Sushi recipes at home without fish. How to make delicious rolls at home. Egg pancake rolls

Rolls and sushi are traditional Japanese food that have become popular even in Russia. Since its appearance, it has undergone dramatic changes - now you can try not only those types that the Japanese themselves respect and love, but also those that have appeared in the USA and other countries. Traditionally, rolls are made from rice and fish, but now there are a lot of variations in their fillings, shapes, and sizes.. Unfortunately, this is not the cheapest food, and many, in order to save money and not spend money in a cafe, want to learn how to make it themselves. How to make simple rolls at home?

As already mentioned in the introduction, rolls are a popular food that came to the Russian table from Japan. On the one hand, they are easy to prepare, on the other hand, to make a tasty and proper roll, you need to have certain skills. Also, the cooking technique and the set of ingredients (which, by the way, can be very different) will depend on what type of rolls or sushi you want to prepare. By the way, the rolls that so many people love are a version of sushi, simply prepared in a special way.

Table. Some varieties of sushi groups and rolls.

View	Description
	The most “lazy” sushi, which is also called pressed. They are easy to prepare - just place thinly sliced fish on the bottom of the container, cover it with rice and press down for a couple of hours. The result will be a kind of layer, which will be enough to cut - and that’s it, the dish is ready.
	The most popular in Russia and a number of countries around the world. This is what “our people” are used to. These are small rolls that are served in any self-respecting Japanese restaurant. They can be prepared from different ingredients. “Maki” is translated from Japanese as “roll”.
	This is also easy to prepare sushi, also called compressed. In this case, small pieces of rice are formed from rice, on which it is enough to place a small piece of some type of fish. In some cases, a little nori is added to them.
	The most common type in the homeland of sushi and rolls is Japan. In this case, rice is placed in small containers and covered with vegetables and fish. Also called split sushi.
	If you translate this word from Japanese, it means “baked.” It is not difficult to guess that we are talking about a baked version of sushi, topped with a special sauce.

Sushi and rolls are the face of Japanese cuisine

There is also sushi in cucumber - kappa (from Japanese - “cucumber”), spicy sushi, cream sushi, hosomaki. By the way, the latter are just small rolls wrapped in nori. They are easy to prepare.

Spice rolls - what are they?

On a note! Depending on the ingredients and products used during preparation, each roll also has its own name. Particularly popular are California and Philadelphia, invented in America. Moreover, each cafe or delivery restaurant can come up with its own names for them.

What should you use while cooking? Inventory

Any Japanese, even a child, will make rolls or make sushi quickly and will not be embarrassed by his speed. For him, this is familiar food, exactly the same as our national dishes are for us. But in fact, to prepare rolls (we are talking about them, since this is the most popular version of sushi in Russia) you need to know a certain technique, which, by the way, is quite easy to master.

To prepare rolls, restaurants use:

special equipment or makisu - a bamboo mat. With its help, the formation of rolls will take place;

a very sharp knife that can cut thin layers of fish without much effort. It is better to choose one with a thin blade;
knife for cutting the rolls themselves. You can use the one that was used for cutting fish, but this can only be done at home;

On a note! Rice for rolls is prepared using a special technology and turns out very sticky. Rice will stick to a sharp fish knife while cutting the rolls themselves, and it will be difficult to cut the fish. If we are talking about preparing a large number of rolls, then it is better to use different knives during cooking.

cling film in which to wrap the bamboo mat. Otherwise, it will become saturated with food odors.

Basic products for rolls

The ingredients for making rolls can be very different. It is only important that the products are combined with each other. There are a huge number of variations of rolls; you can come up with your own, during the preparation of which you can use those ingredients that will seem tasty and appropriate. But there are some products that are used in the preparation of almost any variation.

Rice– an important component of almost any roll. To create a culinary masterpiece, you need to use special rice; it is usually sold labeled “for rolls.” Rice must have certain qualities in order to be used in this dish. It should be quite sticky and tenacious. Sometimes special rice at home can be replaced with regular round grain rice.
Nori– thin layers of compressed and dried algae. Preparing rolls is not complete without this ingredient. Usually all ingredients are wrapped in seaweed, but in some cases nori may end up inside the roll. It is better to choose dark nori, it is considered to have the best taste.
Vinegar(su) for preparing this dish is called mitsukan, and this is not ordinary vinegar. It is due to this that it is possible to make rice so that it can be used for making rolls. This product makes the rice feel chewy and sticky at the same time, but also fluffy and delicious. If vinegar is not used, the rolls will crumble during eating. By the way, mitsukan is not at all as nasty as the vinegar that people in the European part of the world are used to.
Fish- one of the main ingredients. Red varieties are usually used, but white fillets can also be used.
Wasabi and ginger– these two products are always served with rolls, along with soy sauce. Wasabi is a kind of mustard, if this version of the seasoning can be called such. It is very sharp and burning. You can prepare wasabi yourself by purchasing special powder.
Ginger otherwise called “gari”, it has a very interesting and specific taste. It is used before eating another piece, as it helps clear the mouth of the taste of previous rolls and makes it possible to taste the new ones in all their glory.
Soy sauce used for dipping rolls into it. It is better to buy one that is sold in glass containers. It has better taste characteristics than what comes in plastic bottles.

