New Year's appetizer: cucumber rolls with salmon. Homemade salmon rolls (hosomaki) Salmon rolls

You can make rolls at home using almost any available ingredients. Cucumbers are used crab sticks, fish, shrimp and much more. Today we will cook simple rolls with salmon at home (hosomaki). These are small and thin rolls with a simple filling, which are wrapped with seaweed on the outside.

Delicious rolls at home, when properly made, can compete even with restaurant ones. However, for this it is important to prepare the dish correctly, maintaining a balance of rice and filling.

Ingredients:

• Short grain rice - 1 cup;
• water - 1.5 cups;
• dressing for rice - about 50 ml;
• lightly salted salmon - 150-200 g;
• wasabi - to taste;
• nori sheets - several pieces.

Salmon rolls recipe at home

How to cook salmon rolls

1. The first step is to cook the rice. After thoroughly rinsing and filling with water, boil the rice grains until the liquid evaporates. Let it brew and then pour in the dressing. Detailed recipe You can see how to cook rice for rolls.
   
2. Place a portion of warm (but not hot!) rice on the rough surface of the nori. Using your fingers, spread the rice grains into a thin layer, leaving free space at the top and bottom edges of the nori.
   
3. We remove the salmon from bones and skin, cut the fillet into strips. After brushing the rice with a drop of wasabi, add slices of red fish.
   
4. Raise the edge of the mat, rolling the roll into a “tube”. One edge of the nori can be lightly moistened with water to make it easier to fix the resulting roll.
   
5. Using a sharp knife blade, cut the roll into two halves, and then cut into three or four more pieces. The result should be six or eight even and miniature pieces.
   
6. We complement the finished dish with salty soy sauce, wasabi and hot ginger. Now the hosomaki and salmon are completely ready!
   Delicious homemade rolls, complemented by Japanese chopsticks and special accessories, will create a real oriental atmosphere. Enjoy your meal!

At home - easy! With a little practice, you can not only treat your loved ones to Japanese dishes that you tried in a restaurant, but also experiment with colors and flavors. In order to master the art of making rolls, you need to know a few simple rules.

Where do we start?

You can imagine sushi and rolls without fish, but not without rice. You can experiment endlessly with fillings, but when it comes to rice, many housewives prefer to be conservative. Color options are possible - rice can be “tinted” with an egg or pieces of salmon - but when it comes to cooking cereals, experiments are not always appropriate. Having found a suitable variety of cereal and a good ratio of rice and water, it makes sense to remember both, and further improve your skills.

Which rice should you choose?

Suitable for sushi white short grain rice, it is best to take Japanese rice marked “for sushi”. During cooking, the amount of cereal will increase by 2.5-3 times, take this into account when choosing a suitable pan. The amount of water depends on the variety of rice, and finding the optimal ratio for each specific variety can only be done through trial and error. On average, take one and a half glasses of water for 1 cup of dry rice.

Preparing the rice

Rice must be prepared before cooking. Place in a bowl and fill with water. Rub it thoroughly along the sides and bottom of the bowl to remove everything from the grains that you don’t need. Drain the water, add fresh water, and repeat the operation until the water remains clear. Then dry the rice, add water and let it brew. It may be too lazy to spend time and effort on this dubious procedure, but sushi masters assure: No matter how fast you are, you need to wash and soak the rice in water at least 30 minutes before cooking.

Cooking rice

So, the time has come to boil the prepared rice, and this needs to be done in the best possible way so that the effort expended is not wasted. To do this, pour the rice into a fairly large saucepan, add a precisely measured amount of water and place over medium heat. When the water boils, reduce heat and cook for another 10 minutes. Then turn off the heat, but do not rush to drain the rice: let it sit for another 10 minutes. Important: during cooking, do not remove or open the lid of the pan so as not to release steam. Pour the finished rice into a bowl, let it cool for 10 minutes and season vinegar seasoning for rice.

Preparing rolls

To prepare rolls, in addition to rice, you will need nori(dried seaweed sheets) and fish for filling. You can make rolls with several types of fish or with any seafood, add vegetables, red caviar and other fillings to taste. A bamboo mat for rolling rolls will simplify the work.

