Warm rolls for a festive table and everyday dinner

Hot rolls are the same well-known rolls, only prepared by heat treatment - frying or baking. The advantages of making these rolls yourself:

• You can choose products at your discretion.
• The freshness of the ingredients in this case is not questioned.
• The cooking process is very interesting and exciting, especially if you do it together.

Tempura is prepared from a mixture of rice and wheat flour with the addition of starch, eggs and ice water. Salt, of course, to taste. The ingredients are not whipped, but lightly mixed, due to which the batter turns out tender and airy. And now about using our batter.

To prepare hot rolls

At home, use classic fillings: salmon, salmon, delicacy shrimp, crab meat, smoked eel, sea bass. Complete your food set with exotic avocado and caviar. Philadelphia cheese is also often used to make hot rolls.

Don't forget about rice - one of the main components of hot rolls. Not just any rice grain is suitable for “proper” rice. It should have good adhesiveness. Therefore, use special Chinese rice, or round rice. During the cooking process, the cereal must be washed and cooked with the addition of salt, sugar and rice vinegar.

Hot rolls with salmon and cucumber

Preparation:

1. Spread the rice mixture on half a sheet of nori and cover it with the other half of the same sheet.
2. On this sheet we spread the filling, consisting of slices of salmon and fresh cucumber, cut into strips.
3. Roll up the bamboo mat to form a roll.
4. First dip the finished roll in flour, this will help the batter stick better to the surface of the seaweed. Then we use tempura batter.
5. Fry the roll in vegetable oil using a deep fryer or heavy cast iron frying pan.
6. Place the finished roll on a paper towel to remove excess fat, cut into pieces and serve with pickled ginger, wasabi and soy sauce.

Simple sushi in batter

To prepare warm rolls at home you will need:

• sushi rice;
• Philadelphia cheese - 50 g;
• smoked eel – 50 g;
• lightly salted salmon – 50 g;
• avocado – 30 gr;
• fresh cucumber – 30 g;
• nori seaweed (use half a sheet);
• vegetable oil in an amount sufficient for frying.

Batter - ingredients:

• cold water – 1 glass;
• egg - 1 piece;
• wheat flour - 1 cup.

How to make warm rolls:

1. Initially, a batter is prepared, which will then be used for frying. To do this, you need to mix wheat flour, beat an egg and cold (or even better - ice!) water. It won't hurt to sift the flour. This simple manipulation will allow you to get an airy and light batter;
2. cook rice as the main element of sushi;
3. place the rice on the nori, do not forget to leave a space of 2-3 cm on the opposite side of the sheet;
4. cut avocado, cucumber, salmon, eel into thin longitudinal strips. Place the filling on the nori, about 1-2 cm away from the edge closest to you;
5. We form the sushi using a bamboo mat. If nori does not fold well, you can use water;
6. Roll the rolls in flour, dip them in batter and finally place them in a frying pan, always with oil (vegetable);
7. The rolls need to be fried until golden brown. Then they need to be placed not on a plate, but on a paper towel. It will absorb excess oil, making the dish not very high in calories and quite healthy.

Tip: Vegetable oil needs to be heated, but it is advisable not to bring it to a boil. How much oil should you use when preparing rolls at home? You need enough oil to completely cover the sushi. It will be more convenient to use a deep frying pan for frying;

Hot rolls with salmon, shrimp and avocado

Preparation:

1. We prepare a classic roll filled with raw salmon with a diameter of 4-5 cm.
2. Prepare the spicy sauce. To do this, mix 6 tablespoons of Chinese mayonnaise and half a teaspoon of quinchi hot sauce.
3. Chop shrimp and avocado and mix with spicy sauce. Place the prepared mixture on each roll in the form of a “cap”.
4. Add a little more sauce on top and place the dish in the oven or microwave in the “grill” mode. The “caps” of the rolls are baked, acquiring a delicate, melting taste.

This is a dietary recipe, since the rolls do not require frying or the use of excess oil.

Preparing the sauce

A sauce recipe is provided as an addition. It's easy to prepare:

1. the first step is to mix rice vinegar with lemon juice in a 2:1 ratio;
2. second step - add soy sauce to the mixture, it should be the same amount as rice vinegar;
3. third step - the sauce needs to be brought to a boil, then removed from the stove and allowed to cool. The mixture is then placed in the refrigerator until completely cooled.

The shelf life of this sauce is 2 weeks in the refrigerator.

So you know how to make sauce for warm sushi at home.

Use the suggested recipes - the rolls turn out very tasty!

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Hot rolls “Rainbow”

These are rolls of the uro-maki variety, when they are rolled with the rice facing out.

