Ingredients for making rolls at home. Necessary products for making rolls and sushi

Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, the answer is nothing. A few words about what types of rolls there are. Rolls are not necessarily Japanese cuisine. The roll recipe in one form or another is present in many Asian cuisines. How rolls are made is known not only in Japan. In China, Vietnam, and Indonesia they also prepare sushi and rolls; the recipes, of course, may differ. Rolls, or kimbals, are also characteristic of Korean cuisine. However, today the Japanese consider the recipe for making rolls to be the property of their culture. Japanese rolls are called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same as any rolls, but large, which are not cut into pieces, but eaten in bites. There are also “colored” and “mosaic” rolls, and other types of rolls. The ingredients for rolls and the filling for rolls are most often seafood and processed vegetables. For example, they make shrimp rolls, rolls with crab sticks, salmon rolls, eel rolls, salmon rolls, tuna rolls, squid rolls, trout rolls. In addition, they often make egg rolls and rolls with vegetables or spring rolls. Chicken rolls, Caesar roll and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other sweet rolls at home are innovations of our days. Many people don’t know what kind of cheese is needed for rolls. The cheese used for the rolls is creamy. The most popular cream cheese for rolls is Philadelphia. Preparing Philadelphia rolls without this cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. The vinegar for rolls is also special – rice vinegar.

Today, sushi and rolls have become a noticeable element in our lives. Photos of this dish are a favorite subject of many food photographers, and a visit to a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it has boldly stepped from restaurants into our homes, so many home cooks are asking questions like: How to cook rolls? How to prepare sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make rolls yourself? How to prepare rolls correctly? How to make rolls correctly? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin rolls? How to roll rolls? How to properly wrap rolls? How to cook Philadelphia rolls? How to cook rice for rolls? How to prepare rolls correctly? How to make California rolls? How to make a hot roll? How to roll rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to prepare vinegar for rolls? How to prepare sushi and rolls? How to prepare hot rolls? And it’s not in vain that they ask, because making sushi and rolls with your own hands is interesting, and eating them is healthy.

The rolls are prepared using a bamboo makisu mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori sheet is on the inside and the rice is on the outside. This is the so-called rolls with rice on the outside. This is exactly how the famous Philadelphia rolls are made. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls yourself; Philadelphia recipes are not for nothing that are so popular. If you want to learn how to make Philadelphia rolls, or more precisely, how to make Philadelphia rolls at home, watch how our chefs do it. Maybe, rolls at home You will get even tastier than those prepared in a restaurant.

Despite the fact that, according to many, the most delicious rolls are made in Japan, the recipe for Philadelphia rolls does not originate in Japan. Rolls in general owe their popularity to a large extent to the United States, from where the fashion for sushi rolls and Japanese cuisine in general spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls; the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls can be made at home without any problems. So feel free to prepare Philadelphia rolls. Photos with step-by-step instructions make the cooking process much easier. The recipe, which describes the step-by-step preparation of rolls, will also save you from mistakes. And don't forget that these things are being done rolls with Philadelphia cheese. Rolls, the recipe with photos of which are often prepared and posted on the Internet, are California rolls. You can also make California rolls at home. The classic filling of California rolls is crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy the necessary ingredients, equipment, and see on our website how to prepare California rolls correctly. Or any other rolls, because here you can find a variety of recipes for rolls at home.

Thanks to the popularity of rolls, today there are a variety of types of rolls, both in the method of preparation and in the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, and vegetable rolls. Our chefs and I prepare rolls at home and will be happy to tell you how to prepare rolls at home. Many people associate preparing rolls and sushi with something mysterious and unattainable. This is probably how it should be. At the same time, you can also learn how to make rolls and join a new culture of cooking and eating food. On the pages of our website we have already told you how to eat rolls correctly, so now we will tell you how to prepare rolls at home. Sushi, rolls at home, or more precisely, preparing rolls at home will add exoticism to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests at the festive table. After all, homemade rolls are delicious. Therefore, everyone who is interested in roll recipes with photos, sushi and roll recipes at home, roll recipes at home with photos, roll recipes at home, homemade roll recipes, homemade rolls, sushi roll recipes with photos, baked rolls at home , rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs prepare sushi and rolls at home, prepare rolls at home. At home, you can prepare both simple roll recipes and complex roll recipes. Rolls at home are sometimes prepared together with children, because making rolls at home is quite an exciting process. Rolls, the recipes for which you will find on our website, are usually prepared from products that are familiar to us. So you can buy products for making rolls in our stores. But with one condition: the ingredients for the rolls must be fresh. Of course, the recipe for rolls with crab sticks is inferior to the recipe for rolls with crabs, but what can you do?

