Roles without rice in household minds. Sushi without rice light

Roli is the most popular herb of Japanese cuisine, which has conquered the whole world and has no equal competition among Asian herbs. As a different type of dry land, they are cut into rolls of grass on a bamboo bed and then cut into portions. A Japanese woman can prepare the role in the household minds; in our country, specialized restaurants often serve such herbs. Alas, such culinary preparations can easily be made at home.

For its main purpose, it is served with rice and filling, sunbathed near a sheet of algae in the hole. This variety of herb is served with sushi, roasted rice stuffed with seaweed, scrambled eggs or soy paprika.

There are several types of roles:

• Hosomaki (thin)- Whiskey with one type of filling.
• Futomaki (towsti)- Large diameter with two or three types of filling.
• Uramaki (roles "vivorit")- an effective type of pastry that differs from others in the order of twisting: in the middle there is a filling, next to it there is a hole, and the whole thing is wrapped in a ball of rice, which is sprinkled with cauldron caviar and sesame seeds.
• Temaki (Japanese "shawarma")- Envelope made of seaweed, filled with filling.
• Spicy roles- what to eat with hot sauce.
• Tempura (hot)- lubricate the roles that are eaten hot.
• Spring rolls (light)- A lighter version of the pastry, in which the filling is wrapped in rice cake and served raw or greased.

A short look at Japanese herbs will allow you to explore their varieties and help you prepare them correctly at home.

Basic components for home videos

For self-cooking Japanese delicacies, in addition to the eggplant, you also need special equipment for making rolls or a bamboo mat, sourdough products, etc.

With kits for making sushi, everything is simple: buy a product that you can get in a store, and then become a master sushi maker. In extreme cases, you can form a cowbass roll first with the help of a special kilim mat.

Purchasing bulk ingredients is also easy: all the necessary sauces, seasonings, water, and rice can be easily found in the store. When choosing products, it is necessary to pay attention, in order to play roles in households you will need more than 6 warehouses.

• Small- The main component, the necessary varieties are sold in a special branch of stores. It is cooked using a special technology with the addition of viscosity rice.
• Nori- Dried seaweed leaves, used for scalding stuffed rice.
• Ocet- Zhovta rіdina is necessary for the rice to drain.
• Wasabi— Japanese mustard from khron, savory seasoning, which can be replaced with less hot mustard.
• Ginger, soy sauce- Additional ingredients that add a special taste to the fruit.
• Seafood and vegetables- The main fillings are chosen according to their taste characteristics.

Having all the available warehouses on hand, the head departments have to prepare the herbs correctly.

Proper rice - constipation of the distant role

The basis of any type of sushi is rice. Its very consistency will freeze the next herb.

Japanese rice for rolls has the necessary stickiness, which prevents the rice from becoming soggy. Ale and properly prepared, basic short-grain rice can be used as an accompaniment for preparing Japanese herbs.

How to cook rice in a saucepan on the stove.

Regardless of the fact that home recipes for roles are very varied, they will always be united by one component - rice. And we prepare for any options in the same way. These are the ones that are left unchanged, and the flavor of the herbs is given by the fillings and methods of their thermal processing.

Required ingredients:

• rice - 1 kg;
• water - 1200 ml;
• Ocet rice - 330 ml.

1. Wash the rice in cold water a few times. Place in a saucepan and fill with water.
2. Place the saucepan on the stove. Bring to a boil over high heat. Then reduce the heat to a minimum and cook the rice for 12-15 minutes without stirring.
3. Then let the rice porridge stand under the covered lid for about 30 minutes.
4. When the rice has steamed, transfer it to a bowl and pour it evenly with the hot dressing. Mix everything carefully, do not crush the rice, so as not to turn it into porridge.
5. This rice can be stored for no more than 2 days on a shelf. Before drying, warm up the leftovers in a microfiber oven.

Traces of cinnamon berries will help to add flavor when choosing and cooking rice. This kind of cereal is not rosable, sticky to the teeth and just looks worse than grass.

