphia rolls at home - a step by step recipe

Rolls "Philadelphia" are especially popular among sushimans - the reason for this is the delicate combination of cream cheese of the same name and red fish, slices of which are covered with rice blank.

If anyone else has any questions about whether Philadelphia has anything to do with the American city, the answer is no.

So, let's learn how to make Philadelphia rolls at home along with our easy-to-follow step-by-step guide with a photo of the finished dish.

Classic rolls "Philadelphia"

You will need:

2 cups sushi rice
3 glasses of water
0.5 kg lightly salted salmon or trout
Ripe cucumber and / or avocado
Tablespoon of salt
2 tablespoons sugar
3 nori sheets
300 Philadelphia cheese
Soy sauce, wasabi and pickled ginger to taste

You will get 48 sushi on the way out - why not throw an awesome Japanese-style party?

Step 1:cook rice and prepare a dressing according to the basic recipe.

Step 2:cut vegetables into thin strips, fish into wide long slices.

Step 3:put half a sheet of nori on a mat covered with cling film and cover with a layer of rice no more than 0.7 cm, turn it over the free edge to the back side.

Step 4:on top of nori we place cucumber strips or (can be used at the same time) and an even layer of cheese.

Step 5:fold the classic roll and set it aside.

Step 6:put thinly sliced slices of salmon on the mat, place the finished roll on top, raise the edges of the mat and roll it, then cut it into six even parts.

Step 7:served with pickled, soy sauce, wasabi.

And, of course, do not forget to take care of the required number of sticks in advance!

Where else, no matter how at home, train to eat Japanese food properly.

Rolls "Philadelphia" are considered the most popular

How to make baked rolls at home - a step-by-step description with a photo

The next step in mastering Japanese cuisine is making baked rolls. It is impossible not to fall in love with this incredibly simple and delicious dish.

You will need:

2 nori sheets
100 g lightly salted salmon fillet
80 g grated hard cheese
Half a glass of sushi rice
Half a cucumber or avocado
3 tablespoons plain or Japanese mayonnaise
1 tablespoon rice vinegar
Salt and sugar to taste

Baked rolls

Step 1:we prepare the rolls in the basic way, placing the rice inside the nori, coat with mayonnaise.

Step 2:cut into pieces and spread on a parchment-lined baking dish with slices down. Sprinkle with grated cheese on top.

Step 3:put in the oven for 10 minutes at a temperature of 180 degrees. The task is to melt the cheese and begin to resemble a brownish cap.

Step 4:we serve the rolls in the traditional way - with wasabi, pickled ginger and soy sauce.

Tip: if you are a staunch vegetarian and have completely given up eating fish, replace the salmon in the filling with mushrooms, cut into thin strips and fried in a minimum of oil.

Hot rolls

How to make hot rolls at home - a step-by-step description with a photo

The Japanese serve sushi both cold and hot, using classic flour batter.

To make homemade hot rolls you will need:

4 ready-made rolls with any filling
5 tablespoons flour
150 ml ice water
3 tablespoons heavy cream or sour cream
Vegetable oil for frying
Curry to taste

Tip: the classic batter is prepared on the basis of an egg, but sour cream or heavy cream will be an excellent alternative to it.

Batter rolls

Step 1:Prepare the rolls according to the basic recipe so that the rice is inside the nori. We cut it in half and send it to the refrigerator.

Step 2:we begin to deal with batter. We mix water with estimated / cream and cold water.

Step 3:combine two more tablespoons of flour with a teaspoon for breading.

Step 4:Dip half a long roll in flour, dip in batter, repeat the procedure with flour and send it to a hot pan with enough oil.

Step 5:fry on all sides until golden brown. We do the same with the rest of the rolls.

Step 6:cut the fried blanks into three more pieces and serve with traditional additives.

Bon Appetit!

Making rolls at home is easy!

If you are a fan of Japanese cuisine and your imagination is not limited to rolls and sushi alone, in the article you can find 10+ recipes from the cuisine of the Land of the Rising Sun.

You will learn a step-by-step recipe on how to make sushi and rolls at home from this video:

Rolls and sushi have grown in popularity in recent years. They are sold in large shopping centers, restaurants, cafes. And they are also handled by separate fast food delivery services, where many sets are offered with and without a promotion.

Many people like this dish, but it is not always possible to visit a Japanese restaurant or order sushi at home. If only for the simple reason that you are not sure what kind of fish they are prepared from, and in what sanitary conditions. And having cooked at home, you can be 100% sure that this popular snack is clean and healthy.

