How to prepare rolls at home

Love rolls? At home, it's quite easy to cook them. The only difficulty is the list of necessary components. But he is no longer a problem.

So, the recipe for sushi: rolls at home

As ingredients, nori sheets, rice for sushi, rice vinegar, half diluted water, wasabi, as well as filling to taste. Also, for twisting and forming rolls, you need a small bamboo mat, which must first be wrapped with food film.

Rice for sushi thoroughly rinse in cold water, pour into a sieve and leave for 1 hour. In a saucepan, pour no more than 1/3 of the water at a rate of 125 ml per 100 g of dry rice. Put in the water a small piece of seaweed "konbu", which must be reached before the boiling water. In boiling water, pour the washed rice and cook over low heat for about 15 minutes. After that, remove the pan from the heat and leave for another 10-12 minutes.

At this time, prepare a mixture of 1 tbsp. L. Vinegar (use Japanese rice vinegar or wine white vinegar), 7 teaspoons of sugar, 2 teaspoons of salt (preferably seaweed). Continue to mix until the crystals of salt and sugar are completely dissolved. Place the rice in a large flat dish, pour the vinegar mixture on it and mix it gently with a wooden spatula. Important: rice should not be stirred, but turned over! Before preparing rolls, rice should cool down.

Rolls in the home are of three types: "hosomaki" - thin rolls, their diameter should be 2-3 cm, "futomaki" - thick rolls, in diameter 5 cm; "Uramaki" - rolls "inside out", the diameter is also about 5 cm.

"Hosomaki" contains only one component of the filling, so for their preparation use half of the nori sheet . Place algae on the mat so that the shining side is at the bottom. Fingers wet a little in diluted vinegar, so the rice will not stick to them. Take a handful of rice and spread it with a layer of about 7 mm, leaving the free upper edge of the nori about 1 cm, and the bottom one - 0.5 cm. Slightly rub the wasabi rice, top the toppings to taste: prawns, salmon, cucumber, avocado and Etc., but only one thing. Use a bamboo mat to roll the roll. Try to roll it tightly, but without much effort, so that the filling is not squeezed out. Roll the roll in the rug several times, trim your fingers with the ends. Now cut the home-made rolls with a sharp knife into six pieces.

"Futomaki" are prepared on the whole nori sheet, and the filling contains up to 5 different components at the same time. The cooking technology is the same as the "hosomaki". Only during the rolling roll should you try so that the filling does not crumble and stay in one place. Rolling the roll several times, bend inside the ends of the nori, free of the filling. Diversify the shapes of futomaks: make the roll flattened or oval. Gently transfer the cooked rolls at home to a wooden cutting board and cut into 6 pieces.

To prepare Uramaki, put the nori sheet on the mat, on top - a thin layer of rice. Wet your hands in the vinegar and carefully pound the rice on the alga leaf, leaving about 2cm free at about 2cm. Carefully, but quickly turn the nori rice down. Lubricate the middle of the wasabi leaf. Top with a filling of several ingredients - soft cheese or butter, salmon, cucumber, avocado, smoked chicken and more. The free edge of the nori is lightly oiled with vinegar so that the roll does not turn around. Form a roll and, removing the mat, sprinkle it with sesame seeds from all directions or lay it on top of the caviar. Also cut the roll into 6 parts.

Rolls at home are served with pieces of marinated ginger, wasabi and soy sauce. These seasonings not only improve the taste of the prepared dish, but also very useful. So, ginger stimulates the appetite and stimulates digestion, and wasabi disinfects raw foods, neutralizes unpleasant odors and emphasizes the taste of foods.