Baked rolls

A collection of favorite baked roll recipes with step-by-step photos and instructions. We will tell you and show you how to make baked rolls at home!

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Recipes for baked (hot) rolls

Ingredients

Capelin caviar – 150 g

Hot sauce - to taste

Philadelphia cheese – 2-3 tbsp.

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

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

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

Round rice – 200 g

Large shrimp tails – 4 pcs.

Snow-white balsamic vinegar – 3 tbsp.

Nori sheets – 2 pcs.

Sauce for baked rolls

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Homemade baked sushi rolls – 7 delicious homemade recipes

Baked sushi rolls are delicious and easy to prepare according to recipes with photos from 1000.menu. Each one contains: cooking time, step-by-step photos, tips, variable composition of goods and portion sizes, calorie content and dietary supplements. Read more...

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On March 8

How to make delicious baked rolls?

Try baked rolls according to Khrumka’s recipes - they are prepared simply and quickly, and they turn out delicious. The internals and presentation are different, as are the products for the base - there is plenty to choose from that is best for you. Enjoy a wonderful snack using modernized recipes for traditional rolls.

5 most commonly used ingredients in baked roll recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Rice vinegar	20			0.5
Rice	344	6.7	0.7	78.9
Sugar	398			99.7
Nori	3	4	2.5	4
Hard cheese	366	24.1	29.5	0.3

Baking rolls at home couldn’t be easier. But first you need to learn how to cook traditional ones. This is also not so difficult: purchase the necessary products and equipment, spices and seasonings and get to work. The most important thing about this appetizer dish is the lovely crust on the surface of the rolls. It is created using a special sauce, which, when heated, is saturated with color.

Prepare regular rolls from this set of products:

Rice for sushi.
Nori.
Fish for the inside or any other products for rolls.
Find a suitable recipe on the website and go into battle.

Step 1 completed. Baked ones require a special sauce. At home you can change it like this: mix mayonnaise and ketchup 1:1 and add capelin caviar. All.

The upcoming cooking process will look like this:

Preheat the oven to 180 degrees.
Place the rolls on a baking sheet and place a teaspoon of homemade sauce on each one.
Bake for 5 minutes.
Serve hot.
The oven is simply replaced with a microwave or grill.

5 most nutritious baked roll recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Baked rolls with eel	40 min	293	+23
Baked rolls with trout	35 min	206	+25
Homemade baked tofu sushi	2 hours	169	+17
Baked rolls with smoked chicken	35 min	164	+48
Baked rolls with salmon	35 min	163	+34

Tips and advice:

To prevent the rolls from sticking together, cook them with dry nori
After baking, serve immediately, do not let it cool
do not put more than 5 components into rolls
cut the rolls with a sharp knife

Baked sushi: how to cook at home?

If you love and know how to cook ordinary rolls and sushi, then baked dishes will not raise many questions in you. But, as in any business, there are still aspects. “Sushi WOK” will gladly tell you about the secrets of the chefs and share the best recipes. Making baked sushi at home is easy!

4 Secrets to Making Baked Sushi at Home

There are no small details in Japanese cuisine. If you replace one ingredient with the rest, then at the end you get something different, better than what was intended. Therefore, it is very important to carefully prepare for the manufacturing process. This applies to both the selection of ingredients and tools that will help you create a real masterpiece. To create baked sushi at home, just like in Sushi WOK, you will need:

Rice prepared specifically for sushi. It is not permissible to simply take and boil rice;
Do not wet the nori sheet when making baked sushi; it must remain dry. This is necessary so that the slices do not stick together during baking;
Savory baked sushi - the freshest sushi. Take it out of the oven at home and serve it immediately, do not prepare the dish in the morning for dinner, and do not keep it in the refrigerator. Once cooled, they will never be as tasty again;
Do not add more than 5 ingredients to the filling of baked sushi and rolls. Such complex combinations are successful only with the most experienced chefs; it is very difficult for a new chef to achieve a balanced taste. Moreover, it is not clear how products will behave during heat treatment.

Making Baked Sushi at Home: Step-by-Step Process

The entire manufacturing process can be divided into 5 steps:

Preparing rice;
Preparing the inside;
Preparing the sauce;
Land formation;
Baking.

This is a working step-by-step method that you will use no matter what kind of sushi you are preparing - with salmon or avocado.

