Homemade salmon and cucumber rolls. New Year's appetizer: cucumber rolls with salmon Rolls with cucumber and salmon

For the last few years we have not ordered sushi at home or gone to sushi bars. They turn out much tastier than store-bought ones. After all, at home we can guarantee that the products from which the rolls are made are truly fresh. In addition, you can make rolls with anything at home. With fresh or smoked fish, with cucumber or cheese or avocado, or even all together!

What to cook salmon rolls from

To prepare homemade salmon rolls we will need:

nori sheets are special dried seaweed sheets
fresh salmon
cucumber

I don’t indicate the quantity, because we never measured anything to prepare sushi. As much as it will work out.

Homemade rolls recipe

First you need to boil the rice for the rolls. In order not to struggle with the exact proportions of water and rice, we will do it simple. After all, this culinary blog is called “Simple Recipes”.

Pour into the pan a lot of water, that is, there should be several times more water than rice. Place a pan of water on the fire.

Wash the rice in several waters until the water becomes clear. Pour the washed rice into a pan with water. Add salt. Bring to a boil and simmer for five minutes over high heat. Then reduce the heat and cook the rice until cooked until it becomes soft and crumbly. Place the finished rice in a colander to drain the water.

Cut fresh salmon and cucumber into thin strips. to get fillet for rolls, I already told you.

Preparations are complete, let's start making homemade rolls.

Place a bamboo mat on the table. If you don’t have a mat, I advise you to buy a sushi kit, it has everything you need to try making rolls: nori, mat, ginger, soy sauce.

Place a sheet of nori on the mat, smooth side down.

Dip your hands in water and wet the entire sheet of nori, except for a narrow strip on top.

Now, quickly, before the nori sheet wrinkles, put a handful of rice on it and spread it into a thin layer. Leave a strip of clean nori sheet on top. The rice must be pressed firmly with your palms so that it becomes dense.

Place a strip of fresh salmon on the bottom edge of the rice dish. At first we used smoked salmon, but very quickly switched to fresh salmon, it tastes better.

Then place a thin strip of cucumber next to the salmon. Instead of cucumber, you can put avocado or fresh herbs or bell pepper. In general, experiment to find your taste.

Now the most important thing. The pictures can’t show this, I’ll try to tell it in words.

Using a mat, we begin to roll the nori sheet with the filling into a thin, dense roll.

You need to roll from the bottom edge to the top. We moisten the remaining free strip of nori with water and seal the roll so that it does not unfold.

We repeat the process until we have made enough rolls. You can immediately try different fillings.

Before serving, cut the resulting rolls into 6-8 equal pieces. The knife must be very sharp. And one more trick to make the rolls easier to cut: moisten the knife with water.

Serve with soy sauce, pickled ginger and wasabi.

This is my son, he is 2 years old, like a real sushi eater, he dips the roll in soy sauce and always eats it with pickled ginger. He doesn't like wasabi yet :).

It's nice when kids like what you do.

I also suggest watching the video. Ural dumplings: “Sushi bar”.

Everyone can prepare delicious rolls with salmon and cucumber at home. You just need to purchase the necessary ingredients according to the list and watch a few master classes. Now, to enjoy rolls, you don’t have to go to a sushi bar; you can prepare rolls with any filling at home, especially since the ingredients are sold in almost any supermarket. Number of servings – 6….

Ingredients

Round rice – 150 grams__NEWL__
Nori – 7 sheets__NEWL__
Lightly salted salmon – 200 grams__NEWL__
Cucumber – 2 pieces__NEWL__
Rice vinegar (apple) – 30 milliliters__NEWL__
Sugar – 1 teaspoon__NEWL__
Salt – 1.5 teaspoon__NEWL__

Cooking steps:

First of all, take regular round rice and wash it in several waters until the water is clear. Then soak it in clean cool water.

It is worth noting that it is not necessary to use special rice for sushi; you are unlikely to notice much of a difference.

The only thing is that the rice must be seasoned with rice vinegar. But this product is quite rare on our domestic shelves, so you can take regular apple cider vinegar (the main thing is natural) and mix it with 1 teaspoon of sugar and 0.5 teaspoon of vinegar. Pour vinegar into the cooked and cooled rice, stir.

