Cooking shrimp rolls. Rolls with shrimp and cucumber

Sushi and rolls are dishes of traditional Japanese cuisine that have firmly occupied their niche in our lives. And although this dish is quite exotic, and at first glance, it requires some skill and sleight of hand, it is not. Rolls can be made at home. Rolls with shrimp and cucumber, in my opinion, are a classic, and I recommend that a sushi amateur start with them.

We prepare all the components so as not to lose sight of anything. We have: round rice, fresh cucumber, shrimp, sesame seeds, nori seaweed, salt, sugar, apple cider vinegar, soy sauce. First of all, we will cook rice, there is nothing cosmic here, as usual, we cook it in a ratio of 1: 2 with water, the water needs to be salted with 0.5 tsp. salt. It is very convenient for me to cook rice for rolls in a slow cooker, it turns out exactly what you need.

Now let's make a dressing like rice vinegar. Perhaps you are lucky and your shops sell rice bite. It is difficult to find it in our area, so we go for a trick that does not spoil the result at all. We take 30 ml of apple bite (natural!), Sprinkle 0.5 tsp. salt, and 0.5 tsp. sugar, mix everything - dressing for rice is ready. Pour vinegar little by little into a saucepan with rice, turn it over with a spatula.

Preparing stuffing for rolls. My fresh cucumber and cut into strips. If the peel is hard, it can be peeled. Don't forget to check the cucumber for bitterness.

Frozen shrimp should be thawed naturally. If you defrost them in boiling water - then no more than 2 minutes, otherwise they will become "rubber". This applies to boiled frozen shrimp. Raw cook the time indicated on the package.

We remove the shell, legs, wash the shrimp under running water.

If the shrimp are large (for example, king shrimp), then it is better to cut them into 2 parts. If small, then leave as is.

Now the most important part. Take a standard sheet of nori, and cut with scissors 1/3. It can then be used for any rolls, rice outside. With wet hands, take a ball of rice and distribute it over the surface of the algae. At the top we leave a gap of 1-1.5 cm. The thickness of the rice should not exceed 3-4 mm, i.e. nori should show through.

Sprinkle rice with sesame seeds, and spread the filling in the center - cucumber and shrimp.

Now, with both hands, holding the filling with your fingers so that it does not roll away, and with the help of a bamboo rug, we roll a tight roll. The free edge of the nori must be moistened with water, then it will become sticky, and the roll will be securely fixed. In this case, the proverb "The eyes are afraid - but the hands are doing!" is appropriate!

That's all! This was the most important part of the preparation. We “twist” the rolls from the remaining ingredients, send the whole “sausages” to the refrigerator for 20-30 minutes so that they take shape. Then, with a sharp knife, cut each long roll into short ones, no thicker than 2 centimeters. The knife must be constantly moistened with water, otherwise the rice will stick.

The last, most pleasant stage - we lay out our rolls with shrimp and cucumber on a flat dish. Serve with soy sauce, pickled ginger if desired, and Japanese wasabi mustard.

Enjoy your meal!

Shrimp rolls are a popular and common dish of oriental cuisine. Any menu in a sushi bar or Japanese restaurant is simply obliged to have it in its composition. Therefore, it is worth starting to learn how to cook Japanese cuisine at home with such rolls.

Home Cooking Secrets

Dishes of foreign cuisine tend to frighten housewives with their complexity, especially Japanese cuisine. The reason is that they differ significantly from Slavic cuisine and not only look completely different, but also contain completely unfamiliar ingredients.

However, thanks to the process of globalization, today in any large supermarket you can find seaweed with ginger, and all other products with strange names. The main thing in making rolls is to have more time and patience, as well as stock up not only with the necessary products, but also with tools.

To prepare rolls, you must always have:

• well-sharpened knife;
• a mat made entirely of natural bamboo;
• cold water.