• The rice you choose is large in size, without a seed, round in shape, and not steamed. Bagging rice for boiling is also not suitable for roles.
• After rinsing the cereal, add rice and starch.
• You cannot open the lid of the pan during the cooking time.
• Rice dressing is the final stage of rice preparation. As soon as the grain is soaked with it, the surface is ready. The simplest way to season: add rice otset (180 ml), zukor (120 g), salt (30 g) in a castrulce and bring to a boil over low heat. Let the seasoning sit and season the rice with it.
• Stir in the rice until the rice has already soaked and does not burn your hands.

Having learned how to cook rice correctly, having purchased all the necessary products and added a set for preparing roles at home, you can safely begin to explore the mysteries of Japanese cuisine.

How to prepare roles: forming rolls and cutting them

The filling is prepared, the rice is cooked and cooled. Now is the time to devour these delicious rolls to savor their taste. To process the filling into the rice, and the rice in the seaweed, a special bamboo skewer is required.

• On the new one, carefully tear the sheet of nora, placing it with the smooth glossy side down.
• Spread a piece of rice into a flat ball over the short side of the dry seaweed. From two edges, remove about 1 cm of clean, unfilled dark brown grain. The thickness of the parboiled rice is about 0.7 cm.
• Place the selected filling in a thin, dark layer over the entire width of the seaweed. To enhance the flavor of the filling, you can coat the rice with a little wasabi.
• To fill the role, you need to lift the klimks with your thumbs and, removing the filling, roll the roll.
• After the ends of the algae have been connected, roll the roll with a hammer. In the “vikochuvannya” process, do not press too hard onto the roll so that all the filling does not fall out.
• When folding the rollers with rice, roll the top of the rolls, and for quick rolling, cover the bamboo mat in front of the track with grub.

The delicious appearance of the herb lies in the correct cutting of the roll. Carry out this process with a knife soaked in lemon water. This will allow the rice to stick to the surface and allow the smooth cutting of the knife. It is better to cut the roll halfway, and then divide it into 6-8 pieces.

This sushi is served with ginger, soy sauce and wasabi.

The most popular recipes for homemade rolls

The time has come to put theoretical knowledge into practical use for preparing roles in home minds. Having chosen the required recipe for your baggage, you can easily make some rice rolls with filling.

California: shrimp, avocado and flying fish caviar

The most popular varieties of rice include shrimp meat and avocado.

Required ingredients:

• rice - 200 gr;
• orok - 1 pc.;
• avocado - 1 pc.;
• smoked vugor - 20 g;
• rice otset - 200 ml;
• salmon caviar - 30 g;
• tiger shrimps - 30 g;
• algae Nori - 1 sheet.

How to prepare:

1. For an economical version of the dish, you can do without avocado, replace the vegetable with available fish and use crab sticks.
2. Cut cucumber, avocado, smoked vugor and shrimp into thin portions.
3. Unfold the sheet of Nori. In half, cut the rice into a thin ball, sprinkle everything with fried caviar, lightly pressing it into the rice.
4. Place a sheet of seaweed on a bamboo kilim with rice down.
5. Prepare ingredients (seafood and vegetables) on Nori.
6. Roll it all up, giving it a square shape. Cut the roll into 6 pieces.

Philadelphia: fresh fish and top cheese

To get the most out of Japanese delicacies, there is nothing simpler than playing the role of Philadelphia - the most popular and most demanded of Asian cuisine. The quantity of fish combined with cheese is also great, making the recipe unique.

Required ingredients:

• rice - 300 gr;
• trout - 300 gr;
• Sir "Philadelphia" - 150 gr;
• avocado - ½ piece;
• nori - 2 pcs.;
• Ginger, soy sauce, wasabi - for relish;
• Cut the peeled avocado into strips.

How to prepare:

1. On straightened dry seaweed, spread a thin ball of rice jam. It won't take long to squeeze him to the Nora.
2. Vyklasti them to a special hill with algae on the mountain.
3. On the surface of the algae, place a sufficient amount of top-heavy cheese.
4. Place sliced ​​avocado on top of the syrup.
5. Roll up the roll, forming it into a square shape.
6. Place the salmon fillet into a thin ball. Cut the roll into portions.