Other products include cheese, shrimp, mussels and other seafood, vegetables, imitation crab meat, small tobiko caviar, greens and many others. But if you don’t have much experience in making rolls, or even in eating them, then it’s better to take a recipe as a basis and cook according to it. Otherwise, the rolls may turn out tasteless due to the fact that the products simply will not combine with each other.

Simple recipes

Let's look at the technique of preparing several simple types of rolls that have excellent taste. But first, let’s see how to cook rice correctly, because this is one of the main components of any roll.

Step 1. You need to pour some rice into the pan. It is best to navigate according to the selected recipe.

Step 3. The rice needs to be filled with water again so that it completely covers it to about the height of two fingers. After this, you need to run your hand over the surface of the rice so that it becomes even.

Step 4. Place the pan with rice on the stove and turn it on to maximum heat. The pan is closed with a lid.

Step 5. When the water boils, reduce the heat to low. While the rice is cooking, you can start preparing the dressing for the rice.

Step 6. You need to pour a little mitsukan and water into a small container in a 1:1 ratio.

Step 7 You should also add sugar. If you used 50 g of vinegar and 50 g of water, then about 90 g of sugar should be added. Salt is also added to taste.

Step 9 Then cover the pan with rice with clean gauze so that it is under the lid. This way the rice will reach the desired condition. The stove turns off and you need to wait 15 minutes.

Step 10 Pour the dressing into the rice and stir it.

After the rice has been cooked, you can start preparing the rolls. First of all, they need to prepare the filling depending on what kind of rolls are being prepared.

Cooking Philadelphia - open roll

To prepare these beloved rolls, you will need about 120 g of cooked rice, 15 g of cucumber, a little (about 40 g) salmon, 20 g of Philadelphia cheese, and half a sheet of nori.

Step 1. You need to lay a bamboo mat wrapped in cling film on the table.

Step 2. Place a sheet of nori on top, rough surface facing up.

Step 3. A lump of rice needs to be placed on the nori in the very center of the sheet. Next, you need to stretch it across the sheet so that about 1 cm of the sheet remains free in the upper part, and at the bottom the rice protrudes slightly beyond the edge of the nori. The rice should be spread out in an even layer.

Step 4. After this, this recipe requires you to turn over the nori with the rice laid out on it.

Step 6. Then you need to put thinly sliced cucumbers next to it.

Step 8 The edge of the mat needs to be thrown over the roll and, with its help, gently squeezing the roll, form it. You need to squeeze the roll from the top and sides.

Step 10 After this, the roll needs to be formed again using a mat.

Step 11 The final touch is cutting. The roll must be cut into portions with a sharp knife.

Video - How to cook Philadelphia

Cooking Canada

Another popular roll is Canada. Here the rolls are wrapped in thin eel slices. You will need about 60 g of salmon fillet, 150 g of eel, 1 sheet of nori, 70 g of Philadelphia cheese, 50 g of cucumbers, about 200 g of rice, a little sesame seeds and unagi sauce.

Step 1. Using the same principle as indicated above in steps 1-4, you need to prepare a preparation of rice and nori.

Step 2. You should start laying out the filling. In this case, cheese, cucumber are also used, and pieces of salmon are also placed in the middle.

Step 4. Pieces of eel are placed on the formed roll, and the roll is formed again.

Step 5. And again, when the work is completed, all that remains is to cut the roll. You need to use a sharp knife.

Step 6. And after the rolls are cut, they need to be poured with unagi sauce and sprinkled with sesame seeds.

Cooking California

California is also a popular roll, topped with fine tobiko caviar. Filling: crab. But at home you can use shavings of crab sticks mixed with mayonnaise. You need to take tobiko caviar, 1 pc. avocado, crab sticks (160 g), 100 g rice, nori and mayonnaise.

Step 1. Using the same principle as stated above, you need to prepare a preparation of rice and nori.

Step 2. Then you need to put the filling in the middle - avocado and crab sticks with mayonnaise.

Step 4. After this, you need to place small caviar in a plastic container in an even layer, and then put the half-finished roll there and roll it in caviar. It will stick to the rice.