As you can see, the inventory is small, but besides this, it is worth remembering other nuances:

1. Rice is the most important point, because rice must be chosen specifically for rolls, which will be sticky and elastic;
2. Pickled ginger should be white in color because pink contains dyes;
3. Wasabi paste is sold in the market in powder and paste, and powder should be preferred, since it is in this form that it is sold in Japan and is a natural product;
4. The fish should be elastic and smell good. When cut, it should not break and spread;
5. Rolls cannot be stored for a long time, so you should not make them with a margin;
6. Before cutting the roll, you should moisten the knife in cold water;
7. All the filling must be equally cut so that the final dish has an aesthetic appearance.

It should be remembered that Japanese cuisine is, first of all, philosophy, and only then food. Therefore, you should not do everything as quickly and hastily as possible - this will not benefit either the type of rolls or the digestive organs. Japanese masters put their soul into cooking, which is why their dishes are so delicious. So, when making rolls at home, you should stock up on calmness and time, and just hone your technique.

"Uramaki": a recipe for beginners

These rolls are called "uramaki" because they are rolled with rice on the outside. This version of the rolls is extremely nutritious and can replace a full meal.

Step by step recipe for shrimp rolls:

Spring rolls with shrimps

Dietary rolls in which nori uses thin and light sheets of rice paper instead of seaweed.

• rice paper - 4-5 pieces;
• a bunch of iceberg lettuce;
• Bell pepper;
• small carrots;
• cucumber;
• rice noodles - 50 gr;
• shrimp -150 gr;
• frying oil - 4 tbsp. l.

Required time: 50 minutes.

Calories: 154 calories.

Cooking process step by step:

1. Shrimps fry in oil;
2. Finely chop cucumber, pepper and carrot or chop on a shredder;
3. Boil the noodles according to the instructions on the package, rinse with cool water and cut in half;
4. Wet a sheet of rice paper with cold water and put it on a wooden board;
5. Lay out the filling, leaving a couple of centimeters from the edge of the sheet: lettuce, noodles, vegetables and shrimp;
6. “Close” the roll with the free edge of the paper and roll it into a tight roll, bending the top and bottom edges;
7. Roll up all the other rolls and put them in a frying pan with butter;
8. Fry for 1-2 minutes, turning over;
9. Cut the rolls in half and serve with soy sauce.

Hot roll with shrimp

The hot roll is called "tempura" and is deep fried. It tastes amazing and is easy to make at home.

Products:

• nori;
• a pinch of salt;
• boiled shrimp - 100 gr.;
• egg;
• water - 250 ml + 2 tbsp. l
• rice - 1 tbsp.;
• sesame - 2 tbsp. l;
• "Philadelphia" - 1 tbsp. l;
• capelin caviar - 1 tbsp. l;
• apple cider vinegar - 2 tbsp. l;
• sugar - 1 tbsp. l;
• flour - 1 tbsp. l;
• vegetable oil - 80 ml.

Required time: 1 hour.

Calories: 129 calories.

How to cook a hot shrimp roll:

1. Boil rice: let water boil, cook for 7 minutes after and leave for another 15 minutes;
2. Mix apple cider vinegar with 2 tablespoons of water and spices;
3. Mix dressing with rice and let it cool;
4. Roast sesame;
5. Beat the egg and add flour to it;
6. Pour vegetable oil into a small saucepan;
7. Dip the peeled shrimp into the batter and fry in hot oil;
8. Let the shrimp dry on a napkin;
9. Place cling film on the mat so that it does not get dirty;
10. Divide nori in half and place on the mat;
11. With wet hands, spread the rice so that it protrudes a couple of cm beyond one edge of the nori, and on the other side does not reach the edge by 1 cm;
12. Turn over the sheet;
13. Put the filling in the middle of the nori: shrimp, caviar, cheese;
14. Roll up the roll, sprinkle it with sesame seeds and lightly press it again with a rug, giving it a square shape.
15. Cut into pieces and serve.

Shrimp homemade shrimp roll

The popular McDonald's roll is easy enough to make at home. You just need to buy the right ingredients and be patient.