So, let's move on to a very important point: how the rolls are prepared. Preparing rice for rolls is where you should start when preparing sushi and rolls at home. There is special rice for rolls, but ordinary round rice is also suitable for making rolls. In principle, every housewife knows how to cook rice for rolls, or more precisely, how to cook rice for rolls. The recipe for making rice for rolls is simple. The ratio of water and rice is 1:1, you should wait until all the water has boiled away. The rice should be well cooked, but at the same time not look like a porridge. When the rice for rolls is ready, rinse it with cold water. That's all, now you know how to prepare rice for rolls. A recipe for preparing rice for rolls may also contain a recommendation to pour apple or rice vinegar over the finished rice.

Recipes for making sushi and rolls are so varied that everyone can find a recipe for themselves among them. Roll recipes use a variety of ingredients. If you want to make rolls at home, the fillings can be very different. This is a recipe for shrimp rolls, a recipe for rolls with eel, a recipe for rolls with cucumber, a recipe for rolls with avocado, rolls with eel, a recipe for rolls with omelet, rolls with salmon and cucumber, sweet rolls, a recipe for rolls with salmon, rolls with salmon and cucumber, battered rolls recipe, salmon rolls, chicken rolls recipe, egg rolls recipe, warm rolls, cucumber rolls recipe, avocado rolls recipe, spring rolls recipe, vegetable rolls recipe. recipe for fried rolls, Caesar roll, rolls with shrimp, recipe for warm rolls at home, baked rolls, recipe for DIY rolls, fried rolls at home. Indeed, hot rolls have become especially popular in recent years. This method of preparing rolls will appeal to those who especially love hot snacks. You can prepare hot rolls at home without much hassle. Hot rolls, the recipe of which differs from ordinary ones, in fact only in that they are fried in vegetable oil, can be prepared at home. The batter for rolls is egg, water, flour, salt. So make your rolls at home. There are recipes, but they are ready rolls impossible not to eat!

Cooking rolls at home

How to make rolls at home, step-by-step recipe with photos. Homemade rolls- cooking secrets .Preparing rolls. Rice for rollo in, like wrap the rolls. How to do homemade rolls. Rolls at home conditions with photo. How cook rice for rolls. How to store nori seaweed.

By popular demand, I am posting a short step-by-step photo recipe for making rolls at home. I want to say that making rolls at home- it's simple, tasty and fast. After I started doing rolls at home myself, I stopped going to like Japanese eateries. Why pay 200-300 rubles for something that I can do without much difficulty at home. I'll give you some tips and recommendations. It takes me a little over an hour to prepare 12-15 servings of rolls, including cooking the rice. For me, preparing rolls at home is much easier than, for example, cooking shawarma at home.

What you need to buy to make rolls:

1. Rice for sushi.
2. Pressed nori seaweed for wrapping rolls.
3. Rice vinegar.

There is no need to skimp on rice and seaweed - this is the basis. I always buy Blu Dragon rice, it is quite common in many chain stores. Do not buy excess sheets of nori; nori does not store well once opened. If you have any leftover sheets of nori, store them in an airtight container or plastic bag in a dry, dark place. Nori does not tolerate moisture. Poor quality nori may be difficult to chew.

You can use many ingredients for the filling, in this recipe we used:

1. Lightly salted trout, salted in-house.
2. Crab sticks
3. Avocado
4. Cucumber
5. Philadelphia cheese

We didn't make it too complicated prepared rolls in the first recipe we prepare only rolls wrapped in nori sheets. In the following recipes we will talk about preparing more complex rolls, such as, Philadelphia roll and etc. Lightly salted trout we do it ourselves. I just love avocado, and I had crab sticks and cucumbers in the refrigerator. I definitely recommend adding Philadelphia cheese to the rolls, it adds a delicate taste to the roll. When it comes to the filling for rolls, you can experiment according to your taste.

