Homemade rolls

Rolls

A selection of roll recipes with step-by-step photos and instructions. We will tell you and show you how to prepare 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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Japanese rolls at home

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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 prepare 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 fundamental condition is that the fillet should be simply separated, and all the bones should 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 few 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 a little 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 under the mat a little more 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, which bears little resemblance to 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 the 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!

Sushi and rolls

Step-by-step recipes for sushi and rolls with photos, how to prepare them at home.

Rice paper rolls with an interior of vegetables, rice and fish are a crunchy snack that will change.

Fish in sushi, rolls and sashimi is used both raw and salted. The raw product is all you need.

In the larger family of rolls, chicken ones are at home. And everyone likes them, because they are a substitute for raw fish.

“California” and “Philadelphia” are the most famous rolls. Judging by the titles, they represent.

If you have already mastered the technique of making ordinary rolls, I suggest making them at home.

The California Roll was invented by Ichiro Masita, the chef of the Tokyo Kaikan restaurant in Los Angeles (State.

The name “wasabi” is mainly associated with a very spicy greenish paste served with sushi. But.

This version of homemade cream cheese is not only a good alternative to store-bought, but also delicious.

Who will you surprise with sushi now? Nobody! Sushi is a mega-popular dish! But is it useful? And that's what we're absolutely about.

Sushi at home is not an exotic, but a healthy habit!

Japanese cuisine is ordinary and multifaceted, sophisticated and intricate, restrained and passionate. And all this.

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