RECIPE FOR ROLL WITH SALMON AND CUCUMBER

NECESSARY:

2 ½ cups sushi rice
4 sheets of nori
150 g lightly salted salmon
2 cucumbers
Acidified water (2-3 tablespoons of vinegar per glass of water)

To submit:

Pickled ginger
Wasabi
Soy sauce

BY THE WAY: To prepare sushi rice, you will also need rice seasoning. You can buy vinegar seasoning at the store, or you can make it yourself. To do this, mix 3 tbsp. l. rice vinegar, 1 tsp. salt and 1 tbsp. l. Sahara.

HOW TO COOK:

1. Cut the fish and cucumbers into thin strips.

2. Place the nori sheet face down on the bamboo rolling mat, parallel to its lines.

3. Wet your hands with acidified water and scoop out about a quarter of the total amount of rice, laying it in an even layer on top of the nori, leaving 3-4 cm of the edge farthest from you free.

Place rice in an even layer on top of nori

4. Place one quarter of the thin strips of salmon and cucumber on a sheet of nori.

Place thin strips of salmon and cucumber on a sheet of nori

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 like feta cheese and you can use it. classic version– Philadelphia cheese or any cream cheese.

The recipe for rolls at home involves proper preparation 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 clear water - 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.

Everyone can prepare delicious rolls with salmon and cucumber at home. You just need to purchase the necessary ingredients according to the list and watch a few master classes. Now, to enjoy rolls, you don’t have to go to a sushi bar; you can prepare rolls with any filling at home, especially since the ingredients are sold in almost any supermarket. Number of servings – 6….

Ingredients

• Round rice – 150 grams__NEWL__
• Nori – 7 sheets__NEWL__
• Lightly salted salmon – 200 grams__NEWL__
• Cucumber – 2 pieces__NEWL__
• Rice vinegar (apple) – 30 milliliters__NEWL__
• Sugar – 1 teaspoon__NEWL__
• Salt – 1.5 teaspoon__NEWL__

Cooking steps:

First of all, take regular round rice and wash it in several waters until the water is clear. Then soak it in clean cool water.

It is worth noting that it is not necessary to use special rice for sushi; you are unlikely to notice much of a difference.

The only thing is that the rice must be seasoned with rice vinegar. But this product is quite rare on our domestic shelves, so you can take the usual one Apple vinegar(the main thing is natural), and mix it with 1 teaspoon of sugar and 0.5 teaspoon of vinegar. Pour vinegar into the cooked and cooled rice and stir.

To fill the rolls we will need lightly salted salmon. It needs to be washed, peeled, all the seeds removed, and using a very sharp knife cut into strips no more than 1 centimeter thick. The length can be arbitrary.

We also use fresh cucumber for the filling. It should not be lethargic or overripe. If the skin is hard, it is better to cut it off. You should also taste the cucumber for bitterness.

To make rolls according to all the rules, you need to use not a whole sheet of nori seaweed, but only two-thirds of it. The remaining one-third of the nori can later be used for Philadelphia rolls. The required part can be cut off using scissors.

In order to simplify the process of rolling rolls, your hands need to be constantly wetted in water, ideally with lemon juice added to it. With wet hands, take a ball of rice and place it on a sheet of nori, spreading it in a thin layer. You need to leave 1-1.5 centimeters on top to roll the roll.

Place strips of fish and cucumber in the center of the sheet with rice.

The free edge of the seaweed should be slightly moistened with water, so it will better connect to the opposite edge and keep its shape. You need to hold the filling with your fingers, and at the same time, using a bamboo mat, roll it into a tight roll. We combine the edges.

We wrap the roll with salmon and cucumber in a mat, and, pressing lightly, give the roll the desired shape - a square, triangle or circle. Place the roll in a cool place where it takes its final shape.

You need to cut the rolls with a very sharp knife. It also needs to be moistened with water periodically. We cut the long roll into pieces 1.5-2 centimeters thick. Place on a flat dish. You can serve the rolls with wasabi mustard, soy sauce, classic or with additives, pickled ginger. Bon appetit!

An assortment of colorful rolls laid out on flat dishes, like gourmet cakes, is the hallmark of the culinary school of the Land of the Rising Sun. Since the tiny rolls hit the international scene, chefs have invented hundreds of various variations similar dish.

