Rolls with salmon. New Year's appetizer: cucumber rolls with salmon How to cook rolls with salmon on top
If you love Japanese cuisine and enjoy making rolls at home, you will love this recipe. We will make rolls with salmon, avocado and feta cheese. The fish for making rolls can be either smoked or salted - in any case it will be very tasty. Try to choose soft and ripe avocados, even if the skin seems too dark and unappetizing to you. I just love feta cheese, but you can use the classic version - Philadelphia cheese or any cream cheese.
A recipe for rolls at home requires proper preparation of special rice - these are short-grain varieties with a high gluten content. In addition, mandatory additions to rice for rolls are not only rice vinegar, but also sugar and salt (optional), which add a special taste to the cereal.
Ingredients:
(160 grams) (2 pieces ) (350 milliliters) (0.5 pieces) (50 grams) (100 grams) (1 teaspoon) (1 pinch) (1 pinch)
Cooking the dish step by step with photos:
The first step is to prepare the rice for the rolls. To do this, rinse the cereal thoroughly until the water is clear – 5-7 times. Then fill the clean rice with water and put it on the fire. From the moment it boils, cook the cereal under the lid over low heat for about 20 minutes, until the rice has completely absorbed all the liquid. Then, without opening the lid, leave the rice on the stove for 10 minutes, but the heat should be turned off. Only after this can the rice be gently mixed, as if saturating it with oxygen. When the rice has almost cooled down, make a dressing (mix a pinch of sugar and salt with rice vinegar until the grains dissolve) and pour it into the rice - it is ready.
Now we move on to the stage of rolling homemade salmon rolls. To do this, take a makisa (special mat), which I recommend wrapping in cling film - this way the rice will not stick and everything will be much cleaner. Place a sheet of nori on the mat, shiny side down. Place half of the cooked rice on the nearest half of the sheet and level it with your hands. To prevent your fingers from sticking to the rice, you can (and even need to!) wet your hands in water.
Rinse the sushi rice under cold running water (rinse until the water runs clear). Pour clean water over the washed rice and place on high heat. Bring to a boil, stir, cover and simmer for 10 minutes over low heat. Then remove the pan from the heat and do not open the lid for another 5-7 minutes. At this time, you need to prepare a dressing for rice: combine rice vinegar, salt and sugar, put on fire and, stirring, heat until the salt and sugar dissolve. Pour the dressing into the rice and mix well. Let the rice cool.
Wash the cucumber and cut into thin, long strips.
Also cut the salmon into long strips.
Place a sheet of nori on the sushi mat with the smooth side facing down. Spread a thin layer of rice.
Then put the filling on the rice: a few pieces of fish and cucumber.
Serve with soy sauce, wasabi and pickled ginger. As you can see, making rolls at home is not at all difficult. And the combination of salmon and cucumber makes this appetizer very interesting in taste.
Bon appetit!
Salmon rolls at home - a step-by-step recipe with photos from the site magazine!
If you want to enjoy tasty and high-quality rolls, you don’t have to rush to the sushi bar, because the Japanese dish can be quickly and easily prepared at home. In addition, if you make rolls yourself, you can slightly change the classic recipe, selecting products that satisfy your personal taste preferences.
At home, a wide variety of ingredients are used for rolls: fish, crab meat, cucumbers, avocado and much more. However, the most common filling is a combination of salmon (or salmon) with cream cheese. These rolls turn out tender and tasty, and if you carry out the cooking process carefully, the dish will also turn out beautiful. So, we make homemade rolls with salmon and cream cheese.
Ingredients:
- Short grain rice – 1 cup;
- Cream cheese – 150 g;
- Lightly salted salmon - approximately 200 g;
- Nori;
- Wasabi;
- Dressing for rice.
Step-by-step recipe with photos
Cover the boiled water with rice with a lid, reduce the heat to low, and then wait for the moisture to evaporate. This takes approximately 15 minutes. Be sure to season the rice with a special sauce, which can be found on sale ready-made, or you can make it yourself by mixing rice vinegar, salt and sugar. Transfer the soaked rice to a separate bowl.
3. Prepare the filling. To do this, cut the fish into thin strips. If possible, remove all small bones from the fish.
4. Grease the rice with a drop of wasabi, and then lay out the salmon strips. You shouldn’t put too much filling: one strip of fish will be enough.
5. Place cream cheese next to the fish. You can do this with your hands, but it is more convenient to use a teaspoon.
6. Now we roll the roll. To do this, lift the edge of the mat, and then roll the nori into a “tube”.
Ideally, the roll should be the same thickness. If the edges are ugly, you can touch them up with your hands.
7. Cut the rolls with a well-sharpened knife into rugs, each of which is cut into three identical pieces.
8. Serve the dish traditionally with soy sauce, wasabi and pickled ginger. Don't forget to use Japanese chopsticks. Now homemade rolls with salmon and cream cheese are ready. Bon appetit!
For the last few years we have not ordered sushi at home or gone to sushi bars. They turn out much tastier than store-bought ones. After all, at home we can guarantee that the products from which the rolls are made are truly fresh. In addition, you can make rolls with anything at home. With fresh or smoked fish, with cucumber or cheese or avocado, or even all together!
What to cook salmon rolls from
To prepare homemade salmon rolls we will need:
- nori sheets are special dried seaweed sheets
- fresh salmon
- cucumber
I don’t indicate the quantity, because we never measured anything to prepare sushi. As much as it works out, so much will work out.
Homemade rolls recipe
First you need to boil the rice for the rolls. In order not to struggle with the exact proportions of water and rice, we will do it simple. After all, this culinary blog is called “Simple Recipes”.