To fill the rolls we will need lightly salted salmon. It needs to be washed, peeled, all the seeds removed, and using a very sharp knife cut into strips no more than 1 centimeter thick. The length can be arbitrary.

We also use fresh cucumber for the filling. It should not be lethargic or overripe. If the skin is hard, it is better to cut it off. You should also taste the cucumber for bitterness.

To make rolls according to all the rules, you need to use not a whole sheet of nori seaweed, but only two-thirds of it. The remaining one-third of the nori can later be used for Philadelphia rolls. The required part can be cut off using scissors.

In order to simplify the process of rolling rolls, your hands need to be constantly wetted in water, ideally with lemon juice added to it. With wet hands, take a ball of rice and place it on a sheet of nori, spreading it in a thin layer. You need to leave 1-1.5 centimeters on top to roll the roll.

Place strips of fish and cucumber in the center of the sheet with rice.

The free edge of the seaweed should be slightly moistened with water, so it will better connect to the opposite edge and keep its shape. You need to hold the filling with your fingers, and at the same time, using a bamboo mat, roll it into a tight roll. We combine the edges.

We wrap the roll with salmon and cucumber in a mat, and, pressing lightly, give the roll the desired shape - a square, triangle or circle. Place the roll in a cool place where it takes its final shape.

You need to cut the rolls with a very sharp knife. It also needs to be moistened with water periodically. We cut the long roll into pieces 1.5-2 centimeters thick. Place on a flat dish. You can serve the rolls with wasabi mustard, soy sauce, classic or with additives, and pickled ginger. Bon appetit!

An assortment of colorful rolls laid out on flat dishes, like gourmet cakes, is the hallmark of the culinary school of the Land of the Rising Sun. Since the tiny rolls entered the international arena, chefs have invented hundreds of different variations of this dish.

In Russia, salmon rolls are among the most common sushi recipes. This is not surprising, given the Russians' love for caviar and red fish. The presented classics of Japanese cuisine combine two desirable opposites - the favorite folk delicacy and its non-standard presentation, framed by rare “overseas” products.

Below are the most popular salmon roll recipes.

Rolls with salmon and cucumber

Nothing new, the well-known combination of lightly salted red fish and fresh cucumber. On one of the resources, a modification of the recipe was highly praised, in which the list of ingredients for the filling was supplemented with very finely chopped onions or their young feathers pickled in white wine vinegar. Those wishing to experiment may well take note of this suggestion.

Ingredients:

Rice – 1 tbsp.
Nori seaweed sheets – 1 pack.
Soy sauce – 30 ml.
Salt -0.5 tsp.
Sugar – 1 tbsp. l.
Wassabi seasoning - to taste.
Lightly salted salmon fillet – 200 g.
Fresh long-fruited cucumber – 1 pc.
Green onion with feathers – 30 g.

Cooking method:

Rinse the rice in several waters and boil, adding a little salt. There is no need to boil it until it boils.
Make a filling for the rice. To do this, mix rice or wine vinegar with sugar and salt.
Cut salmon and long-fruited cucumber lengthwise into strips about a centimeter thick.
Place a sheet of dried seaweed on a sushi-forming mat or on a layer of cling film and place boiled rice on it. The layer should be no thicker than a centimeter. You need to step back a little from one side of the nori so that you can roll the roll evenly.
Place the filling on the prepared sushi “shell” - cucumber strips, onion feathers, pieces of lightly salted salmon.
Using a mat or film as a lever, gradually roll all the ingredients into a tight roll. Moisten the free part of the seaweed sheet with cold water and secure.
Cut the formed roll into bite-sized pieces.
Serve the salmon rolls on a flat plate with a little wasabi and a bowl of soy sauce.

Reverse salmon rolls

A striking example of folk art. This recipe was not born in Japan, nor in the kitchens of famous chefs. It was invented by ordinary housewives who tried to surprise their relatives with unusual dishes for the New Year, copying recognized dishes.

To make the rolls “on the contrary” beautiful, you need very thin slices of red fish. It is quite difficult to do such cutting at home, so it is better to immediately purchase something already prepared.

For a colorful holiday dish, these rolls can be made in two versions - filled with seaweed and Korean carrots.

