Japanese rolls

History and secrets of classics

Rolls are not just rice slices folded into nori with filling. This is a real symbol of Japanese gastronomy, which has absorbed the centuries -old traditions of skillful masters. The first variations of land appeared in the VI century: they salted fish and laid with rice in barrels for natural fermentation. Only by the XIX century, when rice ceased to use as a preservative, harbits of modern poppies appeared — light snacks from fresh seafood and rice, which did not require long -term preparation.

In the 20th century, with the development of trade and tourism, Japanese rolls began to gain worldwide glory. Each region of Japan introduced its own characteristics: in Osaka they preferred large rolls with seafood, and in Kyoto — exquisite small poppies with vegetable pastes. Today in the menu of any sushi-bar you find classic poppies , sharp spaisi-rolls and large uramaki -I will give up rolled rolls, strewn with caviar or sesame seeds.

Ingredients and technology: what do you need to know the newcomer

when you first get acquainted with the preparation of rolls, it is important to master the basic set of products and equipment:

• rice for sushi for sushi for sushi (Shari)
  • round, special for land: it sticks but does not turn into porridge;
  • is flavored with rice vinegar with sugar and salt according to a proportion of 5–6 tbsp. l. Vinegar for 500 g of rice.
• nori
  • dried algae that hold the filling;
  • store in a dry place and use for a month after opening the packaging.

Rolls for the rolls

• well -sharpened, lubricated with water in front harsh;
• gives even, pure sections without “flattening”.

The technology of folding :

1. spread the bamboo rug (makis) and put the sheet) and put the sheet) Nori shiny side down.
2. Lightly moistened with your hands distribute three quarters of the nori rice (about 100 g).
3. along the short edge, put a strip of filling: fresh salmon, avocados, cucumber or crab wand. “Sealing”.
4. Cut the roll into six to eight parts, moistening the knife between the cuts.

Variations and inspiration tips

Own experiments are one of the joys of home cuisine. Try these techniques to give the tradition new colors:

• URAMAKI «Surprise»
  • Turn the roll classically, and then roll it in the outer layer of finely chopped salmon or fish Caviar;
  • add to the middle of the cream-chiz and a thin ribbon of mangoes for contrast.
• baked rolls
  • Form the roll, pour on the top with a mixture of mayonnaise and acute sauce, spit up Teriyaki and bake under the grill until golden crust;
  • Serve hot with crispy crust and warm filling.

Useful life hacks:

• Keep a bowl of water and rice vinegar nearby — the hands should be wet so that the rice is not Stuck.
• Cool the rice to a warm state, but not completely: cold rice loses elasticity, hot does not hold shape.
• Use natural marinads (soy sauce, mirin) to emphasize the taste of the filling without excess salt. Culinary hobby, and a way to touch the culture of Japan and develop your own sense of harmony of taste. If you have already mastered classic recipes, continue to expand the boundaries: experiment with unconventional fillings, truffle oils and even exotic fruits.

  Detailed copyright recipes, life hacks and video lessons you will find on the blog of the restaurant mamamia-pizza.ru. Try, create and enjoy the perfect combination of rice, algae and fantasies!

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