Step 5. Using a mat to form rolls, the caviar should be lightly pressed onto the almost finished dish. All that remains is to cut the roll, and you can set the table.

Video - Simple rolls at home

Making rolls at home is easy. But they take a lot of time. However, if you are planning a large party, then home cooking will significantly reduce the cost of setting a rich table in Japanese style.

5 /5 (9 )

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Dishes of oriental cuisine have deeply entered the culinary practice of gourmets in European countries. The main dish of Japan – rolls – has become especially popular. You don’t always enjoy them in a restaurant, but everyone can make rolls at home. The required ingredients for rolls are easy to find in city supermarkets. This oriental culinary masterpiece will become a real decoration not only for the holiday table, but will appeal to all your family members, including little gourmets. Learn the best step-by-step recipes.

What do you need to make rolls at home?

Let's highlight the main ingredients for preparing the Japanese delicacy at home: coarse, round rice, nori seaweed, rice vinegar, sugar, salt, soy vinegar, and most importantly, seafood (red fish fillet: salmon, tuna, eel, salmon, crab sticks). To improve the taste of the dish, avocado, regular cucumber, apple, ginger, cheese, chicken, and shrimp are also used. Oriental rolls are always accompanied by wasabi sauce.

How to cook rice properly?

To make rice suitable for forming rolls, you must first select the desired variety. This is “Rice for sushi and rolls”. In general, it should be round, relatively large and not fall apart. The taste and appearance of the rolls depends on how the rice is cooked.

Pour washed rice at the rate of 200 g of cereal per 250 ml of water.
Bring to a boil, reduce heat, and simmer for 15 minutes, covered.
After the boiling time has expired, turn off the gas and leave the rice in the pan for another 15-20 minutes without opening the lid to absorb the moisture.

Sauce

Whatever the rolls are (spicy, raw, fried or baked), in their historical homeland they are always served with a specific Spicy sauce. It is easy to prepare it yourself, giving the oriental dish a special zest of taste. Just a few ingredients - and your rolls will be appreciated by the most capricious gourmets. To prepare the sauce we take:

soy sauce - a few drops;
mayonnaise - 1 tbsp. l.;
Chili ketchup - to taste;
garlic - 1 clove;
flying fish caviar - 1 tsp.

Mix all ingredients (proportions are indicated) and enjoy the taste of Spicy sauce along with homemade rolls.

Philadelphia roll recipe

To prepare them you will need:

nori seaweed;
Philadelphia cream cheese;
red fish;
cucumber.

Stages of preparing Asian Philadelphia.

Let's prepare rice according to the above recipe for rolls.
We distribute the already cold rice over most of the nori sheet, leaving about 1.5 cm from one edge for joining.
Quickly and carefully turn over the sheet of rice so that the filling remains under the seaweed.
We roll the roll into a roll using galvanized steel.
Cover it with pieces of red fish, press the fish onto the rice on all sides with bamboo galvanizing.
Using a sharp knife dipped in water, cut the long roll into 6 thin pieces.

Philadelphia rolls are ready. They are distinguished by their exquisite taste and aroma, and their appearance will decorate any festive feast.

California

Interestingly, the American state of California is rightfully considered the birthplace of Japanese “inside out” rolls, since they were first prepared by a local restaurant chef. Such “California” delicacies look chic and will effectively decorate a buffet table if they are placed on a plate with imagination.

Ingredients for California:

one avocado;
cucumber;
tobiko caviar - 150 g;
rice - 2 cups;
rice vinegar - 50 g;
crab sticks - 100 g;
trout (fillet) -100 g;
nori seaweed - 1 package;
mayonnaise;
cottage cheese;
yang rug;
soy sauce.

Exodus - 48 pieces.

Having collected all the necessary components of the recipe, we begin to prepare the dish.

Cook the rice according to the above instructions and mix with rice vinegar.
Cut cucumbers, avocado, trout, crab sticks into slices.
Separate half a sheet of seaweed and fill it with rice. First, put the nori back on the yin mat.
Spread the tobiko caviar evenly over the rice, which has been spread by hand.
Carefully turn the galvanized sheet over with nori.
Grease the sheet with mayonnaise.
Place the filling from avocado, cucumber, trout.
Wrap the nori roll and give it a square shape.
Cut the long roll into thin circles.

To diversify the American California rolls, we create an oriental dish in the same way, but with cheese filling instead of soy mayonnaise, tobiko, crab meat or sticks.

Egg rolls

Korean cuisine will help you diversify traditional homemade dishes. Egg rolls are considered a worthy representative of it. As the name suggests, the recipe contains eggs. Preparing such splendor (pictured) is not difficult even for a beginner.

Korean dish ingredients:

chicken eggs - 3 pcs.;
nori seaweed - 1 sheet;
salt to taste;
vegetable oil for frying.

