The most delicious sushi at home. Sushi without fish “Freshness”

A large number of restaurants and sushi bars with a varied menu beckon with their tidbits with rice and fish. Many people repeatedly ask themselves: is it possible to cook rolls at home? Will it be as tasty as the professionals? Of course, if you cook them at home, it will be much tastier, and the fillings will be twice as much. There is nothing complicated in cooking, you just need practice and understanding of the process itself.

Rolls and sushi are a real paradise for gourmets. The main ingredients are rice and nori seaweed. Everything else can be added to your liking:

• fish (trout, salmon, eel);
• seafood (shrimps, mussels, crabs, squids);
• rice vinegar;
• avocado;
• cucumber;
• Philadelphia cheese;
• caviar;
• sesame;
• soy sauce;
• wasabi;
• ginger.

Subtleties of cooking rolls

Handy tools:

• mat;
• bowl with water;
• gloves;
• sharp knife.

First, the mat must be wrapped with cling film so that it does not become clogged with grains. With it, rolls can be given absolutely any shape: round, square and even triangular. Soak your hands in water to prevent the rice from sticking to them. And also use regular gloves so as not to get your hands dirty. A well-sharpened knife is the main rule of any sushi chef.

The easiest roll

A classic roll that even a beginner can do. It is quite simple to make, and you can add products according to your preferences.
Ingredients:

• rice 500 g;
• red fish 300 g;
• nori;
• avocado 1 pc;
• cucumber 1 pc;

Cooking order:

1. Cut into strips all the necessary ingredients.
2. Divide the nori sheet in half and place one piece on the mat, shiny side down.
3. Moisten your hands in water, take rice (about 80-90 g) and roll a ball out of it. Spread it evenly across the sheet.
4. It is important to leave strips around the edges, not covered with rice, about 1-2 cm.
5. Lay the pieces of fish, avocado and cucumber on top of the sheet.
6. Take the top edge of the mat and twist it into a tube. Press down on the ingredients with your thumbs to keep them from falling out.
7. Tighten the edges, pressing lightly on the mat, and continue twisting. Rice should stick well.
8. Cut the roll with a sharpened knife, first in half, and then a few more times in half. From one sheet approximately 6-8 pieces are obtained.

Tip: Spicy wasabi and pickled ginger will help add spice.

Roll rice out

This option is also easy to make rolls. Only in it, rice wraps seaweed with a delicious filling. If desired, the edges can be rolled in black or white sesame seeds, colored masago caviar or small crumbs of crab sticks.

Required products:

• rice 200 g;
• fish 200 g;
• cucumber 1 pc;
• avocado 1 pc;
• dressing of your choice.

Cooking method:

1. 1. Cut the necessary ingredients and take half a sheet of nori. It should lie with the rough side up.
   2. Wet your hands with water and spread the warm rice from edge to edge of the seaweed.
   3. Turn rice side down and top with cheese, cucumber and avocado filling. Put thin slices of fish on top of the filling.
   4. Roll up and connect the ends of the nori with a mat.
   5. Give the roll a square shape, slightly pressing the mat.
   6. Sprinkle some sesame seeds evenly over the mat.
   7. Carefully turn the roll over with a mat and press lightly so that the sesame seeds stick to its edges. Wrap it around and press down so that the sesame sticks to the rice. A simpler way is to dip the whole roll in a plate with sprinkles.
   8. With a large knife dipped in water, cut it into 2 equal parts, and then into several smaller ones.

The most delicate curd cheese goes well with red fish. And the original sprinkling will add uniqueness and a beautiful aesthetic appearance.

Roll Philadelphia - everyone's favorite

You can cook Philadelphia rolls exactly according to this recipe, it is quite simple. Products that will be required:

• rice 200 g;
• fish 200 g;
• Philadelphia cheese (or cream);
• cucumber;
• avocado.