So! If you are a roll lover, then you can cook them yourself at home.

First of all, you need to buy regular rice, fish fillets, nori, ginger, soy sauce and wasabi from the store. To roll up the rolls, you need a special bamboo mat. If possible, it is also recommended to prepare rice vinegar, which gives the dish an original flavor.

Rolls at home - recipes with photos and videos

Below there are step-by-step photos of cooking, but you can watch a popular video that just relates to the topic of making homemade sushi and rolls.

There are many recipes for preparing a hot Japanese dish. We will cook rolls in batter. The filling can be changed according to your preferences. The entire cooking process takes no more than 30 minutes.

Ingredients:

800 gr of round rice.
1 liter of filtered water.
3 tbsp wasabi
24 pcs nori.
30 ml of soy sauce.
200 gr of crab sticks.
80 grams of frozen shrimp.
100 grams of Korean carrots.
2 tbsp mayonnaise
8 pieces of pickled cucumbers, medium.
1 piece of bell pepper.
500 gr of trout.
180 gr of processed cheese.

For batter:

90 grams of wheat flour.
100 ml of water.
1 piece of chicken egg.
30 grams of bread crumbs.

Cooking process

Prepare all the necessary products for the preparation of the assortment.

Rice must be rinsed under running water and then filled with water in a 1: 1 ratio.

Put a saucepan with cereals on the stove, cook over medium heat for 30 minutes. Remove the container from the stove and cool the rice.

At the first stage of making a roll, it is necessary to wrap the mat with foil, put half a sheet of nori on it.

Put boiled rice on the seaweed and crush it a little with your hands.

The next layer is to lay out sweet peppers, pickled cucumber and carrots, chopped lengthwise. You can use other ingredients. There is only one option in the recipe.

After that, gently roll up the bamboo mat with the ingredients.

As a result, a small sausage should form, as shown in the image.

Prepare the necessary ingredients for the batter.

In a deep bowl, mix thoroughly the flour, egg, water and salt. To do this, you can use a broom or a mixer.

Divide the sausage into two parts, and dip them in the prepared batter.

Then roll in croutons.

Heat vegetable oil in a frying pan, fry the rolls on each side until golden brown. Then cut the sausage into several pieces. The treat is served with ginger, wasabi and soy sauce.

The recipe is pretty simple. If you already have cooked rice, it will take less than 5 minutes to cook. Bon Appetit!

Rolls philadelphia

This type of roll was invented by an American chef. Many people like this dish. If you understand the cooking process, you can easily cope with this task at home.

Ingredients

800-1000 gr of boiled rice.
500 gr of trout.
1 pc of fresh cucumber.
1 pc avocado.
150 gr Philadelphia cheese.
Nori seaweed.

Cooking process

Rinse the cucumber with cold water, cut off the bottom and nose. If the peel is thick and bitter, it is recommended to peel the vegetable. Then cut it lengthwise into thin strips.

Carefully cut the avocado in half, remove the pit, peel and cut into thin slices.

Cut the fish fillet into thin pieces.

Wrap a bamboo mat with cling film and put a nori sheet on it.

Moisten your hands with cold water and evenly spread the boiled rice on the nori. The layer should be displaced slightly forward, by about 1 cm.

Then the algae leaf with rice must be carefully turned over.

Place a strip of melted cheese on the nori. If not Philadelphia, you can use a different brand of product.

Put longitudinal slices of cucumber and slices of avocado next to the cheese

Gently roll up the roll to give it the required shape.

Put pieces of fish fillet on the resulting sausage. After that, the roll must be rolled up again.

Moisten the knife with water so that the rice does not stick to it, cut the sausage into 8 pieces.

After that, the rolls can be served with soy sauce and ginger.

As you can see, making your own Philadelphia rolls is not so difficult. All the groceries you need can be bought at almost any grocery store.

Rolls with crab sticks

California rolls with crab sticks are also easy to make at home. You can find out a detailed process of preparing a Japanese dish from the video clip below:

It should be noted that this is one of the cooking options. The recipe can be changed, taking into account your taste preferences.

How to make sushi and rolls at home (DIY sushi at home)

Now let's look at how you can make nigiri sushi at home. There is nothing complicated in the recipe. This Japanese dish is also popular in sushi bars.

Ingredients:

350 gr of rice groats.
150 gr of smoked eel.
150 gr salmon.
8 pcs shrimp.
0.5 nori leaf.
1 tsp sesame seeds.
Ginger, soy sauce, wasabi, salt.