Ingredients:

Rice – 1 tbsp.
Quail egg – 8 pcs.
Wine or rice vinegar – 20 ml.
Soy sauce – 30 ml.
Sea kale without vinegar – 200 g.
Korean carrots without hot pepper – 200 g.
Salt -0.5 tsp.
Sugar – 1 tbsp. l.
Wassabi seasoning - to taste.
Pickled white ginger - to taste.
Lightly salted salmon fillet – 300 g.

Cooking method:

Rinse, sort, add water and add salt, boil the rice until fully cooked, avoiding overcooking. Rice should not be crumbly. Season the grits with rice or wine vinegar, sweeten and salt.
Boil quail eggs hard-boiled. Squeeze seaweed and Korean carrots from the marinade.
On a bamboo mat or cutting board covered with cling film, place slices of lightly salted fish overlapping so that you get a whole sheet. Place a thick layer of boiled rice on it (up to 1 cm), just short of reaching one edge.
Place some seaweed on the bottom of the leaf, then place whole hard-boiled quail eggs on top and cover with pickled kelp again. Make a carrot roll in Korean in the same way.
Using plastic wrap as a support, roll tightly and then cut into small portions.
Serve the sushi on a large platter or decorative board, placing wassabi seasoning and white pickled ginger nearby. You can decorate with fresh herbs.

Rolls with salmon, avocado and sesame

The recipe is somewhat similar to the first one, but this one is higher in calories. Here, in addition to lightly salted red fish, unroasted sesame seeds and avocado are used as filling. In the most common recipe, only avocado is listed in the list of ingredients, but with sesame seeds the taste is more piquant.

Ingredients:

Rice – 1 tbsp.
Salt - 0.5 tsp.
Sugar – 1 tbsp. l.
Nori seaweed sheets – 1 pack.
Large avocado – 1 pc.
Lightly salted salmon – 200 g.
Sesame - 50 – 100 g.
Soy sauce - to taste.
Ginger - to taste.

Cooking method:

Boil pre-washed rice in salted water, avoiding overcooking. Drain the liquid well.
Make a flavoring filling for boiled rice. To do this, mix wine or rice vinegar with salt and sugar.
Prepare a bamboo mat or lay out several layers of polyethylene cling film.
Place a sheet of nori seaweed on the mat and place the rice mixed with the dressing on it, slightly short of one edge. Sprinkle rice with sesame seeds.
Cut lightly salted salmon and peeled and cored avocado lengthwise into strips about 1 cm thick. Place the filling on the bottom edge of the sheet and, using a bamboo mat or cling film as a support, roll the structure into a roll.
Moisten the free edge with water and carefully fold it over.
Cut the finished roll into small pieces and serve, adding pickled ginger and soy sauce separately as seasonings.

Rolls with cheese and salmon

According to the canonical recipe, these rolls are made without fail with Philadelphia cheese and ripe avocado. "Philadelphia" can be successfully replaced with cheese "Mozzarella", "Suluguni", "Caprice" or any other white soft type. Instead of avocado, pickled or fresh cucumber will do.

In this case, rolls with salmon, pickled cucumber and Suluguni cheese are presented. Since all the components of the filling have a high salt content, it is desirable to adjust its amount when cooking rice.

Ingredients:

1. Rice – 1 tbsp.
2. Wine or rice vinegar – 20 ml.
3. Salt - 0.5 tsp.
4. Sugar - 1 tbsp. l.
5. Nori seaweed sheets – 1 pack.
6. Pickled cucumbers – 3 pcs.
7. Lightly salted salmon – 200 g.
Soy sauce - to taste.
Ginger - to taste.
Cheese "Suluguni" - 150 g.

Cooking method:

Sort the rice and rinse it in several waters. Boil in lightly salted water. Drain the liquid thoroughly. Mix with rice or wine vinegar, salt and sugar.
Cut the Suluguni cheese into thick sticks, divide the salmon and pickled cucumbers into strips of the same size.
On the base mat, place a sheet of nori seaweed and put seasoned rice on it, a little short of the edge.
Put cheese sticks, strips of pickled cucumbers and lightly salted salmon on the lower part.
Roll up a tight roll, moistening its edges with cold water to secure it. Cut into portions and serve with marinated ginger and wasabi horseradish.

