Japanese cuisine is one of the healthiest in the world. First place in popularity is occupied by sushi and rolls. However, many do not know how they differ and confuse these dishes, believing that they are almost the same. However, this is not at all the case. There is a difference in the ingredients, and in the preparation process. Let us dwell in more detail on the differences.
Ingredients
To begin with, both sushi and rolls are necessarily made from rice. And rice does not fit any, but only special - it should have more gluten, otherwise our sushi and rolls will not keep in shape. The obligatory ingredient for making rolls are nori plates - dried pressed algae or rice paper. It is in them wrap the rolls with rice, seafood and vegetables. But for many types of land this component is not needed. Seafoods are prepared and sushi, and rolls - the difference is that the rolls sometimes also used vegetables, fresh or pickled.
Cooking process
Next, pay attention to what is the difference between sushi and rolls in terms of making these dishes. Sushi is usually made by hands, the fish is cut into plates - thin, flat slices. Rolls are rolls, they are not too easy to roll, if there is no certain skill, so a special mat is used. Lifting its edge, we get the opportunity to accurately roll the roll, not scattering its contents. Vegetables and fish in the filling of rolls are cut into strips.
Appearance
If you still do not understand the difference between sushi and rolls, just consider carefully the dish. Sushi is a small densely packed oblong lump of rice on which lies a slice of fresh or pickled fish.
Rolls are of two types: normal and "inverted." In ordinary rolls inside the filling: fish or seafood (shrimp, squid, octopus, mollusks), vegetables. They are wrapped like a layer of rice, and rice in turn wrapped in a dark green nori sheet or white rice paper. In the "inverted" rolls inside the filling wrapped in the nori, it's all wrapped in a layer of rice, and on top the roll is sprinkled with caviar or seeds, for example, cumin or sesame.
Method of submission
Here the differences are minimal. And sushi, and rolls served with the same additives: soy sauce, wasabi, pickled ginger and vegetables, rice vinegar. However, sushi can only be cold, while rolls can be served and hot.
Sushi and rolls with tuna
From one set of ingredients, however, you can cook with sushi, and rolls. One of the options helps to understand the difference between sushi and rolls.
Ingredients:
- rice for sushi - 1 glass;
- feathers of green onions - 5-6 pcs .;
- tuna fresh without skin and bones (fillets) - 130-150 g;
- vinegar rice - 1 tbsp. a spoon;
- nori - 2 large leaves + 1 small leaf;
- soy sauce - 2 tbsp. spoons;
- balsamic vinegar on herbs - 1 tbsp. a spoon;
- sesame oil - 1 tbsp. a spoon.
Preparation
To begin with, we will fish: half the piece of fillet cut obliquely with thin plates - necessarily across the fibers, the second half cut into small thin strips or cubes. Fold in a bowl, pour oil, balsamic vinegar and soy sauce, add finely chopped onions and leave to marinate for about half an hour about, periodically stir to marinate our tuna evenly. Rice cook according to the instructions, fill with vinegar and let it cool.
On the mat we put a large sheet of nori (it is possible to lower it for a minute into the water, but it is not necessary). We spread a layer of rice on it, distributing it so that the edges of the leaf are free. On the rice - approximately in the middle - we put pieces of tuna and roll the roll, tightly pritrambovyvaya stuffing with a mat. Repeat the procedure, cut our rolls into 6-8 pieces each.
From the remaining rice we make small balls, flatten them from the sides, cover with slices of fish. Further, cutting a small sheet of nori into strips we wrap our finished sushi.