Japanese cuisine cannot be indifferent, either you love it or not, there are no other options. There are ardent opponents of Japanese cuisine who say that we don’t know how to cook it, or they cook it incorrectly, not from those products, and, in general, the fish should be fresh, and which restaurant boasts of having fresh fish daily. On the other hand, no matter how opposed the opponents are, and the culture of Japanese-Chinese cuisine is flourishing today, there are already many Japanese restaurants and fast food establishments that also serve Japanese dishes, in particular sushi and rolls. Of course, sushi, rolls, poppies and everything else of Japanese origin should be prepared in a restaurant by a specially trained sushi chef who specializes only in this type of dishes.
However, you and I are not in Japan, and you won’t often go to a restaurant, and if you go, you risk poisoning.
So, it is better for us to learn how to cook rolls at home, and to be absolutely calm for our health. True, the taste can "pump up" the first time, but that's nothing. After the second or third time, it will already turn out no worse than that of that cook.
Cooking rolls at home.
So, for the preparation of the rolls we will need the following ingredients: pressed nori seaweed, rice, soy sauce, wasabi (Japanese mustard) , cling film, makisa (bamboo mat for rolling the rolls), and, of course, the filling, which depends on your desire . It can be fish (fresh or pickled), shrimp, caviar, fresh cucumber, avocado, etc. You can make vegetarian sushi, inside out sushi and many more different varieties of this fascinating dish.
But today we’ll try to make Philadelphia rolls at home.
Cooking rolls at home.
To do this, we need the following ingredients:
- pressed nori seaweed;
- boiled ordinary rice (you can, of course, use special rice soaked in Japanese vinegar);
- the main component, without which the name will lose its meaning, Philadelphia cheese;
- fresh salmon fillet;
- flying fish roe;
- fresh cucumber;
- ginger (sold in jars);
- a tube of wasabi;
- soy sauce
That, perhaps, is all that we need to ensure that the preparation of rolls at home is adequate.
We start with the fact that we spread the cling film on a bamboo mat, then we put a sheet of nori seaweed on it. With wet hands, we take a handful of rice and spread it on top of the sheet, covering it, evenly distribute the rice on the surface, leaving only a small gap on one side.
After that, we need to carefully turn the sheet of nori with rice so that the rice is from the bottom. Then, in the middle of the leaf, put the Philadelphia cheese in the ruler, on one side we lay out the thinly sliced cucumber, and on the other hand, cut the salmon fillet into slices. When all the components are laid out in the correct order and evenly distributed, gently take the edges of the bamboo substrate and begin to fold them so that a log is obtained. We trim it from all sides, and give it shape.
When you did all this, and you even managed not to destroy the structure the first time, we deploy the resulting roll. From above we got rice, and right on it evenly distributing, we lay the eggs of flying fish. Again we wrap and with soft movements along the substrate we distribute the eggs on the surface of the roll.
As a result, you should get a “sausage” of red color. All you have to do is cut it into six equal parts and put it beautifully on a plate.
It will be ideal if the preparation of rolls at home is supported by Japanese dishes and the corresponding ceremony of eating this culinary masterpiece.