Of course, you can order free delivery of rolls in Moscow, but for me, hand-made rolls taste better. And I am always confident in the quality of the products.

What else needs to be purchased for the rolls:

1. Japanese horseradish wasabi
2. Pickled ginger
3. Soy sauce.
4. Chuka seaweed salad

The list goes on and on: sake, Japanese beer, etc. But wasabi, ginger and soy sauce are a must. If you use kikkoman soy sauce, then take the sauce with a green lid - it is less salty than the one in the photo with a red lid.

We also can’t do without a bamboo mat. It is needed to wrap the roll into a roll.

Let's get to the main thing - cook rice for rolls.

I cook 500 grams of rice - this amount makes 12-15 servings of rolls. If you need less, reduce the amount of rice, water and vinegar proportionally.

Place the rice for the rolls in a colander and rinse under running cold water.

Place the rice in a saucepan, fill it with cold water and set aside for 20 minutes. After twenty minutes, drain the water.

Add water to the rice in the proportion of one cup of rice to two cups of water. Place on the stove, wait until it boils, reduce the heat and cook rice for rolls until ready.

Filming rice for rolls from the stove and remove to a warm place (under the pillow).

While the rice is cooking we cook filling for rolls. You need to cut everything into thin strips.

Cut the trout and crab sticks into strips.

Peel the cucumber and avocado and also cut into strips.

Now we need to finish the rice for the rolls. Pour 4 tablespoons of rice vinegar into a small ladle (this is for 500 grams of raw rice) and add four tablespoons of sugar to the vinegar. Place the saucepan on the fire and stirring constantly, dissolve the sugar in the rice vinegar.

Let's prepare a tray; in such a tray it is convenient to mix rice with vinegar. We will also need a spatula.

Place the rice in the tray in an even layer.

Water evenly rice for rolls with vinegar and sugar and mix the rice with cutting movements of the spatula. We do not stir the rice in the literal sense of the word, but rather cut it with a spatula.

We are ready for the wrapping process rolls. Rice should be at human body temperature.

We take out a sheet of nori. One side of the nori sheet is glossy, and the other is rough. Place the sheet with the glossy side down. There is also a corrugation on the nori sheet, frequent in one direction, sparse in the second. Rare corrugation allows us to place rice on a sheet of nori equally on all sheets and make identical rolls. You can make smaller rolls, then the nori sheet needs to be cut in half along the center line of the corrugation.

Place the sheet with the glossy side down. There is also a corrugation on the nori sheet, frequent in one direction, sparse in the second. Rare corrugation allows us to place rice on a sheet of nori equally on all sheets and make identical rolls. Can be done rolls smaller size, then the sheet of nori must be cut in half along the center line of the corrugation.

Place a container of warm water next to you and begin to distribute the rice over the nori sheet. Do not put a lot of rice, otherwise it will roll there will be a lot of rice and little filling. The layer of rice should be thin.

On one side, the rice should cover the sheet to the edge of the nori sheet, on the other hand, leave part of the nori sheet free.

Place the filling and some Philadelphia on the rice. We put the filling in various combinations, then decide for yourself which one you like best.

Let's start wrapping roll. Wet the rice-free part of the nori with water. We bend the mat and, little by little, crush the rice with the filling and wrap the roll.

After wrapping, add roll form and set aside on a plate. Let's move on to the next roll.

Let's spin rolls until we use up all the rice.

Now you need to carefully cut rolls. Take the sharpest knife. I recommend cutting the roll in half first, and then cutting the halves into three equal parts.

Cut into portions roll Place on a plate or dish. Decorate with chukka and ginger and serve the rolls.

Do not cut all the rolls at once. Not cut rolls cover with cling film and put in the refrigerator. Rolls Stored in the refrigerator for several days, practically without losing taste.