Preparation:

1. Place half a sheet of nori on the mat and evenly distribute the rice over it, covering the entire surface.
2. We turn our workpiece over with the rice down and place it again on the mat. Place a strip of cream cheese in the center of the nori sheet.
3. On one side we lay out two shrimp, on the other - two strips of salmon. Place a few avocado slices directly on the cheese.
4. Roll the roll without the help of a mat - carefully and without pressing the workpiece.
5. Having given the roll a shape, take it in your hand along with the mat and sprinkle it with chopped strips of nori.
6. Cut the finished roll into pieces, dip each of them in tempura batter and deep-fry.
7. This roll is served with soy sauce and of course wasabi.

Almost any roll can be cooked hot, including Philadelphia.

Hot rolls - video

Hot rolls - photo

Hot rolls are the same well-known rolls, only prepared by heat treatment - frying or baking. The advantages of making these rolls yourself:

• You can choose products at your discretion.
• The freshness of the ingredients in this case is not questioned.
• The cooking process is very interesting and exciting, especially if you do it together.

Tempura is prepared from a mixture of rice and wheat flour with the addition of starch, eggs and ice water. Salt, of course, to taste. The ingredients are not whipped, but lightly mixed, due to which the batter turns out tender and airy. And now about using our batter.

To prepare hot rolls

At home, use classic fillings: salmon, salmon, delicacy shrimp, crab meat, smoked eel, sea bass. Complete your food set with exotic avocado and caviar. Philadelphia cheese is also often used to make hot rolls.

Don't forget about rice - one of the main components of hot rolls. Not just any rice grain is suitable for “proper” rice. It should have good adhesiveness. Therefore, use special Chinese rice, or round rice. During the cooking process, the cereal must be washed and cooked with the addition of salt, sugar and rice vinegar.

Hot Philadelphia

Preparation:

1. Spread the rice evenly onto the nori sheet, leaving one side empty at a distance of about 1 cm from the edge. Turn the workpiece over.
2. In the center of the nori we apply wasabi and soft Philadelphia cheese.
3. Place thinly sliced ​​cucumber slices on the cheese and roll the roll into a block.
4. We cut the roll into equal pieces, each of which is wrapped in a thin slice of smoked salmon.
5. The final step, of course, is frying the rolls in batter.

Rolls

Rolls are especially popular

- a dish prepared from fresh fish, rice, special seaweed, seasonings and vegetables - usually cucumber and avocado. Of course, many experts classify avocado as a fruit, and scientists have not yet agreed at all and do not know where to classify it, but this does not change its taste, and it is simply delicious as part of rolls.

Vegetable diet for weight loss

How to prepare rolls?

The principle of preparing rolls is simple, and the main thing here is accuracy.

You need to lay out all the ingredients in layers on a sheet of nori - special seaweed, and then roll it into a roll and cut it into equal parts - about 2.5 cm - with a very sharp knife.

Roll without nori with salmon

You can choose any ingredients for this recipe - according to your taste. We use salmon and cucumber.

Preparation:

1. Wrap the sushi mat in cling film. Place rice on top and distribute it evenly over the entire surface.
2. Cover the rice with a layer of Philadelphia cheese and sprinkle it with sesame seeds. Place cucumber slices in the center.
3. Roll up the roll and remove the cling film.
4. Place a strip of salmon on top of the finished roll and roll it again with film to press the fish.
5. Carefully cut the roll into pieces and fry them in tempura batter. Wrap each onion feather, tying it in a knot.

Rolls are a national dish of Japan that have gained great popularity. If you don’t want to go to a restaurant, but want to treat yourself to something delicious, you can make your own rolls at home using a simple set of products. A layer of rice is laid out on nori (this is special pressed seaweed), and the filling is placed on it and the whole thing is rolled up into a tube. You can use not only nori, but also special rice paper.

Differences from baked maki

Many people often confuse these two dishes. There is a difference between them, and a very significant one. Baked poppies are prepared in the oven. At high temperatures they are kept for 5–7 minutes. They make a special sauce from ketchup, mayonnaise and capelin caviar. After baking, the product is not so greasy and becomes safer (pathogenic microorganisms die). Hot ones are simply fried in batter (tempura).

Warm rolls prepared using different technologies have a different taste, but they have a large army of loyal fans among lovers of Japanese cuisine.

By the way, eating hot poppies is useful not only from the point of view of safety and reducing the risk of poisoning. They are not served with soy sauce, which is always included as an additive to cold Japanese dishes. For people suffering from kidney disease, it is not advisable to get carried away with this seasoning. Excessively salty soy sauce negatively affects excretory functions and increases the load on all body systems.

But warm ones are usually served with thick sauces based on mayonnaise, which are less salty. In this case, a special Japanese type of this seasoning is used. Our mayonnaise is much fattier and has no benefits. Japanese, on the other hand, has a milder taste and, due to a different recipe, is considered less harmful. That is, warm rolls can also be eaten by those who do not want to consume large amounts of salt.