How to cook:

1. Chop all required ingredients.
2. Place half of the nori on the mat, smooth side down.
3. With wet hands, take a ball of rice and roll it over the entire surface of the sheet, going 2-3 centimeters behind the algae.
4. Turn the sheet over so that the rice is on the bottom.
5. On a smooth surface, without sparing, put the cheese with a knife or pastry bag (syringe).
6. Put cucumbers on one side of the cheese, and avocado strips on the other.
7. Take the edge of the mat and roll and start twisting it, giving it a small shape.
8. Gradually turn over and lightly press with your hands so that the rice sticks together well.
9. On top of the resulting roll, lay out thin strips of fish diagonally with a little overlap.
10. Give the rug its final shape and trim it a little on the sides and top. Cut into small portions.

There is nothing complicated here. Everyone can repeat. You can put more toppings without regret.

How to make baked rolls

Fragrant baked pieces with a delightful delicate “cap” that complements the product. There are several ways to make sauce for rolls.

Recipe for "hat" No. 1

• capelin caviar 5 tablespoons;
• mayonnaise 2-3 tbsp. spoons;
• paprika or chili sauce;
• lemon.

All ingredients are mixed together. It turns out a tart spicy taste with hints of citrus.

Recipe for "hat" No. 2

• salmon 100 g;
• hard cheese 50 g;
• sugar 2 teaspoons;
• mayonnaise (the fattest) 2 tablespoons.

Finely chop the salmon, grate the cheese. Mix all products. Cheese and fish are perfectly combined, forming a delicate taste that melts in your mouth.

Recipe for "hat" No. 3

• caviar masago (or capelin);
• crab sticks.

Rub the sticks on a medium grater and mix with caviar. It turns out an unusual crab taste. You can add some hard cheese for spiciness.

Recipe for "hat" No. 4

• shrimp 7-10 pieces;
• cream cheese 2 teaspoons with a slide;
• capelin caviar 2 teaspoons;
• Tabasco;

Thoroughly mix everything. The result is a creamy-sweet-pepper taste.
All components can be varied as desired, based on the taste preferences of the cook.

Baked rolls are slightly more tender in taste than cold rolls. Products that need to be prepared to make baked rolls at home:

• rice 250 g;
• nori;
• shrimp 7-10 pcs;
• Philadelphia cheese.

The preparation itself is quite simple:

1. It is recommended to take 1/3 nori. You can divide it into strips on the sheet itself.
2. Slice the fish, cucumber and shrimp.
3. Roll up a ball of rice and place it in the center of the seaweed sheet on the mat.
4. Gently spread the rice over the surface, leaving 2 centimeters of the sheet. Do not press or press it, it should be airy.
5. Spoon or use a pastry syringe to lay out the Philadelphia cheese strictly in the center. Add cucumber strips and red fish slices.
6. Carefully wrap the roll, starting from the edges. The filling should be pressed lightly with your fingers.
7. Roll the mat forward, without too much pressure, until the ends of the sheet are connected to each other. Bring it all the way.
8. With one touch of a sharp knife, cut the roll into 8 pieces.
9. Prepare any "hat" according to the recipe described above, or mix your favorite ingredients if desired.
10. Lay the pieces on a baking sheet, which must be covered with parchment paper.
11. Spoon out the "caps" into pieces.
12. Send to the oven at a temperature of 200-220 degrees for 4-5 minutes until a fragrant crust forms.
13. To give a special flavor, you can pour unagi sauce on top of the rolls.

It remains only to dip the delicious pieces in soy sauce and eat.

Tempura roll

Cold fish with rice in hot batter is a real exotic. Despite their complex appearance, making such tempura rolls is not difficult.
Filling Ingredients:

• Rice 300 g;
• nori;
• crab sticks 1 pack;
• cucumber 3 pieces;
• capelin caviar;
• cottage cheese.

For tempura:

• egg 2 pcs;
• flour 1/2 cup;
• soy sauce;
• sparkling water.

Mix flour with eggs well, add a little sauce and sparkling water. You should get a sticky and thick consistency. In stores, in specialized departments, you can find a special tempura-sprinkling, with which you can cook delicious rolls.