Cooking process

Rinse the rice thoroughly, then pour it over with water and cook in a slow cooker or on the stove over medium heat.
Form blanks from boiled cereals. First, you need to moisten your hands with a solution (water with vinegar). You should have approximately 24 oval blanks.
Cut the fillets of both types of fish into thin slices. A knife soaked in water should be held at an angle of 45 degrees.
Add a small amount of salt to an enamel pot of water and cook the shrimp for 2 minutes. When they are ready, they must be transferred to another container with cold water.
Sliced fish fillets should be greased with soy sauce and wasabi.
The nori sheet must be cut into strips with a width of about 8 mm.
Butcher the shrimp.
Place the fish and shrimp slices on the rice oval to form a boat.
The next step is to gently wrap the sushi with strips of seaweed. To prevent sushi from falling apart, glue the ends of the nori with water.
Sprinkle the finished rolls with sesame seeds and serve with wasabi and ginger.

It is problematic to buy fresh red fish, so it is recommended to use lightly salted trout or salmon.

Delicious do-it-yourself rolls at home with a step-by-step recipe

As you already understood, there is nothing difficult in making rolls with your own hands. Consider another recipe for a Japanese dish that will impress sushi lovers.

Ingredients:

2 cups Krasnodar rice.
6 pcs of Nuri seaweed.
2 glasses of filtered water.
1 pc avocado.
1 pc of fresh cucumber.
1 piece of bell pepper.
Salt, soy sauce, rice vinegar as per preference.

Cooking process

In a large saucepan, heat water to a boil, add salt. Then put the rice and cover. Boil the cereals over medium heat, then reduce and cook until the water is completely absorbed. Turn off the stove, leave the rice under the lid for another 5 minutes, then cool so that you can pick it up.

Cut the cucumber with a long salt shaker.

Also, you need to chop the bell peppers with a salt shaker.

Ripe avocado needs to be peeled. To do this, lightly pry the peel with a knife and remove it with your hands.

Cut the fruit lengthwise in two to remove the pit. Then cut the avocado into a thin salt shaker.

Place a sheet of nori on the mat with the smooth side down. Spread the rice evenly on top in a thin layer. If desired, the cereals can be moistened with rice vinegar. At the bottom, you need to leave a small strip without rice. It is necessary to secure the rolls.

Place the strips of pepper, cucumber and avocado a short distance from the top edge of the rice sheet.

Take the top edge of the mat or the nori sheet itself and gently wrap it inward. In this case, you need to squeeze the rice and filling for better adhesion. Traditionally, rolls are wrapped with a bamboo mat, but you can do without it, there will be no fundamental difference.

The result should be a dense sausage, as shown in the image.

Using a sharp knife, cut the sausage into equal pieces, about 1.5-2 cm. Thus, delicious rolls can be prepared in just a few minutes.

Date of publication: 18.11.18

Sushi has been gaining popularity since the 7th century. With the development of technology to simplify cooking in the early 1980s, special sushi robots appeared that could replace hundreds of professional sushi chefs. Despite the widespread belief that only a person should be engaged in the preparation of this dish, robots are gradually replacing people in their workplaces.

Sushi is a traditional Japanese food. They are prepared from boiled rice seasoned with various vinegars, any seafood of your choice and other savory products. Despite the variety of ingredients, this dish can be classified as low-calorie. Sushi is an example of a balanced food containing a variety of minerals and vitamins. Thanks to such a diet, a person is able to get rid of extra pounds, put in order digestion, maintain the beauty of nails, hair and teeth.

The seafood used in the process of making sushi is not subjected to prolonged heat treatment, so that all the useful substances are preserved. These include potassium, phosphorus, magnesium, iodine, fluoride and B vitamins, which improve the state of the nervous system. Also, the polyunsaturated fatty acids found in fish help prevent the occurrence of cardiovascular disease and atherosclerosis. Also, rice is added to fish, as one of the main components of sushi, its useful elements are an excellent source of energy. Due to the content of proteins, carbohydrates, fiber and iron in its composition, digestion is improved and the body is cleansed.

How to cook rice on sushi?

The Japanese approach the process of cooking rice with great care, because it is believed that if, as a result of cooking, the rice does not have a pronounced taste, this will adversely affect the general condition of the sushi. Undercooked rice will give a feeling of incompleteness, while overcooked rice will simply be impossible to arrange correctly.

Like any cereal, rice must be thoroughly rinsed before cooking. Do this in running water until it becomes transparent. To achieve this result, you have to rinse about 7 times, or even more. Also, the Japanese usually immediately remove the pop-up rice, since it is believed that they are of poor quality and are not suitable for further use. It is worth getting rid of all kinds of garbage in the form of black particles of poorly peeled cereals.

