Rolls at home recipe
Rolls
A selection of roll recipes with step-by-step photos and instructions. We will tell you and show you how to make rolls at home quickly, deliciously and simply!
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Homemade roll recipes
Ingredients
Sushi rice – 1 large handful;
Salmon fish s/s – about 100 g;
Cream cheese – 80-100 gr.
Ingredients
Round rice – 150 g
Lightly salted salmon – 200 g
Rice vinegar (apple) – 30 ml
Ingredients
Flour - about 5 tbsp. spoon for batter;
Flour - about 3 tbsp. spoons for breading;
Ice water – 150 ml;
Curry - optional;
Vegetable oil - for frying.
Ingredients
Sushi rice: 2 handfuls;
Cucumber: 30 gr;
Crab sticks: 3 pcs;
Cream cheese: 20 gr.
Ingredients
Ready sushi rice – 1 handful
Fresh salmon fish – 1 slice
Wasabi optional
Ingredients
Short grain rice – 1 cup
Aquatic plants “Nori” – 1-2 pcs.
Lightly salted salmon - to taste
Fresh cucumber – 1 pc.
Cream cheese - to taste
Mayonnaise - for sauce
Garlic – 1 clove
Hard cheese – 50 g
Soy sauce - to taste
Ingredients
Sushi rice – 1 cup
Chicken breast fillet – 1-1.5 pcs.
Curd cheese – 100-150 g
Ingredients
Nori sheets – 6 sheets
Rice (round) – 200 g
Shrimp – 250 g
Cucumber (fresh) – 2 pcs.
Apple vinegar (or rice) – 30 ml
Ingredients
Nori (sea aquatic plants) – 1 sheet
Crab sticks (meat) - to taste
Hard cheese - to taste
Cream cheese (soft) - to taste
Spicy sauce - to taste
Soy sauce - for serving
Sushi rice:
Short grain rice – 200 g
Rice vinegar – 2 tbsp.
Ingredients
Ready sushi rice – 3 tbsp.
Salmon/trout s/s – 30 g
Tobiko caviar – 1 tsp.
Ingredients
Rice ready for sushi – 1 handful;
Salmon s/s – 20-30 g;
Avocado – 1 piece;
Curd cheese – 2-2.5 tbsp. spoons;
Tuna flakes - about 1 tbsp. spoons.
Ingredients
Nori sheet – 1 pc.
Fried chicken – 100 g
Fresh cucumber – 1/4 pcs.
Capelin caviar - to taste
Short grain rice – 200 g
Cream cheese - to taste
Hard cheese – 60 g
Green onion - optional
Soy sauce - for serving
Dressing for rice for 400 g of boiled cereal:
Rice vinegar – 1.5 tbsp.
Ingredients
Rice (boiled) – 2.5 cups
Crab sticks – 70 g
Boiled beets – 150 g
Boiled carrots – 1 pc.
Fresh cucumber – 1-2 pcs.
Soy sauce – 3-4 tbsp.
Pickled ginger – 7 slices
Ingredients
Chicken eggs: 1 piece;
Cucumber: 30 gr;
Salted pink salmon: 30 g;
Cream cheese: 20 gr;
Soy sauce: 0.5 tsp;
Rice vinegar: 1/4 tsp;
Ingredients
Round rice – 200 g
Large shrimp tails – 4 pcs.
Snow-white balsamic vinegar – 3 tbsp.
Nori sheets – 2 pcs.
Sauce for baked rolls
Ingredients
Ready rolls – 5 pieces;
Tempura batter – 1-1.5 cups;
Breading – 3-5 tbsp. spoon;
Vegetable oil - for deep frying.
To submit:
bonito/tuna chips, etc.
Ingredients
Short grain rice – 200 g
Rice vinegar – 1 tbsp.
Nori sheet – 2 pcs.
Vegetable oil - for frying
Soy sauce - for serving
For the inside:
Chicken breast (boiled) – 100 g
Cream cheese for rolls – 100 g
Bell pepper – 1/2 pcs.
White cabbage – 50 g
For the batter:
Chicken egg – 1 pc.
Tempura breading from Sen Soi - to taste
Ingredients
Nori – half sheet
Rice – 1 small handful
Cucumber – 1 lengthwise slice
Sesame - optional
Ingredients
Sushi rice – 2 cups
Bacon – 8 strips
Clam (fillet) – 1 pc.
Curd cheese – 150 g
Nori sheet – 8 pcs.
Long cucumber – 1 pc.
To submit:
Ingredients
Brown rice – 1 cup
Chicken breast fillet – 1-1.5 pcs.
Curd cheese – 150-200 g
Nori – 4-5 sheets
New in the selection
Ingredients
Rice paper – 10 pcs.