Easy cooking method:

1. Grind the products, and put half of the nori smooth side down on the mat.
2. Spread a ball of rice over the surface of the seaweed sheet.
3. Add curd cheese and a few teaspoons of capelin caviar. Do not forget to put cucumber strips and whole crab sticks (can be grated).
4. Using a mat, twist the roll until it stops so that the rice sticks well.
5. Pour oil into a frying pan or wok and heat well until it begins to bubble.
6. Dip the roll completely into the mixture, after sealing the ends well in tempura. You can additionally roll in breadcrumbs.
7. Dip the roll in the oil using kitchen nippers. Fry for 2-3 on all sides until golden brown. For better frying, from time to time the roll can be watered with oil.
8. Let it cool and cut into pieces.

This recipe will appeal to all gourmets who love to experiment and try something new.
As you can see, the recipes for making rolls at home are quite simple. Here you can choose your filling and its quantity. It is practical, cheap, and most importantly very tasty.

Bon Appetit!

Video recipe for making rolls

How to make rolls at home is one of the most frequently asked questions on the Internet. Seeing colorful photographs with iridescent pieces of fish or with funny faces made of vegetables figuratively wrapped in rice, you want to try your hand at cooking.

Japanese cuisine is popular all over the world. Hollywood stars open restaurants where chefs prepare sushi and rolls. Calorie watchers appreciate these diet foods. How to do them at home, consider below.

There is no single recipe for making rolls; over the past decades, their fillings, composition and twisting techniques have become too diverse. In the classic version, the filling of fish or vegetables is wrapped in rice, and then pulled together with seaweed leaves.

Russian chefs offer adapted rolls with seasonal fruits, fried mini cutlets and even lard. In Japan, such fillings are not used, because the product changed in this way loses its position in the list of healthy foods.

The choice of ingredients for a future culinary experiment is a pleasant process, but it requires a decision about the filling. The most spectacular is the assorted set, in which there are rolls with fish, caviar and vegetables, therefore, the shopping list will turn out to be long.

Sample list:

• rice for rolls;
• rice vinegar;
• salt and sugar;
• wasabi paste or powder;
• soy sauce;
• dry sheets of nori seaweed;
• pickled or slightly salted fish;
• flying fish caviar (tobiko) red;
• crab sticks;
• soft cream cheese without additives;
• cucumber and;
• black and white sesame seeds.

In the East, the most popular cereal is rice. For rolls, it needs a strictly defined variety so that the cereal is not too crumbly after cooking.

Everyone chooses a variety of fish depending on preferences, but eel, salmon and tuna are good. Flying fish roe and nori sheets can be found in the specialized section of a large supermarket.

Making your own rolls is easy. Even the first attempt to make them is guaranteed to end in success. The most dangerous process for a beginner is twisting, since it is desirable to get rolls of the same size and neat shape.

In addition, there are certain requirements for the preparation of products - in particular, for boiling rice and making the filling.

To prepare several servings of assorted, you will need 2 cups of Japanese rice for rolls. First, it is placed in a large bowl and washed with cool water several times until the drained water is completely clear. Then the rice is thrown into a colander and kept there for about an hour. During this time, vegetables are washed and the filling elements are prepared.

Having poured rice with cold water, the volume of which is exactly one and a half times larger than it, put the pan on a strong fire. Let the rice simmer for five minutes, then reduce the heat and continue to cook until all the water has been absorbed. After removing the pan from the heat, the finished rice is kept under a closed lid for another quarter of an hour.

After that, hot rice is laid out in a wide plate and poured with a sauce of rice vinegar (3 tablespoons), sugar (2 tablespoons) and salt (1/2 teaspoon), boiled over low heat for five minutes.

The sauce will add additional stickiness to the grains, due to which the rolls will not fall apart.

While the rice is cooling, you can start preparing the stuffing for fish and washed and dried vegetables.

1. Cut the cucumber lengthwise into 4 parts and free from the core and seeds. For the filling, only hard edges are used. Chop them into thin strips, dividing each quarter into 3-4 more parts.
2. Peel a ripe avocado, remove the pit and cut into slightly larger pieces than a cucumber.
3. Grate crab sticks and mix in equal proportions with cream cheese.
4. Cut the fish into long and medium strips.
5. Moisten the nori sheets lightly with water to make them sticky.
6. Dilute wasabi powder with water and stir to a thick paste.

Now it remains only to combine different fillings with rice and nori and twist the rolls. A small flexible bamboo mat will help with this. It can also be found in the sushi and rolls section.