Prepare according to step-by-step instructions.

Beat the eggs with a whisk or fork until smooth, like an omelet.
Heat the frying pan and grease it with vegetable oil over the entire surface of the bottom.
Pour most of the egg mass into the frying pan, lightly salt.
After a couple of minutes, cover the scrambled eggs with a sheet of nori, and pour the remaining egg mixture on top.
Carefully turn the egg pancake with seaweed over with a spatula.
It is important not to overcook the egg preparation: you want the eggs to be slightly raw.
We wrap the “pancake” and place it outside on a cutting board. Cut into thin slices.

Roll "Caesar"

Try making a European variation of the aromatic Caesar roll. In addition to the main ingredients, the dish contains an equally healthy, fortified set of products: parmesan, lettuce, cream cheese. The rolls are topped with grated parmesan and breadcrumbs. The delicacy can be easily baked in the oven to improve the taste.

To make Caesar rolls you will need:

coarse grain rice for sushi – 250 g;
boiled chicken breast – 90-100 g;
cream cheese – 80-100 g;
parmesan – 50 g;
rice vinegar – 2 tbsp. l.;
nori seaweed leaves;
lettuce (leaves);
breadcrumbs;
salt.

By following the step-by-step instructions, you will get wonderful Japanese rolls that your family members will appreciate.

Cook the rice according to the instructions described above. While the rice is cooking, prepare the following products.

We cut the chicken meat into strips, lettuce leaves - by analogy.
Fry the breadcrumbs until golden brown in the oven without fat.
Finely grate Parmesan.
We line the bamboo galvanized sheet with cling film.
Cut the seaweed sheet in half and place one part on the bamboo.
Distribute the rice in an even layer, 1 cm thick. Don’t forget to leave the edges of the nori sheet unfilled with filling for gluing.
Turn the sheet with rice down. Place strips of chicken breast, a few spoons of cream cheese, salad in the center, and carefully wrap the roll.
Rolls are coated in breadcrumbs and cut into pieces. Place on a flat plate and sprinkle the dish with grated Parmesan.

Spring rolls with chicken

Spring rolls differ from their regular roll cousins in their wrapper. The filling, flavored with oriental hot sauces, is wrapped in rice paper. The latter is easy to purchase at any hypermarket. The filling for “springs” can be varied, it depends on the selected ingredients and your taste preferences. Vegetables, sprouted beans, mushrooms, seafood, chicken fillet, noodles, and pork are wrapped in rice paper.

To prepare an oriental appetizer with chicken you will need for 2 servings:

rice paper – 1 package;
chicken breast – 1 pc.;
garlic – 1 clove;
carrots – 1 pc.;
Chinese cabbage – ½ head;
fish or oyster sauce - 1 tbsp. l.;
soy sauce – 1 tbsp;
vegetable oil – 0.5 l.;
ginger root, basil, green onions, cilantro, sesame.

How to make a spring snack?

Cut the chicken into small cubes, thin strips of green onions, cabbage, and carrots into strips.
In a thick-bottomed frying pan, saute chopped garlic, ginger, and onion in vegetable oil. Add chicken meat.
Separately, fry the vegetables in oil, add chicken cubes, soy sauce, cilantro, sesame seeds, basil, remove the pan from the heat.
Place the rice paper in non-hot water for 20 minutes. It becomes soft and easily rolls up. Spoon the prepared filling onto the rice wrapper.
Deep fry the prepared vegetable rolls for a few minutes.
When serving, garnish the rolls with green onions.

Video tutorials on making delicious homemade rolls

“It is better to see once with your own eyes than to hear twice,” says the proverb. If you are new to oriental cuisine, then after watching the video, you can easily prepare amazing-tasting seafood rolls, repeating step by step. Your family or friends will be delighted with the overseas dish you have prepared.

Discuss

How to cook rolls - step by step recipes. Rolls at home, photos and videos

The boom and special surge in fashion for sushi seems to have already been left behind, however, having lost casual travel companions, rolls have taken a strong position on the tables of those who really love this light and very healthy food.

At the same time, many roll lovers still refuse to master the art of making sushi at home, believing that it is difficult, energy-consuming and very expensive. This master class is just for those who are afraid and doubtful: I hasten to prove that rolls at home can be simple and inexpensive.

Please note that this is not a sushi making class for professional chefs. I offer an adapted version of rolls that are tasty, healthy and easy to prepare. In addition, all the basic ingredients can be found in the nearest supermarket and you don’t have to worry about where to buy the mysterious sushi vinegar and what to replace the rare rice for rolls with. So, if you're ready, head to the kitchen and let's make some sushi at home!

