How to make sushi and rolls at home

Sushi is the most popular Japanese dish in the world. It massively captured the minds of culinary experts of all countries in the 80s, marking the exchange of cultural traditions with the country of the Rising Sun. Sushi and roll recipes are so diverse that it seems impossible to sort them out. However, in order to learn how to cook them, you should understand only a few basic subtleties. And then twisting the rolls will not seem more difficult for you to make garlic crackers.

Sushi Features

There are 13 types of sushi: futomaki, tirashizushi, inarizushi ... It's not easy to pronounce! But we have gained popularity the simplest makizushi, the preparation technique of which involves the use of a makisu mat to twist the components into a roll. Each roll is cut into 6 or 8 parts, which are called rolls. Also popular is the uramaki technique - rolls inside out.
Making sushi and rolls at home using the makizushi technique will require the mandatory use of a bamboo mat Makisu, flat sheets of dried nori seaweed, rice with vinegar dressing and a choice of toppings.
Sushi and rolls at home can be of several sizes:
- thin or hosomahi. Their width is 2.5 cm. Usually they include a single component filling;
- thick or futomaki. Their diameter should not exceed 5 cm. The internal filling of the rolls is more diverse;
- uramaki - inside out rolls are also wide, up to 5 cm. In them, rice is formed on the outside, is made out with caviar or sesame seeds.
A variety of foods can be used to fill sushi and roll recipes at home. Rice and nori seaweed will be unchanged, but you can experiment with other products using seafood, eggs in the form of omelettes and even red meat. Oceanic valuable fish varieties are more traditional for sushi: tuna, salmon, mackerel, eel. They are necessarily bought raw, gutted and prepared immediately before the formation of the rolls. Of the vegetables, pickled daikon, cucumbers, asparagus, pickled soybeans, avocados, pickled plums and corn are preferred.
If we cook sushi and rolls at home, we should remember about traditional Japanese seasonings: rice vinegar, which is mixed with salt and sugar, is added to rice. Soy sauce and a very spicy kind of horseradish are also popular - wasabi, which, according to the Japanese, completely destroys the parasites in raw fish. Also used is pickled ginger, called gary in Japanese cooking.

How to collapse rolls

Before you learn how to cook sushi at home, you should master the technique of forming rolls.

Hosomahi

Cut a sheet of nori into equal parts along it, lay it on the mat with the shiny side.
Spread rice up to 7 mm high.
Use your finger to apply a strip of wasabi away from the center. Lay the filling on it.
Form the roll by rolling the mat from the near edge and holding the filling with your fingers. Roll the rug tightly, but without effort, turn it around.
Correct the tips and cut the roll into pieces.

Futomaki

Lay a sheet of nori with the shiny side down. Spread a handful of rice on the surface, leave 2 cm above and below.
Apply wasabi, lay out the filling.
Roll, bending inward the free edges of the nori.
Squeeze the roll, giving it the desired shape: round, rectangular or different. Cut into pieces.

Uramaki

When we make sushi and rolls at home, uramaki work out harder. But they can also be dealt with if you lay the mat with cling film, lay nori on top, put a thin layer of rice on top, and ram it.
Turn the nori so that the rice is on the cling film. Coat the middle part of the nori with wasabi and lay the filling on it.
Form the roll, leaving 2.5 cm from the edge free.
Remove the film, sprinkle the roll with sesame seeds or spread the caviar. Divide into parts.

Sushi recipes

And now we offer the simplest and most delicious recipes for making homemade rolls.

Homemade Salmon Rolls

You will need:

4 nori sheets (size 14 × 20 cm);
rice - 200 g;
wasabi;
a mixture of rice vinegar, salt and sugar;
slightly salted salmon or trout;
Avocado - 2 fruits.

Cooking

Season boiled rice with vinegar.
Cut the fish into thin slices, avocado into small slices.
With wet hands, put the rice on the nori, center and spread the wasabi, lay the strips of fish and avocado.
Form Futomaki. When cutting, moisten the knife.

Shrimp homemade sushi

You will need:

nori - 1 sheet;
rice - 100 g;
shrimp - 150 g;
cucumber - 1 small;
avocado - 1 fruit of medium ripeness;
soy sauce;
vinegar dressing of rice vinegar, sugar and salt.

Cooking

Sprinkle boiled rice with vinegar dressing.
Peeled shrimp for a couple of minutes, boil in water with lemon juice.
Place rice evenly on a nori leaf and drizzle with soy sauce.
Lay out the shrimp, long cucumber sticks and avocado slices.
Form futomaki and cut the rolls.

Making sushi at home with your own hands, recipes can be invented independently. Moreover, for this dish it is only important to understand the correct combination of filling tastes. Now you know how to make sushi and rolls at home. And you will surely master the presented techniques in the kitchen!