Roll twisting techniques

It is believed that the rolls in the form in which they are present in restaurants were invented by an American chef. He also figured out how to roll rolls. The Japanese kept fresh fish in rice in the absence of refrigeration. So it didn't spoil any longer.

The Americans popularized the inexpensive diet food and it quickly spread around the world. Some people prefer seaweed-wrapped rolls, others prefer a more elegant version - with rice outside and sprinkled with multi-colored tobiko and sesame seeds.

Internal twist

A nori sheet moistened with water is cut in half and placed on a bamboo mat. Spread the rice evenly on top, pressing lightly with your hand to firm it up. The filling is placed in the center.

The mat is taken with both hands and carefully bent so that the filling does not fall out, and the edge of the nori sheet is pressed against the mat with your fingers. The roll should not be loose, so you need to adjust the pressure on the mat. At the end, when the nori leaves are connected, they wait for a while until they are completely glued together.

Outer twist

Inside-out rolls, or ura-maki-sushi, were invented for variety and beauty of serving. Rolling vegetables or fish wrapped in nori can create pictures and marks on the cut of the roll, but the art takes a little longer to learn.

Rice cooled and moistened with vinegar dressing is placed in an even layer on the mat, and a wet nori sheet is placed on it. The filling is spread over the sheet and with the help of a mat, one turn is made to unite the edges of the rolls. After letting the rice stick together, the tube is cut with the sharpest knife so that it does not deform due to hard nori.

Since the Americans became the founders of modern rolls, they assigned their own names to the most popular types, for example, "California" and "Philadelphia".

Below are short tutorials on how to make rolls at home. It’s better to start with options with internally twisted vegetables in order to “stuff” your hand, and only then you can move on to “famous” dishes.

1. With cucumber. Put a sheet of nori, rice and cucumbers cut into long strips on the mat. Add white sesame seeds for flavor. Roll up the tube, divide into separate rolls and sprinkle each with black grains on top.
2. With salmon, avocado and cucumber. Spread the rice over the nori sheet, on which lay the salmon strips, avocado and cucumber straws. Each ingredient will require two thin strips. Cut the resulting tube into rolls.
3. With an eel. Put a couple of strips of smoked coal and cucumbers on the nori sheet and rice, sprinkle with sesame seeds and roll up. Decorate the finished rolls with white sesame seeds on top. This is followed by the preparation of ura-maki-sushi - outer twisted rolls.
4. "California". Lay rice on the mat and press down. Cover it with a sheet of nori. Spread over it the filling of crushed crab sticks and cream cheese. Spread a layer of red tobiko on the surface of the folded but not cut rolls. Divide the tube into separate rolls.

Cooking Japanese food at home is easy. The main condition for success is the choice of fresh ingredients and proper preparation of rice. After studying the instructions on how to make rolls, it remains to remember a few useful tips:

• rolls need to be made in such a size that they do not have to be bitten off;
• variety with vegetables is usually slightly thinner than with fish;
• while cooking ura-maki-sushi, the mat should be wrapped with several layers of cling film so that rice does not stick to it;
• the most delicious rolls are combined from smoked or pickled fish and cucumber straws, and sesame seeds give them a piquancy;
• pickled ginger must be served with the assortment. It helps to kill the taste of the previous type of rolls;
• do not add too much wasabi paste to the soy sauce outlet. She is very sharp. It must be thoroughly stirred with chopsticks, otherwise the resulting lump will disrupt further taste perception.

Conclusion

Now it is fashionable to invent new dishes and treat guests to them. The stores have a huge selection of a wide variety of products, so exotic foods have become available not only in cafes and restaurants.

The question of how to cook rolls at home is decided after visiting the “Everything for Sushi” department. There you can choose the obligatory components of the future assortment: branded soy sauce, mats and stylish flat plates for serving rolls on the table.

Everyone will find their favorite variety. That is why there are so many varieties of rolls. They look great on a wooden board and on chinaware and are great as an appetizer or main course. The fish rolls have a delicate and pleasant taste, and a serving of six for lunch is enough to wait for dinner without feeling hungry.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Cooking rolls at home is a very real task if you arm yourself with the necessary “tools”. We need a mat (a special mat for rolling rolls), a sharp knife, cling film, and some products. Having bought everything you need in advance, you can start making a popular dish.