Ingredients

3 small cups rice;
4 small cups of water;
3 tbsp. l. Sahara;
1 tsp. salt;
2 tbsp. l. table vinegar;
200 g lightly salted salmon;
2 cucumbers;
8-10 sheets of nori;
200 g processed cheese.

Preparation

Big photos Small photos

First - rice. I don’t buy special grains for sushi, which in our realities are unreasonably expensive, I make do with the most ordinary round rice, which can be found in any store. Moreover, I am sure that even specialized restaurants in my city prepare sushi from the same rice that I buy. The secret of stickiness is not at all in the variety, although, probably, in it too. The secret is in the correct cooking technology: a little experience, and you will do it no worse than a professional sushi chef.

So, we take three cups of round rice (I specially stood up and checked the volume of the cup that I use - 160 ml, it is convenient for me, so I give the amount of ingredients for it; if you have other volumes, just change the other components proportionally) and rinse well with running water. Fill with four cups of water and put on fire. Bring to a boil, cover with a lid and reduce the gas to a minimum. Without lifting the lid, cook for 15 minutes. It may take a little less or a little more time - listen to the rice: as soon as the nature of the sound of boiling water changes and you realize that all the liquid has “gone”, turn it off immediately, and do not hold it for more than the specified time. Note the time - do not touch the rice for the next 10 minutes.

While the grain is resting, prepare the sushi vinegar. Again, you can buy it in specialized stores, or you can prepare it yourself. Of course, in the original it should be a special rice vinegar, however, we are talking about an adapted version of the rolls, so I still recommend not to lose your head, not waste your money and make do with what you have on hand.

Mix sugar and salt and pour half a cup of boiling water over them. Stir until smooth and leave to cool. After 10 minutes, add vinegar.

Let's move on to rice again. Open the lid, pour the vinegar evenly over the entire surface of the rice and mix with sharp cutting movements. Close again and leave until completely cool.

The next stage is the actual formation of the rolls themselves, and you cannot do without a special bamboo mat with which you wrap nori into rolls.

So, spread a sheet of nori on the mat. Cover approximately half of the sheet along the long side of the nori with rice - lay out a layer no more than 5 mm thick. It is convenient to place a bowl of water next to you and periodically wet your hands: rice is very sticky, and it is better to work with wet hands.

Along the same long side we lay out the filling - cucumber, cut into long strips, fish and a little melted cheese. By the way, a few words about cheese. In this version, it replaces mayonnaise, which I personally don’t like in rolls. If for one reason or another you do not eat processed cheese, replace it with feta or even not very salty cheese. Well, or take mayonnaise, better homemade.

Using a makisu, a bamboo mat, roll the nori, rice and filling into a tight roll. It's not difficult at all - just try once, you'll definitely succeed!

The edge of the nori can be lightly moistened with water so that it sticks to the main part of the roll, or you can simply lay the roll cut side down - and everything will stick together on its own, saturated with moisture from the rice.

Leave the rolls for 15-30 minutes, after which we cut them into portions with a sharp knife.

Serve homemade sushi with soy sauce, pickled ginger, wasabi and lemon. Bon appetit!

In addition to the specified filling, you can wrap the following in rolls:
- any types of fish - both raw and salted, smoked, marinated;
— shrimp, squid, mussels and other seafood;
- avocado, mango, pickled carrots, sweet bell pepper and any other vegetables and fruits to your taste;
— mayonnaise – spicy or regular;
- caviar;
- crab sticks;
- omelette;
- lettuce, green onions and herbs;
- sesame;
- shiitake mushrooms;
- soy cheese tofu, replacing Philadelphia and any other cheeses - both soft and hard.

This fish-free sushi recipe was born in my family only thanks to the transition to more conscious eating. In the old days, my husband was fond of fishing and sometimes liked to eat the fish itself, so now the taste and smell of nori sheets remotely conveys the image of a pond, a light breeze and a fishing rod in his hands.

And he (my husband) really loves fresh salads! This is how homemade cooking is - a mix of two positive images for a loved one. I believe you will like it!

Compound:

3 sheets of nori
1 tbsp. boiled rice
1 processed cheese
1 sweet pepper
1 tomato
3 tbsp. l. green peas
greenery
rice vinegar

To submit:

wasabi
soy sauce
pickled ginger

How to make sushi without fish at home:

I usually prepare boiled rice like this: I use round Krasnodar or special sushi rice. I rinse thoroughly several times in cold water until it is clear. Pour boiling water over and place on medium heat. After boiling, cook for about 10 minutes, remove and let sit until cool.
Here are our ingredients, ready to be wrapped in sheets of seaweed!
Ingredients
So! Let's prepare the ingredients: divide the rice and greens into three piles. And cut the cheese, pepper, tomato into 9 parts - three for each sheet of nori.
Place the nori sheet on the mat, smooth side up, and spread the rice with wet hands, after sprinkling it with vinegar. Place chopped cheese on top.
Place rice and cheese on nori
And continue in the same spirit: peppers, tomatoes, herbs, peas.
We put vegetables
Helping with the mat, we twist our magical package.
Wrapping it up
We form a neat “sausage”.
Forming a roll
Using a knife dipped in water, cut the roll into even pieces. I got 6 rolls from each sheet.
Cutting

Serve ready-made sushi without fish - with your favorite spices and sauce. We love it not only with wasabi, but also with pepper adjika.