In Russia, salmon rolls are among the most common sushi recipes. This is not surprising, given the Russians' love for caviar and red fish. In the presented classics Japanese cuisine two desirable opposites are combined - the favorite folk delicacy and its non-standard presentation, framed by rare “overseas” products.

Below are the most popular salmon roll recipes.

Rolls with salmon and cucumber

Nothing new, everyone knows the combination of lightly salted red fish and fresh cucumber. On one of the resources, a modification of the recipe was highly praised, in which the list of ingredients for the filling was supplemented with very finely chopped onions or their young feathers pickled in white wine vinegar. Those wishing to experiment may well take note of this suggestion.

Ingredients:

• Rice – 1 tbsp.
• Nori seaweed sheets – 1 pack.
• Soy sauce – 30 ml.
• Salt -0.5 tsp.
• Sugar – 1 tbsp. l.
• Wassabi seasoning - to taste.
• Lightly salted salmon fillet – 200 g.
• Fresh long-fruited cucumber – 1 pc.
• Green onion with feathers – 30 g.

Cooking method:

1. Rinse the rice in several waters and boil, adding a little salt. There is no need to boil it until it boils.
2. Make a filling for the rice. To do this, mix rice or wine vinegar with sugar and salt.
3. Cut salmon and long-fruited cucumber lengthwise into strips about a centimeter thick.
4. Place a sheet of dried seaweed on a sushi-forming mat or on a layer of cling film and place boiled rice on it. The layer should be no thicker than a centimeter. You need to step back a little from one side of the nori so that you can roll the roll evenly.
5. Place the filling on the prepared sushi “shell” - cucumber strips, onion feathers, pieces of lightly salted salmon.
6. Using a mat or film as a lever, gradually roll all the ingredients into a tight roll. Moisten the free part of the seaweed sheet cold water and secure.
7. Cut the formed roll into bite-sized pieces.
8. Serve the salmon rolls on a flat plate with a little wasabi and a bowl of soy sauce.

Reverse salmon rolls

A striking example of folk art. This recipe was not born in Japan, nor in the kitchens of famous chefs. It was invented by ordinary housewives who were trying to surprise their relatives unusual dishes for the New Year, copying recognized dishes.

To make the rolls “on the contrary” beautiful, you need very thin slices of red fish. It is quite difficult to do such cutting at home, so it is better to immediately purchase something already prepared.

For colorful holiday dish These rolls can be made in two versions - with filling from seaweed and from carrots in Korean.

Ingredients:

• Rice – 1 tbsp.
• Quail egg – 8 pcs.
• Wine or rice vinegar – 20 ml.
• Soy sauce – 30 ml.
• Sea kale without vinegar – 200 g.
• Korean carrots without hot pepper– 200 g.
• Salt -0.5 tsp.
• Sugar – 1 tbsp. l.
• Wassabi seasoning - to taste.
• Pickled white ginger - to taste.
• Lightly salted salmon fillet – 300 g.

Cooking method:

1. Rinse, sort, add water and add salt, boil the rice until fully cooked, avoiding overcooking. Rice should not be crumbly. Season the cereal with rice or wine vinegar, sweeten and salt.
2. Boil quail eggs hard. Squeeze seaweed and Korean carrots from the marinade.
3. On a bamboo mat or cutting board covered with cling film, place slices of lightly salted fish overlapping so that you get a whole sheet. Place a thick layer on it boiled rice(up to 1 cm), slightly short of reaching one edge.
4. Place a little seaweed on the bottom of the leaf, then place the whole thing on top quail eggs, hard-boiled, and cover again with pickled kelp. Make a carrot roll in Korean in the same way.
5. Using plastic wrap as a support, roll tightly and then cut into small portions.
6. Serve the sushi on a large platter or decorative board, placing wassabi seasoning and white pickled ginger nearby. You can decorate with fresh herbs.

Rolls with salmon, avocado and sesame

The recipe is somewhat similar to the first one, but this one is higher in calories. Here, in addition to lightly salted red fish, unfried sesame seed and avocado. In the most common recipe, only avocado is listed in the list of ingredients, but with sesame seeds the taste is more piquant.

Ingredients:

• Rice – 1 tbsp.
• Salt - 0.5 tsp.
• Sugar – 1 tbsp. l.
• Nori seaweed sheets – 1 pack.
• Large avocado – 1 pc.
• Lightly salted salmon – 200 g.
• Sesame - 50 – 100 g.
• Soy sauce - to taste.
• Ginger - to taste.