The ratio of water and cereals during cooking should be equal to 1: 1.5. This proportion is considered ideal so that the rice does not boil and retains its shape. Before boiling, a small cube of nori seaweed, or in other words kombu, is placed in cold water. This is necessary to give the croup a special flavor. Before boiling, it must be removed so as not to spoil the taste of the rice itself.

The traditional recipe for cooking rice uses vinegar dressing. After the cereal has cooked and has become room temperature, it is poured with special vinegar, while gently overturning the rice. In no case should you begin to interfere with the cereal, since it will stick together and you will end up with gruel.

How to make sushi ginger?

Pickled ginger is needed to disinfect the mouth and get rid of microorganisms that may be contained in fresh fish, as well as to kill the taste of another sushi from the previous one.

Ingredients:

Ginger root
Rice vinegar, ¼ cup
Salt, 2 spoons
Sugar, 3 spoons

Preparation:

Peel the ginger root well and cut into small pieces, then put them in a glass container.
Stir in vinegar, salt, sugar and bring the mixture to a boil over low heat.
Season the chopped ginger with the resulting marinade and let it brew for about 2 hours.

Sushi vinegar

Rice vinegar can be used as a dressing for fish to disinfect it and get rid of the infections present in it. Also, vinegar is used as a dressing for rice so that the cereal is sticky enough and keeps the shape given to it. In addition, due to the specific smell, the rice is given a special aroma.

There are two types of rice vinegar:

Chinese vinegar. More suitable for dressing salads and fish dishes. Has a bright sour taste and a little sharp.
Japanese vinegar. Recommended for sushi and rolls. Possesses a pleasant sweet aftertaste, goes well with rice and seafood.

Specialty rice vinegars are quite expensive and not easy to find in regular stores. However, you can use cheaper alternatives such as apple cider vinegar, wine vinegar, or table vinegar. It should be borne in mind that regular dressings do not only taste mild like rice, so it is important not to overdo it and only use them to lightly sprinkle rice and fish.

Sushi at home - step by step photo recipe

Let's cook several types of sushi at home - sushi with red fish and caviar and sushi with crab sticks.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Sushi rice: 1 glass
Nori: 6 pieces,
Red fish: 50 grams,
Crab sticks: 2 things,
Red caviar: 1 tsp with a slide,
Fresh cucumber: 1 piece,
Avocado: 1 piece
Rice vinegar:
Salt:
Sugar:

Cooking instructions

Serve sushi with soy sauce, ginger, sesame seeds.

Bon Appetit!

How to cook Philadelphia at home

Philadelphia is considered the most optimal type to start making sushi at home. The ingredients are simple and can be found in your local stores, and they can be easily replaced with counterparts.

Ingredients:

Rice -2 cups;
Fish, preferably salmon - 700 g;
Avocado -1 pc;
Cucumber - 1 pc;
Rice vinegar or its equivalent - 60 ml;
Sugar - 2 tablespoons;
Salt - one spoon;
Nori - 3 pcs Philadelphia cheese - 400 g;
Additives to taste: wasabi, ginger, soy sauce.

Preparation:

Boil the rice and leave to cool.

For the marinade, add vinegar, salt, sugar and heat everything over low heat until boiling. Pour the resulting mixture into rice.

Cut the avocado and cucumber into small cubes.

Prepare a sushi mat by covering it with cling film. Place a nori sheet on top so that the matte surface is on top.

Spread the rice on the surface of the prepared sheet. Cover everything with a rug and turn it over.

Put the cheese on the nori, place the avocado and cucumber on top.

Form a roll by lifting the bottom edge of the mat and rolling it slightly. Set the resulting roll aside.

Place the fish on the mat, after cutting it into slices.

Put the rice roll on top. Roll the rug by pressing lightly on it.

Divide the resulting workpiece, first in the middle, then into 3 equal parts on each side.

How to make sushi - video recipe

A detailed master class on how to properly cook sushi and rolls yourself. Interesting and useful tips for beginner sushi.

It is best to use Mistral or Yaponka cereals for making sushi, they are considered analogs of rice used by the Japanese. If you cannot find something similar in stores, then you can use the round grain type of rice. It softens well, so it is perfect for making sushi.
It is important to use glass or ceramic dishes, in no case metal, for cooking ginger.
It is recommended to store ready-made pickled ginger in the refrigerator for no longer than 3 months.