Delight your loved ones with delicious food prepared with love!

Bon appetit!

Aksinya author of the recipe

Rolls have long been popular outside of Japan. Now in almost every country you can find small sushi bars and restaurants, and in some places even large chains have opened. This is all good, but what could be better than trying to make rolls at home yourself? Then you will be absolutely confident in the quality of the ingredients and can be calm about your health.

It so happens that most people have an extremely negative attitude towards Japanese cuisine. Mostly such cases occur due to an unsuccessful first acquaintance. To avoid this, you can try making rolls and sushi yourself. You just need to have a few skills and know the basic secrets.

Necessary tools for cooking

So, in addition to having the desire and products, you also need to have some tools for making homemade rolls.

These may include:

special sharpened knife for cutting rolls;
bamboo mat. Its other name is makita;
cling film.

If you have already become a little more experienced, then the cooking process will not be particularly difficult for you. Amateurs can use a special machine for cutting rolls. Together with it, the dish will turn out no worse than in a sushi bar. You can also do without cling film, but using it will make cooking easier. In addition, this way the rolls will be more accurate, and the process itself will be easier and faster.

How to cook rice for rolls?

Please note that to prepare rolls you must use only round grain rice. If you want to follow traditions, you can also purchase special Japanese rice, which is sold in stores in the Asian cuisine section.

Required ingredients:

rice – 1 glass;
salt - 1 tbsp. spoon;
sugar – 0.5 tbsp. spoons;
rice vinegar – 2 tbsp. spoons.

To begin, thoroughly rinse the rice several times with ice water until it runs completely clear.
Pour it into a saucepan and add two and a half glasses of water. There is no need to add any spices or salt.
After the water boils, reduce the heat to low and cover the rice tightly with a lid.
Continue cooking for 10-15 minutes, but do not overcook. Do not stir the rice or remove the lid from the pan.
Add salt and sugar to the rice vinegar and simmer the mixture over low heat.
Once the crystals have completely melted, remove the dressing from the oven.
The finished rice should be steamed for about 10 minutes with the lid closed and only then can it be removed.
Transfer the rice to a bowl and pour the still hot vinegar mixture evenly over it.
Stir, and when the rice has cooled, you can start preparing the snack.
Rice should be used immediately after cooking. If you put it in the refrigerator, it will become hard and tasteless.

Simple Syake Maki rolls with salmon

Ingredients required:

cooked rice – 300 g;
lightly salted salmon – 150 g;
nori – 3 sheets;
wasabi - a pinch.

Boil the rice. How to do this, you can read a little higher.
Peel the salmon and cut into small strips of equal size.
To prevent rice from sticking to your hands, pour water into a bowl and add vinegar or lemon juice. You should periodically wash your hands in this liquid.
Wrap the mat in cling film.
Cut the nori crosswise into a couple of equal pieces and place on the makita.
Dip your hands in sour water and take the rice. Roll it into a ball and place it on the seaweed, leaving about a centimeter from one edge.
Place a very thin layer of wasabi in the middle, followed by a strip of fish.
Moisten the edge where there is no rice by running a wet finger over it.
Start rolling the roll from the side where there is most of the filling and, as if using your fingers, press it inward. It is important not to put too much rice and fish, otherwise the roll will not stick together.
Shape the roll into a triangle or square.
Soak a knife in acidified water and cut the rolls with it.

Cooking with shrimp at home

Required ingredients:

rice – 300 g;
shrimp – 200 g;
avocado – 1 pc.;
cucumber – 1 pc.;
Bulgarian pepper – 1 pc.;
cream cheese;
nori

Wrap the mat in film.
Place half a sheet of nori on it.
Place rice there, retreating 1-2 centimeters from the edge, and on the opposite side go the same amount beyond the border.
To prevent rice from sticking to your fingers, dip them in water diluted with vinegar.
Carefully turn over to the other side with the seaweed facing up.
Spread a small strip with cheese.
Place the filling.
Roll the roll and press it to form a square shape.
First cut in half, then into several parts with a knife soaked in vinegar water.

