Homemade shrimp sushi recipe. Shrimp rolls. Step-by-step preparation of homemade roll with shrimp

• frozen shrimp - 500 g;
• rice (round grain) - 300 g;
• sheets of nori seaweed - 6 pcs.;
• cucumbers - 2 pcs. (small);
• feta - 150 g;
• rice vinegar - 2 tbsp. l.;
• granulated sugar - 1 tsp;
• salt - 0.5 tsp;
• soy sauce - as much as needed;
• pickled ginger - as much as needed.

How to make rolls with shrimp and feta cheese

Mix rice vinegar with salt and granulated sugar in a small deep plate. Stir the mixture with a spoon so that the sugar and salt dissolve faster.

Rinse the rice several times in cool water. Place the washed cereal in a saucepan, measure out 350 ml of cold water and pour it over the rice, place the saucepan over high heat and bring the water to a boil. Next, you need to reduce the heat to a minimum, cover the saucepan with rice with a lid and cook the cereal for 10 minutes. Then turn off the heat under the saucepan and leave the rice alone for a while (10 minutes) so that it absorbs any remaining moisture. Now pour a mixture of rice vinegar, sugar and salt over the rice. Stir the cooked rice, cover again and start preparing other ingredients.

Cut the cheese and cucumbers into long strips. If you wish, you can peel the cucumbers. You can also use avocados instead of cucumbers.

Boil the shrimp for a couple of minutes in salted water. Then remove the shell from each shrimp. You can sprinkle lemon juice on the shrimp for a richer flavor.

Take a sheet of nori and place it on a bamboo mat. If you don’t have a mat, you can put a sheet of nori on cling film: with its help, it will also be quite easy to roll the roll. Place warm boiled rice on the nori, leaving 1 cm at each edge.

Place cubes of soft cheese and fresh cucumber on a layer of rice, spaced 2 cm from the edge, and place peeled shrimp on top.

Using a mat, carefully begin rolling the roll. When rolling, press the mat against the roll with slight force, forming its shape. If desired, you can make the roll in the shape of a circle, square or triangle.

Roll the roll to the end, giving it the desired shape. If you used cling film instead of a mat, use your hands to shape the roll when rolling. As long as the rice is warm, this is quite easy to do.

Using a sharp knife, cut the finished roll into pieces (usually 6-8 pieces). The knife must be sharp enough, otherwise the edges of the nori will turn out torn and the rolls will look sloppy.

Shrimp rolls are a traditional Japanese dish. It is often mistakenly called sushi, although this is not entirely true. Sushi is a broad concept that includes makizushi rolls, nigirizushi rice balls, and temakizushi bags. This dish can be enjoyed in a Japanese restaurant or ordered at home. There are so many recipes that they are easy to prepare at home.

Shrimp is a delicacy. The larger the shellfish, the tastier and more valuable it is. Large seafood is easy to clean, boil or fry. The other main component is rice. Try to choose special rice for Japanese dishes. But in its absence, you can take ordinary long-grain.

To prepare the dish you will need:

• king prawns - 500 g;
• rice - 500 g;
• avocado – 1 pc.;
• fresh cucumber – 1 pc.;
• elevators for wrapping rolls;
• rice vinegar - to taste;
• Philadelphia cheese – 300 g.

How to cook

1. First of all, you need to cook the rice.
2. Along with seafood, the filling can also include other ingredients.
3. The avocado is peeled and cut into longitudinal strips, the cucumber is peeled and cut into cubes.
4. The shrimp are cleaned of their shells and entrails, and then fried or boiled.
5. Grate the cheese on a coarse grater.
6. Add vinegar to the cooled rice, mix and place in small portions on a sheet of nori.
7. The filling is placed on top, after which the roll is wrapped using a bamboo mat.
8. The finished rolls are cut with a sharp knife and served with ginger, soy sauce and wasabi.

How to cook uramaki with shrimp

If in futomaki the nori sheets are located above the rice, then in uramaki they are hidden along with the filling.

1. Place a sheet of nori on a bamboo mat.
2. Place the rice on it, paying special attention to the edges. Carefully turn the structure over so that the rice is on the bottom of the mat.
3. Place the peeled shrimp in the center of the seaweed sheet.
4. Roll up the roll, helping yourself with a bamboo mat. Try to press down over the entire surface of the roll.
5. Roll the rice roll in sesame or caviar.
6. After this, you can cut the rolls and serve them, just like futomaki.

