Sushi or sushi is a Japanese dish. getting ready sushi from rice and various seafood. There are many varieties sushi, differing in the method of preparation. Roll is a type of sushi. About what else are sushi read this article.
Makizushi (rolls, maki sushi, norimaki sushi)- this is sushi wrapped in a sheet of nori, makizushi, which means rolled sushi. After the roll is rolled, it is cut into 6 or 8 pieces. Rolls are divided into:
- Hosomaki (thin rolls, plain rolls, small rolls) they are usually made with one filling and wrapped so that the nori sheet is on the outside, 2-3 centimeters in diameter. Usually a small sheet of nori or half of a large sheet is used for such rolls.
- Futomaki (thick rolls, large rolls, signature rolls) are made with several fillings in various combinations. They are made from a large sheet of nori, about 5 centimeters in diameter.
- Uramaki (rolls inside out)- wrapped in such a way that the rice is on the outside, and the filling is in the center, wrapped in a sheet of nori. Such rolls are made from a small sheet of nori or from half a large one.
- Temaki (cones, bags)- nori sheets are made into a cone, which is filled with rice and stuffing. The length of such a roll is about 10 centimeters.
Nigirizushi (nigiri sushi) are a small lump of rice with a piece of fish on top, sometimes all this is tied with a thin strip of nori.
Gunkan-maki (gunkanmaki, gunkans, boats)- oval-shaped, framed with a strip of nori along the perimeter, the filling is laid out on top. Gunkan-maki in translation means roll-ship.
Oshizushi (pressed sushi)- sushi in the form of sticks, made using a wooden device called oshibako.
AT osabiko rice and stuffing are placed in layers, after which it is all pressed together and cut into small pieces.
Inarizushi (inari stuffed with sushi)- small bags of tofu filled with rice and other fillings.
tirashizushi- a plate with rice and various seafood. There are two types of such plates.
For many years, rolls and sushi have been very popular among people all over the world. The names of rolls and sushi are very different, as are the dishes themselves. There are many options for them: different components, different tastes and, accordingly, compositions that are different from each other. All this makes gourmets try new types of products and choose the ones they like the most.
Many people are sure that sushi and rolls are the same thing, but in fact there is some difference between these two delicacies. There are several rolls, and each of them has its own name.
Sushi and rolls: the difference between dishes
Before describing the names of rolls and sushi, it is necessary to find out how these dishes differ from each other. Sushi is a traditional snack from the Land of the Rising Sun. The composition of the dish includes smoked or raw fish fillets cut into thin slices, seafood, vegetables and rice cooked in a special way.
Other names of the rolls sound like "makizushi" or "maki", which translates as "twisted sushi" (sushi) - this is one of the varieties of the previous dish, for the preparation of which a special one is needed. Pressed norii seaweed is applied to it. Then rice is laid on the elevators in an even layer, and some other stuffing is on top. After that, the mat can be rolled up in the form of a sausage and cut into thin small slices.
Sushi consists only of seafood and rice, while other products can be put in rolls. Sushi is served only cold, and certain types of rolls are only served warm.
The story of two delicacies
According to one version (it is the most common), sushi was first prepared in Southeast Asia. Then the delicacy came to China and only then reached Japan. But there is another story about the appearance of the dish and the name of rolls and sushi. According to this version, the delicacy was invented by the Japanese. The legend tells that Emperor Keiko XII, who ruled in the 13th century, once tried a new dish. The taste of the food delighted Keiko. The dish was raw sea clams seasoned with vinegar. This dish gave rise to the sushi that we know today.
Unlike for the first time, it was prepared not in Japan, but in Los Angeles, USA. Here, classic sushi has been modified to suit the preferences of Americans. Ichiro Mashita, a Japanese chef working in a Los Angeles restaurant, first cooked this dish in 1973. Hence the names of sushi and rolls "California" and "Philadelphia" appeared. Rolls are still called by these names.
Varieties and names of rolls
In modern cooking, many types of rolls take place (the names of some types are associated with the titles of American cities). Consider some of the varieties of rolls and the features of their preparation.
- Rolls "California". For their preparation, shrimp, chaplain's caviar and an orange hue and a spicy taste are given to the dish by caviar.