We will use a simple recipe for making rolls with a classic combination of fish, cucumber and cream cheese. This filling option can be called the simplest, most common and quite affordable. So, let's find out how to cook rolls at home.

Ingredients:

• round-grain rice - 1 cup;
• water (for cooking rice) - 1.5 cups;
• dressing for rice - about 50 ml;
• red fish - 150 g;
• cucumber - 1-2 pcs.;
• nori sheets - several pieces;
• cream cheese - 150 g;
• green onions (optional) - a few feathers.

Cooking rolls at home recipe with photo

How to cook rolls at home

1. Any recipe for making rolls begins with cooking the main component - rice. We remind you that the technology for making rice in Japanese cuisine is different from the method we are used to. Washed rice grains are boiled with a tightly closed lid over moderate heat until the moisture has completely evaporated, and after cooking they must be soaked in a special dressing. Detailed instructions are described in the article "".
   
2. Next, we proceed directly to the formation of a Japanese dish. To do this, wrap the mat with cling film, cut the nori sheets in half. We distribute rice that has cooled to room temperature in a thin layer over the rough surface of Japanese algae. We leave a free space of about 1 cm from one edge, and on the other hand, on the contrary, we “step in” with rice grains beyond the border of the nori sheet. Moisten your palms with water from time to time to prevent glutinous rice from sticking to your fingers.
   
3. Carefully take the edge of the nori free from rice and turn it over to the other side. Lay now on a smooth surface a few thin slices of cucumber. We distribute 1-2 tbsp. cheese spoons. For variety, you can add green onions to the filling.
   
4. We cut the fish into plates, removing all large and small bones. You can cook rolls at home with salmon, slightly salted salmon, trout and any other red fish - there are no restrictions here. We place a few bright fish pieces to the rest of the filling components.
   
5. Now we have the most crucial stage - folding our workpiece into a tight roll. We start at the end of the nori that has no rice on it. Raise the mat, covering the entire filling with part of the nori sheet, then make another turn. The result should be a uniform, moderately tight roll. For a beginner in the field of Japanese cuisine, this process may seem complicated, but there is nothing incomprehensible here: it just takes practice.
   
6. With a mat, we give the roll the desired shape (round or square), and then cut into 6 or 8 pieces. It is important to remember that only a sharp knife is suitable for this: it is almost impossible to cut the rolls beautifully with a dull blade.
   
7. To give the rolls a presentable look, you can use sesame seeds, tobiko caviar, and more. Serve the rolls with soy sauce poured into a small bowl. Pickled ginger and a small portion of spicy Wasabi sauce will complement the Japanese dish.
   As you can see, the recipe for making rolls is quite affordable. The main thing here is to practice rolling the rolls, but otherwise everything is extremely simple. For variety, experiment with filling and decoration. Good appetite!

An important point is the fillings for rolls and sushi. They can be very diverse. Much depends on the personal preferences of people, but there are options that will appeal to everyone. This exotic dish is now very popular among young people. Rolls can be ordered or cooked by yourself.

How to cook rolls at home?

You can cook an exotic dish yourself. You can find the recipe with photos below. Before you start, you need to prepare the equipment. Buy a special fixture made of bamboo. Don't forget about the main ingredient - rice. You can choose any type, the main thing is that the rice is round-grained. In such cereals there will be the amount of starch we need.

Cooking rice the right way!

Ingredients:

210 grams of rice cereal;
250 ml of water;
2 large spoons of rice vinegar essence.

Cooking:

First, rinse the rice well. Rinse until the water runs clear. Approximate draining - about 7 times. It is advisable to soak the rice for 40 minutes before cooking.

Put the rice on a small fire and cook for about 20 minutes. Remove the saucepan from the stove. When it cools down, put the rice in a separate bowl.

You will also need to prepare the solution in advance. You need to combine 1.5 large tablespoons of vinegar with a small spoonful of sugar and a pinch of salt. Flatten the boiled rice and add vinegar essence. Mix everything. Here is the filling for the rolls.