Spring rolls with shrimp

This type of snack can be served with either raw or fried filling on rice pancakes. A similar dish is found in both Japanese and Thai cuisine. All ingredients for the filling must be thinly chopped and fried in a special frying pan.

To do this you need to take:

• chicken fillet - 100 g;
• shrimp (not the largest ones) - 150 g;
• white cabbage - 100 g;
• small carrots - 1 pc.;
• bean sprouts - 100 g;
• rice noodles - 50 g;
• garlic - 2 cloves;
• rice paper - 6 sheets;
• soy sauce - 30 g;
• vegetable oil - 30 g.

Instructions

1. Chicken meat is cut finely.
2. The shrimp are peeled and also chopped.
3. Carrots and cabbage are finely chopped on a special grater.
4. The noodles are boiled in water.
5. Pour oil into a well-heated frying pan and add finely chopped garlic.
6. There it should fry for about 30 seconds, after which cabbage, carrots and bean sprouts are poured into the pan.
7. Everything is fried for 2 minutes.
8. Add meat and shrimp to the same frying pan and fry again for 1 minute, after which add noodles and soy sauce.
9. To place the filling in rice paper, the latter must be soaked in cold water.
10. After this, the rolls are wrapped in an envelope and fried again on both sides.

Sushi and rolls are dishes of traditional Japanese cuisine that have firmly occupied their niche in our lives. And although this dish is quite exotic, and at first glance, requires some skill and sleight of hand, this is not so. You can make your own rolls at home. Rolls with shrimp and cucumber, in my opinion, are a classic, and I recommend that any sushi amateur start with them.

We prepare all the components so that nothing is overlooked. Our main roles are: round rice, fresh cucumber, shrimp, sesame seeds, nori seaweed, salt, sugar, apple cider vinegar, soy sauce. First of all, let's cook the rice, there is nothing cosmic here, as usual, we cook it in a ratio of 1:2 with water, the water needs to be salted 0.5 tsp. salt. I find it very convenient to cook rice for rolls in a slow cooker; it turns out exactly what I need.

Now let's make a dressing similar to rice vinegar. You may be lucky and your stores sell rice bite. It’s difficult to find in our area, so we use a trick that doesn’t spoil the result at all. Take 30 ml of apple bite (natural!), add 0.5 tsp. salt, and 0.5 tsp. sugar, mix everything - the seasoning for rice is ready. Pour the vinegar little by little into the saucepan with the rice and turn it over with a spatula.

Preparing the filling for the rolls. Wash the fresh cucumber and cut into strips. If the peel is hard, it can be peeled. Don't forget to check the cucumber for bitterness.

It is advisable to defrost frozen shrimp in natural conditions. If you defrost them in boiling water, do it for no more than 2 minutes, otherwise they will become “rubbery.” This applies to boiled frozen shrimp. Cook raw ones for the time indicated on the package.

Remove the shell and legs and wash the shrimp under running water.

If the shrimp are large (for example, king shrimp), then it is better to cut them into 2 parts. If they are small, then we leave them as they are.

Now comes the most important part. Take a standard sheet of nori and cut 1/3 off with scissors. It can then be used for any rolls, rice side out. With wet hands, take a ball of rice and distribute it over the surface of the seaweed. Leave a gap of 1-1.5 cm at the top. The thickness of the rice should not exceed 3-4 mm, i.e. the nori should be visible through it.

Sprinkle the rice with sesame seeds and place the filling in the center - cucumber and shrimp.

Now, with both hands, holding the filling with your fingers so that it does not roll away, and using a bamboo mat, roll it up into a tight roll. The free edge of the nori must be moistened with water, then it will become sticky and the roll will be securely fixed. In this case, the proverb “The eyes are afraid, but the hands do!” is appropriate!

That's all! This was the most important part of the preparation. We “roll” the rolls from the remaining ingredients, put the whole “sausages” in the refrigerator for 20-30 minutes so that they take shape. Then, using a sharp knife, cut each long roll into short ones, no thicker than 2 centimeters. The knife must be constantly moistened with water, otherwise the rice will stick.

The last, most enjoyable stage is to place our rolls with shrimp and cucumber on a flat dish. Serve with soy sauce, pickled ginger if desired, and Japanese wasabi mustard.

Bon appetit!