Lightly salted salmon – 200 g
Bell pepper – 1 pc.
Lettuce salad – 80 g
Ingredients
Round rice (ready) – 1 handful/80-100 g
Mackerel – 30-40 g
Soft cheese – 2-2.5 tbsp.
Nori – 2/3 sheet or 1 sheet
Ingredients
Ready rice – 80-100 g
Nori – 2/3 or 1 sheet
Salmon - about 30 g
Mozzarella – about 25 g
Fresh kiwi – 1/4 pcs.
Canned pineapple – 0.5-1 ring
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Rolls
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Sausages in a roll
Sausage Rolls - sausage in dough? Well, noooo. I don't agree. These two dishes are as far apart as heaven and earth. I must say that they created a powerful memory for me and my family. This is not only very tasty, but also convenient - you can take them to work as a snack. They will look very great on a formal table, especially at children's parties. If you now have cutlets planned for dinner, but there is no puff pastry in the freezer, go to the firebox for cutlets! Let's make Sausage Rolls!))
Rolls “Sunflower”
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Roll “Philadelphia”
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Oatmeal rolls with banana
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Maki, sushi and roll “Mosaic”
Ginkan-maki, tempura-maki, sake temari sushi and Mosaic roll. And now in Russian. Ginkan - boats, tempura - hot rolls, sake temari - rice balls with salmon. It's easy! And the hot crispy tempura rolls will be appreciated by everyone without exception.
Rolls “Rose” with salmon
I propose to prepare rolls, the name of which is translated from Japanese as “Spring”. I would like to show you 2 options right away. They are not difficult to prepare. The first ones are not small in diameter due to the inside, the second ones are small in diameter. Thanks to Japanese chefs for the recipe.
Japanese rolls at home
Maki sushi. I just love Japanese cuisine. So far I have only learned to cook sushi and rolls. Sushi that is prepared using a beech mat called makisu is called rolls or maki-sushi. I would like to share a recipe for making rolls at home.
Rolls . Rolls are a dish of Japanese and Korean cuisine, a type of sushi.
The creator of the dish is the Japanese chef Ichiro Mashita, who worked in the USA (the United States of America is a state in North America) and adapted the well-known sushi for the Yankees, changing the technology of their production and “wrapping” the sushi in his favorite nori (a type of aquatic plant). Rolls were first served in 1973. Since it was in a Los Angeles restaurant, the first rolls, made from fish, avocado and fresh cucumber, were called “California”.
Despite the “similar connection” with sushi, the rolls have their own special manufacturing design. Unlike sushi, in which a piece of raw fish is placed on rice, rolls are prepared in the opposite way - the fish filling is wrapped inside the rice. The nori sheet can be either outside or inside, depending on the type of roll.
Since the Yankees and guests of the country loved the rolls, they soon became known all over the world, including in the Land of the Rising Sun.
They began to combine a variety of ingredients evenly into the rolls.
This is how rolls are prepared. The filling and rice with compressed aquatic plants are rolled into sausages and cut. For wrapping, they use a beech mat called makisu. Usually rolls are cut into 6 pieces, but sometimes into 8 or 12.
Now there are a huge number of types of rolls - classic (according to Japanese recipes and usually with the introduction of 1 component as the inside), branded (Philadelphia and others - their composition is developed by the chefs of certain restaurants), baked (i.e. subjected to heat treatment), Temppur rolls (heat-treated deep-fried), “Unagi” (fried eel serves as the inside) and almost all the others.
Cooking rolls at home
Classic Japanese dishes have long gained popularity all over the world. In any town now there are special restaurants where they can prepare dozens of types of sushi and rolls. These dishes are also often included in fast food menus; they are usually ordered at home.
“Correct” rolls are tasty, healthy, low-calorie rice rolls with different entrails, twisted into sea aquatic plants. Nowadays they are made more and more often not only by professional chefs, but also by amateur cooks. It doesn’t matter what kind of housewife can prepare unique homemade delicacies! Naturally, you can’t cope with such a task without preparation: you need to study the basic technology and basic recipes in advance - this is a condition for future success. If you want to find out how to make rolls at home, then this article will help answer all your questions.
The whole secret is inside
These unique rice rolls not only look delicious, they also taste amazing. What really helps make them so special, what are the ingredients? An indispensable condition is the introduction of rice and aquatic nori plants, but under them one of thousands of compositions of various goods can be hidden. A variety of components are used as the interior
Fish and other seafood
This type of interior is common in the Land of the Rising Sun. It is customary to put fatty fish in rolls: salmon, tuna, eel. The main condition is that the fillet should be simply separated, and all the bones can be completely removed. The introduction of delicacy additives greatly enriches the taste of the dish. For example, shrimp, crab meat. The caviar inside is salmon or flying fish. The most economical option for a home menu is crab sticks; they also work incredibly well in rolls.