Philadelphia rolls are best served with wasabi, pickled ginger and soy sauce. You can also modify it a little, because... The recipe allows you to season the rice with caviar.

Caesar roll: meat delicacy made with cheese

Mixing similar and European cuisines to create new recipes. Caesar roll, a dish from the “Fusion” series, in its warehouse already resembles a salad of the same name. If you are a fan of traditional seafood dishes, you are ready for funny and mixed experiments, show us this homemade recipe.

Required ingredients:

• rice - 250 gr;
• chicken breast - 100 g;
• vershkovy syre – 100 g;
• parmesan - 50 gr;
• algae leaves;
• lettuce leaves;
• breadcrumbs.

How to prepare:

1. Prepare all the filling. Varen or smoked chicken fillet cut into slices. Just mix up the green salad. Grease breadcrumbs in a dry frying pan. Grate Parmesan cheese.
2. Spread the rice evenly on the Nora sheet, leaving a few empty edges for gluing.
3. Turn the algae sheet over with the rice bottom down. Place the top of the cheese in the center, trim the breast and lettuce leaves.
4. Carefully burn everything, creaking the edges of the seaweed.
5. Roll the finished roll in breadcrumbs, and then cut into 8 pieces.
6. Sprinkle Caesar roll with Parmesan and serve with fresh lettuce.

Hot roles: deep-fried vegetable rolls

Tempura is becoming increasingly popular among lovers of Asian cuisine. This is the most original for Vikonanny and the savory berries of the herb. And you can enjoy them at similar restaurants, because... in the home, the stench is prepared following the standard procedure with the subsequent smearing of the batter. Such rolls come out even tender, with a light crispy crust.

Baked roles for gourmets: mussels with cheese cap

Baking traditional Japanese herbs is one of the most delightful dishes in cooking. However, the delicate and balanced taste of the herb makes it one of the most savory and gains momentum in popularity. Truly a royal recipe for any kind of purity - baked roles in the home with mussels.

And such roles as tempura are hot. Otherwise, when the stench disappears, they take their special bite.

Hello everyone! Ciao a tutti!

And another recipe for rolls, where I replace the rice with soft cheese. Once upon a time, I took the classic kappa maki (with salmon and cucumber) as a basis and modernized a few of them, making them unique. In principle, you can eat it with rice, if you like it, or you can eat rice and cheese, and it will still be good, anyway...

For two servings I needed:

- nori - 6 sheets,

- Philadelphia sire - 120-130 g,

- - 1 tbsp,

- Smoked paprika - 1 tsp,

- wasabi - 1-2 tsp,

- lightly salted salmon - 60-70 g,

- Medium kernel - 1 pc.,

- Caviar from algae,

- Sesame.

I prepared everything first - I cut the cucumber into strips, and the salmon was pretty much the same. I made the persilade by grinding the parsley at the foot and poured it with a chasnik, and carefully mixed it with about half the syrah (a little less), immediately simmering in the green color, which is less required. I added a little more siru with paprika, and deprived the rashta of bilim. I twisted it like this - on the towel (I do without makeup) I put half (!) a sheet of nori, on new green cheese, wasabi bits, cucumber and salmon, and burned the roll thoroughly. Then she took a whole sheet, coated it with white cheese, put the preparation into a roll and rolled it again. I made the same manipulation with a different filling, just put the white cheese in the middle, and the colored cheese, just like that.

Obviously, I repeated it 2 times and cut the skin “cowbaska” into 5-6 pieces and decorated it for serving - one part was rolled in sesame seeds, and on the other part I put caviar + a little ginger.

In my opinion, the two-dimensionality is small but obvious, then. The outer ball of the coming time requires you to work hard, so you can repeat it if you want to repeat it. And the idea of ​​preparing the syrup can be infused with some kind of spices or other grub barberries, beet juice, for example. I think children easily get used to such diversity.

Enjoy everything! Buon appetito a tutti!

_________________

Hello everyone! Ciao a tutti!