Rolls with crab meat

Compound:

• Chum salmon fillet (preferably salted) – 180-220 g
• Fine salt - to taste
• Fresh cucumbers – 1 pc.
• Crab meat (sticks) – 180-220 g
• Rice – 180-220 g
• Nori – 2-3 sheets

Preparation:

1. You need to take special rice that has a round shape, since it is characterized by greater stickiness, unlike regular rice. This type of rice contains a lot of starch, making it much easier to hold together.
2. First you need to boil the rice in lightly salted boiling water. As soon as it is cooked, excess water is drained and left for a while to cool completely.
3. While the rice is cooling, you need to start preparing the filling for the rolls - the cucumber is washed and cut into small cubes. Fish with crab meat also needs to be chopped. All components are mixed well.
4. A special bamboo napkin is laid out on the table, and a seaweed leaf is placed on top of it.
5. Place the completely cooled rice on a sheet of seaweed and smooth it out.
6. If desired, the rice can be seasoned with a small amount of Japanese vinegar, but if you cannot get this ingredient, you can skip it.
7. Place the finished filling on the edge of the nori and use a bamboo napkin to make a tube.
8. The roll is placed on a wooden board and cut into several small rolls using a sharp knife.
9. Place the rolls on plates and serve in combination with Japanese horseradish (wasabi).

With crab sticks

● 1 tbsp. rice; ● 2 – 3 large sheets of nori; ● 150 g soft cheese; ● 150 g crab sticks; ● 1 cucumber; ● 100 g hard cheese; ● breading; ● 50 ml oil; ● 2 tbsp. l. white wine vinegar; ● 1 tbsp. l. soy sauce; ● 1 tsp. Sahara; ● ½ tsp. salt; ● 1 tbsp. water for cooking rice and 2 tbsp. l. – for marinade; ● 2 eggs. The first stage is traditional - cooking rice. It needs to be seasoned with a marinade of sauce, vinegar, sugar and salt, and then mixed thoroughly, scraping with a spoon from the bottom of the pan. The dressing should be well distributed throughout the cereal.

Then everything is simple:

1. Cut the cucumber and sticks into strips. 2. Then we assemble the rolls, wrapping the freshly prepared products and soft cheese in nori and rice. 3. The process of completing the preparation is similar to the previous recipes - the rolls are dipped in beaten egg, rolled in breading and then fried. 4. After completing all the manipulations, cut the homemade rolls into small pieces and place them like stumps on a baking sheet covered with paper. 5. Cut the hard cheese into small cubes and place them on top of each roll. 6. Bake in the oven until the cheese browns. Once this happens, the dish can be served.

Rolls with crab meat and fresh avocado

Compound:

• Crab paste - to taste
• Rice – 180-220 g
• Ginger - to taste
• Avocado – 1 pc.
• Crab meat – 180-220 g
• Rice vinegar - to taste
• Sheets of pressed seaweed – 2-3 pcs.

Preparation:

1. Wash the avocado and cut off the peel. Cut into small cubes.
2. Crab meat should be cut into thin longitudinal strips.
3. We place a bamboo mat on the table and a sheet of seaweed on top.
4. On the seaweed we place a tablespoon of cooked and cooled rice, which is pre-seasoned with a small amount of Japanese vinegar. Carefully level the layer of rice so that it forms a fairly thin layer.
5. You need to make sure that the top part of the seaweed remains without rice.
6. A thin strip of wasabi is laid out over the rice.
7. There is a layer of crab paste on top.
8. Next - a piece of avocado, crab meat.
9. We lift the bamboo mat with our fingers, and holding the filling a little so that it does not slip, we begin to roll it into a fairly dense roll.
10. The rolls should not be very tight or loose, otherwise the filling will simply fall out.
11. Next the rolls are cut.

With cucumber and smoked squid

Compound:

• Cheese pasta (with salmon) – 1-1.25 tbsp. l.
• Ginger – 2-2.25 tbsp. l.
• Squid meat (smoked) – 150-175 g
• Rice vinegar - to taste
• Fresh cucumbers – 1 pc.
• Rice – 180-210 g
• Algae in sheets – 2-3 pcs.

Preparation:

1. First, the filling must be prepared - take the squid meat (smoked) and cut it into thin strips.
2. Wash the cucumber, dry it and cut it into small slices. If desired, you can trim the peel.
3. Place a bamboo mat on the table and place nori on top (the glossy side faces down).
4. Boil rice in salted water. As soon as it cools, season with a small amount of rice vinegar. You can add a little sugar, but this is not a required ingredient.
5. Place a thin layer of rice on a sheet of seaweed, leaving the top edge blank.
6. Grease the top of the rice with a small amount of wasabi (apply a thin strip), then place a layer of cheese paste.
7. Now comes cucumber strips and chopped smoked squid meat.
8. Carefully roll the nori sheet into a tube, holding the filling with your fingers.
9. Next, cut the roll into several parts.