• shrimp - 8-12 pcs.;
• iceberg lettuce - 2 sheets;
• tortillas - 4 pcs.;
• mayonnaise - 200 gr;
• lemon essence - 20 ml;
• dill - ½ bunch;
• breadcrumbs - 100 gr;
• egg - 2 pcs.;
• sunflower oil;
• salt to taste.

Time spent: 1 hour.

Calories: 211 calories.

How to make Shrimp Roll at home like at McDonald's:

1. Sprinkle the tortillas lightly with water and place in the oven for 5 minutes (150°);
2. Shrimps (you should take large ones) dip in a beaten egg (do not forget to lightly salt) and roll in the breading;
3. Deep fry the shrimp in a saucepan for up to 3 minutes;
4. Remove fat from them with a napkin;
5. Finely chop lettuce;
6. Finely chop the dill and grind together with mayonnaise and lemon juice;
7. Put the filling on the cake: lettuce, shrimp, sauce;
8. Roll flat cakes;
9. Heat the pan with a little oil and fry the shrimp roll on all sides;
10. Remove excess fat and serve with sauce.

Learning Japanese cuisine is easy and delicious. But she has her own secrets that only the masters know:

1. It is better to buy a bamboo napkin from natural materials, so it will last longer;
2. Before sculpting, cover the bamboo mat with cling film;
3. Be sure to moisten the rice with a dressing of water and vinegar;
4. The ingredients for the filling should be cut very thinly so that the roll is beautiful and does not spread;
5. When rolling the roll, it is necessary to press the mat very firmly against the roll, so it will be tightly rolled up and will not fall apart.

But the main secret is that sushi masters in Japan study until they are 6 years old, so if shrimp rolls do not work the first time, do not despair - the main thing is practice!

Making delicious baked shrimp rolls at home is quite simple with a little training. The most important thing in rolls is tasty and proper rice and. In this recipe, I will show and tell you how to cook rolls simply and quickly enough.

To prepare baked shrimp rolls, prepare the products according to the list.

Rinse the rice several times with water, it should be absolutely transparent, you need to wash all the starch. Fill with water 2 centimeters above the rice, put on the stove. As soon as the water boils, make the quietest fire, cover the cauldron tightly with a lid and cook rice for 15-16 minutes, it is better to set a timer. After a while, turn off the stove, put a few paper towels between the lid and the cauldron and leave the rice for another 15 minutes.

Pour vinegar into a small bowl, add salt and sugar, put in the microwave for 30 seconds. Stir dressing, salt and sugar should be completely dissolved. Pour the dressing into the rice, mix well, let the rice cool.

At this time, wash the shrimp tails. Carefully stick a wooden skewer under the shell, this is necessary so that the tails do not twist during cooking. Boil the shrimp for 3-4 minutes.

Cool the boiled shrimp, remove the skewer, peel the tails from the shell.

Carefully cut the tails along the back, be sure to remove the intestines.

Place a sheet of nori on the mat, glossy side down. Put a layer of rice on the seaweed, leave 1 cm of nori on the opposite side free.

Place boiled shrimp tails in the middle.

Use the mat to roll up the roll. Leave the roll for a couple of minutes with the seam down.

Cut the roll into 1 cm thick with a sharp knife. Lay the rolls cut side up.

Put a teaspoon of sauce with fish caviar on each roll.

Transfer the rolls to a baking dish. Bake the rolls in an oven preheated to 180 degrees for 8-10 minutes.

Serve baked shrimp rolls with soy sauce.

Making delicious rolls at home is not difficult. All you need is to stock up on the necessary ingredients, enthusiasm and a couple of friends to get you in the mood. Rolls at home can also be cooked with older children, this is a very exciting activity and they will definitely like it.

So, first of all, we decide with what filling our rolls will be. If you have started cooking homemade rolls, most likely you have already tasted them in the nearest Japanese restaurant and more or less know what the assortment of fillings can be.

If you are making rolls for the first time, it is better to take a simpler filling, one that does not require additional preparations and only needs to be cut for rolls. rolls, this is a truly creative process, you can form a filling from almost any product. The Japanese themselves also often experiment in this in search of the “best taste”.