I taste my rolls on soft cheese without rice, I am amazed at the rich stench they smell, and I rejoice to the delight of you and myself. Today I have a filling made from squid tentacles and an indispensable (for me) butcher, but the smut is not in the middle, but in the middle - I found Uramaki (裏巻), literally, rolls like this or the roles will turn out! The most beautiful representatives of this type of land are, obviously, the roles of California, the stinks served as a less technical prototype, and I redesigned the shape and filling. It was very important for me to practice the technique of coating a cylindrical surface with flying fish roe, and I wanted to develop not a “hacky” option, where the roe is completely small, but to act in an adult way - my plan is to find a ball More eggs are not just a light decoration, but a salty one element. In my opinion, the experiment was a success, but you be the judge...

Ozhe! I wikiristal: nori leaves, soft siren, pickled squid tentacles, fresh cucumber, wasabi trout and summer fish roe (tobiko) It can be replaced with capelin roe (masago). Please, I am not specifying the proportions, because... In experimental recipes, it is important to fix them - everything is savored and tasted.

Globally, there is nothing complicated in the created uramaki, the classical technique is applied everywhere, however, at the final stage it can be dissolved, and even in eggs there is a peculiarity - it is not strong until “tamped”, it can be “soaked” and the roles are ready, and then How long it sticks, no one knows, except for those who do it professionally, today and a lot of times. The option “as much as it sticks, as much as is required” was all available in Japanese warehouses, both on delivery, and less often without control. In a word, I tensed up until I understood what the whole trick was - like before, the screen just popped up!

I’ll show you my technique: I evenly coated the hole sheet with 1.5-2 mm of cream, removing a couple of centimeters of the edge. She covered it with grub spilt (it has the first guarantee of success), lightly rolled it with a rocker to make the butter evenly spread out, and turned it over. Now, on the other side, she smeared the seaweed leaves with syrup, added a couple of strokes of wasabi, put some cucumber sticks on the beast’s tentacles, tightly twisted the roll, vikory spit like makisu, and squeezed it well. Then she carefully flared it up so that my blue roll was close to the edge of the clear perimeter, and laid out the straight cut of caviar in a row - this is most important.

First of all, you need to adjust the dimensions, the thickness is 2-3 m, and the width of the roll is greater than the diameter of the roll. In other words, you need a strong, yet elastic surface so that it does not break and does not move when further twisted! Here the rose oil came to my aid (it had a different and main focus) - I put out a handful of spoons of newborn fry, divided and tamped them with my fingers soaked in the rose oil, and then passed them with the wide side of the knife , soaked in the same oil. Beauty! If you have lost a piece of it, place it in the center of the caviar plateau, “throw” one piece of it onto the roll, then press it onto another, and carefully divide, crimp, shape and cut everything. The axis is such a great result...

Oh, I didn’t forget a little! In case of any incident, I put the rolls in the freezer for a couple of minutes (while the stink was still in the swimmers) - this made them easier to cut. Well, of course, we remember that cutting the parts requires a sharp, wet knife, wiping and re-wetting it after the skin cut.

It’s important to note here that I love to do all sorts of jewelry work, so that you’re also good at handicrafts - everything will work out for you... well, not the first time, then the next. Before speaking, I screwed up the first roll, because... I molded the caviar ball, wetting my hands with cold water, not olive oil, which led to the appearance of some “dancing” after removing the grub spit. With butter it’s a completely different song, it’s amazing how smooth and beautiful everything is...

Low-calorie Japanese cuisine brings your love to sushi without rice Light. I recommend that you try this recipe and invite your loved ones and guests. Energy value per 100 grams – 56.45 kcal. Packed for 1 serving – 8 pieces. This recipe can be made with rice to increase the calorie content.

Ingredients:

Nori - 1 sheet
Lettuce leaves are fresher
Pecheritsi (syri) – 3 pieces
Cauliflower – 70 grams
For cabbage, juice of lime (you can use lemon) – 1 tablespoon.
Sesame oil (for cabbage) - one teaspoon.
Fresh cucumber – 50 grams
Fresh carrots – 40 grams
Crab sticks - 2 pieces
Olive oil without smell
Classic soya sauce before serving - 1 tablespoon.

Sushi without rice Light recipe:

If you don’t want to prepare sushi at home yourself, then for the sake of you, take the sushi to Krasnoyarsk.

