Homemade rolls and nigiri

Category: Cold meals and snacks
Kitchen: japanese
Homemade rolls and nigiri

Ingredients

Light salted salmon 300gr
Bulgarian pepper 1 PC
Fresh cucumbers 3 pcs
Round grain rice 400gr
Imitation crab meat (or crab sticks) 150gr
Cream cheese (Philadelphia or Violetta) 150gr
Boiled shrimps 50gr
Nori seaweed 8 sheets
Rice vinegar 60ml
Mayonnaise 50gr

Cooking method

  • Parents who did not come across Japanese cuisine came to visit, and we decided to feed them with rolls and homemade sushi. Then they all made dumplings together, but that's another story. I will definitely post
  • Our Ingredients
  • Homemade rolls and nigiri
  • We put rice to cook. In a slow cooker or in a non-stick saucepan with a tight-fitting lid (20 minutes over low heat, stirring midway through)
  • 400g rice + 600ml water
  • After the rice is cooked, let it go 15 minutes and add the dressing - 60 ml of rice vinegar
  • Mix well so that the dressing evenly soaks all the rice and leave it alone to soak the rice properly
  • Homemade rolls and nigiri
  • While the rice reaches and cools down to a comfortable temperature, prepare the filling. This time I decided to experiment and not be limited only to salmon. Mixed imitation crab meat with mayonnaise and shrimp with mayonnaise (do not forget to let the shrimps drain, otherwise it turns out to be watery). Looking ahead, I should say that I have never eaten anything tastier than rolls with crab meat. It turned out very tender and juicy
  • Cut the cucumber and bell pepper into strips. Cut the fish into slices - for nigiri and thick strips - for rolls
  • Homemade rolls and nigiri
  • To make the rice less sticky to your hands, do not forget to prepare a bowl / plate of water. I use the sushi magic mat for making rolls - and it turns out faster and more accurately than fighting with the mat. We put nori on the mat (with the shiny side outward of the future roll), spread the rice in a thin layer (not over the entire leaf area, but as shown in the photo), place the filling (in this case, cucumber, salmon, bell pepper and cream cheese). We slightly moisten the free end of the nori with water so that it does not break when twisted. We roll it up, our even roll is ready
  • Homemade rolls and nigiri Homemade rolls and nigiri Homemade rolls and nigiri Homemade rolls and nigiri
  • Video how the roll is rolled - 🔗
  • Likewise - for rolls with crab meat and shrimps
  • Homemade rolls and nigiri Homemade rolls and nigiri
  • Mom could not resist and also decided to try to roll her first roll. It turned out - with a bang
  • Homemade rolls and nigiri
  • We decided to try to twist the beloved by many Philadelphia. To do this, you first need to twist the rice roll outward. Take half a nori leaf, lay out the rice, leaving 1-2cm free from the edge
  • Homemade rolls and nigiri
  • Turn the nori along with the rice and lay out the filling - cream cheese
  • Homemade rolls and nigiri Homemade rolls and nigiri
  • We twist and put our resulting roll on thinly sliced ​​salmon slices and still twist using our rug. Whoever tried to do this with a mat knows about dances with cling film, which must be done when cooking rolls with rice outside
  • Homemade rolls and nigiri Homemade rolls and nigiri Homemade rolls and nigiri
  • Let's move on to making nigiri sushi. We take a mold from the same set, place the fish, cut into slices of about 5x2cm. I like it sharper, so I add wasabi drop by drop
  • Homemade rolls and nigiri Homemade rolls and nigiri
  • Cover with the second mold and place the rice
  • Homemade rolls and nigiri Homemade rolls and nigiri
  • We remove the upper mold, turn the lower one and get 8 neat nigiri sushi without much hassle
  • Homemade rolls and nigiri Homemade rolls and nigiri Homemade rolls and nigiri
  • For greater beauty, we gird them with a thin strip of nori
  • Homemade rolls and nigiri
  • Well, the rolls themselves before cutting
  • Homemade rolls and nigiri
  • As a result, the family dinner yesterday looked like this. Parents are delighted, children too
  • Mom even started mastering sticks
  • Homemade rolls and nigiri
  • 400gr of rice made 8 servings of rolls and 8 nigiri sushi
  • Serve with pickled ginger, soy sauce and wasabi

The dish is designed for

8 rolls and 8 nigiri sushi

Time for preparing:

1 hour

Note

When cutting rolls, you should use a very sharp knife and wipe it from sticking rice after 1-2 cuts
Bon Appetit
or, as google translate says, ど う ぞ お 召 し 上 が り く だ さ い

Ikra
Hippolyte, you have a very nice party!
Do not remind me exactly what your rollover is called. I still feel that I miss her ...
Hippolyte
Ikra, Yeah
piled up to the dump
the set is called sushi magic
well, or sushi magic in the Russian way
Ikra
Hippolyte, Well, thank you! I'll google, and leave a link in a prominent place, maybe someone will guess to show Santa Claus?
I have a mold for simple sushi, convenient, once I bought it in Japro. Simple rolls are obtained anyway. But dancing with Philadelphia is really bad.
Irina F
Hippolyte, what wonderful rolls you have! Although I don't eat them, I admired them! My eldest son and his wife adore them, so the question is: where to buy such a typesetter for making floors and nigiri? Maybe a reference, eh?
Hippolyte
Irina F, it is a pity that you do not eat them
maybe you will try homemade ones)))
I bought www. roll. rf
Irina F
Hippolyte, Thank you! I think to order this for children as a present for NG. I would love to eat them, because I love the ingredients separately (except for nori). Nori can't perceive (.
Hippolyte
Irina F, well then nigiri is your option
and on NG, by the way, a great gift
my wife has already stocked up
I bought 3 or 4 for my friends. they are notable sushimanka
khanka
beauties ..
Hippolyte, Thank you
prompted me to a little culinary feat
Coffeemania-plus
Awesome view!
I only cooked rolls myself once, I'm planning a second try.
Very appetizing and ... simple.

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