Various fillings for rolls: 15 main types

You can cook delicious stuffing for rolls at home. The most favorite ingredients are cream cheese, fish, cucumber, avocado and seafood. Mayonnaise adds juiciness to the filling. For lovers of something spicy use. It will be tasty and unusual if you put a green onion and pickled radish on rice. Many recipes include avocado and cucumber. It is not uncommon for housewives to add smoked chicken instead of fish. You can also add crab meat to rolls and sushi. All ingredients can be combined with each other.

Recipe #1

Very tasty stuffing for rolls of cucumbers and red fish.

Ingredients:

200 grams of any red fish;
a couple of cucumbers;
Philadelphia cheese".

Cooking:

Red fish must be cut into medium-sized strips. It is desirable that they be long. Cut the cheese into strips. The width should be about 2 cm. Cucumbers are also cut lengthwise, in long sticks.

Put the cucumber and fish on top of the cheese. Now you have to wrap homemade rolls. Now you see what simple filling recipes there are.

Recipe #2

This recipe is particularly exotic due to the addition of an unusual fruit. As toppings, you can put shrimp and avocado.

Ingredients:

210 grams of shrimp;
avocado (1 piece);
mayonnaise.

Cooking:

Put mayonnaise on the first rice layer. The next layer is a strip of peeled shrimp. An exotic fruit is cut into cubes along. Put it next to seafood. Now you can wrap the roll.

Recipe #3

There are a wide variety of recipes. It all depends on the preference of the person. For cooking, you need an omelette and smoked eel.

Ingredients:

Chicken eggs (2 pieces);
soy sauce;
vinegar from rice extract;
eel (smoked).

Cooking:

First of all, you need to prepare. The eggs are broken into a separate bowl. They will need to be beaten and poured with a large spoonful of soy sauce. Acetic essence, salt and sugar are also added there.

Then we put the pan on the stove and spread a piece of butter. Pour the mass into a preheated pan and fry the omelette. Then it must be cut into strips. On a layer of rice you need to put an omelette, eel and wrap everything up.

Recipe #4

There is another interesting recipe with Japanese omelet. Toppings for sushi and rolls are prepared very simply, and this one is no exception. You need to beat a couple of eggs and add 2 small spoons of brown sugar, salt on the tip of a knife, pepper and a small spoonful of soy mixture. Fry an omelette in a skillet. It should be thin. It is advisable to cook a few pancakes, then roll them up.

Recipe number 5

There are some very interesting filling recipes. They turn out juicy if you combine vegetables and fruits. As a filling, you can take cucumber, avocado, radish, carrot, sweet pepper, tomatoes, zucchini and various fruits.

Recipe #6

And although the recipes for the fillings are very diverse, many people prefer to prepare the filling from the spicy sauce. These rolls are savory and delicious. For cooking, you will need mayonnaise, red pepper and kimchi vegetable paste. All components just need to be mixed.

Recipe number 7

You can choose any filling, but it is better to roll the rolls in any kind of sesame seeds. It is white and it is black. It will turn out very tasty if the sesame seeds are pre-fried.

Recipe number 8

No one will remain indifferent if red caviar is added as a filling. Usually it is laid out on top of the rolls. But in Japan they use a special orange-colored caviar. They also use dyes to make it green.

Recipe #9

When making rolls at home, many housewives prefer to put chicken instead of fish. It can be fried, boiled or smoked beforehand.

Recipe number 10

There is another popular recipe. It includes one very important Japanese ingredient - shiitake mushrooms. They grow on trees.

Recipe #11

Among other things, the most favorite recipes are seafood rolls. Usually boiled shrimp are placed inside and on top. But in restaurants they put mussel meat instead. You can also cook.

Recipe #12

Wasabi is a special green color additive. We call this spice horseradish. But in Japan, this additive has a different meaning.

Recipe #13

Many people prefer to put bacon as a filling. Usually it is used to wrap rolls. They also put bacon inside.

Recipe #14

Instead of sesame seeds, you can roll cooked rolls in tuna shavings.

Recipe #15

Some use completely unusual fillings. They add soybean curd. The main feature of this component is that it has no taste.