Homemade baked rolls

Compound:

• Nori – 2-3 sheets
• Mayonnaise - to taste
• Soy sauce - to taste
• Capelin caviar – 2 -3 tsp.
• Cheese – 80-90 g
• Salmon – 110-130 g
• Ketchup - to taste
• Rice – 1 tbsp.
• Eel – 110-130 g

Preparation:

1. When steaming rice, add 1.5 cups of water to a glass of rice and leave in a water bath for 35 minutes.
2. Place cooked rice on a sheet of nori.
3. Place the filling in the middle of the sheet - chopped cheese, eel and salmon.
4. Carefully roll the nori into a tube and cut into several pieces.
5. Make the sauce - mix fairly thick mayonnaise with capelin caviar and ketchup.
6. Place a tablespoon of the prepared sauce on each piece of rolls.
7. Place the rolls on a baking sheet, previously covered with a sheet of parchment.
8. Bake the rolls in an oven preheated to 200 degrees for about 5 minutes.
9. The rolls should be served in combination with soy sauce.

Rolls in batter

• long grain rice - 1 tbsp.
• cucumber - 1 pc.
• bell pepper - 1 pc. (green)
• boiled carrots - 1 pc.
• green onions - 3-4 pcs. (stem)
• boiled shrimp - 100 gr.
• crab sticks - 6 pcs.
• seaweed sheets - 2 pcs. (packaging)
• soy sauce - 2 tbsp.
• flour - 2 tbsp. (batter)
• egg - 1-2 pcs. (batter)

You can purchase discounted ingredients for this recipe here

Boil the rice. Prepare vegetables and seafood, cut everything into narrow cubes.

Place rice on the edge of the seaweed sheet, place various fillings on it in the middle. Each roll can be different, as you like.

Lightly moisten the clean edge of the sheet with soy sauce and carefully, pressing firmly, begin to form rolls from the edge where the filling lies. You need to roll it tightly.

Place the tubes on a board covered with cellophane and place in the refrigerator for 30 minutes.

Cut the rolls into 4-5 cm pieces.

In a deep bowl, beat the flour with the egg, dip the rolls on the same side as the rice and fry on both sides. Bon appetit!

Of course, you need to serve battered rolls with soy sauce, and hot broth goes very well here. Good luck and bon appetit!

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Baked salmon rolls

Compound:

• Red hot pepper - to taste
• Garlic - to taste
• Rice vinegar (can be replaced with lemon juice) - to taste
• Sweet rice wine – 1-2 tbsp. l.
• Fresh dill - to taste
• Avocado – 1 pc.
• Salmon – 180-210 g
• White short grain rice – 180-210 g
• Dried seaweed sheets – 2 -3 sheets

Preparation:

1. Rinse the rice well with cold water, then boil for about 8-10 minutes in boiling water over low heat. Once the rice is completely cooked, drain off the excess liquid and leave to cool.
2. Take the salmon fillet and cut it into strips with a cross section of approximately 0.7 by 0.7 cm.
3. Wash and peel the avocado, then cut it in the same way as the salmon fillet. If it is not possible to use avocado, we use fresh cucumbers.
4. Make the sauce - mix vinegar with sweet rice wine, add garlic passed through a press, add hot red pepper. Mix everything well and pass the finished sauce through a fine strainer.
5. Place the chopped fillet into a separate container and pour the sauce over it for about 5 minutes.
6. Place nori on a bamboo napkin. On top we place a thin layer of slightly warm rice in the shape of a rectangle, and in its center we place avocado and salmon fillet, add sprigs of fresh herbs (you need to remove the hard stems in advance).
7. We roll the nori into a tight roll, then leave it for a while so that it cools completely and the rice can stick together properly, otherwise the filling will simply fall out of the roll.
8. Then cut the rolls into pieces of approximately 2 cm.
9. Place the rolls edge-on on a baking sheet, with a sheet of parchment placed at the bottom, and bake for 15-20 minutes in an oven preheated to 200 degrees.
10. The rolls can be sprinkled with a small amount of grated cheese, but this is not a required ingredient.
11. The combination of baked rolls with the sauce prepared for the fish marinade is very tasty. You can serve the rolls with soy sauce, grated daikon, pickled asparagus or ginger.
12. If you want to surprise your guests, then serve rolls with national alcoholic drinks - for example, sake or soju, mirin or Shaoxing rice wine, maotai or fruit wine, rum with fruit juice or local whiskey.

Rolls in batter

You need to try the rolls in batter at least once.
At first I was very surprised, as if the rolls were a separate dish, but when I tried them, I appreciated them! Rolls in batter will appeal to those who like ordinary ones. Rolls in batter are fried very quickly, 1-2 minutes. You will get hot rolls in batter. I really love rolls, but I like the hot version the most, the main thing is to start eating them right away, without letting them cool! Of course, you need to serve battered rolls with soy sauce, and hot broth goes very well here. I suggest you roll the rolls without any equipment, but if you have them, then of course use them. You can also place a sheet of seaweed on cellophane and roll the sausage using film. Don't forget to serve hot sauces with the battered rolls. Good luck and bon appetit!

