Oriental cuisine has long and firmly entered our menu. With their own hands, the hostesses are already quite professional in preparing savory snacks, sushi and Japanese noodles. The turn has come to continue acquaintance with the mysterious cuisine of the East and learn how to cook hot rolls. After all, this satisfying dish is gaining more and more popularity among sushi lovers.

Classic recipe


Preparing hot rolls at home is not difficult - they are practically no different from the already cold rolls. So, you will need:
● 200 g of slightly salted fish;
● 1 tbsp. rice;
● 1 tbsp. water;
● 150 g of soft cheese;
● nori sheets;
● sweet pepper pod;
● 1 tsp Sahara;
● ½ tsp salts;
● 1 tbsp. l vinegar (rice);
● egg;
● a couple of spoons of vegetable oil;
● 100 g breading.

Hot rolls are prepared in this way:

1. Wash rice several times under running water, for example, in a sieve. Water should eventually drain clear.
2. We put the cereals to boil, and as it boils, note for 5 minutes, mix, add sugar, salt and vinegar and turn off the heat. Stir everything well and leave the rice under the lid to steam. It is recommended to cover the pan with towels for the best effect.
3. Fillet and washed pepper should be cut into thin strips, approximately 5 mm thick. If there are bones in the fillet, remove them.
4. We take a mat for folding rolls and put on it a sheet of nori with a shiny surface down.
5. By this time, while all the ingredients are being cooked, the rice should be steamed well.Mix it with a wooden spoon or spatula very carefully, then spread it with an even layer on a nori, leaving 2 cm of uncovered on one side. Use water or vinegar to wet this edge.
6. On the rice we put along the pieces of fish and vegetables and tightly wrap the nori so that the wetted edge “seals” the roll.
7. Dip the whole billet into a beaten egg, and then roll in breadcrumbs.
8. Fry the roll in oil until crisp on all sides. Cut into pieces and put them on a dish.

On a note. Rice vinegar may not always be at hand. It may well be replaced by apple.

Cooking with salmon

Prepare in advance:

● 1 tbsp. rice;
● 1 tbsp. water;
● 200 g of salmon;
● nori;
● sugar and salt to taste;
● 1 tbsp. l rice vinegar;
● 150 g breading;
● 1 egg;
● 50 ml of oil;
● 50 g of capelin caviar (or other fish).

Cooking rolls is as follows:

1. Prepare the rice and set it to boil.
2. Meanwhile, we are preparing a dressing of vinegar, sugar and salt. Undercooked rice season with marinade, mix well and leave to steam for half an hour. Stir before use.
3. From a piece of fish we remove the skin and take out the bones, if present. Cut the fillet into thin rectangular strips.
4. On the mat we lay out the nori and carry out the classical preparation of the roll - distribute the layer of rice, put strips of fish in the center, roll the roll and seal it with the moist free edge of the nori.
5. Beat the egg in a uniform light mass and dip the roll in it. Then bread it and fry in oil until crisp.
6. Cut the finished roll into slices, put a slice on a dish, and put a coffee spoon of caviar on top.

On a note. Hot rolls are served in the same way as classic rolls - with pickled ginger, wasabi and soy sauce.

With chicken and cucumbers


For cooking, take this set of products:

● 1 tbsp. rice;
● salt and sugar;
● 1 tbsp. water;
● nori;
● 300 g chicken fillet;
● 1 small cucumber;
● 150 g of processed cheese (dense);
● 2 eggs;
● 2 tbsp. l flour;
● 200 g crackers;
● 3 tbsp. l roasting oils.

Cooking Instructions:

1. Rice is cooked in the traditional way with the obligatory addition of marinade.
2. The composition of the filling in this embodiment: chicken, cheese and cucumber. Boil the meat product, to give a pleasant taste - salt and, if desired, add a couple of sprigs of greens or bay leaf. When the meat has cooled, cut into oblong cubes.
3. Cut the cucumber and cheese into pieces slightly thicker than chicken.
4. Putting the roll together. As usual, put the rice on the nori, then put the filling in the center, wrap the workpiece with a roll and seal the edge.
5. Beat the egg with flour into a light mass - the batter for hot rolls is ready.
6. Dip the roll on all sides into the egg mass, and then into the breading. Put in hot oil and fry on all sides. Just a minute is enough for a crust to appear.

