Sushi and rolls are the favorite food of millions of people around the world. Gradually, this dish gained success in the territory of the Slavic countries. Most people have tried sushi and would like to make it at home. There is absolutely nothing to be afraid of, since this is a very real task.
In order to cook sushi, you need to purchase certain high-quality products necessary for cooking, you also need to know the secrets of cooking and the technique of rolling the semi-finished product into a roll. Japanese sushi masters take many years to learn how to make rolls. When the skill is perfectly honed, then the sushi master will be able to make rolls so that each grain of rice will lie in one direction. For a home meal, learning this technique for several years is not particularly necessary, so everyone who watches a video on how to twist rolls and makes a little effort will succeed in rolling sushi and rolls.
Products for rolls and sushi
For delicious and high-quality sushi, it will be necessary to buy fresh and special products. Rice should be for sushi, rice vinegar, pickled ginger, red fish, real caviar. It is best to buy all products in specialized stores. It is there that you can buy everything you need right away, and besides this, the sellers will be able to give advice on which products are better to combine and how to cook rolls. Sushi rice is more sticky, it will not fall apart and will help the dish keep its shape perfectly. Find out, . Rice vinegar does not have the same taste and aroma as table vinegar, so it is worth using it for work. The fish should be fresh, preferably not frozen and lightly salted. Avocados should not be overripe. When the avocado is overripe, then in sushi it can turn into porridge, which will spoil the look of the product. It is advisable to peel the cucumber so that it does not turn out to be bitter. It is desirable to take cheese creamy and sweetish in taste. The whole meal also depends on the taste of soy sauce, so you should not be stingy when buying it. 
While preparing sushi or rolls, you can improvise, but you should not deviate from the recipe. In order for sushi to turn out delicious in any case, you need to cook rice correctly, touch the products a minimum number of times so that they do not lose their appearance, and roll the roll correctly so that its shape is beautiful and looks great on the table.
Fillings for rolls and sushi can be very diverse. You can start a Japanese dish with crab meat, red fish, eel, avocado, cucumber, Philadelphia cheese or its equivalent. Sushi is a complete improvisation and a game of taste and spices. Sushi is prepared hot, cold, rolled out and inside out.
We suggest you see what you can prepare.
To cook a Japanese dish at home, you need to have a special bamboo mat called a mat. Roll the sushi tightly with this mat. The twisted roll does not fall apart, keeps its shape well and helps to quickly and efficiently complete the work. 
How to wrap rolls correctly
You need to work on a bamboo mat. It is advisable to wrap the mat in cling film before work, so it will remain clean and you will not have to pick out the remains of rice and other food products from it for a long time after work.
In order to quickly and efficiently roll the roll, you need to put rice on the nori sheet. The nori sheet has two sides. One side is smooth and the other is rough. Rice is laid out on the rough side, while hands must be moistened in water or vinegar. This will help keep the rice from sticking to your hands. Nori is pressed seaweed and is as important as rice or fish.
Rice should not be distributed over the entire surface of the nori, the edge of the sheet, farthest from itself, should be left 1.5-2 cm empty. This is necessary so that the rice wrapped in nori does not get enough sleep and the roll itself sticks together perfectly. Put the filling on the rice, stepping back from the edge of 1 cm. The filling can be fish, avocado, vegetables, crab meat, cheese, or other ingredients to taste. 
After all the filling was on the rice, it's time to start rolling the roll. With the edge of the sheet with rice, you need to try to cover the entire filling, while you need to carefully create a round or square shape with a mat, pressing the formed product with your hands. So carefully you need to reach the edge of the nori sheet. The edge, as you remember, had to be left without filling. The edge must be moistened with vinegar or water and pressed firmly.
Now the roll can be cut into portions. Usually the roll is cut first in half, and then into smaller pieces. This approach will help to make the pieces uniform and neat.
How to make rolls without a mat
If you forgot to buy a mat, and all the products for sushi have already been prepared, then you should not be upset, because you can wrap the roll without a bamboo mat. You can replace such a rug with ordinary plastic bags, foil and wooden sticks.
Several pieces of foil of the same shape are folded together. At the edges of such cuts you need to put a wooden stick and wrap them with foil. It is desirable to cover the semblance of a foil mat with cellophane or cling film. After that, you can roll up the roll and not worry that the mats were not at hand at the right time. 
The algorithm for working with a homemade foil mat is the same as with a bamboo mat. The roll will roll in the same way as with the help of a rug, because it has such a fixing base as wooden sticks, and several layers of foil will allow the homemade rug to be tough and give a good shape to a Japanese dish that will be made at home.
Rolls inside out
Rolls turn inside out just like rolls with rice inside. Put rice on the nori sheet, after which the sheet is turned over, and the rice is on a bamboo mat, and the filling is laid out on the nori sheet. After the filling is laid out, it will be necessary to roll the roll, the so-called roll. 
You can spin both with the help of a mat, and with the help of ordinary plastic bags or a mat made independently from foil and wooden sticks.
Date of: 10.05.2017 / 14:45