Rolls with salmon and onions

Unlike previous, ubiquitous roll recipes, this option is an exclusively Russian invention. Instead of the usual cucumber or avocado, salted fish in rolls is accompanied by pickled onions. It is prepared with different fillings. As a rule, white or red wine with spices is used, less often lemon juice or vinegar.

Ingredients:

Rice – 1 tbsp.
Wine or rice vinegar – 20 ml.
Sugar – 1 tbsp. l.
Nori seaweed sheets – 1 pack.
Onions – 3 pcs.
Lightly salted salmon – 200 g.
Soy sauce - to taste.
Ginger - to taste.
Red wine – 100 ml.
Black pepper.
Nutmeg.
Chilli.
Salt - 0.5 tsp.

Cooking method:

Chop the onion into very thin translucent half rings and pour warm (but not hot) wine with chili, nutmeg and black pepper. Let sit for about 30 minutes and then pour off all the marinade and lightly squeeze the onion.
Boil the rice in salted water, avoiding overcooking. Mix rice with flavorings - rice or wine vinegar, sugar and salt, and other spices to taste.
Cut the salmon into thick strips.
Spread several layers of cling film on a cutting board and place the base of the sushi on it - a sheet of nori.
Place a layer of rice about a centimeter thick on a sheet of nori, slightly short of one edge.
Place several strips of fish on one edge of the sheet and place pickled pink onions on top.
Using cling film as a support, roll tightly. To prevent it from coming apart, the rice-free edge is moistened with water and tucked in.
The roll is cut into small pieces. The rolls are served cold, along with pickled ginger and Japanese wassabi horseradish.

Rinse the sushi rice under cold running water (rinse until the water runs clear). Pour clean water over the washed rice and place on high heat. Bring to a boil, stir, cover and simmer for 10 minutes over low heat. Then remove the pan from the heat and do not open the lid for another 5-7 minutes. At this time, you need to prepare a dressing for rice: combine rice vinegar, salt and sugar, put on fire and, stirring, heat until the salt and sugar dissolve. Pour the dressing into the rice and mix well. Let the rice cool.

Wash the cucumber and cut into thin, long strips.

Also cut the salmon into long strips.

Place a sheet of nori on the sushi mat with the smooth side facing down. Spread a thin layer of rice.

Then put the filling on the rice: a few pieces of fish and cucumber.

Serve with soy sauce, wasabi and pickled ginger. As you can see, making rolls at home is not at all difficult. And the combination of salmon and cucumber makes this appetizer very interesting in taste.

Bon appetit!

You can make rolls at home using almost any available ingredients. Cucumbers, crab sticks, fish, shrimp and much more are used. Today we will prepare simple salmon rolls at home (hosomaki). These are small and thin rolls with a simple filling, which are wrapped with seaweed on the outside.

Delicious rolls at home, when properly made, can compete even with restaurant ones. However, for this it is important to prepare the dish correctly, maintaining a balance of rice and filling.

Ingredients:

Short grain rice - 1 cup;
water - 1.5 cups;
dressing for rice - about 50 ml;
lightly salted salmon - 150-200 g;
wasabi - to taste;
nori sheets - several pieces.

Salmon rolls recipe at home

How to cook salmon rolls

The first step is to cook the rice. After thoroughly rinsing and filling with water, boil the rice grains until the liquid evaporates. Let it brew and then pour in the dressing. A detailed recipe for cooking rice for rolls can be found.
Place a portion of warm (but not hot!) rice on the rough surface of the nori. Using your fingers, spread the rice grains into a thin layer, leaving free space at the top and bottom edges of the nori.
We remove the salmon from bones and skin, cut the fillet into strips. After brushing the rice with a drop of wasabi, add slices of red fish.
Raise the edge of the mat, rolling the roll into a “tube”. One edge of the nori can be lightly moistened with water to make it easier to fix the resulting roll.
Using a sharp knife blade, cut the roll into two halves, and then cut into three or four more pieces. The result should be six or eight even and miniature pieces.
We complement the finished dish with salty soy sauce, wasabi and hot ginger. Now the hosomaki and salmon are completely ready!
Delicious homemade rolls, complemented by Japanese chopsticks and special accessories, will create a real oriental atmosphere. Enjoy your meal!