The good thing about sushi is that it satiates quickly despite its small size. Due to the huge content of various vitamins and amino acids in the components used, a person not only satisfies the feeling of hunger, but also supplies his body with useful substances. In addition, such a fast food is much preferable as a snack than the same burgers and sandwiches.

The boom and a special splash of fashion for sushi seems to have already been left behind, however, having lost random fellow travelers, the rolls have taken strong positions on the tables of those who actually fell in love with this light and very healthy food.

At the same time, many roll lovers still refuse to master the art of making sushi at home, believing that it is difficult, energy-consuming and very expensive. This master class is just for those who are afraid and doubtful: I hasten to prove that rolls at home can be simple and inexpensive.

Please note that this is not a sushi making lesson for professional chefs. I offer an adapted version of the rolls that are tasty, healthy and easy to prepare. In addition, all the basic ingredients can be found in the nearest supermarket and do not rack your brains over where to buy the mysterious sushi vinegar and how to replace the rare rice for rolls. So, if you are ready, please go to the kitchen, we will cook sushi at home!

Ingredients

3 small cups of rice
4 small cups of water
3 tbsp. l. Sahara;
1 tsp salt;
2 tbsp. l. table vinegar;
200 g lightly salted salmon;
2 cucumbers;
8-10 nori sheets;
200 g of processed cheese.

Preparation

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First - fig. I do not buy special cereal for sushi, which in our reality is unreasonably expensive, I get by with the most ordinary round rice, it is found in any store. Moreover, I am sure that even specialized restaurants in my city prepare sushi from the same rice that I buy. The secret of stickiness is not at all in the variety, although, probably, in it too. The secret is in the correct cooking technology: a little experience, and you will get no worse than a professional sushi.

So, we take three cups of round rice (I specially got up and checked the volume of the cup that I use - 160 ml, it is convenient for me, therefore I give the amount of ingredients under it; if you have other volumes, just change the other components proportionally) and rinse well with running water. Fill with four cups of water and put on fire. Bring to a boil, close the lid and reduce the gas to a minimum. Without lifting the lid, cook for 15 minutes. It may take a little less or a little more time - listen to rice: as soon as the character of the sound of boiling water changes, and you understand that all the liquid has "gone", turn it off immediately, and do not hold it for more than the specified time. Time yourself - you do not need to touch the rice for the next 10 minutes.

While the cereal is resting, prepare the sushi vinegar. Again, you can buy it in specialized stores, or you can cook it yourself. Of course, in the original it should be a special rice vinegar, however, we are talking about an adapted version of the rolls, so I recommend you not to lose your head, do not waste money and get by with what is at hand.

Mix sugar and salt and pour half a cup of boiling water over them. Stir until smooth and leave to cool. After 10 minutes, add vinegar.

Moving on to rice again. Open the lid, pour the vinegar evenly over the entire surface of the rice and mix with sharp cutting movements. Close again and leave to cool completely.

The next stage is the formation of the rolls themselves, while you cannot do without a special bamboo mat, with the help of which the nori is wrapped in rolls.

So, spread a sheet of nori on the rug. Close about half of the sheet on the long side of the nori with rice - lay out a layer no more than 5 mm thick. It is convenient to put a bowl of water next to you and periodically moisten your hands: rice is very sticky, and it is better to work with wet hands.

Along the same long side, lay out the filling - a cucumber cut into long strips, fish and a little melted cheese. By the way, a few words about cheese. In this version, it replaces mayonnaise, which I personally do not like in rolls. If for one reason or another you do not eat processed cheese, replace it with feta or even not very salted cheese. Well, or take mayonnaise, better homemade.

Using the makisu, a bamboo mat, roll the nori, rice and filling into a tight roll. It's not difficult at all - just try it once, you will definitely succeed!

The edge of the nori can be slightly moistened with water so that it sticks to the main part of the roll, or you can simply put the roll cut down - and everything will stick together, saturated with moisture from the rice.

We leave the rolls for 15-30 minutes, after which we cut them into portions with a sharp knife.

Serve homemade sushi with soy sauce, pickled ginger, wasabi and lemon. Bon Appetit!

In addition to the specified filling, rolls can be wrapped:
- any kind of fish - both raw and salted, smoked, pickled;
- shrimp, squid, mussels and other seafood;
- avocado, mango, pickled carrots, bell peppers and any other vegetables and fruits of your choice;
- mayonnaise - spicy or regular;
- caviar;
- crab sticks;
- omelette;
- lettuce, green onions and herbs;
- sesame;
- shiitake mushrooms;
- soy tofu cheese, substitute "Philadelphia" and any other cheeses - both soft and hard.

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