I recently discovered Japanese cuisine. More precisely, I knew about it for a long time, I even somehow tried the rolls, but they didn’t impress me, rather they even disgusted me.
But for the past New Year I decided to make my own rolls. It turned out very tasty, and now we regularly cook rolls at home.
To prepare rolls with cucumber and trout, we need:
- 5-6 nori sheets
- 250 grams of sushi rice
- 2-3 tablespoons rice vinegar
- 3 fresh cucumbers
- 1 avocado (optional)
- wasabi (optional)
- 200 grams of lightly salted trout or salmon,
- makisu - a bamboo mat for rolling rolls.
Recipe for rolls with cucumber and trout.
An important component of the rolls is properly cooked rice. I cook it according to the instructions on the package.
First, I wash the rice very well, until the water is clear. Pour cold water and leave for half an hour. Drain water from rice. I pour rice with new water in a ratio of approximately 1: 1.15 and bring to a boil. Reduce heat to low, cover with lid and simmer for 10 minutes. Turn off the heat and leave the rice until it cools to room temperature.
Then I add 2 tablespoons of rice vinegar to the rice. I mix everything and let it stand for a few more minutes.
I cut the fish and cucumbers into strips.
I peel the avocado, cut into strips.
From the tools we need a bamboo mat, a sharp knife.
I pour water into a separate cup and dilute a small amount of rice vinegar there.
Lay the nori sheet shiny side down on the bamboo mat. Wet hands in pre-prepared water with vinegar. We take a handful of rice and spread it over the nori sheet so that about 2 cm is left from the top edge. Every time we take rice, we need to wet our hands. This is done so that the rice does not stick to the hands.
On the lower edge we put the filling of fish and cucumber. If you want, instead of a cucumber, or with it, you can put slices of ripe avocado, and apply the thinnest strip of wasabi under the pieces of fish (it is very spicy!). My household doesn't really like wasabi, so I don't add it.
Lightly moisten the free edge of the nori with water. Using a bamboo mat, tightly roll up the roll.
The roll can be shaped into a circle, square, triangle.
Cut the roll into 6 parts with a sharp knife, each time wetting the blade in water.
Rolls are served with pickled ginger and soy sauce.
As you can see, making rolls is not at all difficult. This universal dish. It can be served both at a crowded party and at a romantic dinner.
Bon Appetit.
And some humor.
I made such awesome sushi! True, I didn’t have fish, so I stuffed sausages into it. And lettuce instead of nori. And instead of wasabi horseradish "Uncle Vanya"
Well, did you at least find some rice? Or replaced with buckwheat?
Today you will not surprise anyone with rolls, they are sold for every taste and color. But you can also buy the basic ingredients for their preparation in almost every store.
There are also many roll recipes, but I will share my simple and quick recipe cooking a roll with trout (you can take salmon), cucumber and melted cheese, you can’t do them without rice).
So, we need boiled rice (to be honest, I take brown or the most ordinary rice for these purposes, I have never tried to do it with special sushi rice) of a viscous consistency, so that it is convenient to sculpt.
Cut the trout and fresh cucumber into oblong pieces:
On a mat for rolls (I wrap it in a plastic bag beforehand so that it does not get dirty)
laying out a sheet of nori seaweed
then I lightly sprinkle it with water so that it becomes more elastic and not fragile.
I spread a small layer of rice on 3/4 sheet
then I put a strip of fish and cucumber
and then add melted cheese
and with the help of a mat I twist the roll:
This is how the roll turns out. To make the roll beautiful, I give it a shape and cut it off at the ends:
I put the resulting roll in the refrigerator for 10 minutes, and then cut it into a piece and the product is ready for use)
I like to eat rolls with soy sauce, just pour the sauce on top of the rolls cut into pieces.
The rolls are tasty, juicy and moderately salty.
The recipe is simple and not laborious, and if you suddenly want rolls, then if you have all the ingredients, it’s quite possible to make them right away!
Bon Appetit!