Vegetables
The freshest cucumber, ripe avocado, and green onions help complement the “marine” taste of fish, rice and aquatic plants. The greenish note not only makes the taste of the finished dish brighter, but also greatly decorates it. It is important not to overdo it with additives from the garden; there should be very little of them.
Soft cheese
This ingredient was not used in ordinary recipes at first, but at the moment in the Land of the Rising Sun they are also making rolls with Philadelphia and other types of soft cream cheese. At home, you can replace it with any kind of cottage cheese that does not contain sugar. It’s great to use cheese with herbs, sweet peppers, and absolutely no fillers. With this component the rolls turn out very tasty and tender.
Sauce
An unusual component of the rolls is Japanese mayonnaise. It is similar to the one that Europeans are accustomed to, but differs in its milder taste. If you decide to add this type of sauce to a regular Japanese meal, then you should choose the one that has the most “savory” taste. This condition is not essential, but very desirable.
All products for making an unusual Japanese dish at home can be purchased in specialized stores operating in large towns. At the moment, there are also online stores with such an assortment. If you don’t have the ability to purchase all the ingredients labeled “Made in Japan” and want to make homemade rolls, then you can find everything you need in any large hypermarket.
Let's go shopping
So, what is needed to prepare an original dish of oriental cuisine yourself? Here is a list of goods that you will have to find on store shelves while preparing for a Japanese home meal:
- rice (500 g-1 kg);
- fish or any seafood (500 g);
- vegetables (300 grams of cucumbers, or a couple of avocados, or a bunch of onions);
- aquatic nori plants (one regular package);
- soy sauce (200 ml);
- vinegar (100 ml).
"Japanese" tricks"
The most basic condition is to cook the rice correctly. In the Land of the Rising Sun, they eat certain types of cereals - the grains should be rounded and small. When cooked, such rice acquires the correct stickiness. Long-grain varieties are absolutely not suitable for making all rolls; it is not recommended to choose it. You should not use any steamed rice for these dishes, it will be very crumbly and dry. They will only bring problems to the beginning “roll master” at home.
Aquatic nori plants
Japanese rice rolls are wrapped in special aquatic plants that are dried into thin sheets. They are quite fragile, brittle, if you just take them out of the package, but upon contact with the moistened inside they immediately become breathtakingly plastic. For homemade rolls, it is better to choose square-shaped sheets of nori, with a side size of 20-25 cm. Naturally, this condition is not serious, it’s just that this particular size is the most successful and convenient.
Vinegar
Japanese vinegar has a special taste that only comes with rice. The best thing to do is to find it specifically. If you fail, then simply prepare a replacement at home. You will need to add a little water and a little sugar to the usual “sour” seasoning, this will soften the spiciness. If all the products are prepared, then you can begin mastering the new dish.
Stages of making rolls at home
There are a lot of manufacturing subtleties, it is important to take them all into account and literally follow them step by step. Use this control and your homemade rolls will turn out no worse than in a branded restaurant.
Step 1
The cereal must be prepared: wash well, add water in the proportion of 1.5-2 cups of water per 1 cup of grains, put on high heat. When the water has almost completely boiled away, remove the pan from the heat and leave to cool without removing the lid. In the modern Land of the Rising Sun, everyone uses special kitchen home devices - rice cookers. They can be successfully replaced with an ordinary multicooker operating in a special mode. This trick helps you get a perfect base for your rolls quickly and effortlessly.
Step 2
Add vinegar to slightly warm rice, about a couple of tablespoons per glass of cereal. If you have cooked and seasoned the rice, then you can already spread it on aquatic plants.
Step 3
Take one sheet of nori and place it on a makisa - a special mat woven from thin beech sticks. From the outside, he recalls a very thick napkin, quite flexible. You can, of course, do without it, but then you will have to work hard to roll a beautiful and dense roll. Wrap the mat for forming rolls in advance with film; it is useful to prepare it for work in advance in this way. Compliance with this condition will make the rolling process easier and free you from the need to wash the mat after use.
Please note that the sheet has a shiny and matte side, the filling must be placed on the rough side, and the glossy side must be placed on the mat. 3-4 tablespoons of cooked rice should be spread moderately over the surface of a sheet of nori. You can do this directly with your hands or with a spoon dipped in vinegar. You need to move slightly away from the edge.
Step 4
Place a narrow strip of the inside on the rice, from the very edge. Cut the fish and vegetables into thin strips and place them on the grain. So you have prepared the base for your homemade roll!