Quick rolls with crab sticks

Required ingredients:

cooked rice – 300 g;
crab sticks – 1 pack;
eggs – 2 pcs.;
cucumber – 1 pc.;
mayonnaise.

Boil the eggs and chop them finely. The cucumber is cut into thin strips and again in half.
Make the filling by mixing boiled rice and eggs, seasoning with mayonnaise.
Unroll the crab stick and put the cucumber there first, then the rest of the filling.
Cover the rolls with cling film and place them in the refrigerator.
Before serving, cut the rolls into rolls.

Philadelphia at home

Philadelphia is one of the most popular types of rolls. Can you cook them at home? Test yourself!

Required ingredients:

nori – 3 pcs.;
cooked rice – 300 g;
salted salmon – 250 g;
cream cheese – 100 g;
cucumber – 1 pc.;
avocado – 1 pc.

Peel the avocado and cucumber and cut into thin, long strips.
Salmon is cut into thin slices. However, they should not be completely transparent.
Wrap the mat in cling film and place the cut half of nori on it, smooth side down.
Spread the rice about half a centimeter thick.
Salmon is placed on top of it.
Turn the nori fish side down.
Place cucumber and avocado in the middle. Thinly spread cream cheese around them.
Wrap the roll tightly and let it sit for a few minutes.
Cut the roll with a knife dipped in acidified water and serve.

How to make a Caesar roll?

Caesar roll is usually preferred by meat lovers. Therefore, it will gain great popularity among those who do not eat fish, but still want to try a popular dish of Japanese cuisine.

Required ingredients:

cooked rice – 250 g;
chicken fillet – 100 g;
nori;
hard cheese – 50 g;
cream cheese – 100 g;
salad;
breadcrumbs or sesame seeds.

Boiled chicken fillet is cut into thin strips. The same is done with lettuce leaves.
The cheese is grated on a fine grater. It is best used to make Parmesan. Breadcrumbs can be browned in a frying pan or in the oven, but you can substitute sesame seeds.
Wrap the bamboo mat in film and place half of the nori on it.
Place the rice tightly, leaving one centimeter at the edge.
Turn the rice side down and place strips of chicken fillet on the nori, spread with cream cheese and salad.
Wrap the roll, sealing the edges.
Roll in breading or sesame seeds, sprinkle grated cheese on top.
Divide the roll into portions and serve.

California - homemade recipe

“California”, like “Philadelphia”, is one of the most popular types of rolls around the world. Try reproducing them at home!

Required ingredients:

cooked rice – 2 cups;
crab meat – 100 g;
nori – 7 pcs.;
avocado – 1 pc.;
Tobiko caviar – 100 g.

Cut the nori in half and place on a mat covered with cling film.
Avocado is cut into strips. Peel it first.
Lay out the rice, leaving a centimeter at the edge. On the other hand, it must be shifted by the same distance.
Brush the rice with Tobiko caviar. You can use it in any color.
Turn the nori over, rice side down, and top with crabmeat and a couple of avocado strips.
Wrap the roll and shape it, and then cut into several portions.

Baked - with salmon and shrimp

Baked rolls are extremely popular among lovers of hearty food.

Required ingredients:

cooked rice – 200 g;
shrimp – 100 g;
salmon or salmon – 100 g;
nori;
spicy sauce – 6 teaspoons.

Boil and peel the shrimp and cut the fish into thin strips.
Divide the nori into a couple of pieces and place on a wrapped makita.
Place rice tightly on top, and a strip of shrimp and salmon on top.
Wrap the roll and cut it into portions.
Place a teaspoon of spicy sauce on each piece and place in the oven for 15 minutes.
Visually control the process. You can remove the rolls when the spice has browned a little.

Hot rolls with salmon and cheese

Required ingredients:

cooked rice – 200 g;
nori – 2 pcs.;
cream cheese – 100 g;
salmon – 150 g;
hard cheese – 50 g;
rice vinegar.

Place nori on the wrapped mat, smooth surface down, then rice. Leave one centimeter at the edge, and on the other side go beyond the boundaries of the seaweed by the same amount.
Place a thin strip of cream cheese in the middle and sliced salmon on top.
Roll the roll using a makita and cut it into small portions.
Sprinkle them with grated cheese on top and place in the oven for 10 minutes. As soon as the cheese melts, the rolls are ready.

Bake with eel and nori

Required ingredients:

cooked rice – 200 g;
nori – 2 pcs.;
eel – 150 g;
grated cheese – 50 g;
mayonnaise – 2 tbsp. spoons;
cucumber – 1 pc.