- Rolls "Philadelphia". The title of this variety was given not so much by the name of one of the US states as by the name of the most delicate cheese, which is surprisingly combined with tobiko caviar and salmon. These rolls are simply amazing.
- Rolls "Miami". They are a dish of crab and Philadelphia cheese. The dish also includes pieces of avocado and salmon, sesame seeds and tobiko caviar. This is one of the most high-calorie rolls.
- Rolls "Fukinizhe". Prepared from a mixture of eel, squid, cucumbers, salmon, sea bass, shrimp, tuna and lecedra. All components are seasoned with hot sauce. Taste ready meal cannot be compared with any other type of rolls.
- Hosomaki, or monorolls. These are thin rolls wrapped on the outside with seaweed. The filling of such a dish consists of rice, fish or any one seafood. These are the traditional and most popular Japanese rolls.
Varieties and names of sushi
The names of rolls with photos can be seen in our article. Here you can also get acquainted with some types and names of sushi. So, the most popular sushi are:
The benefits of sushi and rolls
Much has been said about the benefits and harms of these dishes. No matter what anyone says, rolls (types and names, photos are presented in our review) are incredible useful product. It uses rice, which cleans human body, stimulates the intestines, removing toxins. Rice also contains many minerals and vitamins. And the meat sea fish, used to make rolls, is considered dietary, but enriched with many beneficial substances that have a beneficial effect on the functioning of the brain.
Previously, the name "sushi" in Japan was written using a single hieroglyph, which meant fish. Today, the same hieroglyph denotes longevity.
Almost all roll cooks are men. And most restaurants in Japan refuse to hire female chefs at all. They motivate their decision by the fact that women have higher temperature bodies, and therefore they are not capable of preparing such a delicate dish. The Japanese claim that a difference of two to four degrees affects the taste of the final delicacy.
If you want to cook real sushi or rolls, then it is recommended to use only short round rice for the dish.
If you decide to open a sushi bar or sushi shop, but don't know what to call it, the information in this article will help you choose the best option. Below are the basic principles for creating vibrant themed names for such establishments, as well as many examples of already existing restaurants and sushi stores around the country.
Principles for constructing the names of sushi shops and sushi bars
In order to understand the main strategies for the formation of such brands, it is necessary to identify several main groups of names that have a common focus and semantic load. Each of these categories is detailed below:
- Names with direct occurrence of the word "sushi". Shops that sell this popular dish, as well as sushi restaurants, often include the name of the main course in their brands. The advantage of such a strategy is obvious - it allows you to emphasize the direction of the institution and cause the necessary direct association among customers. Furthermore, this principle allows you to distinguish sushi bars and shops from other similar establishments and outlets, which, of course, only plays into the hands of entrepreneurs.
- Japanese or Chinese names, as well as brands associated with oriental culture. In general, this principle is similar to the previous one, with the only difference being that such brands “take” with their sound, and not with the semantic load. So, calling your establishment "Hachimaki" or "Cherry Blossom" you automatically draw a parallel with the direction of the sushi bar or shop.
- Other thematic names related to sushi rolls, sea, etc. By naming his establishment "Rice and Fish" or "CutFish", the entrepreneur also evokes the right associations with the clientele, although not with the help of such obvious tricks. It is enough to show imagination and use any attributes of this dish or its relation to the sea, and you can form a bright name, such as, for example, "Wasabi" or "Sirena".
- Other original titles First of all, it is worth noting that this category is the least common. However, this does not mean that it does not have its advantages. Yes, in this case the name “takes” not by its associativity, but by its catchiness, which is also important in any business. "Tamagotchi", "ToDaSe" and other names of this group are easy to remember and stand out among the brands of other establishments involved in the manufacture and sale of sushi.
