How to roll sushi

You don't have to be a professional chef to cook these traditional Japanese dishes. In the 80s, for example, even robots began to make rolls. If you want to know how to wrap sushi in Kyiv in professional kitchens, rather read this article. You will make a list of things you need in the kitchen, understand the peculiarities of the technology and learn the most useful flyhacks.Our material will help everyone cook authentic Japanese dishes on their own, quickly, and most importantly, correctly.

Appliances and Ingredients

Rolls and sushi in Poltava will require a minimal set of kitchen tools and appliances that will make it easier to work with products such as sticky rice and fragile seaweed. As for food ingredients, their list will depend on the specific type of rolls or sushi.

• Go to the nearest supermarket and take a special bamboo mat - makisu. This mat is convenient to use in the future for cooking any food where you need to remove excess moisture. In extreme cases, it is allowed to replace the rug with an ordinary bamboo table napkin. Also, audit the knives and choose the longest and sharpest, sharpen them, or buy a new one.
• As for food, you will definitely need nori seaweed and rice (preferably special for sushi or just round grain with a high gluten content). Also, you can’t do without rice vinegar, which is seasoned with finished cereals (salt and sugar are useful for the same purpose). Actually, the filling of rolls or sushi is up to your taste. It's best to start with something classic like fish or vegetable rolls, but you can also add seafood and cream cheese.
• It is better to take care in advance about what and how you will use the rolls. For a savory taste, cook wasabi - spicy green horseradish - and pickled ginger (to refresh your food receptors between eating different rolls). You will also need soy sauce, a bowl for it and, of course, chopsticks.

Step-by-step Instruction

At the very beginning, cook rice for sushi in Odesa according to the instructions to make it sticky. Do not forget that the cereal must be washed, and during the cooking process, rice should not be stirred or left open without a saucepan. When the rice is ready, mix it with vinegar, in which you first dilute a little salt and sugar. Stir the cereal and cover the container with a towel.

When you make classic rolls, the rice and filling should be inside the nori. In more complex variations, the layer of fish, for example, is on the outside. In any case, it is more convenient to wrap with the help of a rug, and then you simply cut the resulting finished roll into 6-8 parts. Consider first the option with the filling inside:

1. Lay a sheet of nori on the makisu with the rough side up so that the edge of the seaweed at the same time coincides with the edge of the mat closest to you.
2. Take about 4 tablespoons of the cooled rice and spread evenly over the nori. It is most convenient to first make a ball from the cereal, and then distribute it without pressing on the rice (otherwise it will fall apart). In this case, you need to exit along the edges of the seaweed for some distance to leave room for twisting. From above, you need to make about 1 cm of nori empty, and from the bottom, exit about 5 mm. The total layer of rice is no more than 7 mm in thickness.
3. Top the rice with the filling—any ingredients that you think go well together. The filling layer is laid out from the center to the near edge, avoiding voids or protruding lumps. Now it's time to wrap the rolls.
4. To make a tight roll, you will need to slightly lift the rug. The mat should move the roll forward and slightly up. The filling is held with free fingers. In fact, you need to press the roll with the mat without twisting the makisa itself into rolls (you just need to lift the edge of the mat with each nori fold).
5. When you reach the end of the roll, bend the mat and roll it back and forth without pressing on the roll. It is worth moistening the edge of the nori with water so that the roll grabs better and does not fall apart. The excess edge of seaweed can also be cut off with a knife.

To properly make rolls with rice on the outside, you need to put rice on the makisa, and only then a sheet of nori. In this case, the rice should go a little beyond one edge. On the seaweed, you spread the filling and then start rolling the roll with the help of makisa in the direction away from you. Well, to prepare traditional sushi - nigiri, it is enough to put a thick piece of fresh lightly salted fish on a slightly flattened lump of rice. It is better to fasten the parts together with a strip of nori, moistened with water before that.

Cooking Secrets

• Wet your hands constantly in rice vinegar or water to keep the nori and rice from sticking to your hands. The same must be done with a knife when you cut the roll into pieces.
• When preparing the filling, chop the products into long strips. Vegetables should be cut thinner than fish. By the way, the fish must be cold, so do not put it on the kitchen table ahead of time.
• Makisa should be covered with cling film if you decide to roll the rolls “from the back”. This preparation is required so that the rice does not get stuck in the crevices of the rug and stick to the bamboo.
• Do not replace rice vinegar at home with regular table vinegar, because such experiments can kill the taste of the rolls. But the mat itself, in extreme cases, can be replaced with a towel or cardboard, which are pre-wrapped with the same cling film. There is an option to make rolls on several layers of foil.
• It is more convenient to independently cut the finished roll first in the center, and only then divide each half into portions. Pieces of rolls should be the same and not too large so that they fit comfortably in the mouth. Remember that rolls cannot be bitten - you must eat them completely!
• Do not cook rolls and sushi in reserve. The shelf life of these Japanese dishes, as a rule, does not exceed a few hours.

The YAPIKO team really hopes that these tips have helped you, and sincerely wishes you bon appetit, Kharkiv sushi.