Very popular in the last decade, the cuisine of the Land of the Rising Sun, a huge number of fans around the world found, oddly enough, thanks to the efforts of American chefs. It is the Americans, addicted to the dishes of rice and fresh fish, contributed to the spread of fashion for sushi and rolls in European countries. Yes, and called rice rolls with fish wrapped in algae, American style - rolls, that is, "rolls", "rolls". The Japanese themselves call this dish "poppies" or "makizushi". We will name the main types of rolls and tell you what they differ from each other.
Hosomaki and futomaki
So, for starters, let's take classic rolls, the kinds of their fillings can be different, but the main thing is that one ingredient or several is used. "Mono" rolls with a filling from one component is called a hosomaki. As the most popular toppings for the hosomaki take pickled fish: salmon, trout, tuna. To make such rolls is simple: the fish is cut in thin strips and marinated, rice is cooked. A small nori sheet is laid on the mat, rice is distributed along it, the stuffing is put on the rice, the roll is folded and cut into portions.
In the same way, futomaks are made, but these fillings are filled with several components. The main ingredient is also pickled fish , but cucumber, daikon, cheese, avocado can be used as an additional ingredient. Less often as fillings use squid, octopus, shrimp. Thus, the types of rolls and their composition can vary widely. On the menu, you usually simply specify the composition of the rolls, so it's easy to determine exactly what you are ordering.
Uromaki
Types of rolls are determined by the method of preparation. With the classic option, when there are rice and fish with vegetables inside the nori sheet, the rolls are now successfully competing, in which the filling is wrapped in a nori sheet, and rice is spread over it. Such rolls are known under the common name of Uramaki, but some of them became so popular that they got their own names.
"American Japanese"
Let us dwell in more detail on what types of rolls of Uramaki are. The most famous and most popular rolls appeared in the US and are named after the American states: the California rolls and the Philadelphia rolls. The rolls "Canada" and "Alaska" are equally popular.
The California roll is prepared as follows: the nori sheet is laid on a food film, special rice is distributed along it, and the caviar of flying fish is topped. After that, gently turn the sheet of caviar down, the back side of the nori is greased with mayonnaise, crab and avocado meat is put on it (some replace it with cucumber). Fold the roll with food film, after which they are cut into portions.
To make a roll "Philadelphia" you will need cream cheese . The first step is the same as described in the previous version: we place the nori on the food film, on it - Fig. We turn around. On the back side of the nori we put cheese and avocado. In this case, too, you can use a cucumber and even a green unsweetened apple. Roll the roll and wrap it thinly sliced salmon or salmon, then cut into portions. A variant is possible when the fish is put inside with the cheese, and the rice is distributed along the rice.
Roll "Alaska" - a sub-variant of these rolls: as a filling take cream cheese, avocado, crab meat and cucumber, and sprinkle with toasted sesame seeds, and rolls "Canada" wrapped in layers of smoked eel.
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You can also find in the menu different types of hot rolls, which are prepared according to different technologies: they are baked in the oven with cheese or sesame, or are fried in boiling oil and known as Tempura.
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