Purpose: For lunch / For dinner / Romantic dinner / Buffet Main ingredient: Cereals / Rice Dish: Appetizers / Battered dishes / Rolls

Ingredients:

• Long grain rice - 1 cup
• Cucumber – 1 piece
• Bell pepper – 1 piece (green)
• Boiled carrots – 1 piece
• Green onions - 3-4 pieces (stems)
• Boiled shrimp – 100 grams
• Crab sticks – 6 pieces
• Seaweed sheets – 2 pieces (packs)
• Soy sauce - 2 tbsp. spoons
• Flour - 2 tbsp. spoons (batter)
• Egg - 1-2 pieces (batter)

Servings: 2
Boil the rice.

Prepare vegetables and seafood, cut everything into narrow cubes.

Place rice on the edge of the seaweed sheet, and place various fillings in the middle.

Each roll can be different, as you like.

Lightly moisten the clean edge of the sheet with soy sauce and carefully, pressing firmly, begin to form rolls from the edge where the filling lies. You need to roll it tightly.

Place the tubes on a board covered with cellophane and place in the refrigerator for 30 minutes.

Cut the rolls into 4-5 cm pieces.

In a deep bowl, beat the flour with the egg, dip the rolls on the same side as the rice and fry on both sides. Bon appetit!

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Batter for rolls at home

Compound:

• Salt - to taste
• Tempura or plain flour – 65-85 g
• Water – 95-100 g
• Egg – 1 pc.

Preparation:

Break the eggs into a deep bowl and add very cold water.

1. Then, in small portions, gradually add flour, stirring constantly to prevent lumps from forming.
2. The result should be a not too thick batter. However, it cannot be diluted too much, as it will simply flow off the roll. Ideally, the batter should resemble pancake batter.
3. Add a little salt to the batter.
4. The batter is completely ready and can be used to make warm or baked rolls.
5. Before cooking, the rolls need to be completely dipped in batter, so that it evenly covers their surface and the result is a delicious Japanese dish.

Mineral water batter

• egg - 1 pc.
• flour - 110 gr.
• mineral water with gas - 120 ml.
• spices - to your taste

1. Beat a chicken egg using any available method, add mineral water and mix again. After this, you can add various spices to taste.

2. Gradually add flour and mix thoroughly. Avoid forming lumps. Achieve a homogeneous composition from the mixture.

3. Leave the composition to infuse for 10 minutes. The batter for frying fish in mineral water is ready.

Roll hot classic

To prepare a hot roll you will need:

• pressed nori seaweed
• special sushi rice
• salmon or salmon (smoked or lightly salted)
• boiled pork, carbonade, balyk or bacon
• curd cheese "Almette"
• fresh cucumber

Hot roll recipe:

1. Cook sticky rice porridge. To do this, fill the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered, for about 15 minutes. Then remove the saucepan from the heat and leave to steep for another 15 minutes. without opening.
2. Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea ​​salt). When the sugar and salt have dissolved, season the finished rice with the resulting mixture, carefully turning it over, but without stirring. Prepare a half sheet of nori seaweed by placing it on the table, smooth surface down.
3. Spread the warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet blank, approximately 1-1.5 cm wide. Place curd cheese on the rice, and on it, parallel to the wide side of the nori, strips of fresh cucumber and boiled pork (bacon, carbonade or balyk). Using a bamboo napkin, carefully roll the roll using the uramaki technology. If you wish, you can complicate the recipe by wrapping the finished roll in a layer of smoked salmon.
4. Carefully cut the resulting roll into 8 equal parts and place in a special baking dish. Crush each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.
5. The hot roll is ready! All that remains is to carefully place it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially tasty if eaten warm. Try to cook this original dish and please your family and friends with it!

To prepare hot Tempura rolls you will need:

• nori seaweed
• round rice
• shrimps
• mayonnaise
• 1 egg
• refined vegetable oil

Recipe for hot Tempura rolls:

1. First, cook the rice (as in the previous recipe).
2. Distribute the warm rice over the nori, leaving the far edge 1-2 cm wide free. Place boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
3. Carefully roll the nori into an elastic roll, lightly moisten the rice-free edge with water and “seal” the resulting roll.
4. Beat the egg, add a little warm water and flour (enough to make a fairly thick dough, like for pancakes). Lightly salt the resulting mass.
5. Dip the roll into the dough and fry it until golden brown over high heat. Cool it a little and cut it into equal parts. Bon appetit!

DIY hot rolls recipe

In Japan, hot rolls are often served. This dish cannot be compared in taste to anything. The rolls turn out to be unusually piquant and nutritious. We suggest preparing them with your own hands at home. It's so simple!