Cooking method:

1. Boil the pre-washed rice in salted water, avoiding overcooking. Drain the liquid well.
2. Make a flavoring filling for boiled rice. To do this, mix wine or rice vinegar with salt and sugar.
3. Prepare a bamboo mat or lay out several layers of polyethylene cling film.
4. Place a sheet of nori seaweed on the mat and place the rice mixed with the dressing on it, slightly short of one edge. Sprinkle rice with sesame seeds.
5. Cut lightly salted salmon and peeled and cored avocado lengthwise into strips about 1 cm thick. Place the filling on the bottom edge of the sheet and, using a bamboo mat or cling film as a support, roll the structure into a roll.
6. Moisten the free edge with water and carefully fold it over.
7. Cut the finished roll into small pieces and serve, adding pickled ginger and soy sauce separately as seasonings.

Rolls with cheese and salmon

According to the canonical recipe, these rolls are always made with Philadelphia cheese and ripe avocado. “Philadelphia” can be successfully replaced with “Mozzarella”, “Suluguni”, “Caprice” or any other white cheese soft look. Instead of avocado, pickled or fresh cucumber will do.

IN in this case rolls with salmon, pickled cucumber and Suluguni cheese are presented. Since all components of the filling have a high salt content, it is advisable to adjust the amount when cooking rice.

Ingredients:

• 1. Rice – 1 tbsp.
• 2. Wine or rice vinegar – 20 ml.
• 3. Salt - 0.5 tsp.
• 4. Sugar - 1 tbsp. l.
• 5. Sheets of nori seaweed – 1 pack.
• 6. Pickled cucumbers – 3 pcs.
• 7. Lightly salted salmon – 200 g.
• Soy sauce - to taste.
• Ginger - to taste.
• Cheese "Suluguni" - 150 g.

Cooking method:

1. Sort the rice and rinse it in several waters. Boil in lightly salted water. Drain the liquid thoroughly. Mix with rice or wine vinegar, salt and sugar.
2. Cut the Suluguni cheese into thick bars, cut the salmon and pickled cucumbers into strips of the same size.
3. Place a sheet of nori seaweed on the base mat and place seasoned rice on it, not reaching the edge a little.
4. Place blocks of cheese, strips of pickled cucumbers and lightly salted salmon on the lower part.
5. Roll up a tight roll, moistening its edges with cold water to secure it. Cut into portions and serve with pickled ginger and wassabi horseradish.

Rolls with salmon and onions

Unlike previous, ubiquitous roll recipes, this option is exclusively a Russian invention. Instead of the usual cucumber or avocado, salted fish in rolls is accompanied by pickled onion. It is prepared with different fillings. As a rule, they use white or red wine with spices, less often lemon juice or vinegar.

Ingredients:

• Rice – 1 tbsp.
• Wine or rice vinegar – 20 ml.
• Sugar – 1 tbsp. l.
• Nori seaweed sheets – 1 pack.
• Onions – 3 pcs.
• Lightly salted salmon – 200 g.
• Soy sauce - to taste.
• Ginger - to taste.
• Red wine – 100 ml.
• Black pepper.
• Nutmeg.
• Chilli.
• Salt - 0.5 tsp.

Cooking method:

1. Chop the onion into very thin translucent half rings and pour warmed (but not hot) wine with chili pepper, nutmeg and black pepper. Let sit for about 30 minutes and then pour off all the marinade and lightly squeeze the onion.
2. Boil the rice in salted water, avoiding overcooking. Mix rice with flavoring additives– rice or wine vinegar, sugar and salt, other spices to taste.
3. Cut the salmon into thick strips.
4. Spread several layers of cling film on a cutting board and place the base of the sushi on it - a sheet of nori.
5. Place a layer of rice about a centimeter thick on a sheet of nori, slightly short of one edge.
6. Place several strips of fish on one edge of the sheet and place pickled pink onions on top.
7. Using cling film as a support, roll tightly. To prevent it from coming apart, the rice-free edge is moistened with water and tucked in.
8. The roll is cut into small pieces. The rolls are served cold, along with pickled ginger and Japanese wassabi horseradish.