We will cook rolls of two types: “with shrimp and cucumber” and “with salmon and avocado”.

Ingredients

• nori;
• wasabi;
• ginger;
• lightly salted salmon;
• shrimps;
• cucumber;
• avocado;
• soy sauce;
• cottage cheese (optional);
• rice vinegar;
• rolling mat.

I would like to note right away that you can buy rice not special, but an ordinary round proven brand. Rice vinegar can be substituted for apple cider vinegar. And instead of a rug for twisting, use food oilcloth.

Pay special attention to buying, an unripe product can be bitter and ruin the whole dish. A good avocado should be soft, but in moderation.

Roll preparation steps

First of all, boil the rice, this can be done in a pressure cooker or in the traditional way. We wash the rice to "clear water", bring to a boil and leave to simmer over low heat for twenty minutes.

For rice, you need to prepare a special vinegar.

We take a tablespoon of sugar, half a spoon of salt and 25 ml. apple cider or rice vinegar. Mix well until the salt and sugar are completely dissolved and pour the resulting vinegar into the rice. The mixing process is best done in, then the tree will absorb unnecessary moisture and the rice will hold better.

Then boil the shrimp, add salt and spices to taste, peel them.

The next step is to cut all the ingredients into strips. It is better to cut the cucumber center.

Lay out the nori on a rolling mat or cling film. Spread a small amount of rice evenly on top of the nori on one side. Then brush the rice with a thin strip of wasabi.

Next, we divide the filling, we will lay out the first grade “with salmon and avocado”. As an additional filling, you can use curd cheese, for those who prefer a creamy taste. Having laid out a small amount of the filling on one side of the nori with rice, we proceed to spin the roll. Gently roll up the roll. To keep it better, do not put too much rice and toppings on the very edge.

When the roll is twisted, it must be cut with a sharp knife, so that the pieces are even, you need to rinse the knife during the cutting process.

Rolls with salmon can be twisted in two ways, the classic one - with the filling inside and more complex when the salmon is on top. The second option is more tasty and beautiful. To wrap the rolls in this way, first put the fish cut into thin slices on the mat, rice on top, then a little more stuffing, and only then proceed to the twist.

In exactly the same way, we make the second type of our rolls “with shrimp and cucumber”.

From boiled shrimp, we naturally use only tails. If the shrimp is small, then you don’t need to cut the tails, put them whole. If you use king prawn, it is better to cut it like the rest of the filling - into strips. To prevent rice from sticking to your hands while laying on nori, moisten your hands first in vinegar water. We lay out the rice in a thin layer, about one centimeter.

If you are rolling the rolls on a mat, you can cover it with a film or an ordinary clean bag so that the rice does not stick.

Homemade rolls or restaurant rolls?

In terms of taste, homemade rolls are in no way inferior to restaurant ones, especially if you try and do everything according to the recipe. In addition, you can change the filling to your heart's content, fantasize and experiment. Roll cooking is a delicious and exciting activity. The cost of homemade rolls, subject to the purchase of quality ingredients, will not be much cheaper than those that you can order from a restaurant. But the portions that you cook for yourself will pay for it. Even when purchasing a minimum amount of products, in the end you will get much more Japanese yummy than in a standard delivery set.

The main advantage of home cooking is, of course, the fact that you have confidence in the ingredients.

Try to cook rolls for your friends and they will appreciate your efforts, don't even hesitate!

Hello dear readers! Today I will tell you simply gorgeous roll recipe at home. This recipe is a continuation of a series of articles on this Japanese dish. But up to this point, we have been making maki sushi (i.e., rice inside), there is even. And today you will see how they are made - uramaki. We will prepare the most delicious shrimp rolls!

When I was in my second month of pregnancy, I really wanted rolls. And with their enthusiasm, I made a whole tray of them and, as happens with pregnant women, I overate so much that later I could not even look at the photographs of this dish. And now, after a little more than 2 years, we were invited to a birthday party, where I tried sushi with a strange name "Ebi Tempura".