P.S. My recipe is far from real. Japanese recipe so please don't judge too harshly!
Cooking time: PT00H30M 30 min.
Calories: Not specified
Cooking time: Not specified
Japanese cuisine has become quite popular in recent years. Today, it is hardly possible to surprise anyone with a Japanese-style party, the main treat of which, of course, is sushi and rolls.
Making rolls is actually not difficult at all. The main thing is to correctly distribute the filling over the surface of the roll and twist it correctly so that it does not turn out to be a twisted “snail”. Of course, on taste qualities roll it will not affect in any way, but appearance dishes will be spoiled.
It takes practice to make beautiful rolls. So, you should not be afraid to experiment and improve your skills.
To prepare homemade trout rolls, we need:
- rice for making rolls;
- nori seaweed;
- salmon paste;
- trout;
- pickled ginger;
- soy sauce;
- wasabi;
- avocado or cucumber;
- greenery.
How to cook with a photo step by step
1. We collect products.
2. Place the nori sheet on the bamboo mat with the glossy side down. We take in our hands a small amount of boiled rice, previously seasoned with rice vinegar, and evenly distribute it over the entire surface of the nori sheet. Only the upper edge of the seaweed should remain unfilled.
3. To spice up the red fish roll, we coat a thin strip of wasabi through its entire length.
4. Lay the trout slices.
5. Then slices of peeled avocado or cucumber. You can add pickled ginger.
6. Add salmon paste.
7. Carefully holding the edges of the trout roll, wrap it in a mat.
8. Do not squeeze the mat too hard, otherwise the filling will come out over the edges of the roll.
Our roll is ready.
9. Cut the roll with salmon fish into 6 pieces and serve with pickled ginger, soy sauce and wasabi.
We hope you enjoy our recipe for trout rolls!
For trout lovers, we also offer to cook
The country of the rising sun, flying swords and dragons, emperors and samurai will become closer and clearer in the exciting process of making sushi. There are many variations of sushi recipes, each of which is a long ceremony and a whole science. Properly selected ingredients will help achieve the desired result.
I must say that the presence of makisu - a special bamboo mat for tightly folding sushi is very important.
Ingredients
- 2 cups Japanese rice
- 2 tbsp. spoons of Japanese vinegar (by the way, you can actually make it yourself by mixing 2 tablespoons of sugar and 1 teaspoon of salt in 1/3 cup of table or apple cider vinegar)
- 2 tsp salt
- 2.5 st. spoons of sugar
- trout
- cucumber
- nori (sheets of dried and pressed seaweed)
- wasabi (spicy Japanese horseradish paste)
- soy sauce
- gari (pickled and thinly sliced ginger that knocks down the taste of the previous type of sushi before moving on to the next)
Seal
Rinse the rice under cold water until the rice powder is washed off and the water is clear. Pour rice with cold water 1:1, bring to a boil, close the lid and cook for a minute over high heat, then 15-20 minutes over moderate heat. The water should evaporate completely. Remove from heat and let stand covered for 10 minutes.
While the rice is infused, prepare the mixture for dressing it. Stir in 2 tbsp. spoons of Japanese vinegar 2.5 tbsp. tablespoons of sugar and 1 teaspoon of salt until completely dissolved.
We spread the rice in a large wide bowl and, without stirring, pour it with the prepared mixture, which we distribute evenly and with quick movements with a wooden spatula. Otherwise, your rice will turn into porridge.
Begin The final stage for making sushi. Spread the slightly cooled rice soaked in cold water hands on nori, previously laid out with the pimply side up on the makisu. Before taking a new portion of rice, it is recommended to wet your hands each time to prevent rice from sticking.
Spread the rice evenly over the nori, leaving about 1 cm from one edge so that the nori sticks together without problems after twisting. Apply a thin layer of wasabi in the middle, carefully smearing. Remember that wasabi is very spicy.