• First we cut the pecheritsa into thin slices and marinate in classic soy sauce with olive oil.
• In the blender you need to extract the color of the cabbage. They need to be marinated in lime juice and sesame oil.
• Morkvina, cucumber and sweet pepper cut into strips.
• We place a leaf of nori, on top of the lettuce leaf and cauliflower porridge.
• We begin to place mushrooms and vegetables from the region closest to you.
• Then we put in the crab sticks.
• It is necessary to carefully roll up the mat and coat the seam with water to secure the sushi.
• Then apply water with wet hands.
• Let 5 quills brew and cut into 8 equal pieces.
• Garnish the serving plate with lettuce leaves, add sushi and serve with soy sauce.
• To enhance the Japanese style, I recommend using sticks.

Delicious!!!

Sushi and rolls came to us from Japanese cuisine quite recently, but they have gained great popularity and recognition among lovers of savory food. It would seem that it would be simpler - rice and fresh seafood, completely unpretentious, yet a little more amazingly prepared. It’s been so good for our students that sushi is now sold not only in cafeterias, but can be prepared independently at home.

There is such a great variety of rolls, sashimi, maki-sushi and soups, there is such a great variety of them, and the eating process is insignificant and spluttering. I want to try a lot of everything and find my favorite option for myself. That’s why the idea of ​​losing weight all the time sounds miraculous, a smut diet to kill everyone: why won’t such a mono-diet harm your health, how effective is it, how can the result be preserved for a long time?

How can you eat dry foods while on a diet?

The idea of ​​​​its role in diet is original, but one cannot say that it is progressive, even losing weight on rice and seafood is a long-standing method. I would like to take the example of slaughter, but other diets are based on the unique powers of rice and sea fish. This kind of food cleanses the body well, is rich in brown fats, proteins, microelements, and smut is low-carbohydrate and low-calorie.

Let what kind of underwater stones melt on your own land:

• First of all, there are a lot of stock - red fish, vugor, seaweed chuka, soy sauce, caviar are prepared in our region with the addition of a great deal of salt, which will not only help you lose weight, but also cause harm. swelling that ruined vice;
• Preservatives - unfortunately, we don’t have the same ability as the Japanese to catch tuna, auger, eight-legged fish, fugu and even serve them at the restaurant every day; to us, all seafood delicacies are delivered in sealed packages with additional popular and proven preservatives ( benzoates , antioxidants and others). Or, at least, frozen, for example, mussels, shrimp, hake fillet, pollock, squid carcasses.
• Barvniki - a lot of growers want the product without losing its marketable appearance, so they can be “prepared” with water, pickled ginger and sauces, so it’s also hard to think about the barkiness of such food.

It is not necessary to eat only sushi for more than 3 days - every day such a diet will help you lose 0.5-1 kg. In addition, to reduce the calorie content of your diet, you can replace one or two meals with sushi or eat regularly (for example, once a week), every day on baby rolls or sashimi.

Allowed products

For lovers of similar cuisine, eating sushi and rolls for weight loss is just a godsend, even if you need to work all day for snacks, dinner and dinner. You can vary your diet with miso soup. Please remember that the skin needs to consume approximately 50 g and you can choose it to your liking so that it doesn’t get boring:

• For a snack you can get a few more than 8 rolls;
• for lunch – 6 roles;
• for supper - 4.

How to best benefit from green unsweetened tea, pure water and herbal soothing tonic herbs.

Acceptable ingredients for preparing diet sushi

Classic sushi - a piece of rice, a piece of fish or shrimp, which can be tied with seaweed and brushed with sauce. The rolls have a folding design: the rice roll with filling can be wrapped in a sheet of paper or rice paper. All this results in a significant difference in calorie content - from 60 to 100 calories per 100 g. Dry dietetic foods are often filled with such popular ingredients:

• ogirok;
• lettuce leaves;
• omelette;
• avocado;
• low fat sir Philadelphia;
• carrots

The minimum quantity allowed (no more than 50-100 g):

• lightly salted sea fish fillet;
• seafood delicacies – shrimp, octopus, scallops;
• algae hole.

