It isn't so difficult to make rolls in house conditions. In shops it is possible to buy all necessary ingredients which sometimes for convenience are united in ready sets. Home-made rolls are good the fact that they will cost many times cheaper purchased, and the quality and freshness of products will remain completely under your control. To make tasty rolls at home, it is enough to learn several simple recipes.
It is required to you
- - fish of breeds salmon
- - seafood
- - cream cheese
- - avocado / cucumber
- - rice
- - water
- - rice vinegar
- - sugar, salt
- - eggs
- - sheets to a hole
- - shaving from a tuna
- - batter from tempurny flour
- - sesame
- - soy-bean sauce
- - marinated ginger
Instruction
1. Rice for a rollovdikovinny Japanese dish rolls (poppies) captured attention of consumers relatively recently. And if it was possible to regale on them only at restaurants earlier, then preparation at home is possible now. The main thing is correct to make rice for rolls, in it all secret of the recipe. Wash out rice of 10-12 times until water doesn't become transparent. At the same time it is possible to wring out accurately it a hand that starch peeled easier. Place rice in a pan. Fill in rice with cold water in a proportion 2 glasses of water on 1 glass of rice and bring to the boil, then lower temperature. Let water will completely be evaporated (13 minutes). Rice has to be friable, not sticky. Remove rice from a plate, let's it cool down. Make sauce by mixing of rice vinegar, salt and sugar. Water with the received mix rice and accurately mix a rake, shifting rice small groups from place to place.
2. Poppies rolls (small rolls in 2.5 cm with rice inside) Break a leaf to a hole on two parts. Postpone one half, and put the second the smooth party down on a mat. Take Kolobok of rice in a palm, place it on the center and accurately knead according to a leaf. Since the end, opposite to you, leave to a hole a strip 1-2 cm wide free from rice. It is necessary for sticking up of a roll. The layer of rice has to be in thickness of 6-8 mm. Run a finger with wasabi along a leaf to a hole. Cut a seafood and vegetables stuffing thin straws and spread near one after another. The platform from bars in one layer has to turn out. Now combine edge to a hole and mats. Hold with fingers a stuffing, and slowly lift a mat up, at the same time incline edge forward. I.e. round off to a hole. Do so until you rest against the opposite edge, and all stuffing will appear inside. By means of a mat crush roll even stronger that the strip to a hole without rice was released. Stick roll by rolling and squeeze it a little. A stuffing have to be densely packed. Cut roll at first on two half. Then combine them and divide into 2 or 3 parts, depending on the size of rolls.
3. Rolls "Futo Poppies" (big rolls in 5 cm with rice inside) "Futo poppies" are cooked similar to "Poppies", but a difference that it is necessary to take the whole leaf to a hole, the layer of rice has to be already 9-11 mm. And a stuffing it is possible to diversify, put not two types of products, and it is more. The main thing in preparation of big rolls is not to roll up roll on a spiral. Inside there has to be only a stuffing. Therefore expect bigger amount of ingredients.
4. Rolls "Uri Poppies" (open rolls, rice it is located outside) Wrap up a mat in a film. Put a half to a hole the smooth party down, make a rice layer, we will leave an open strip. Accurately turn to a hole, grease on the middle of wasabi. Lay out a stuffing and take up a roll. Rice can be mixed with sesame sunflower seeds. For the rest open rolls are cooked just as closed.
5. Rolls of a tempurayesla to be more precisely, it is roll in batter from tempurny flour. As a breading use dried fish shaving flakes or wheat flour. Important feature – it is necessary to fry rolls on vegetable oil only several seconds that the seafood or fish stuffing remained cold. When cooking, tempurny batter has to be used from the fridge at once, in it it is even possible to fill chipped ice. Rolls before dipping in batter, a breading and frying don't cut, leave whole. So, dip rolls in batter, strew with the Japanese breading shaving flakes, slightly press. Fry rolls in oil from four parties. Blot rolls with napkins to remove residues of oil. Give warm.
6. Bonito rolls (opening rolls rice outside in shaving of a tuna) On the first steps rolls are taken like "Uri poppies". Avocado, a salmon/trout, cream cheese will be suitable for a stuffing. When roll is curtailed, roll in its rice surface in shaving of a tuna. Cut Bonito rolls on several parts. It is possible to combine with shaving of a tuna any fish of salmon breeds, for example, a salmon, a trout, a silver salmon, a salmon.
7. Rolls from yaichnogorolla pancake with the Japanese omelet – one of traditional dishes. In fact, it is traditional rolls, but instead of rice the layer puts omelet, and as a stuffing the traditional added some salt humpback salmon, a trout or a salmon is used. Make omelet from shaken up with a soy-bean sauce and rice vinegar of several eggs. Fry in a frying pan in the form of thin pancake. After full cooling cut pancake on 3-4 strips. Spread on a leaf to a hole in the following sequence: grease edges with cheese, in the middle – egg pancake, bars of a cucumber and a salmon, from above still a ribbon from pancake. Curtail roll as usual. Cut roll on 6-8 pieces.
8. Temarii rolls (rolls in the form of the balls wrapped in a salmon) Temarii Rolls will be to the taste to those who don't love to a hole. Balls rolls consist only of rice and seafood or any saltwater fish. You cook rice in due form. Cut fish on slices in the form of small squares. Lay a slice of fish on food wrap and cover with a rice spoon, having inwrapped edges of fish on rice. Wrap up roll in a film that the stuffing took the ball form. Remove a film. The original Japanese dish can be strewed with seeds of sesame or to decorate to the taste and to give to a table.