Divide the nori into a couple of pieces and place one on the mat.
Place the cooked rice on top and compact it a little.
Turn the nori over so the rice is facing down.
Cut the cucumber into thin strips, after peeling it, place it in the middle of the roll.
Wrap, cut into portions, and wrap each with a thin strip of eel.
Sprinkle grated cheese on top and place in the oven for 10 minutes.
Cook until a “cap” forms on each piece. Serve the fried rolls with soy sauce and wasabi.

Spring rolls with chicken

The recipe for spring rolls is slightly different from the usual Japanese ones. But, nevertheless, this is a very healthy and tasty dish.

Required ingredients:

shrimp – 300 g;
cucumber – 1 pc.;
rice paper;
avocado – 1 pc.;
salad;
garlic – 2 cloves;
rice noodles – 60 g;
olive oil – 2 tbsp. spoons;
lim. juice – 1 tbsp. spoon;
soy sauce – 2 tbsp. spoons.

Heat the oil and add a couple of cloves of garlic, lightly pressed with the flat side of a knife.
When the garlic adds enough flavor to the oil, remove it and fry the raw, defrosted, shelled shrimp. It will take literally a couple of minutes.
Cut all vegetables for cooking into thin strips.
Boil rice noodles according to instructions.
Take a rice leaf and pour some water on it to soften it. Place lettuce on top, followed by vegetable strips one at a time.
Next, add some cooked rice noodles and a few pieces of shrimp.
Fold the roll from the bottom and secure the sides.
If desired, you can fry it in the remaining garlic oil. It is important that the roll is very tightly secured.
Serve the appetizer along with soy sauce.

Vegetarian recipe with avocado or cucumber

Rolls with cucumber and avocado are an excellent option for vegetarians and simply adherents of a healthy diet.

Required ingredients:

cooked rice – 250 g;
nori – 4 pcs.;
cucumber – 1 pc.;
avocado – 1 pc.;
rice vinegar.

Wrap the makita mat in cling film.
Boil the rice and place it on the nori, stepping back a centimeter from one edge. In this case, the rough layer should be on top.
The avocado is peeled and cut into thin strips. The same is done with cucumber.
Roll out the roll and cut it into portions.

How to make egg rolls?

Egg roll originates from Thailand, but this snack is gradually gaining popularity in European countries.

Required ingredients:

eggs – 3 pcs.;
carrots – 1 pc.;
green onion.

Chop the onion and grate the carrots on a medium grater.
Beat the eggs until smooth.
Soak a napkin in oil and brush the surface of the pan with it.
Pour in the egg mixture with spices and fry over low heat. Otherwise, the omelette will harden and crack, and this is unacceptable.
Add the filling and as soon as the omelette sets, immediately roll it into a roll with a spatula directly in the pan.
When it cools down a little, divide it into several portions.

Preparing hot Tempura rolls

Making tempura rolls is actually easier than you think. Just use this recipe and treat yourself or your guests to a delicious snack. You will also need a deep fryer, keep this fact in mind.

Required ingredients:

egg – 1 pc.;
cooked rice – 200 g;
salmon – 100 g;
tempura flour – 1 cup.

Wrap the mat, place half a sheet of nori on it, and rice on top.
The salmon is placed in the middle. Wrap the roll as usual.
Prepare the batter for the tempura rolls. This is very easy to do. Separate the white from the yolk and mix it with flour. If the mixture is too runny, add a little more flour.

Required ingredients:

eggs – 2 pcs.;
starch - 2 teaspoons;
cocoa powder – 1 teaspoon;
sugar – 2 teaspoons;
cream cheese – 80 g;
vanillin – 1 teaspoon;
kiwi – 1 pc.;
peach – 1 pc. (canned can be used).

Prepare thin egg pancakes in which to wrap the rolls. To do this, mix the egg, starch and one spoon of sugar.
Fry the pancake on both sides in a frying pan and set aside.
Whisk the remaining ingredients, but add cocoa and prepare a dark chocolate pancake.
Cut the fruit into strips.
Spread half of each pancake with cream cheese and top with filling.
Wrap the roll and cut into portions.

Coconut rolls

Required ingredients:

rice – 200 g;
cream – 1 glass;
kiwi – 1 pc.;
peach – 1 pc.;
milk – 0.5 l;
cream cheese – 150 g;
coconut flakes – 200 g;
sugar – 3 tbsp. spoons;
vanillin.

Milk is mixed together with cream, coconut, vanilla and sugar. Place the mixture on the stove and turn on low heat.
Add rice and boil it for half an hour.
Cool and drain in a colander, draining the milk.
At the same time, prepare the filling. Cut the fruit into strips or slices and peel them.
Place the rice in a thin layer on a bamboo mat covered with cling film. Spread with cream cheese and top with fruit.
Make a roll, roll it in coconut flakes and put it in the refrigerator for at least an hour so that the ingredients stick together.
Before serving, cut into portions.