Rolls are a very tasty and popular dish that you can now order for yourself right at home. Of course, it's great that in a short time they bring you yummy right home, and you can enjoy it without burdening yourself with the torments of cooking. But maybe you should cook this dish at home? By the way, there is nothing mega complicated in cooking, you just have to try it, and then it will go like a knurled one.
I tell you how to cook rolls at home
In general, traditional rolls consist of rice, nori, and another ingredient for the filling. We are now ordering for ourselves various variations of this dish, which are not found in Japan. But in America or Europe, for example, "Philadelphia" and "California" are sold at every turn.
You can add whatever you like to the filling: cucumbers, tuna, crab sticks, cheese, red fish. I propose to go through the important nuances of cooking, and for this I will choose rolls with salmon, cream cheese and cucumber.
Boiling rice
A very important part of cooking is boiling the rice. You can use a special one for rolls, or you can buy a regular round one. It needs to be cooked not crumbly, but also not turned into porridge.
So, first rinse the rice in cold water. This must be done at least five times. Next, transfer the rice to a heavy-bottomed saucepan and pour in the water. For 1 cup of rice, you need 2.5 cups of water. Place the pot on fire, wait for the water to boil, then reduce the heat to low, and cover the rice with a lid. You cannot open the pan, let the rice simmer for 15 minutes. After that, turn off the pan and leave the rice under a closed lid for another 10 minutes.
During this time, you can prepare a dressing. Take 1 tbsp. rice vinegar, ½ tsp. salt and 1 tsp. Sahara. These components must be put on a small fire, and stir, waiting for the salt and sugar to dissolve. Add the dressing to the rice and stir.
Assembling rolls
Now, an equally important step. It is necessary to roll the rolls correctly. To do this, take a nori leaf and place it on a towel or bamboo mat, glossy side down.
I advise you to immediately put all the ingredients on plates. Rice in a deep bowl, it should be warm, next to a bowl of water to moisten your hands. The other plate has thin salmon plates, but you can use any other red fish you like. Separately thin long cucumber cubes.
First is the turn of the rice. Soak your hands in water, take some rice, and place it on the nori sheet, starting from you. Smooth out the rice so that there are no lumps. The edge farther from you should be about 2 cm empty.
Step back from the edge that is closer to you, a couple of centimeters, and put the fish, next to the cucumber, carefully lay out the cream cheese.
It remains to collapse the "sausage" from all the components. Do this carefully - not weakly, but do not pull too much, otherwise the nori sheet will break and the filling will come out. Spin, stopping occasionally, and lightly pressing the roll on both sides.
The finished roll can be cut immediately, and if you are not going to eat the rolls yet, then wrap the "sausage" in plastic wrap and put it in the refrigerator.
You need to cut the rolls with a sharp knife, you cannot crush or saw. Moisten the knife each time with cold water so that the rice does not stick.
In addition to the rolls, canned ginger and wasabi can be placed on the plate! Then your dish will not differ at all from the one that you previously ordered in the cafe!
Good luck in your endeavors and bon appetit!
The original article is posted here: https://kabluk.me/poleznoe/kak-prigotovit-rolly-v-domashnih-usloviyah.html