Cut cucumbers and trout into thin rectangles. Lay them out in Fig. Using a bamboo mat, start twisting, which needs to be done as tightly as possible. Then take a sharp knife and cut the roll into 6-7 pieces. So that the rice does not stick and does not interfere with cutting, moisten the knife in cold water each time. That's it, sushi is ready!
We repeat the described instructions for the entire batch of rice and enjoy Japan at home. However, if you do not have the desire to perform the above manipulations, it does not matter. We recommend the Chelyabinsk sushi delivery service to both residents and guests of the city. No more wasted cooking time original dish, because the delivery service in the shortest possible time will help you receive your order and savor every piece of sushi that radiates the warmth of the rising sun!
Home is easy! With a little practice, you will not only be able to treat your loved ones with Japanese dishes that you tried in a restaurant, but also experiment with colors and flavors. In order to master the art of making rolls, you need to know a few simple rules.
Where do we start?
You can imagine sushi and rolls without fish, but not without rice. You can experiment endlessly with fillings, and as far as rice is concerned, many housewives prefer conservatism. Color options are possible - rice can be “tinted” with an egg or pieces of salmon - but as far as cooking cereals is concerned, experiments are not always in place. Having found a suitable variety of cereals and a good ratio of rice and water, it makes sense to remember both, and further improve the skill.
Which rice to choose?
Suitable for sushi white round grain rice, it is best to take Japanese rice marked "for sushi". During cooking, the amount of cereal will increase by 2.5-3 times, consider this when choosing a suitable pan. The amount of water depends on the variety of rice, and finding the optimal ratio for each particular variety can only be done through trial and error. On average, take one and a half glasses of water for 1 cup of dry rice.
Rice preparation
Rice must be prepared before cooking. Put in a bowl and fill with water. Rub it well on the sides and bottom of the dish to remove anything you don't need from the beans. Drain the water, add fresh water, and repeat the operation until the water is clear. Then dry the rice, fill it with water and let it brew. It may be too lazy to spend time and effort on this dubious procedure, but sushi masters assure: no matter how you hurry, you need to wash and soak the rice in water for at least 30 minutes before cooking.
rice cooking
So, the time has come to boil the prepared rice, and you need to do it in the best way so that the efforts expended are not in vain. To do this, pour the rice into a saucepan of a sufficiently large size, pour in exactly the measured amount of water and put on medium heat. When the water boils, reduce the heat and simmer for another 10 minutes. Then turn off the heat, but do not rush to drain the rice: let it brew for another 10 minutes. Important: during cooking, do not remove or slightly open the lid of the pan so as not to release steam. Ready rice should be poured into a bowl, let it cool for 10 minutes and season vinegar seasoning for rice.
Roll preparation
To prepare rolls, in addition to rice, you will need nori(sheets of dried seaweed) and fish for stuffing. You can make rolls with several types of fish or any seafood, add vegetables, red caviar and other toppings to taste. A bamboo mat for rolling rolls will simplify the work.
ROLL RECIPE WITH SALMON AND CUCUMBER
NECESSARY:
2 ½ cups sushi rice
4 nori sheets
150 g lightly salted salmon
2 cucumbers
Acidified water (2-3 tablespoons of vinegar per glass of water)
For submission:
pickled ginger
Wasabi
Soy sauce
BY THE WAY: to make sushi rice, you will also need rice seasoning. Acetic seasoning can be bought at the store, or you can cook it yourself. To do this, mix 3 tbsp. l. rice vinegar, 1 tsp. salt and 1 tbsp. l. Sahara.
HOW TO COOK:
1. Cut fish and cucumbers into thin strips.
2. Lay the nori sheet face down on the bamboo rolling mat, parallel to the lines.
3. Wet your hands with acidified water and scoop up about a quarter of the total amount of rice, laying it in an even layer on top of the nori, leaving 3-4 cm free from the edge farthest from you.
Spread the rice in an even layer on top of the nori.
4. Lay one quarter of the thin strips of salmon and cucumber on the nori sheet.
Lay thin strips of salmon and cucumber on the nori sheet