Examples of names of sushi bars and shops
Names with direct occurrence of the word "sushi"
|
AutoSushi Light East sushi Daruma sushi Noodles and sushi Signor Sushini Sushi Avenue Sushi and Malt Sushi King Sushi Roll Sushi city Sushi 1st Sushi & Pizza Sushi Market Sushi Pizza Market Sushi Soro |
Sushi Traditions Toki sushi sushi factory Sirocco Shiska Sushi |
Japanese or Chinese names, as well as brands associated with oriental culture
|
Jolly samurai Two sticks Gin no Taki Epona policeman Ile Tokyo Maneki-neko Okimi Sun Samurai Market Tagosaga Takumi San |
Tokyo Sun three samurai Hachimaki Hinomoto cherry blossom Japanese Express Teriyaki Express |
4.1 Rating 4.10
Admirers of Japanese cuisine are attracted by intriguing roll names, exotic table etiquette, refined aesthetics of dishes, fresh seafood and an unusual combination of flavors. There are so many of all these gunkans, nigirizushi, makizushi, futomaki and hosomaki that a dinner party can only be held on rice rolls. Just before cooking at home, visiting a Japanese cafe, ordering the Take Away format, specify which rolls hiding behind the catchy name.
Sushi (sushi) - the "progenitor" of rolls
According to one version, the classic of the genre comes from Southeast Asia. According to another story, sushi originated in Japan. In the 13th century, the Japanese emperor Keiko XII tasted vinegared clams on a rice ball. The new dish was to the taste and by the highest command it was further developed.
So far popular varieties of sushi prepared according to old Japanese recipes. Rolls were invented by European chefs of Japanese origin, but in fact this is a more complex version of sushi.
Classic Japanese sushi
Nigirizushi. "Made by hands" - this is how this name of sushi is roughly translated. The recipes are extremely simple, and no mat is used in cooking:
- The recipe is based on rice and seafood. The rice base is rolled by hand into a ball, then it is given the desired shape (usually oblong).
- the filling is placed on top. In the classic version, this is a piece of raw or salted fish, crab meat or sea mollusk. Spicy wasabi is traditionally added between the rice and the filling.
- to fix the layers, a thin strip of nori is used, which is wrapped around the “kolob”. It's beautiful, but the top skill of the cook is precisely in the absence of algae.
Rice is used with high gluten. To prevent the grains from sticking, during the cooking process, the sushi chef periodically wets his fingers in rice vinegar. The most beautiful sushi - "boats". Regardless of the form, the portion is prepared “for one bite”.
Gunkan-maki. Literally, the name "gunkan" means "warship", because view these rolls from above resembles a ship or a boat. Here they also do without a mat, but the preparation will be more complicated:
- oblong "patties" are formed from round rice. Then they are wrapped in a strip of nori so that the shape of the sushi looks like a sea vessel;
- the strip of algae is quite wide, because the leaf should rise slightly above the rice;
- a small indentation is made in the workpiece, where the filling is placed. These are seafood - fish fillet, squid, oysters, eel, flying fish caviar.
For dressings in gunkans, sauces are used: unagi, spicy, yaki sauce. They are quite tart, so gunkan-maki - spicy roll names.
Temaki sushi. This is a "bag" of a single piece of nori seaweed, which contains rice and sea filling. Often this type is supplemented with vegetables and herbs. Quite voluminous, therefore, it will not work to eat them in one piece.
Rolls - a variety of names and recipes
This is where sushi chefs show the highest skill, because this section of the Japanese menu impresses with a variety of recipes. They are still based on round rice. But regardless of titles main difference rolls from sushi in the cooking method:
- maki-su (bamboo rug) - the main "hero" of culinary technology;
- with its help, the ingredients are wrapped in nori sheets in a special way, then cut in portions, giving the rolls a round, square, teardrop-shaped or triangular shape;
- the classic version of the core is seafood, but chicken, cucumbers, vegetables and soft cheeses also used frequently. Fillings can be simple and complex, and sometimes even laid out in layers;
- in addition to cold cooking, there are delicious baked rolls and nutritious deep-fried rolls.
Well, now let's see what rolls, Judging by a photo and reviews the most delicious. Memorize them titles, order or try to cook at home.
Makizushi
A transitional option from sushi to rolls, because this option is also called sushi rolls. First, the workpiece is rolled into a long roll and then cut into portioned pieces of a cylindrical shape. The ingredients are wrapped in nori sheets, omelet layers. The filling is salmon, cucumber, or a combination of both.
Hosomaki
it title combines miniature rolls. Preparing babies requires experience and skill. Their peculiarity is in a small amount of rice and bulky mono-filling. Wrapped in pressed seaweed. Portion forms of barrels - square, oval or circle, beveled drop.