Step 5
Place the nori on the very edge of the mat and begin to carefully pull its edge, rolling the first home roll. Raise the mat higher and higher, watching the density of the roll. If it curls up, roll it a little more under the mat to strengthen it. This must be done carefully, without much effort. All other filling must also be “packed” into aquatic plants.
This step completes the step-by-step recipe, but before serving the exclusive home-cooked dish, a few more must-have criteria must be met.
Step 6
If you have prepared rolls, they must be placed in the refrigerator before cutting. Keep it there for about an hour. During this period of time, the inside and shell will “set” and keep their shape unsurpassed, and this is the most basic condition for a nice-looking dish.
Step 7
Take the stock out of the refrigerator and cut into portions. The easiest way to create it is this way: divide the whole roll into two halves, and later each into three more equal parts. If you follow all these detailed {instructions} from start to finish, then the appearance and taste of the homemade rolls that you prepare yourself will be simply impeccable!
Nice additions
It is customary to serve ready-made rolls with classic spicy additives - wasabi and ginger. They enhance the sense of taste and make them brighter. Spicy wasabi paste, slightly reminiscent of horseradish, can also be prepared independently. To do this, you need to mix the prepared dry powder with water in the proportion indicated on the package.
Ginger is also easy to prepare yourself; it does not require much time or special skills. But homemade seasoning will be much healthier, because it will not contain any chemical additives. Store-bought ginger in a jar has a pleasant pinkish color, which is obtained using dyes. Homemade will be light and creamy. Just pour the marinade over the thin slices and then leave them for a while. Within a day the product is ready.
No salt is added to rolls, whether homemade or restaurant, but they are always served with a little soy sauce, which is poured into special small bowls.
If you try to prepare rolls on your own once, then most likely, after that they will appear on the home menu often. Don’t be afraid to discover the newest tastes for yourself and your loved ones!
Recipe for rolls and sushi at home: TOP-8 best step-by-step recipes with PHOTO
Sushi and rolls are one of the most popular dishes in the East. They came to us from the Land of the Rising Sun and were loved by everyone in earnest. Sushi bars are opening on every corner in Russia, Ukraine, Belarus and other countries. Oriental cuisine is served in virtually any restaurant. But you can prepare them at home by following the tips from these recipes.
Contents of this article for us:
- Sushi “Rolls Maki”
- DIY rolls
- Baked sushi
- Rolls with smoked chicken
- Vegetarian sushi and rolls
- Snack sushi cake
- Rolls with eel
- Rolls with tuna and cucumber
- VIDEO: How to make rolls at home
Sushi “Rolls Maki”
A fairly simple recipe for rolls. Excellent for beginners. You will certainly succeed even the first time. Therefore, if you decide to join oriental cuisine, start specifically with this dish.
- 250 g Sushi rice (Japanese, round)
- 70 ml Rice vinegar
- 1-2 pcs Cucumbers
- 100 gr Shrimp, peeled
- 100 gr Salmon
- 4-5 pcs Greenish aquatic nori plants
- 30 gr Sugar (sand)
- 1/2 tsp. Sea salt
- 100 gr Tuna
First, start preparing the rice. To do this, carefully wash it under running water, placing the grains in a colander. Then transfer to a bowl and cover with cool water, let the rice stand for two hours. Then drain the water, put the rice in a saucepan or stewpan, add water and place on the stove over low heat. As soon as the water boils, cover the dish with a lid and cook for 12 minutes.
Now it's time for the rice dressing. To prepare it, you will need rice vinegar. Pour it into a bowl, at the rate of four tablespoons of vinegar per one and a half cups of rice, add sugar and salt to the dressing. Then place everything on a slow fire and heat until the sugar and salt dissolve. Make sure the dressing doesn't boil. Once the rice is completely cooked, remove it from the stove. Place in a bowl and pour in the dressing. Stir everything thoroughly and leave the rice to cool. The temperature should not be room temperature, but slightly warmer.
Work on the inside while your rice is cooling. Cut the fish fillet into thin pieces. You can use both salted and fresh fish. Wash the cucumbers and peel them. Cut into strips.
Take a special rug. Place a sheet of nori on it with the wrong side up. Wet your hands with water and scoop up the rice. Then carefully spread the rice over the surface of the aquatic plants so that there are no gaps. Leave the bottom edge free, one or two centimeters. Place a small amount of fish, shrimp and cucumber on the top edge.
Moisten the edge of the nori with water and use a beech napkin to roll it up. Press it gently but firmly. Then, with a damp knife, cut into 6 or eight servings and serve with wasabi and ginger.