It is interesting:rolls at home

Eel Rolls

You can make hot rolls with eel according to the recipe below. To execute it, you will need:
● 1 sheet of nori;
● 140 g of cooked round-grain rice;
● 70 g eel kabayaki;
● 10 g of red caviar;
● 40 g of Philadelphia cheese;
● a stack of batter made from flour and eggs;
● a spoonful of cornmeal.

The cooking process is as follows:

1. Prepare rice in advance according to the previously described method.
2. Putting the roll like this: we distribute rice on a nori sheet, on it - slices of eel and a strip of cheese. We wrap everything in a dense roll and sealing it with the moistened edge of the nori.
3. Dip the billet in batter, then in flour and fry. It is important to do this quickly and best of all - deep-fried so that the crust has time to “grasp”, but the cheese inside does not have time to melt.
4. Cut the finished roll and decorate with caviar.

On a note. Kabayaki eel is a fried eel in Kabayaki sauce.

With crab sticks


● 1 tbsp. rice;
● 2 - 3 large nori leaves;
● 150 g of soft cheese;
● 150 g of crab sticks;
● 1 cucumber;
● 100 g of hard cheese;
● breading;
● 50 ml of oil;
● 2 tbsp. l white wine vinegar;
● 1 tbsp. l soy sauce;
● 1 tsp Sahara;
● ½ tsp salts;
● 1 tbsp. water for cooking rice and 2 tbsp. l - for marinade;
● 2 eggs.
The first stage is traditional - cooking rice. It must be seasoned with marinade from sauce, vinegar, sugar and salt, and then mix well, raking a spoon from the bottom of the saucepan. Refueling should be well distributed throughout the croup.

The rest is simple:

1. Cucumber and sticks cut into strips.
2. Then we collect the rolls, wrapping freshly prepared products and soft cheese in nori and rice.
3. The process of completing the preparation is similar to the previous recipes - rolls are dipped in a beaten egg, rolled in a breading and then fried.
4. At the end of all the manipulations, we cook the home-cooked rolls in small pieces and place them like hemp on a baking sheet covered with paper.
5. Hard cheese cut into small cubes and lay them on top of each roll.
6. Bake in the oven so that the cheese is browned. Once this happens, the dish can be served.

Hot Caesar Roll Recipe

● 1 tbsp. l fat mayonnaise;
● 2 tsp caviar of capelin;
● 60 g smoked chicken breast;
● 1 sheet of iceberg lettuce;
● 20 g of tomatoes;
● 1 sheet of nori;
● 130 g of boiled rice;
● 20 g of soft cream cheese;
● 20 g crackers.

Cooking hot rolls:

1. For baking, you need to prepare a sauce of mayonnaise and caviar - do it immediately and leave it aside.
2. Chicken and lettuce finely chopped. From tomato we use only pulp, without seeds and juice. We cut it with cubes.
3. Collect the rolls: put the rice on the nori and leave the free edge. This recipe involves wrapping the filling directly in the nori, so we turn the workpiece with the rice side on the mat, and on the seaweed we put a strip of soft cheese, chicken, salad shavings and tomatoes.
4. Tightly roll the rolls, roll them in breadcrumbs and then chop.
5. Slice down, place the pieces on a baking sheet with baking paper and put a little sauce on each. Bake at 200 degrees for 5 to 7 minutes.

On a note. For convenience, the mat can be tightened with a film.

With salmon and cheese


This option is similar to the recipe with crab sticks, but instead of chopsticks we take 150 g of salted salmon filet. Hard cheese is best chosen from high-quality hard varieties - such a product will first melt, and then acquire a beautiful dense golden crust.
That's the whole “science” of making hot rolls. Absolutely uncomplicated but very exciting! And what’s the result - your loved ones will be delighted!

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