Core components:
- smoked eel;
- boiled chicken fillet;
- fresh or salted sea fish;
- squids;
- cucumbers or avocados.
We repeat, the ingredients in the fillings of rolls under this name are not mixed. It is allowed to enhance the taste with the addition of sesame seeds, hot sauce or mayonnaise.
Hosomaki is usually decorated before serving. A sprinkling of grated parmesan cheese or an inserted bunch of greens will transform roll top view.
Futomaki
In this category the most popular roll names with complex fillings. You will have to tinker with cooking, but bright varied tastes will flaunt on the table. Futomak features:
- an impressive size of a portioned roll of a rounded or triangular shape;
- for roll blanks, a whole sheet of nori is required and at least 150-200 gr. boiled rice;
- the basis of the fillings is seafood, vegetables, soft cheeses and sauces;
- external design - tobiko, unagi sauce, grated cheese;
- sushi chefs separate the complex core with algae, so in the cut the barrel is especially effective, and the core does not fall apart;
- futomaki served with soy sauce, wasabi and gari.
Sushi with 3-5 ingredient fillings is especially delicious. More products in the core are not recommended, otherwise the taste will simply be smeared. The main "trick" of making futomaks is the correct compaction of the ingredients. They should not be squeezed out, but air pockets should not be allowed.
Uramaki
it name of the rolls"Inside out": rice is placed outside, and algae is inside. High gluten rice, pressed nori, up to 5 filling ingredients are used. The range of fillings can be anything, but there should not be a lot of cores, otherwise such a roll will not work. Uramaki are topped with smoked fish plates. You can put a piece of cucumber or avocado.
hot rolls
Strictly speaking, these names and recipes are not authentic. The invention in Japanese cuisine was introduced by European sushi chefs. Rolls are subjected to short-term baking in the oven.
You can do this with almost any sushi or roll, if you season it with a mixture of mayonnaise and grated cheese on top. For spice, add to the mixture soy sauce, shredded shrimp. Each barrel is covered with sauce and set for 3-5 minutes to bake.
Deep-fried rolls
They are also known as tempura. Before frying, the roll billet is dipped in the sauce of the same name:
- mix a little flour, pepper, salt and garlic in a bowl;
- gradually add water room temperature, sweep until a homogeneous mass is obtained;
- Crack the egg into a separate bowl and stir in the flour mixture. Here lumps are even desirable.
Vegetable oil is heated in a deep frying pan. The whole roll is dipped into the sauce and quickly fried in oil until golden brown. After swelling from fat and cooling, the workpiece is cut into portioned kegs.
We have only talked about the most famous lines. Each has its own "stars" - popular California or Philadelphia, Mikado, Michi and other variations.
Rating: (0 Rating)
With the word sushi, they represent a lump of rice with a piece of raw fish, and rolls are stuffed inside the rice lump and all this is wrapped in seaweed. This is partly reality, only exists a large number of varieties of rolls and sushi. Each type must be considered separately.
Types of sushi and their composition
Nigirizushi
One of the most common types of sushi is nigirizushi, which translates as handmade. The composition of sushi includes rice, which is given an oblong shape, and then lightly squeezed in the palms. A small amount of wasabi is also added, a thin strip of seafood is placed on top, which serves as a filling. If a filling is used that does not adhere well to the surface, then nori seaweed is used to secure it.
Gunkan-maki
Gunkan-maki is also prepared by hand without the use of a mat. The rice ball is given an oblong shape with the help of nori seaweed. A small depression about two centimeters is left on top, in which the seafood filling is placed.
Makizushi
A mat is used to make makizushi. The name of this type is translated - twisted rolls and have a cylindrical shape, which does not have to be round in cross section. Basically, dry nori seaweed is used for wrapping, but can be replaced with salmon or thinly sliced cucumber. This type is more related to rolls, but is called sushi.
List of rolls and their composition
Hosomaki
This is the smallest roll and for its preparation you need to have skill. To prepare the roll, sushi makers use about 100 grams of boiled rice and one filling. Pressed seaweed is used for wrapping. Rolls are made in the form of barrels having a square or round shape, less often they are shaped like a drop and the roll is cut obliquely.