Table of permitted products

Whole or partial exchange of products

The sushi diet for weight loss includes other cuisines, so that the main food and snacks consist of maki-sushi, sashimi, miso soup, etc. When doing this, demarcate the situation:

• salts (of course, absolutely unsalted roles - they are not tasty in the first steam, but try to keep this spice to a minimum, otherwise too much water will be trapped in the body);
• pickled ginger and seaweed, which can replace preservatives, flavor enhancers and barberries;
• soy sauce (you can only drink it because it is natural and imported directly from Japan);
• fatty fish;
• white polished rice (their roles with cucumber may have a negative effect on the figure, as they are rich in their composition, and therefore rich in the rice itself).

Table of contaminated products

* data shown per 100 g product

Menu (Order of food)

Recipes for children's roles

Roll "Philadelphia" (calorie content 170 kcal per 100 g)

For preparation you will need: 100 g of special washed rice, ready to soak, 50 g of low-fat Philadelphia cheese, 100 g of lightly salted salmon, a leaf of nori.

Take a sheet of hole, add rice, turn over. Place the sour cream on the boil, turn it in a roll, cut it into slices with a mass of up to 50 g. Place the salmon slices on the top, and add the sesame seeds to the bottom.

Spring rolls with tuna (91 kcal per 100 g)

You will need: 2 leaves of rice paper (10 g each), 40 g of tuna fillet, 60 g of red pepper and 25 g of carrots, cut into strips, lettuce leaves, green cibul and sesame seeds.

To use paper, first soak it in boiling water. After putting the filling on the sheet, burning and molding the role, place the dish in the refrigerator until the paper sticks together.

Recipe for diet rolls without rice (128 kcal per 100 g)

A non-standard approach for Japanese cuisine, instead of rice, place a thin omelette in a dry frying pan, and place the omelette on a sheet of paper. For gluing, it is enough to wet the edge of the sheet with water and there will be no problems with fixation. You can also replace the sheet of nori with rice papier, which must be dipped in dry water before cooking.

For the filling you can use the following:

• 3-4 pieces of fresh cucumber straws;
• 1-2 long pieces of avocado;
• low fat sir;
• lettuce leaves;
• 50 g lightly salted salmon fillet.

A simple recipe for Miso soup (103 kcal per 100 g)

Take 50 g of salmon fillet, cut into cubes and make broth. Place a packet of miso paste on the plate and add to the broth. Season the soup with a spoon of soy sauce. You can decorate the soup with dry Wakam and some cubes of tofu.

Contraindicated

• , or other damage to the shkt;
• allergy to seafood and warehouse sushi;
• disruption of speech exchange.

Pros and cons

The results of the video about the diet on rollers

The Japanese or dry diet is attracting a lot of criticism and criticism, for example, from professional athletes, doctors and nutritionists. First of all, we are going to add the ingredients – mixed seafood and seafood, soy sauce and rice.

Although, regardless of all the negativity, the dry diet is gaining popularity, even though it is tasty, it is simple and effective. Let’s just say that it’s not for everybody and it’s expensive, but the girls are flailing in front of each other and making jokes about diet on rolls, about those who were able to master the traditions of Japanese cuisine:

• “... I didn’t sit on land specifically for many days, I spent the whole hour of work, but I only ate rolls with friends in a cafe and was relieved when I realized that a few centimeters had dropped from my waist.”
• “... I tried this diet, buying different varieties at the nearest Japanese kiosk was easy and acceptable. I really tried to eat without sauce, and managed to lose 2 kg in 4 days.”
• “... I eat sushi for dinner and give more priority to my vegetarian options. My vagina is normal and I respect what Japanese cuisine helps with.”

Child price

You can check the price of dry food later. To do this, check out the menu at your nearest cafe or delivery service and select 3-4 roles per day (18 pieces). If you choose children's options, then the price for each diet will not exceed 350-400 rubles.

If the ingredients are dry, it will cost much more, and you will need to add a special saucepan, set dishes, and buy whole packages of rice, ginger, wasabi and other important ingredients. For example, a standard set of newbies will cost you about 950 rubles, otherwise you may find a lot of delicious ones, not avocado and other extremely unnecessary dietary products.