Ingredients:

• Required ingredients: nori (1 sheet), rice (1 cup), freshly salted red fish (50 grams), pickled cucumbers (1-2 pieces), pickled ginger (10 grams), vegetable oil (for frying);
• For rice: water for cooking rice (1 glass), rice or wine vinegar (5 tablespoons), sugar (1 tablespoon), salt (1 teaspoon);
• For the batter: egg (2 pieces), flour (3 tablespoons), salt (1 level teaspoon).

Cooking process:

Making hot rolls with your own hands is very simple. It is important to prepare the correct batter. It should be thicker than sour cream. The Japanese also fry these rolls using a wok. A lot of vegetable oil is poured into a round bowl. The nori roll floats freely in it during heat treatment.

Of course, not every housewife will allow herself to use vegetable oil so uneconomically. We advise you to omit this paragraph regarding frying from the original recipe and cook in a regular frying pan with a moderate amount of oil.

After frying, be sure to blot the nori roll with paper to remove any remaining fat.

Also note that the nori roll should be cut with a very sharp thin knife dipped in vinegar. It is important that all rolls are neat, the same size and shape.

Place a sheet of nori on a bamboo napkin (makisu), smooth side down.

Next, you need to prepare the filling and cook the rice. Rice for rolls is cooked as follows. First, the rice must be rinsed well under running water. Then pour boiling water into it in a 1:1 ratio and put on moderate heat. Cook until the water boils. Then reduce the heat to low and continue cooking for 20 minutes. Be sure to cover the pan with rice while cooking. After 20 minutes, turn off the heat and leave the pan on the stove for another 15 minutes. The rice is ready. As soon as it cools down, you need to season it with vinegar mixed with salt and sugar and rub it between your palms. Now it's time to start filling the rolls. To do this, you need to cut fresh salted red fish into long thick strips. Lightly salted cucumber is also cut into thin strips. The filling will use pickled ginger.

Wet your hands in the vinegar solution. With wet hands, place the rice onto the nori. Rice covers 2/3 of the sheet. Next, add the filling: fish, cucumber and pickled ginger.

Roll the sheet of nori into a roll.

Prepare the batter. To do this, add salt and flour to the beaten eggs. Stir until smooth.

Dip the nori roll in the prepared batter.

Pour vegetable oil into a frying pan and bring it to a boil. Place the nori roll into boiling oil and fry on all sides until golden brown. After frying, be sure to dip the roll with a paper napkin.

Cut the roll into portions. It is important that these pieces are the same length. Hot rolls are ready.

All that remains is to place them on a serving plate and serve.

Hot rolls are served with soy sauce and wasabi.

Hot roll with salmon

The peculiarity of this recipe is in the tempura batter, which gives a new taste to things that have already become familiar. Be sure to try this dish!

To prepare a hot roll with salmon you will need:

• rice – 0.5 kg
• Buko cheese
• acne
• tobiko
• salmon or salmon fillet - 240 g
• fresh cucumber - 1
• egg - 1
• tempura or regular flour
• breadcrumbs
• nori sheet

Recipe for hot roll with salmon:

1. Place a sheet of nori seaweed, shiny surface down, parallel to the bamboo mat. Place the finished rice on the surface of the nori with your hands dipped in rice (or regular vinegar). Be sure to leave the edge of the nori sheet furthest from you (1 cm wide) unfilled with rice.

Homemade rolls recipe

Ingredients:

• nori sheet;
• boiled rice;
• salmon;
• cheese;
• wasabi;
• rice vinegar;
• ginger;
• mayonnaise;
• butter;

soy sauce.

Tools:

• frying pan;
• board;
• mat or cardboard for the mold.

How to prepare rolls?

To make rolls at home, you first need to cook the rice. It should be rinsed well with water, then put on high heat and brought to a boil.

After this, the heat is reduced and the rice is cooked for approximately 12 minutes. Afterwards he needs to languish for half an hour.

Vinegar is added to the finished rice and mixed gently. Under no circumstances should you press or stir harshly, otherwise you will end up with rice porridge instead of homemade rolls. Let the rice cool slightly. Then pour the resulting dish onto a sheet of nori. Distribute evenly along the entire length of the sheet and begin adding the filling. In our case, this is salmon, pre-cut into thin strips. Top with cheese and other ingredients as desired. Cover the entire result with a small amount of mayonnaise, and using a mat, slowly roll it into a roll.

Cut into small pieces and fry in butter for a few minutes. And Voila! Ready. All that remains is to add wasabi, soy sauce, ginger, etc. to taste.

Batter with starch

• egg - 1 pc.
• starch - 60 gr.
• medium-sized raw potatoes - 2 pcs.
• mayonnaise sauce - 30 gr.
• spices - in fact

1. This batter is suitable for red fish. The ingredients are mixed with starch instead of flour. Wash and peel the potatoes as usual. Pass the root vegetable through a fine grater and add a small amount of salt.