Preparing rice for baked sushi

The process will not differ from making rice for traditional sushi or rolls. Therefore, baking in this case is a function. You receive a finished product suitable for consumption after the roll is formed and cut. It becomes baked after adding sauce and heat treatment.

Rice must be prepared according to traditional recipes, with the addition of a seasoning of salt, sugar and rice vinegar. Add a piece of nori for flavor during cooking. When the rice is cooked, infused and seasoned, it needs to be cooled to room temperature and then started cooking.

Preparing the inside

Baked sushi is very diverse. Only in the “Sushi WOK” menu there are more than 25 items of this dish. To create the filling, you can be inspired by our menu. Also, here is a list of the most common and most common internals:

Baked sushi with chicken;
Baked sushi with salmon, shrimp and cucumber;
Baked sushi with mussels, avocado, cheese and eel;
Baked Philadelphia rolls;
Baked sushi with eel;
Baked sushi with salmon and cucumber.

If you find it difficult to choose, try to create several insides at once, but little by little. The delicate textures of seafood mix well with crispy cucumber and tender avocado; creamy cheese is an excellent complement to lightly salted fish. You can use sesame seeds as toppings.

Preparing the sauce

The traditional sauce for everything, including homemade baked sushi, is Spicy sauce. This is a spicy Japanese sauce, the composition of which can vary depending on the preferences of the chef. Its base consists of several ingredients:

“Kyupie” mayonnaise, replaced with any very fatty mayonnaise;
“Tobiko” or “Masago”, you can replace it with any finely divided caviar - capelin or cod;
Soy sauce;
Kimchi dressing can be replaced with garlic and chili paste.

In addition, seasonings, pepper, onions, wasabi, lemon juice and Tabasco are added to the sauce for baked rolls. But you can start with a small set of ingredients and gradually refine your own signature recipe.

To make a sauce from all these products, just carefully mix the ingredients without crushing the eggs. The sauce for baking rolls and sushi is ready.

Roll formation

Place a sheet of nori on a reed mat, shiny side down. Do not wet it as you would when making regular sushi and rolls. Carefully place and spread the rice on top, leaving one edge free. Having created a smooth and dense surface, place the filling in the center. Using a beech mat, form into a tight and careful roll.

Using a very sharp knife, the resulting roll should be divided into several parts - from 4 to 6, depending on the size of the nori sheet. Place the resulting slices on a baking tray. Add a teaspoon of sauce on top of the cut of rice. You should get a neat hat.

Baking sushi

The most basic question is how long to bake sushi and at what temperature. Everything here is very personal, depending on the type of interior and your equipment, in other words, the oven. On average, the following characteristics are recommended:

For the insides with mussels, 8-10 minutes. at 180 °C;
For the insides with chicken 5 min. at 170 °C;
For the interior with salmon 10-12 min. at 165 °C;
For the inside with shrimp 10 min. at 165 °C;
For Philadelphia 10-12 min. at 170 °C.

The goal of this step is to get a beautiful and appetizing crust on the sauce. Because you see that the cap has turned brown, which means the sushi is ready and you can take it out.

Homemade baked rolls

If you have already mastered the technique of making ordinary rolls, I suggest making baked rolls at home. This will be the next level of your sushi mastery.

Baked rolls at home are prepared in the same way as any other rolls, with the difference that they are topped with sauce or cheese and baked in the oven, microwave or under the grill. Baked rolls have their own, special character. I don’t understand about you, but once I’ve tried them, I prefer them to any other. The fiery Japanese snack has only a catchy and balanced taste.

Ingredients

sushi rice 250 g
crab sticks “snow crab” 50 g
Tobiko flying fish caviar 50 g
lightly salted salmon 100 g
mussels 30 g
curd cheese 120 g
mayonnaise 1 tsp.
nori sheets 5 pcs.

Manufacturing

I already talked about how to properly boil rice for sushi in the “California Rolls” recipe. For sushi to be tasty, the rice must be cooled to body temperature, in other words, it must be a little warm.

For the “cap” filling for baking, I finely chopped crab meat and mussels. If you have frozen mussels, they should be boiled in salted water (1-1.5 minutes).

Added flying fish caviar, curd cream and mayonnaise, mixed everything until smooth. The inside is ready.

Then I started shaping the rolls. I cut a 4 cm strip from a sheet of nori (later you can use it to create molded sushi). I laid out the remaining part of the nori on a reed mat, wetting my hands in water, and spread the rice on the nori in an even layer, leaving 1 cm of nori free at the edge far from me.