Pour into the pan a lot of water, that is, there should be several times more water than rice. Place a pan of water on the fire.
Wash the rice in several waters until the water becomes clear. Pour the washed rice into a pan with water. Add salt. Bring to a boil and simmer for five minutes over high heat. Then reduce the heat and cook the rice until cooked until it becomes soft and crumbly. Place the finished rice in a colander to drain the water.
Cut fresh salmon and cucumber into thin strips. to get fillet for rolls, I already told you.
Preparations are complete, let's start making homemade rolls.
Place a bamboo mat on the table. If you don’t have a mat, I advise you to buy a sushi kit, it has everything you need to try making rolls: nori, mat, ginger, soy sauce.
Place a sheet of nori on the mat, smooth side down.
Dip your hands in water and wet the entire sheet of nori, except for a narrow strip on top.
Now, quickly, before the nori sheet wrinkles, put a handful of rice on it and spread it into a thin layer. Leave a strip of clean nori sheet on top. The rice must be pressed firmly with your palms so that it becomes dense.
Place a strip of fresh salmon on the bottom edge of the licht with rice. At first we used smoked salmon, but very quickly switched to fresh salmon, it tastes better.
Then place a thin strip of cucumber next to the salmon. Instead of cucumber, you can put avocado or fresh herbs or bell pepper. In general, experiment to find your taste.
Now the most important thing. The pictures can’t show this, I’ll try to tell it in words.
Using a mat, we begin to roll the nori sheet with the filling into a thin, dense roll.
You need to roll from the bottom edge to the top. We moisten the remaining free strip of nori with water and seal the roll so that it does not unfold.
We repeat the process until we have made enough rolls. You can immediately try different fillings.
Before serving, cut the resulting rolls into 6-8 equal pieces. The knife must be very sharp. And one more trick to make the rolls easier to cut: moisten the knife with water.
Serve with soy sauce, pickled ginger and wasabi.
This is my son, he is 2 years old, like a real sushi eater, he dips the roll in soy sauce and always eats it with pickled ginger. He doesn't like wasabi yet :).
It's nice when kids like what you do.
I also suggest watching the video. Ural dumplings: “Sushi bar”.
Now many people are gripped by “rollomania” - sushi bars and restaurants serving Japanese cuisine are very popular. But if you don’t have the opportunity to visit such establishments, don’t be upset - you can make the rolls yourself. Therefore, today is a master class with step-by-step photos for all lovers of Japanese cuisine.
To prepare a roll with home-salted salmon, we will need:
Chilled salmon, fillet - 300 grams;
Seaweed in nori sheets - 5-10 pcs.;
Sushi vinegar - 3 tbsp. spoons;
Rice for sushi - 400 grams;
Sugar - 3 tbsp. spoons;
Salt - 1 tbsp. spoon;
Wasabi, soy sauce - to taste;
Pickled ginger;
Special bamboo mat and/or cling film.
Preparing rolls with home-salted salmon
1. So. Let's start with fish (you can buy ready-made, salted fish, but it’s better to salt it at home - it’s both tastier and more economical). Cut the fillets into plates and sprinkle with a mixture of sugar and salt at a ratio of 1:1.
2. Place in a container and in the refrigerator. About 2-3 hours. If you want to salt a whole piece of fillet, it is better to leave it in the refrigerator for 5-6 hours.
3. While the fish is salting, prepare the rice for the rolls. Thoroughly until the water is clear, at least 15 times, rinse the rice and fill with cold water (for 1 cup of rice – 1 full + 1/6 cup of water).
4. Place the water and rice on high heat without a lid and cook for 5 minutes. Then, without stirring, reduce the heat to low, cover with a lid and, without looking in, cook for another 15 minutes. Turn off the heat and let rest for 5 minutes. The rice is almost ready.
(There are many recipes for preparing rice for rolls, this one was personally tested by the author of the photo recipe - admin’s note)
5. While the rice is cooking, mix sushi vinegar, sugar and salt. Mix thoroughly. You can put it on the fire and warm it up a little until the crystals are completely dissolved.
6. Carefully place with a silicone or wooden (so as not to damage the grains of rice) spatula on a large dish.
7. Sprinkle with a mixture of vinegar, sugar and salt.
8. Separate the finished fish from the skin and cut into strips.
9. Take a sheet of nori and cut it in half.
10. Wet your hands in water (so that the rice does not stick to your fingers), place a handful of rice on the non-shiny side of the nori in a layer slightly less than 1 cm thick. Press down just a little. (Do not compact it!) The rice should not cover the entire surface of the sheet, we do not reach the edge of 1.5-2 cm. In order for our “roll” to hold well, you can put a couple of grains of rice along the edge of the nori.
11. If you have a whole sheet, then spread the rice on 3/4 of the surface.
12. Place salted salmon on rice.
13. Using a mat, roll the sheet with the filling into a roll.
14. We form a roll in the form of a square sausage, with pressure, and “tamp” it well.
15. The result is a blank like this.
In this form, future rolls can be stored in the refrigerator, placed in a container, and cut right before serving.
16. Cut the roll with a sharp knife (you can buy a kitchen knife in an online store specifically for these purposes and use it only for its intended purpose), first in the middle, then each resulting piece 2 more times (into 3 equal pieces).
17. Cut into 6 equal rolls – 1 serving of a delicious Japanese dish!
Serve homemade salmon rolls with wasabi, pickled ginger and soy sauce.
Koval Vika cooked especially for her.
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