Ingredients

You can buy red fish meat already marinated, but, to be honest, I’m afraid to take such products. It is unknown how fresh the fish was when it was marinated. That's why I prefer frozen product. Defrost the fish at room temperature. Next, remove the few seeds (if there are any, of course) and put them in a container with a lid. Add 1.5 tsp. salt, 1 tsp. sugar, finely chopped bay leaf and peppercorns. Stir, cover with a lid and place in the refrigerator to marinate for at least 3 hours, preferably overnight.

We also defrost the shrimp at room temperature, place in a colander, and rinse under running, cold water. Pour water into a saucepan and add a little salt. It is advisable to add dill. Especially for such dishes, I have dried dill stems prepared since the summer - they give much more flavor than twigs, dry easily and are perfectly stored. We wait until the water boils and put the shrimp in it. Wait for it to boil again and count 2-3 minutes. This is if the shrimp were frozen raw (read on the package). If they are already boiled, after the water boils, immediately turn off the heat and let it brew for about three minutes. Drain the water, wait for the shrimp to cool and peel them from the shell.

Remove the skin from the cucumber and cut it into strips.

The most important step is to properly prepare the sushi rice. Let's get started - put the rice in a container, fill it with cold water and quickly stir clockwise, preferably with a wooden spoon. The water will become cloudy with rice husks.

Place in a colander, wait for the water to drain and repeat the procedure. This needs to be done 5-8 times until the water remains clear. To be sure, the fourth time you can rub the rice between your palms. Pour cold, boiled water over the washed rice and leave for 20 minutes.

Afterwards, drain the water, add fresh water and put it on high heat. As soon as it boils, count 10 seconds and reduce the heat to low. Cook the rice until done.

At the end, add the heat again for 10 seconds, turn off the stove, place a clean towel on top and cover with a lid. Leave the rice until it cools completely.

Mix rice vinegar with 0.5 tsp salt and 2 tsp sugar. We wait until everything dissolves and pour this mixture over the cooled rice. Mix carefully.

Let's start forming the rolls. Place the nori sheet shiny side down and evenly distribute a thin layer of rice over it, leaving a 2 cm empty strip on one side. Important! Cooked rice cannot be stored for a long time; it must be used immediately after cooking. When stored in the refrigerator, it will become very crumbly and you won’t get sushi.

Place fish, cucumber on one edge of the nori and sprinkle wasabi (Japanese horseradish) on top and wrap the roll tightly. Experts use a special mat for this, but no matter how much I tried to work with it, it’s still easier for me to wrap without it. And you do what is more convenient for you.

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

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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.

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.

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

1. Boil the rice. How to do this, you can read a little higher.
2. Peel the salmon and cut into small strips of equal size.
3. 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.
4. Wrap the mat in cling film.
5. Cut the nori crosswise into a couple of equal pieces and place on the makita.
6. 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.
7. Place a very thin layer of wasabi in the middle, followed by a strip of fish.
8. Moisten the edge where there is no rice by running a wet finger over it.
9. 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.
10. Shape the roll into a triangle or square.
11. 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

1. Wrap the mat in film.
2. Place half a sheet of nori on it.
3. Place rice there, retreating 1-2 centimeters from the edge, and on the opposite side go the same amount beyond the border.
4. To prevent rice from sticking to your fingers, dip them in water diluted with vinegar.
5. Carefully turn over to the other side with the seaweed facing up.
6. Spread a small strip with cheese.
7. Place the filling.
8. Roll the roll and press it to form a square shape.
9. 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.

1. Boil the eggs and chop them finely. The cucumber is cut into thin strips and again in half.
2. Make the filling by mixing boiled rice and eggs, seasoning with mayonnaise.
3. Unroll the crab stick and put the cucumber there first, then the rest of the filling.
4. Cover the rolls with cling film and place them in the refrigerator.
5. 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.

1. Peel the avocado and cucumber and cut into thin, long strips.
2. Salmon is cut into thin slices. However, they should not be completely transparent.
3. Wrap the mat in cling film and place the cut half of nori on it, smooth side down.
4. Spread the rice about half a centimeter thick.
5. Salmon is placed on top of it.
6. Turn the nori fish side down.
7. Place cucumber and avocado in the middle. Thinly spread cream cheese around them.
8. Wrap the roll tightly and let it sit for a few minutes.
9. 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.