2. Discard any excess potato juice during kneading. Add mayonnaise sauce.

3. In a separate container, beat the chicken eggs and mix in the required amount of spices. When deciding how to prepare a delicious fish batter, you should familiarize yourself with all the recipes at home.

4. After this, combine the two masses and gradually add starch. Mix the ingredients thoroughly. As a result, the batter will be quite thick.

5. In order for the composition to stick better, the fish must be dried before frying. To prevent the mixture from sticking to your hands, it is recommended to moisten them a little in water.

Photo recipe for homemade Hot Tempura roll

Ingredients:

• whole nori sheet
• boiled rice
• salted salmon
• cream cheese
• frying oil

Cooking technology

For a homemade roll, you will need a single sheet of pressed nori.

Spread the rice over the surface of the nori. Leave 4 centimeters at the top

Spread cream cheese on rice

Step four: add salmon cut into strips

Let's start wrapping our sausage with our hands. Don’t forget to moisten the top part of the nori for better gluing of the roll.

Let's shape the edges of the roll

You will definitely get it just like in the photo.

Step eight: in order for the batter to stick better on the roll, it needs to be rolled in flour.

Dip our workpiece in batter batter recipe

Fry in oil for about 3 minutes

After frying, take out the roll and let it cool for about five minutes.

Hot rolls are usually cut into eight pieces. Let's cut it too

Cut off the back parts (usually called butts)

Be sure to wet and wipe the blades with a cloth and water when slicing.

After cutting, lay out the roll. You can use a ladder as in the photo

Bon appetit

Roll calculation

Calorie content

Homemade rolls (100 grams) consist of salmon - 20 cal, cheese - 15 cal, nori - 3 cal, rice - 80 cal, mayonnaise - 50 cal. This means that the total calorie content of such a dish is 168 calories. This does not take into account the addition of sauces and other seasonings. This means that these homemade rolls are a low-calorie product. As you can see, preparing rolls at home is easy and simple. It's more profitable and convenient. And most importantly, the Japanese dish is low-calorie, which will save your figure.

Japanese cuisine has long sank into the hearts and stomachs of many Russians, and a particularly favorite dish has become a dish with a simple name - rolls. They are so diverse that people’s eyes widen at the sight of such an abundance of varieties, and they just want to try everything. But today we will go through this type of Japanese delicacy, tempura rolls, or rather, we will learn with you how to prepare tempura rolls at home.

Having mastered our simple recipe for tempura rolls, you will be able to deliciously please your loved ones at a family meal or amaze your loved one at a romantic home by candlelight. There will be nothing complicated in cooking, you don’t need to be a chef from God, but just a neat, patient cook. You may ask why patience and accuracy?! They are necessary to obtain neat, small-sized, tightly rolled pieces from which nothing falls out.

Batter for pollock

• wheat flour - 130 gr.
• dry white wine - 95 ml.
• eggs - 2 pcs.
• vegetable oil - 35 ml.
• purified water - 30 ml.
• lemon - 1 pc.
• seasonings - to your taste
• fresh herbs - 20 gr.

1. Pollock fish batter using this technology is a fairly simple recipe that can be quickly implemented. To do this, use a large container. Pour in the wine and add the eggs. Beat thoroughly, then add water and oil.

2. Without ceasing to stir, add the sifted flour. Achieve a homogeneous mass. Before frying the carcasses, it is recommended to process the fish in flour and then in batter. Thanks to this recipe, the dish turns out incredibly tender.

When thinking about how to prepare batter for any fish, you should carefully study all the recipes at home. Making the mixture is not difficult. As a result, dishes acquire a refined touch and tenderness. Delight your household with new fried fish recipes. Bon appetit!

Prepare rolls using a simple recipe

First we will focus on what tempura is?! Tempura is just a batter, but a batter made from not very simple ingredients. You will get acquainted with the list of necessary products for tempura batter a little later. The prepared batter is baked in very hot oil for just a couple of seconds, and how tasty the dish becomes after this simple and short procedure. But back to how to make tempura rolls, you will naturally begin your cooking by collecting the necessary ingredients.

List of products for cooking

You go to the nearest supermarket and buy the following list of ingredients:

• Packing rice for creating sushi and rolls, the regular variety of rice is no good due to its high level of starch.
• A bag of Nori seaweed.
• Lightly salted red fish fillet (salmon, salmon, tuna) - 350 g.
• 1 fresh cucumber.
• 100 grams of any cream cheese.
• 100 grams of sharp soft cheese.
• A bag of sesame seeds.
• Rice vinegar 60 ml.
• 3 tsp granulated sugar.
• 1 small spoon of salt.
• 1 chicken egg.
• Special flour for tempura, adjust the amount of flour by eye.
• Cold water, its quantity is adjusted during the preparation of tempura batter.
• 60 grams of fine breadcrumbs.
• Vegetable oil for frying.

