Rolls are a common name for pan-Asian cuisine, similar in general to the principles of preparation and, in some ways, in the composition of products. Rolls in regional-traditional variants are popular not only in Japan, but also in Korea, Thailand, Vietnam and other countries of the Asia-Pacific region. Currently, rolls are also extremely popular in many countries of the world, including North America, Europe and Russia.
Rolls (at least, Japanese) are one of the varieties of land. Rolls are twisted with a special bamboo mat in a cylindrical shape, and then cut into slices. As a filling, fish and / or other seafood, some vegetables are usually used, and a sufficiently sticky boiled rice is also needed to make rolls. The filling is most often wrapped in a nori sheet (shredded, pressed and dried seaweed), sometimes in a thin omelet, soy or rice paper or sheets of local plants.
Usually rolls are cut into 6 or 8 pieces, sometimes - to 12 and served in one portion.
Rolls are prepared from fresh raw or slightly marinated fish, less often from smoked fish. Known recipes for baked rolls, they are cooked with fish, mussels, shrimps and even chicken. Of course, baked rolls are more suitable for those who are traditionally not used to raw fish or are worried about food safety (in general, this approach can be considered quite correct).
Tell you how to cook baked rolls at home.
To prepare rolls, use fresh fish and / or seafood (in extreme cases, freshly frozen). Nori, mirin and rice vinegar can be bought in Asian shops or the corresponding departments of supermarkets. If you use instead of nori an omelette - cook it without adding milk and flour, mix the yolk with the protein thoroughly until it is uniform, but do not whip strongly - the omelette must be thin. You can include in the omelette well-crushed herbs (the blender will help a lot).
Baked salmon rolls - adapted recipe in Pan-Asian style
Ingredients:
- nori;
- white round grain rice;
- fillets of any salmon fish (salmon, pink salmon, trout or others);
- fruit of avocado ;
- fresh herbs (dill, coriander, parsley);
- mirin (sweet rice wine);
- rice vinegar (or other natural fruit) or lemon juice (lime);
- garlic;
- hot red pepper.
Preparation
Rice carefully rinse with cold water and boil for 8-12 minutes after boiling on low heat. Extra salt water. From the fillet of salmon cut out the strips in a cross section of approximately 0.7 x 0.7 cm. We cut out similar strips of avocado pulp (you can replace the avocado with fresh cucumber).
We prepare the sauce from a mixture of myrin and vinegar with the addition of chopped garlic and hot red pepper. Filter the sauce through a strainer and fill them with strips of fish fillet in a separate small pot for 5-8 minutes.
We spread on the working mat a sheet of nori, and on the even layer we distribute still warm rice in the form of a rectangle. Further on the center of the rectangle lay bands of fish and avocados, adding twigs of greens.
Carefully turning the edges of the mat, we form a dense roll. We put the finished rolls on the board and wait until they cool down slightly, and the rice is glued tightly. We cut the rolls into slices with an approximate step of about 2-25 cm. We spread the rolls (so to speak, standing) on a baking sheet covered with oiled baking paper and bake in a heated oven at a temperature of about 200 degrees C for 15-25 minutes. You can sprinkle finished baked rolls with grated cheese, however, this is already an Americanized-Europeanized version.
We serve baked rolls with the remainder of the sauce, it is possible with soy sauce or with any national-regional Asian sauce. You can also serve marinated asparagus, wasabi, marinated ginger, grated daikon. Alcohol to rolls try to choose in the appropriate national style: sake, mirin, soyju, Maotai, Shaoxing rice wine, fruit wine,
Following roughly the same recipe, baked rolls with shrimps and / or mussels are prepared - you can cook with or without salmon - all three products are perfectly combined. Shrimp, however, should be pre-cooked and extracted meat from the chitinous shell. Meat mussels can be used raw.
If you cook baked rolls with chicken, use only meat without pits and skin. Chicken should be cut into strips and well-marinated in sauce (composition see above) for 20 minutes. Bake rolls with chicken for about 30 minutes.