Preparation of delicious sushi rolls at home
You will not surprise anybody with sushi rolls, becausemost of us have repeatedly visited restaurants of Japanese cuisine, ordering favorite dishes. But, it's not strange, the question "How to make rolls at home?", Baffles. Until now, many believe that the preparation of rolls at home is difficult, long, expensive and requires special knowledge and skills of the idea. So, dear, you are wrong. In fact, making sushi at home is very simple and no special knowledge is required.
Products required for the preparation of rolls
We will learn how to prepare the most common options and take as a basis the roll "Philadelphia", respectively, and we will buy products specifically for this roll.
We need:
seaweed (leaves) nori, 1 pc. They are sold in any supermarket in a minimum of 10 pieces;
wasabi, 1 box or a small sachet. It is desirable to take it in the form of a dry powder and dilute it with pure water. "Liquid" wasabi in packages, which is popular now in stores, does not have the necessary acuity;
fresh salmon, 100 grams. It is recommended to be fresh, as smoked or salted can make the taste different, too salty. Remember that when you use rolls, dipping in and so it is enough salty soy sauce;
fresh cucumber, 1 pc .;
Philadelphia cheese". If you can not find it, buy any other cream cheese;
Japanese rice, 200 grams. If the problem is to find a special rice, it can be replaced by the usual round-grained. But in this case, it must be washed at least 10 times;
rice vinegar, 30 ml. You can replace the apple.
Cooking rice
After you have bought all the necessary products, you can start cooking rice, because this is the most important ingredient.
Rinse it so that the water in the pan becomes transparent;
After this, it is better to place it in a spacious pan and dilute it with water in a ratio of 1 to 1.2. The surface of grains should be under water by 1-2 centimeters, no more;
Put on a strong fire and bring the water to a boil.
Continue cooking rice on minimum heat for 12-15 minutes. The lid must remain closed.
After it is ready, you do not need to immediately post it, let it be still for 20-30 minutes.
Prepare the rice vinegar. Take a glass, pour 30 ml. and add 3-4 teaspoons of sugar, and 0.5 teaspoon of salt. To mix it is necessary so that crystals of sugar and salt in rice refueling were not.
Fill the seeds with the resulting dressing, without forgetting to stir them.
Preparation of the workplace
After the rice has cooled, we will prepare the workplace and, directly, preparing the rolls.
On the kitchen table you should have an indispensableattribute of any sushi - makisu. Do not be frightened by the name, it's a usual rug for twisting rolls of bamboo sticks, which you can easily get in the nearest large supermarket. It is better to wrap it with a food film and apply a few drops of mayonnaise, after which it is good to wipe with napkins. Some of the fat will remain on the film, which will not allow the rice or nori leaves to stick to it.
Preparation of rolls
Cut the whole nori sheet into two equal parts. In the end, it will be more convenient to eat them;
Put a sheet of rough surface on the mat;
Spread the rice evenly over the surface. Keep it on the edges. Next, turn the leaf over so that the rice is on the food film, and the clean part of the nori is looking at you;
Take the wasabi and draw a horizontal line in the middle;
Slightly below the middle, vertically, put the cut along the cucumber, and on top of it, evenly distribute the Philadelphia cheese;
Now the roll needs to be twisted. "External" rolls are even twisted even more than traditional ones. Fix it on the rug and gently fold it in half with the help of a makis, then give it a rectangular shape with a little finger pressure;
Once the "sausage" is ready, wrap it in thinly sliced salmon and fix it on the roll with a rug.
Cut it into two equal parts, put them side by side and make two more identical cuts. It turns out exactly 6 identical and delicious sushi rolls.
Maki rolls (nori sheet inside) are preparedabsolutely the same, except for a small feature: it is necessary to distribute the rice not on a smooth surface, but on rough, leaving the top and bottom of the leaf, about 1-2 cm without rice. After that, the filling is put and the roll is rolled up. It is not necessary to turn the sheet with rice applied to it.
The peculiarity of rolls, like dishes, is theirextreme diversity. Yes, there are traditional types, however, the filling can be chosen to your liking. Any fresh, smoked, salted fish will do. Enjoy your meal!