I want to say that the disgust disappeared instantly, because these were rolls with shrimp, and not simple ones, but fried in batter (this is called Tempura). I immediately wrote down the composition of these rolls and decided to repeat them at home. It turned out, of course, not the first time, because these are rolls with rice outside, there are some subtleties here. But it was thanks to them that I again began to cook sushi at home. And now I will tell you how I make them.

We need (for 2 servings):

- nori - 1 sheet;

- rice for sushi - about 1 cup (a little more can be);

- boiled peeled shrimp - a handful;

- a tablespoon of flour;

- flying fish caviar (can be replaced with capelin caviar);

- Philadelphia cheese (optional)

- apple cider vinegar - 2 tablespoons;

- sugar - 1 tablespoon with a slide;

- salt - a pinch;

- Japanese mayonnaise (optional or available);

- vegetable oil.

How to cook shrimp rolls at home

Cooking rice for sushi

First of all, boil the rice. Earlier on the blog, I described in detail the process of making sushi rice when we cooked eel rolls,. And in short, for 1 cup of rice 250 ml of water, cook for 7 minutes after boiling on the slowest fire, then, turning off the stove, insist another 15 minutes.

Now let's prepare the rice dressing. We mix apple cider vinegar with the same amount of water (I usually take a little more of these ingredients, but I don’t pour everything into rice, I leave some for wetting my hands when forming rolls). Add salt and sugar, mix everything well again.

When the finished rice is a little infused, add the dressing and mix with cutting movements. Now let it cool down.

At this stage, I also roast the sesame seeds until golden brown.

Cooking shrimp for rolls

Mix the egg, flour and some salt in a bowl. In fact, the original tempura recipe also contains water, and the ingredients are not stirred until smooth. But we have rolls at home, so we will do what is more convenient for us.

Pour vegetable oil into a frying pan (or better in a small cauldron). In general, shrimp should be deep-fried with plenty of oil.

Dip the peeled shrimp in the batter and fry on all sides. It is ideal, of course, that these are large tiger prawns, but they are expensive. It is best to put them on small skewers before frying. And I do the usual.

We spread the finished shrimp on paper napkins.

Cooking rolls with rice outside

We wrap the makisu mat with cling film. Divide the nori sheet in half along the long side and lay it on the mat with the rough side up.

We spread our rice with moistened hands (it should not be hot by this time). Please note that from above, the rice should protrude 1.5-2 cm beyond the edge of the nori. And on the other hand, on the contrary, we retreat from the edge by 1 cm.

Now the most interesting: we cover our design with the free end of the rug, turn it over, open it and op! Rice was on the bottom, i.e. now it will be outside. Hooray!

Then we move on to the filling. We spread our shrimp, flying fish caviar or, like mine, capelin caviar. The original recipe calls for Japanese mayonnaise in these shrimp rolls, but I didn't have that. Somehow I tried to add Astoria sauce, very much even nothing. But even tastier if you use Philadelphia cheese. Just do not overdo it with the filling, it should not be too much.

Well, now we turn the roll, compacting it. The bamboo rug itself will help us with this. You can also give the shrimp rolls a certain shape.

The rolls with rice on the outside look a bit boring. Let's sprinkle them with sesame seeds. Then I recommend rolling the roll into a mat again to stick the seeds.

Here are 2 sausages:

Serve shrimp rolls to the table

To do this, they must be cut into portioned pieces. Cut in half and then cut each half into thirds. Only the knife will have to be moistened very often. Lay out on a platter.

Definitely soy sauce! And also ginger and wasabi for lovers. And a glass of white wine... And you have a fabulous dinner on your table.

Be sure to try this recipe for rolls at home. I'm sure you will be satisfied. For me, these shrimp rolls are recipe number 1, they are very tasty. In addition, they are much more convenient to eat due to their smaller size than regular maki sushi. Come on, I think you will appreciate it!

I hope you found it interesting and useful. If so, then I recommend subscribe to updates blog. Moreover, I have prepared for you one more that can be done at home.

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All the best to you! And Bon Appetit!

Your brownie Elena.

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