A few words about how to make rolls at home

Today, the question of how to make rolls at home, there can be many answers, because there are a lot of recipes for their preparation. However, despite this diversity, there are still common features that unite all seemingly somewhere and recipes that do not resemble one another. They will be more appropriately called rules, which means the following: if we do rolls at home, strictly follow the canons that were not invented by us.

So, first, pay special attention to the improvised means, which are integral attributes of the preparation of rolls: a mat and a knife. As for the rug, the smoother it will be, the more beautiful the rolls you will get in the end. Today, its acquisition will not be difficult, because, for sure, in any city there is a specialized store or at least a department selling handy materials and products necessary for making sushi and rolls. It is worth noting that it is not surprising that the most high-quality rugs are those that have exactly the Japanese origin. If you suddenly can not find exactly this, then try to find at least Taiwanese or Chinese - they are somewhat worse, but in the absence of the former, they become a worthy alternative.

Asking how to make rolls at home, many people do not even think about what type of knife to use for cutting them. But this is very important! Practice shows that for this seemingly simple procedure you need a special knife. The whole problem is that the kitchen knives that are familiar to our everyday life are not sharp enough to cut rolls - they just press them, and do not cut them. We need not only taste, but also the appearance of the dish, is not it? Therefore, try to find a real Japanese knife, which is characterized by a particularly thin and, accordingly, sharp blade. If you managed to get quality makis and a knife, you can think that the beautiful appearance of the rolls you have prepared is already provided - it is only necessary to pick the right ingredients, and also to carry out the very process of their preparation. In order to have at least some idea of this, I would like to give an example below of how to make rolls at home.

A special place in the process of preparing rolls has always been the question of how to cook rice properly. If we make rolls at home - this does not mean that you can use ordinary rice. Remember once and for all: no other rice, except special Japanese, will not give your dish such a vivid taste. Despite the variety of rice preparation recipes for rolls, there is one, the observance of which guarantees excellent taste of the prepared dish.

For the correct preparation of rice for rolls, you will need:

• 3 cups of rice for sushi;
• 3 cups water (and separately another 150 ml);
• 2 tbsp. L. Rice vinegar ;
• 2 tsp. Salts;
• 2 tsp. Sahara.

First, you need to wash the rice to such a state that the water after it remains clean. After this procedure, it must be laid on a fine sieve and left in this form for a while - until the water runs off (as a rule, this process takes about an hour). After that, you can put it in a saucepan and add water. The amount of water is a very important moment in the preparation of rice for rolls. It should be equal to the amount of rice with the addition of another 50 ml in addition.

Prepared and filled with water rice should be put on a quick fire and cook until the holes, through which the air will escape. As a rule, this begins to occur after 10 minutes after the beginning of cooking. As soon as such openings appear, the pan should be covered, the fire reduced and cooked for another 10 minutes, after which it is removed from the fire and, without opening, it is allowed to infuse for another 10 minutes, after which the rice can be mixed with a wooden spatula and seasoned with sauce.

That's it in this way preparing rice for rolls. This procedure is relatively simple and special culinary skills for its implementation are not required - they will be needed in the process of preparing the rolls themselves. And in order to acquaint you with how to make rolls at home, I would like to give an example of how to prepare rolls "Philadelphia" at home. Why exactly Philadelphia? The answer is simple - this dish is not very difficult, but at the same time it helps to develop skills that can be used in the process of making other kinds of rolls.

Philadelphia rolls

This kind of rolls became very famous almost immediately with the arrival of Japanese cuisine in our everyday life. Fans of sushi and rolls are not even bothered by the fact that the "Philadelphia" - this is a roll of not quite Japanese origin. The only thing that connects them with this country is the ingredients from which they are made, but if you pay attention to their appearance, connoisseurs and connoisseurs of Japanese cuisine will understand right away that in Japan they do not make turned inside out rolls, and "Philadelphia" as Known, refers specifically to such - on top is not a sheet of nori, but a salmon. Such kind of rolls are more peculiar to the US - there they were invented immediately, as soon as the Americans became aware of Japanese cuisine.

To make one serving of rolls "Philadelphia" you will need:

• 120 g of Japanese rice;
• 40 g of the same name Philadelphia cheese;
• 60 g of salmon;
• 1 nori sheet;
• 1 cucumber;
• 1 avocado;
• Horseradish wasabi, ginger and soy sauce to taste.

Immediately I want to draw your attention to the fact that rice can be prepared with rice vinegar - it will only give a special taste to the ready rolls. To do this, already cooked rice should be put in a bowl (preferably wooden) and stirring, pour it with vinegar.

Now pay attention to the bamboo mat - it needs to be covered with food film. On top of it, put the nori sheet with the glossy side down. Now take the rice and put a layer on top of the algae. The next action requires a certain skill: it is necessary to carefully bend and turn the mat so that the rice remains below, and the algae are on top of it.

Now is the time to start filling the roll, which consists of cheese, cucumber and avocado. Cheese is cut into thin strips and laid out a peculiar path strictly in the center of the nori sheet, and cucumber and avocado, sliced, are placed side by side. Make sure that this filling is the same length and width, and, making sure of this, you can again turn the mat, but this time already in order to form a neat and beautiful roll with square edges. After that, cut thin fillets (about 1 cm wide) of the salmon fillet and cover them with a roll.

After all these actions the roll "Philadelphia" is ready - it remains only to cut it into portions pieces. In order for this to happen more smoothly and accurately, you can use one small secret: before cutting, soak the knife with cold water.

Rolls "Philadelphia", like many others, are served with wasabi, marinated ginger and soy sauce.

Of course, in addition to the rolls of "Philadelphia", there are others that are not less tasty and appetizing. Among them, it is worth paying special attention to the most popular ones, namely: California rolls, which can be cooked with both red caviar and sesame; Chinese roll, ebi sigroma, akai roll, kayji roll, ovar roll and many others that differ not only in their ingredients and form, but also in the circle of lovers.