How to cook delicious rolls at home?

The modern level of trade and close ties between different countries allow you to taste the cuisine of other nations and nationalities without leaving your hometown - restaurants are teeming with traditional dishes, and supermarkets offer a wide selection of ingredients for independent cooking.

If, for example, you wanted to try traditional Japanese cuisine, then it is not necessary to run in search of the right restaurant, and you can cook there, to put it mildly, not in the best way. But to cook sushi or rolls yourself is a sweet thing, considering that this is a very exciting process for the whole family or company of friends, and, moreover, you will definitely get a fresh and very tasty product.

If you take cooking rolls for the first time, do not worry, there is nothing complicated in this, they may turn out not too beautiful, but they will not lose their taste value for sure. By the way, sushi and rolls are not the same thing, in Japanese restaurants the offer is so great that visitors simply get lost.

Rolls are a kind of sushi that is made from a single roll, cut into separate parts, and they look like a tight roll filled with various traditional ingredients - vegetables, algae, fruit or seafood. But sushi is prepared one by one, they are a lump of rice with a piece of seafood.

Those who are new to this simple affair, of course, it�s best to try a mix of different types of rolls and sushi, here you can taste different flavors of traditional Japanese cuisine and decide what you like best.

The most common and popular are Philadelphia rolls and California rolls, which, by the way, got their name from their own additives.

The true connoisseurs of a delicate combination of red fish and fine Philadelphia cheese will have such rolls to their liking, you can even be sure. But how to cook Philadelphia rolls at home, we will tell you right here and now, because, as you know, what is cooked with your own hands is doubly delicious.

These rolls are prepared according to a special technology - urakami, which implies fish stuffing outside the roll, which is somewhat unusual, as it most often happens inside.

By the way, Philadelphia rolls owe their existence not to the Japanese at all, but to the American sushi specialist, who offered such an unusual technique at the beginning of the 20th century.

As you know, there are quite a few recipes for making delicious rolls at home. After all, how many people, so many opinions, sushi is a rather customizable dish to suit your desires and tastes.

Philadelphia rolls are rightfully considered a dietary dish, because the energy value of one serving of such sushi is only 280 calories.

The main thing is to make a dish

So if you want to eat something tasty and unusual, but do not gain extra pounds, then Philadelphia rolls - for you, by the way, they also look very festive on the dinner table, on a note. So, there are many dish options, we will consider one of them, the classic one. Stock up on special tools in advance: food wrap, roll mat (makisu) and a sharp knife.

Philadelphia rolls

For cooking you will need:

Special rice for sushi - 120 g;
Salmon fillet - 60 g;
Cucumber - 1 pc .;
Avocado - 1 pc .;
Philadelphia cheese - 35 g;
Pressed seaweed (Nori) - 1 sheet;
Lemon, tobiko caviar.
Wassabi (Japanese horseradish).
Acetic mixture.

Oddly enough, but it is rice that is the main component in the preparation of sushi, it is very important to cook it correctly, because the whole taste of rolls depends on it. Special Japanese rice will do (it has short rounded grains), keep in mind that plain rice will not work as it absorbs too much water.

Try rice Minori Kahomai or Nishiki. To begin with, we thoroughly wash the rice, to do this, pour it into a container and pour it with cold water, after which we clean it from any small debris with massaging movements, the water will become turbid, similar to milk. If you skip this moment, the rice will be covered with sticky starch during cooking, which is not acceptable for sushi.

Such a miracle can be done in your kitchen.

Drain the water, squeeze the rice with your hand, then refill with clean water, squeeze and drain, repeat this action only as many times as necessary until the water is completely transparent. Drain.

During cooking, the water should be completely absorbed by the rice, after boiling it should boil only 10-12 minutes, after which vents are formed on the surface, indicating that the rice is ready. Remove the saucepan from the heat and let it brew for 15 minutes.

After that, we shift the rice into a wooden bowl and pour it with vinegar mixture for sushi, by the way, it can be cooked by yourself. To do this, mix 50 ml of vinegar, 10 g of salt and 30 g of sugar, you can gently heat the mixture so that the sugar and salt are dissolved in vinegar.

Now we will cut cucumber and avocado. There is nothing complicated here, the cucumber can be peeled and cut into thin long strips. Someone prefers to cut out the middle with seeds, but someone has to taste it.

Tasty and bright

When choosing an avocado - the main thing is not to make a mistake, because an unripe fruit is not very tasty in rolls, during the selection, slightly squeeze it in your hand, if it succumbs to your movement, then it is ripe. Better a few hours before cooking, pull the avocado out of the refrigerator, otherwise it will be hard and cold to taste.

It is also cut into small strips, pre-scrape the skin. Salmon fillets are best purchased in specialized stores marked �sushi grade�, in order to cut them into thin slices, make sure that you have a sharp knife.

How to twist

Is Philadelphia rolls? To do this, we need makisa and food film, spread it on a bamboo mat, and put half of the nori seaweed on top. Pre-wet your hands with water and lemon, and spread the rice evenly over the entire surface of the leaf, leaving only 1 cm of algae on the edge, which should be free of rice. Now fold makisa in half, cover the rice and turn it over.

Open the mat, and observe that the rice will be at the bottom, and the algae at the top. We smear them with cream cheese, spread the prepared slices of cucumber, apple or avocado, to taste. By the way, following the rules, in Philadelphia rolls you cannot use more than two vegetables or fruits.

Now we turn the makis into a straw to make one long roll. We spread slices of salmon, raw, slightly salted or smoked, pre-cut into a thin layer, on the upper part - this is a matter of your personal tastes and preferences.

The formed roll must be cut with a sharp knife, pre-moistened in cold water. Before serving, garnish with ginger and wasabi, you can add tobiko caviar, but this is purely to your taste.