Do you think rolls are necessarily expensive and you can only order them? But in fact, they are very easy to make – you just need to decide on the filling and the main ingredients. We have collected 8 step-by-step recipes for you on how to cook rolls at home!
1. Maki rolls
Of all the rolls, these are the simplest, so it is best to learn how to wrap them from this recipe.
You will need: 500 g round grain rice, 550 ml water, 50 ml rice vinegar, 3 tbsp. sugar, 1 tsp salt, 1 cucumber, 150 g tuna, 150 g salmon, 10 sheets of nori.
Cooking:
1. Mix vinegar with sugar and salt – this will be a dressing for rice. Wash the rice itself 3-4 times, and then boil it in 550 ml of water. After boiling, it will take about 15 minutes on low heat. Cover the rice with a towel and lid and let it sit for another 15 minutes before tossing it into the dressing.
2. Cut the cucumbers, tuna and salmon into thin strips. Cut the nori sheets in half the same way.
3. Lay half of the nori sheet on the mat. Lay out the rice, not reaching the edge of 1-1.5 cm. Lay out the filling, moisten the free edge of the nori with water and roll up the roll. Cut it with a wet knife into 6-8 pieces.
2. Roll Philadelphia
The classic salmon and cream cheese roll is a timeless crowd favorite and is super easy to make at home!
You will need: 500 g round grain rice, 550 ml water, 50 ml rice vinegar, 50 g sugar, 3 g salt, 2 pieces of red fish about 4 fingers wide, 1 large cucumber, 1 avocado, nori sheets, tobiko caviar, Philadelphia cheese.
Cooking:
1. Rinse the rice under running water, pour over and heat to a boil. Lower the temperature and cook the rice for 12-15 minutes under the lid. Season it with a mixture of rice vinegar, sugar and salt. Cover with a cotton towel and leave to cool.
2. With a sharp knife, remove the skin from the fish and put the fillet in the freezer for half an hour so that it is easier to cut. Cut into thin slices. Divide the nori sheets in half, and cut the cucumber and avocado into thin strips.
3. Wrap the mat in cling film for ease of use and grease with a drop of oil. Lay out the nori sheet with the rough side facing you, spread the rice with wet hands so that it does not reach 2 cm from one edge and protrudes 2 cm from the other. Gently tamp it down with a mat.
4. Turn the blank with a sheet of nori up, lay out the cheese, tobiko, cucumber and avocado. Twist the roll tightly with the rice outward, squeezing the filling.
5. Put a strip of red fish on top and tamp again. Cut the finished roll into pieces.
3. California roll with crab
Since we have gone classic, then keep another very popular roll recipe.
You will need: 450 g round grain rice, 4 tsp. water, 5 tsp sugar, 2 tsp salt, 1 tbsp. rice vinegar, crab meat, Japanese mayonnaise (or plain with lemon juice), cucumber, green onion, tobiko caviar, nori.
Cooking:
1. Boil the washed rice in cold water 2 fingers above the level of the rice. In a steamer, this will take half an hour. Season it with a mixture of water, vinegar, sugar and salt, and leave to cool.
2. Disassemble and clean the crab, cut the cucumber into strips, and green onions into feathers of the same length. Divide the nori sheets in half and wrap the mat with cling film.
3. Spread the rice on the rough side of the nori so that it protrudes 1 cm on one side. Turn the workpiece with rice down, brush with mayonnaise, put cucumber, green onionsand crab.
4. Roll the roll tightly, squeezing the filling. Dip each roll in the tobiko caviar and cut with a wet knife.
4. Spicy roll with shrimp
A very simple, but spicy and spicy roll for lovers of peppered dishes.
You will need: 450 g round grain rice, 4 tsp. water, 5 tsp sugar, 2 tsp salt, 1 tbsp. rice vinegar, nori, shrimp, red pepper, mayonnaise.
Cooking:
1. Boil the washed rice according to the instructions. Mix water, vinegar, sugar and salt, season the rice and let it cool.
