Recently, the popularity of Far Eastern culinary traditions is growing. One of the most famous famous dishes of Japanese, Korean and Vietnamese cuisine is rolls . In fact, Japanese rolls are rolls of pressed nori algae with rice and some other various components, usually sea fish or other seafood.
Of course, in different countries they use their traditionally preferred varieties of rice. It is necessary to use such grades, which ensure mandatory adhesion - this is necessary. The usual round-grain rice is good. Fish can be raw, fermented (that is, pickled), salted or smoked.
In Japan, traditionally use tuna, yellowtail, salmon, eel. It should be noted that if the choice is made between Norwegian salmon and wild pink salmon, trout (or other wild salmonids) should prefer the latter. Of course, it is better not to use freshwater fish, although in smoked form you can put it in rolls and it.
For Russian culinary traditions in general, a new rethinking and modification of the dishes you like from other culinary cultures is characteristic. Of course, you need to choose only fresh and quality fish as a filling for rolls (as well as for sushi), especially if you are not going to heat it.
Rolls are prepared with a bamboo mat, and then cut across, sometimes they are baked in the oven, sometimes fry in oil ( tempura rolls ). Those who are unaccustomed to eat raw fish, you can advise to prepare rolls for a couple. Cooking time - as for any milled fish. Well, of course, in this case the fish do not need to be fermented. Well, if garlic stuffing, hot pepper and other spices are used in the preparation of fish ingredients for rolls, in combination with vinegar, these ingredients, in some way, prevent the penetration into our body of non-useful microorganisms that can contaminate the fish.
In general, there are many variants of delicious fillings for rolls, but certain traditions of roll making have developed, not only in the countries of the Far East.
We will tell you which fillings for rolls are the most typical.
California Roll
Ingredients of the filling: crab and avocado meat, from the outside roll sprinkle Tobiko (caviar of flying fish). In another version, instead of avocado and crab meat, use fresh cucumber, salmon fillet or tuna, shrimp meat. Mayonnaise may be used to prepare the filling.
The Philadelphia Roll
Roll type "Uramaki", that is, rice outside. The composition of the filling necessarily includes cream cheese, you can also add green onions, cucumber, caviar, wrap the whole or partially with a thin slice of fresh (sometimes fermented) or salted salmon fillets on the outside of the roll.
For the preparation of the roll of "Unagi", usually, in addition to rice, roasted eel is used.
What other fillings are there for rolls?
In preparing spring rolls, use rice paper or rice pancakes.
Though other variants of spring rolls with a stuffing from various kinds of fish, shrimp, other seafood, pork meat, poultry meat (and also reptiles and amphibians) are possible also. In the preparation of such fillings are widely used various traditional national sauces, as well as soy sauce. If the filling for rolls is fried, sesame oil is usually used, which, like local sauces, gives the rolls a distinctive taste.