Cucumbers, avocados, soft cheeses, boiled chicken, squid, fresh or salted fish, eel (mostly smoked) are often used as fillings. Despite the fact that only one ingredient is used as a filling, the flavor range can be varied by adding sesame seeds, sauce or Japanese mayonnaise. For decoration, you can use greenery, which is inserted in a small bunch from above. If salmon was used as a filling for rolls, then it is recommended to sprinkle with grated parmesan, which will improve the taste. If you follow the recommendations of the sushi masters, then you should prepare the cheese mass using soft varieties and use a pastry bag to press on each roll.
Futomaki
A feature of this type of roll is a wide variety of tastes. For cooking, more than three fillings can be used at the same time. Rolls are large. In order to prepare futomaki sushi, they use a whole sheet of nori seaweed and about 150 grams of boiled rice with a sticky texture. In most cases, sushi makers share the filling with seaweed, and since. different colors are used, then the roll on the cut looks very beautiful. Futomaki is served with sauce, wasabi and herbs.
The formation of the roll should be carried out as carefully as possible, because. the filling may be outside, but this should not be, but there should be no gaps between the ingredients. Rolls are shaped like a circle or a triangle. Vegetables, sesame seeds, seafood, cheeses and thick sauces are used as fillings. For decoration, mainly microgreens, tobiko, Japanese mayonnaise, unagi sauce and processed cheeses are used.
Mosaic
Mosaic rolls are able to surprise with their extraordinary beauty, combination of colors and various patterns. Looking at the photo, you can see that appearance able to dazzle with beauty. Red, green and black flying fish caviar is added to rice for making mosaic rolls. Thanks to caviar, the rolls are multi-colored. It is impossible to prepare such without preliminary training. Therefore, if you want to cook beautiful rolls yourself, then it is recommended to try to recreate simple compositions. For the filling, you can also use black sesame, arugula, caviar of different colors, greens for decoration and serve with various sauces.
Uramaki
The rolls are called unique because the rice mass is outside, so it will be easier to roll such rolls. To make rolls of this type, sushi makers use about 100 grams of glutinous rice porridge, 0.5 sheets of nori seaweed and up to 5 ingredients for the filling. Despite the fact that a wide range of fillings is used, its entire weight should not exceed 60 grams, otherwise the roll cannot be twisted. If fish is placed on top of the roll, then the amount of filling must be reduced.
Any ingredients can be used as a filling. To decorate and improve the taste, salmon, eel or tuna are placed on top of the roll. But you can also decorate with a slice of cucumber, shrimp or avocado. Serve with sauces or Japanese mayonnaise.
Rolls served hot
Sushi chefs are constantly trying to please European residents and guests with a variety of tastes, moreover, raw fish is not safe for health. For this reason, sushi makers began to experiment and prepare rolls that need to be eaten hot.
Heat treatment mainly lends itself to uramaki and futomaki, only with this method of preparation it is not recommended to sprinkle the rolls with caviar or sesame seeds.
baked rolls
First you need to prepare the sauce from a mixture of thick mayonnaise sauce and cheese, grated on a fine grater. To improve the taste, you can add soy sauce, spicy pasta, shrimp (only use small size) or kimchi to the sauce. But flavoring additives should not be more than 50 percent of the total mass. Then the sauce is placed on top of the twisted rolls, and placed in the oven for about 5 minutes. You can not keep the rolls in the oven for a long time, otherwise they will dry out and lose their taste. As soon as the top of the rolls becomes slightly ruddy, you need to pull it out of the oven and immediately serve it to the table.
You can use raw fish to make rolls, but the taste will be more refined if you use salted salmon or smoked eel.
Tempura
To prepare the fried roll, it uses a mixture called tempura and is prepared as follows: you need to take a small amount of flour, pepper, salt and garlic. Mix everything well and add a little water until a creamy mass is obtained, add 1 chicken egg and mix. It is not necessary to mix well, because. small lumps should be present.
A frying pan filled with oil should be put on the stove and brought to a boil, then a twisted roll (mostly round shape) is completely placed in the mixture and then in the oil. The roll should almost immediately rise to the surface (if stuck to the bottom of the pan, then you need to pry it off very carefully so as not to damage the roll). As soon as a golden crust appears, the roll must be pulled out of the oil and cut. Ready-made rolls are recommended to be settled first on a napkin to eliminate excess oil.