2. Mix mayonnaise with red pepper to taste: about 1/3 tsp. for 100 g of mayonnaise. Cut nori sheets in half.
3. Lay the rice on the nori, not reaching the edge of about 2 cm. Distribute 1 tsp. mayonnaise, lay out the shrimp, moisten the end of the nori with water and roll up.
5. Roll Red Dragon
Dragons are known and loved by all connoisseurs of sushi. And now you have the opportunity to cook it at home!
You will need: rice, salmon, eel, masago caviar, cucumber, sesame seeds, unagi sauce.
Cooking:
1. Lightly grease the mat with mayonnaise and spread the rice on half a sheet of nori, not reaching the edge by 1 cm and protruding 1 cm on the other side.
2. Cut the eel, separate from the skin and cut into strips. Turn the workpiece upside down with rice, lay out masago, stripes of cucumber and eel. Press down on the filling and roll the roll tightly with the rice outward.
3. Cut the salmon into thin layers, put on a roll and tamp. Cut the roll with a wet knife, put the pieces on a plate and garnish with unagi sauce and sesame seeds.
6. Roll with chicken and sesame
Rolls with chicken can hardly be called traditional, but many have already fallen in love with them.
You will need: 450 g round grain rice, 4 tsp. water, 5 tsp sugar, 2 tsp salt, 1 tbsp. rice vinegar, nori, cucumber, green onion, chicken fillet (fried or smoked), cream cheese, sesame.
Cooking:
1. Boil rice in a double boiler or saucepan for half an hour. Water should be 2 fingers more. Make a dressing of vinegar, water, salt and sugar, and mix with rice.
2. Cut the cucumbers and chicken fillet into strips, onions into equal feathers, and fry the sesame seeds. Divide nori sheets in half.
3. Spread the rice over the nori sheet so that it protrudes 1 cm from one side. Turn over and, with wet hands, lay out the cream cheese, cucumber, onion and chicken.
4. Roll up the roll, squeezing the filling tightly. Roll it in sesame seeds and cut with a wet knife.
7. Baked rolls
Feel free to experiment with the toppings and ingredients for the cap if you like.
You will need: 250 g rice, 370 ml water, 30 ml rice vinegar, 0.5 tsp. salt, 0.5 tsp sugar, nori, 2 tsp capelin caviar, spicy sauce, cucumber, Philadelphia cheese, shrimps.
Cooking:
1. Rinse the rice several times to make the water clear. Boil it in water until boiling, and then – another 10-12 minutes at a minimum heat under the lid. Mix vinegar, salt and sugar, and mix with rice after 10 minutes.
2. Cut the cucumber into thin strips without a middle. Cut off 2/3 sheets of nori.
3. Grind 7 shrimp, mix them with 2-3 tsp. philadelphia, capelin caviar and spicy sauce.
4. Put the rice on the nori, not reaching 2 cm from the edge. Then – Philadelphia, cucumber, shrimp, and twist the roll. Cut it into pieces with a knife, put a slide of sauce on top, fold it on parchment and put it in the oven for 5 minutes at 200 degrees.
8. Fried tempura rolls
At their core, these are just breaded rolls, so there will be no problems!
You will need: 300 g round grain rice, 45 g rice vinegar, 200 g crab sticks, 1 tbsp. mayonnaise, 300 g cream cheese, 5-6 shrimp, 3 nori sheets, 20 g pickled ginger, 500 ml vegetable oil, 1 tsp. salt, 7 tbsp. flour, 150-200 g breadcrumbs.
Cooking:
1. Rinse rice for 2-3 minutes in running water, bring it to a boil and boil for another 15 minutes over low heat. Add rice vinegar and leave to cool.
2. Finely chop crab sticks and mix with mayonnaise. For the second type of filling, shrimp will go.
3. Mix 350 ml of tempura water, salt and flour until smooth.
4. Spread out a sheet of nori, put rice on 2/3 of the sheet, and about 100 g of cream cheese on it. Lay out crab sticks or shrimp with ginger and roll, moistening the free edge with water.
5. Dip the roll in batter, first with the edges, and then with the entire surface. Roll in breadcrumbs and fry for 30-40 seconds in a large amount of oil, as in deep fat.