Now you see how many different recipes for making fillings exist. Rolls are considered the most common dish in our time. Many housewives experiment with the filling, and as a result they get the latest dish. As ingredients, you can take the usual products for everyone. It can be pickled mushrooms, various fish, pickles, tomatoes and peppers. That is, you need to take absolutely any components, the most important thing is to combine products correctly.

How to choose the right fish for a dish?

Fish fillings are very popular. But how to choose this main component? This recipe uses fresh fish. But now no one wants to take risks, so they use a smoked product. Only use red fish.

Now it’s easier to buy a ready-made piece of pink salmon. If you buy a whole fish, then choose it carefully. A good pink salmon should not smell, and the scales should stick to your hands. It is very easy to determine its quality by its appearance. Frozen fish will look dull and dull.

Cooking red fish for rolls at home!

If you doubt the freshness of the fish, then you can cook it at home.

Ingredients:

Trout (1 piece);
salt to taste.

Cooking:

First, the fish must be cut off the front and fins. With a special knife, clean it from scales. Then you should make an incision at the top along the ridge. Now divide the fish into two halves. In one should remain a ridge with bones. They will need to be removed.

Both halves should be put in a separate bowl and salt to taste. Leave the fish in the refrigerator for 2 days.

Rolls can be made in different ways. If you don’t know how to surprise your guests, then this exotic dish will come in handy. The most important thing is to combine the ingredients correctly. Of course, you will not find real ingredients, but you can pick up any other products. Various components in different variations will help to prepare the latest varieties of dishes every time. From such tasty and juicy rolls, all guests will be delighted.

Ingredients

Red fish meat can be bought already pickled, but, to be honest, I am afraid to take such products. It is not known how fresh the fish was when marinated. That's why I prefer frozen food. Defrost fish at room temperature. Next, remove a few bones (if any, of course) and put them in a container with a lid. Add 1.5 tsp. salt, 1 tsp sugar, finely broken bay leaf and peppercorns. Stir, close the lid and send to the refrigerator to marinate for at least 3 hours, and preferably overnight.

Defrost shrimp also at room temperature, put in a colander, rinse under running cold water. In a saucepan, pour water, salt a little. It is advisable to add dill. Especially for such dishes, I have prepared dried dill stalks since the summer - they give much more flavor than twigs, they dry easily and are perfectly stored. We wait until the water boils and lower the shrimp into it. We are waiting for repeated boiling, counting 2-3 minutes. This is if the shrimp were frozen raw (read on the pack). If they are already boiled, after boiling the water, immediately turn off the fire and let it brew for about three minutes. We drain the water, wait until the shrimp cool down and clean them from the shell.

Peel the skin off the cucumber and cut it into strips.

The most important step is to properly prepare rice for sushi. Getting started - put the rice in a container, pour cold water and quickly stir clockwise, best with a wooden spoon. The water will become cloudy from rice husks.

We discard in a colander, wait until the water drains and repeat the procedure. So you need to do 5-8 times until the water remains clear. To be sure, for the fourth time, you can rub the rice between your palms. Pour washed rice with cold, boiled water and leave for 20 minutes.

After the water is drained, pour fresh and put on a large fire. As soon as it boils, we count 10 seconds and reduce the heat to a minimum. Cook rice until done.

At the end, add fire again for 10 seconds, turn off the stove, put a clean towel on top and cover with a lid. Let the rice cool completely.

Mix rice vinegar with 0.5 tsp of salt and 2 tsp of sugar. We wait until everything dissolves and pour the cooled rice with this mixture. Mix carefully.

Let's start forming rolls. Put the nori sheet shiny side down, evenly distribute a thin layer of rice over it, leaving an empty strip of 2 cm on one side. Important! Cooked rice can not be stored for a long time, it must be used immediately after cooking. If stored in the refrigerator, it will become very crumbly and sushi will not turn out.

On one edge of the nori, lay out the fish, cucumber and sprinkle wasabi (Japanese horseradish) on top and wrap the roll tightly. Specialists use a special rug for this, but no matter how much I tried to work with it, it’s still easier for me to wrap without it. And you do what is more convenient for you.