Serving seafood, vegetables and herbs, first wrapped in rice paper, was first thought of in Vietnam. The innovation gained enormous popularity in almost all Asian countries, and soon spread to other continents. The beginning of spring, with its fresh herbs and vegetables, is the ideal time for spring rolls with shrimp - we will look at the recipe for this dish in this article.

On a note! In China, spring rolls are an important attribute of the Spring Festival (known in our country as the Chinese New Year). Actually, this is where the name came from - spring translated from English it sounds like “spring”.

They can be fried or not fried. As a rule, Thais fry spring rolls - don’t feed them bread, give them something fried in boiling oil to eat. In this case, the filling is also prepared in oil, so the result is quite fatty and satisfying food.

In addition, the dish is vegetarian or not. Shrimp are ideal for the role of meat filler, although pieces of chicken fillet are also often used. When preparing fresh spring rolls, no heat treatment is used, which means that already prepared meat is needed. In a word, an ideal way to get rid of some yesterday’s leftovers.

Note! The Thais and Vietnamese, being fans of making everything cheaper, fill their rolls with noodles. And while you can more or less eat this in hot spring rolls, not everyone will like cold noodles. In a word, it is usually not used.

In the photo - spring rolls with shrimp

And a few words about the filling. Feel free to choose it according to your taste, the only important thing is that there are enough crispy vegetables.

Video - How to make spring rolls

Step-by-step recipe for making spring rolls with shrimp

Step 1. First, prepare everything you need for the shrimp spring rolls. As for rice paper, you will need from 6 to 10 sheets.

Step 2. In our example, frozen shrimp are used, and therefore the first step is to scald them with boiling water. Pour boiling water over the shrimp; literally after 1 minute the water can be drained.

Step 3. Now clean the shrimp.

Step 4. When all the shrimp are cleaned, you can weigh the meat directly to understand the BZH (proteins, fats, carbohydrates within the daily caloric value). A total of 300 g of meat came from 400 g of frozen shrimp.

Step 5. Now you need to fry the shrimp (literally for 2 minutes). The main purpose of frying is for the shrimp to absorb the taste of garlic. First, pour some oil into a hot frying pan.

Cut a couple of garlic cloves in half and add to the frying pan.

Fry the garlic in oil for about 1 minute to release all the flavor. Then remove the garlic and place the shrimp in the frying pan, fry them for a couple of minutes, stirring occasionally.

On a note! Fry the shrimp on one side for a minute, then turn over and fry the other for the same amount of time.

Step 6. In our example, no salt is added, since the shrimp are, in theory, already salted. But you can still add a little ground pepper.

Step 7 When the shrimp are ready, transfer them to a plate, but leave the frying pan with the oil (you will also fry the spring rolls in it).

Step 8 Start preparing all the vegetables. Rinse the lettuce leaves, then let the water drain a little (put them on a plate).

Peel the carrots and cut them into strips. The thinner you can cut the carrots, the better. If the carrots are large, the resulting sticks can be additionally cut in half.

Wash the cucumbers, cut off the “butts”, then cut into thin strips.

The same should be done with avocados. Cut them in half and remove the seeds. Use a spoon to scoop out the pulp (it comes out easily from soft avocados), then cut into thin strips.

Step 9 Proceed to the most important stage - rolling the spring rolls. Take a sheet of rice paper and moisten it with water.

Place the green salad first. Top with cucumber, avocado, carrots and a couple of shrimp.

Step 10 Start rolling the roll. After making the first skein, fold the edges, then twist.

Step 11 Roll the remaining spring rolls in the same way. At first you may not succeed, but soon you will definitely learn how to make neat rolls.

Step 12 Fry the spring rolls in the same frying pan for literally one minute. Don't forget to constantly turn them over.

Step 13 This is what this beauty looks like in cross section. These rolls are best eaten with either soy or sweet and sour sauce.

This is what a spring roll looks like in cross section. Bon appetit!

Table. Calorie content and nutritional value of the dish.

A few rules for making spring rolls

1. An important element of any spring rolls (including shrimp ones) is crunch, and this is provided by greens and hard vegetables (such as cucumbers, bean sprouts, carrots, celery).
2. Rice - if used - can be prepared the same as for.
3. Cilantro, basil and mint (any kind) add freshness to this dish.
4. If you cook in a wok, you need to add sesame oil and sauce immediately.
5. It is important to cut all vegetables into thin strips.
6. Pre-fry meat, seafood and - preferably - hard vegetables.

Video - Cooking spring rolls with shrimp

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