You also need to stock up on convenient equipment; we will also prepare a list of them now. So, you need: a saucepan, bowls, a mat - this is exactly what will help you roll tempura rolls, cling film, a sharp long knife, a wooden spoon and a beautiful plate for serving the prepared Japanese dish.

Instructions for preparing the roll

A diagram of how to prepare hot tempura rolls at home will be described step by step, in the smallest details, so that any cook can handle the Japanese dish without difficulty, like a real sous chef.

1. Pour the rice into a bowl and wash it thoroughly under the tap, until the water in the bowl is perfectly clear, without the slightest hint of cloudiness. Pour the washed cereal into a saucepan and fill it with water so that it covers the grains of rice by one of your fingers.
2. Cover the saucepan with a lid and send it to cook on the stove. For five minutes, the rice should be cooked at maximum heat, after ten minutes at minimum heat.
3. The cooking is over, don’t rush to take out the boiled cereal, but let it steam under the lid for about 20 minutes. After the time has passed, pour the rice out of the pan onto a plate and wait for it to cool completely.
4. Add vinegar, salt and sugar to the rice, stir the paste until the dressing is completely dissolved.
5. Now preparing another filling, this process is just as simple, even a child can handle it on his own. We cut the cucumber and fish fillet into thin strips. Pour the cheeses into a bowl and mix with each other. The delicious filling is ready!
6. We lay out a mat on the table, put a sheet of cling film on top of it, the same size as the mat, and the third layer is a sheet of nori.
7. We begin laying out the rice; the rice sheet should not exceed the thickness of two grains of rice.
8. Stepping back 1.5-2 centimeters from the edge of the nori sheet, lay out a thin strip of cheese, lay a fish fillet on top of the cheese, and place a strip of cucumber on the side of the cheese.
9. Now we begin to spin the rolls, here it is important for you to “fill your hand” yourself. Place the finished block on a board, take a sharp knife, wet the tip in cold water, this is necessary so that during the cutting process the rolls are neat and do not stick to the knife.

Cooking tempura

You have prepared the rolls, but this is not the end of the preparation of our dish; we continue to prepare tempura rolls at home. Now you will find instructions on how to prepare the batter and bake cubes of food in it.

1. Pour the tempura flour into a bowl, add the egg and cold water, and start mixing everything. The batter is ready.
2. Now it’s time to heat up the oil; heat the oil in a deep saucepan or frying pan.
3. Pour breadcrumbs into a plate; they will give the rolls a delicious crunch. Dip the piece in the tempura mixture, then in the breadcrumbs and lower it into the hot oil. Baking happens in seconds, so don't overcook your dish!

Well, you have taken the step of a novice sous chef, we think that you will not stop your experiments with Japanese dishes, but will only develop and develop.

batter for rolls

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Bonito Maki ingredients: Rice Rice vinegar (…)

Bonito Maki ingredients: Rice Rice vinegar Kombu (seaweed) Tuna shavings Salmon fillet Masago caviar Avocado Salmon skin Nori seaweed Cooking rolls in pictures - Stage 1 Let's start the step-by-step preparation of rolls with rice. Rinse one glass of short grain sushi rice with cold water and add it to the pan. Then add water in the proportion of 0.5 cups of rice to 1 cup of water. Place on the fire and add a small piece of kombu to it. When the rice boils, reduce the heat and leave to simmer for another 15 minutes. Cook the rice with the lid closed and do not stir. Leave the finished rice to steep for another 20 minutes. When the rice is ready, season it with rice vinegar, add salt and sugar (or buy ready-made rice seasoning). Preparing rolls in pictures – Stage 2 If you have not yet fully mastered the technology of rolling rolls, watch one of the video tutorials on our website in the “Video” section or read the material “How to wrap rolls”. We take a mat for rolls and cover it with cling film. Place one sheet of nori seaweed on the surface of the makisa and then add rice. To prevent the rice from sticking to your hands, prepare the rolls by wetting your hands in cold water. When the rice is completely distributed on the surface of the seaweed, turn the nori over so that the rice is on the bottom. Preparing rolls in pictures - Stage 3 Now we need salmon skin, which should remain with you after cutting the fish. You can also purchase dried salmon skin and tuna flakes from specialty sushi stores. Before using tuna flakes in rolls, you need to first fry them in a frying pan to dry them a little. Let's start preparing the roll. First, coat the nori sheet with rice with wasabi sauce. Then add the filling: masago, salmon fillet, avocado pieces, salmon skin. We wrap the roll. Roll the finished roll in tuna shavings and cut into 6-8 pieces. Cooking rolls in pictures – Stage 4 Place the finished pieces of rolls on a plate and decorate with wasabi sauce and ginger. You can also use lettuce leaves and pieces of vegetables to decorate the dish. The dish is ready to be served! On the Sushi Shop website you can find many other recipes for Japanese dishes: mussel rolls, chicken rice, sushi recipe and much more.

Katya Nikolaeva in batter for rolls