1. Boiled chicken fillet is cut into thin strips. The same is done with lettuce leaves.
2. 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.
3. Wrap the bamboo mat in film and place half of the nori on it.
4. Place the rice tightly, leaving one centimeter at the edge.
5. Turn the rice side down and place strips of chicken fillet on the nori, spread with cream cheese and salad.
6. Wrap the roll, sealing the edges.
7. Roll in breading or sesame seeds, sprinkle grated cheese on top.
8. 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.

1. Cut the nori in half and place on a mat covered with cling film.
2. Avocado is cut into strips. Peel it first.
3. Lay out the rice, leaving a centimeter at the edge. On the other hand, it must be shifted by the same distance.
4. Brush the rice with Tobiko caviar. You can use it in any color.
5. Turn the nori over, rice side down, and top with crabmeat and a couple of avocado strips.
6. 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.

1. Boil and peel the shrimp and cut the fish into thin strips.
2. Divide the nori into a couple of pieces and place on a wrapped makita.
3. Place rice tightly on top, and a strip of shrimp and salmon on top.
4. Wrap the roll and cut it into portions.
5. Place a teaspoon of spicy sauce on each piece and place in the oven for 15 minutes.
6. 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.

1. 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.
2. Place a thin strip of cream cheese in the middle and sliced ​​salmon on top.
3. Roll the roll using a makita and cut it into small portions.
4. 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.

1. Divide the nori into a couple of pieces and place one on the mat.
2. Place the cooked rice on top and compact it a little.
3. Turn the nori over so the rice is facing down.
4. Cut the cucumber into thin strips, after peeling it, place it in the middle of the roll.
5. Wrap, cut into portions, and wrap each with a thin strip of eel.
6. Sprinkle grated cheese on top and place in the oven for 10 minutes.
7. 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.

1. Heat the oil and add a couple of cloves of garlic, lightly pressed with the flat side of a knife.
2. When the garlic adds enough flavor to the oil, remove it and fry the raw and defrosted shelled shrimp. It will take literally a couple of minutes.
3. Cut all vegetables for cooking into thin strips.
4. Boil rice noodles according to instructions.
5. 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.
6. Next, add some cooked rice noodles and a few pieces of shrimp.
7. Fold the roll from the bottom and secure the sides.
8. If desired, you can fry it in the remaining garlic oil. It is important that the roll is very tightly secured.
9. 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.

1. Wrap the makita mat in cling film.
2. 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.
3. The avocado is peeled and cut into thin strips. The same is done with cucumber.
4. 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.

1. Chop the onion and grate the carrots on a medium grater.
2. Beat the eggs until smooth.
3. Soak a napkin in oil and brush the surface of the pan with it.
4. Pour in the egg mixture with spices and fry over low heat. Otherwise, the omelette will harden and crack, and this is unacceptable.
5. Add the filling and as soon as the omelette sets, immediately roll it into a roll with a spatula directly in the pan.
6. 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.

1. Wrap the mat, place half a sheet of nori on it, and rice on top.
2. The salmon is placed in the middle. Wrap the roll as usual.
3. 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).

1. Prepare thin egg pancakes in which to wrap the rolls. To do this, mix the egg, starch and one spoon of sugar.
2. Fry the pancake on both sides in a frying pan and set aside.
3. Whisk the remaining ingredients, but add cocoa and prepare a dark chocolate pancake.
4. Cut the fruit into strips.
5. Spread half of each pancake with cream cheese and top with filling.
6. 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.

1. Milk is mixed together with cream, coconut, vanilla and sugar. Place the mixture on the stove and turn on low heat.
2. Add rice and boil it for half an hour.
3. Cool and drain in a colander, draining the milk.
4. At the same time, prepare the filling. Cut the fruit into strips or slices and peel them.
5. Place the rice in a thin layer on a bamboo mat covered with cling film. Spread with cream cheese and top with fruit.
6. 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.
7. Before serving, cut into portions.