How to wrap rolls correctly and beautifully?

Rolls are a kind of traditional Japanese sushi rolls. This dish is prepared according to a certain technology. The main ingredients are nori, rice, vegetables or fish and soy sauce. It is very important to know how to wrap rolls correctly. After all, this affects the taste and external appeal of the dish.

Types of rolls:

- Kapamaki. So they call rolls with cucumber. Usually, this dish is served after sharp meals;

- Poppies sushi. These rolls with the help of makisu (special mat of bamboo) are curled in the form of a cylinder. The filling is wrapped in nori, and the dish is cut into six circles;

- Hosomaki - thin rolls. The thickness of the circles does not exceed three centimeters. In the filling put only one component;

- The temaki. Nori sheets curl in the form of a cone and fill with filling;

- Negitomaki. They are thinly sliced Japanese rolls. As a filling for this dish use a bow of bliss and a crushed belly of tuna;

- futomaki. This kind of rolls has a cylindrical shape and a height of about four centimeters. In the filling of futomaks put at least five components;

- Uramaki is prepared in such a way that the rice is outside. Surely you will be interested in how to wrap rolls of this kind? The rug is put on the mat, then the filling and the nori sheet. All is well pressed and folded by a roll. Thus, nori remains inside, and rice is outside.

How to wrap rolls?

This, perhaps, is the most difficult and responsible stage in the preparation of Japanese rolls. To do this as neat as possible, you need some experience. Try to prepare rolls using the following ingredients: sushi-vinegar, special rice, nori, filling (slightly salted fish). Also, a food film and a bamboo mat for twisting are needed.

So, how to wrap rolls? On the table, put a bamboo mat, on it - half of the nori (the longitudinal side to yourself). Fingers wet in a solution of vinegar and evenly lay out rice. At the same time, 1.5 centimeters of free space should remain at the transverse edges and the longitudinal edge opposite to you. Put the filling in the center. With your thumbs, poke the rug from the bottom up (from yourself). On the edge of the mat, bend and make one turn. Gently squeeze the filling and roll a full roll. The remaining nori soak with acetic solution. Gently wrap the roll in it. Knife cut the rolls in half, and then into three parts. The food is served for dinner with ginger, soy sauce or wasabi.

Preparation of rolls at home

For the filling you can use pieces of fish fillets in any form: smoked, salted or pickled. You can also add fresh and spicy vegetables, shrimps, crab sticks, etc. Try to cook rolls of the hosomaki. Necessary ingredients: nori, special vinegar, rice (300 g), wasabi, pickled ginger, sugar, fish, salt, soy sauce. Also need a mat.

Preparation

Cook the rice. In warm vinegar add salt, sugar and mix everything well. When the rice is ready, add sauce (100 ml per 1 kg of cereal) and leave the filling to cool. Cut the nori sheet into two parts. Put one half on the mat. At the top, evenly distribute the rice mass. In the middle, put the pieces of fish. Gently roll the sheet into the tube, lubricating the bottom of the nori with water. Cut off the uneven edges and divide the roll into six pieces. For dinner, serve rolls with wasabi.