Baked rolls - how to cook with sauce at home

Prepared by: AlenaPrika

04/03/2021 Cooking time: 50 min

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Fried rolls are very popular all over the world, no less than their cold variations. Tempura rolls are prepared in almost the same way, but are fried in batter and breadcrumbs in oil until golden brown.

How to cook Baked gunkans

In a small saucepan, bring lightly salted water to a boil. Then pour rice into it and cook until fully cooked for as long as the manufacturer writes on the package. Then pour rice vinegar into the finished rice and mix everything thoroughly. Let the rice cool.

Now you need to make spicy sauce for your future rolls. To do this, you will need to mix mayonnaise, soy sauce, garlic and finely ground hot pepper in a small bowl.

In a separate bowl, mix crab meat and salmon, after cutting these two ingredients into small pieces. Instead of crab meat, you can use high quality crab sticks, and instead of salmon, any other red fish will do.

Cut the nori sheet into small strips so that you get five to six pieces.

When the rice has cooled, form it into small oblong cakes. This can be done either by hand or using molds. For this recipe, it is better to use rice that is highly sticky, otherwise your products will fall apart.

Now wrap the resulting flatbreads with pieces of nori. To ensure that the seaweed holds well and does not unwind, moisten its ends with water.

In each resulting “basket”, place a teaspoon of a mixture of crab meat and red fish. Then pour the spicy sauce on top. Bake the rolls in an oven preheated to 200 degrees for five minutes. Serve the dish hot.

How to spin rolls

The first and most important step in preparing any rolls or sushi is selecting and cooking rice. But we already talked about this in a previous article. You can read it by following this link. And we will continue, assuming that you already know how to properly cook and season rice and are ready to start preparing baked rolls at home.

To roll the roll, you will need four things. These are disposable gloves, elastic bands, cling film and makisa. Now there are quite a few varieties of makisu, but we recommend the simplest bamboo one, which can be bought almost everywhere.

Preparing makisu

First of all, you need to wrap the makisa in film. The fact is that you cannot wash them, because the strips from which they are made can swell and this will cause them to “twist”. Therefore, in order for your makisu to remain clean after cooking, you need to plasticize it. Watch the video to understand how to do it correctly.

Let's roll the roll

Now, if you don’t know how to roll rolls yet, watch the next video lesson. In it they will show you how to roll the so-called black rolls, where the rice is inside and the nori is outside. By the way, in this video you can also see what rice cooked for rolls should not look like. Here it is too wet and looks more like porridge. It was either overcooked or was not given time to absorb the dressing - sushi

However, this is not important for you, but an understanding of the twisting process itself.

In the next video you will see how to spin the so-called white roll, which is more familiar to us.

Please note that if you spin the rolls often, over time you will develop some of your own movements, and this is how it should be. Each sushi master twists it in his own way, as it is more convenient and faster for him. You can call this a kind of “handwriting” of a professional.

Baked rolls with fish and curd cheese

Ingredients:

Rice vinegar - 50 ml,
Rice for sushi - 500 g,
Nori 5-7 sheets,
Fresh cucumber - 1 pc.,
Lightly salted fish (salmon or trout) - 200 g,
Capelin caviar - 1 jar,
Curd cheese (Violette, Almette) - 1-2 packs,
Soy sauce
bamboo mat,
Cling film.

Let's start cooking:

Wash the rice in running water and cook in 500 ml. water. As soon as the water boils, reduce the heat and cook for 20 minutes, stirring occasionally.
Place the rice in a separate container, add rice vinegar. Mix everything thoroughly and let the rice cool. You should get a viscous sticky mass.
Wash the cucumbers in small strips. We do the same with fish.
We cover the bamboo mat with cling film, this makes it easier to wrap the rolls.
Place a sheet of nori and spread a not very thick layer of rice on it. You can do this with a wooden or plastic spoon so that the rice does not stick to your hands.
Place curd cheese on the rice (not in a very thick layer, as it will be difficult to roll the roll). Put a layer of capelin caviar on the cheese, then it will be spicier.
Place 2 strips of cucumber on the edge of the nori sheet, then 2 strips of fish. And carefully wrap the roll using a mat, trying not to wrap the cling film together with the seaweed.
The result was a roll wrapped in cling film. Let's roll it a little on the mat so that the edges stick together better.
Take a sharp knife and cut the roll into 6-8 pieces directly in the film to maintain its shape. We clean the already cut pieces from the cling film.
Place the resulting rolls on a baking sheet.
Let's prepare the dressing: mix 1 teaspoon of curd cheese, 1-2 teaspoons of capelin caviar, add a little soy sauce, mix everything. Carefully spread the dressing onto the rolls.
Place the baking sheet in a preheated oven at 180 degrees. oven for 10-15 minutes. Then carefully transfer to a plate.

Preparing a Japanese dish with shrimp

The most important thing in rolls is properly cooked rice and a balance of salty, sweet and spicy.

For delicious rolls, take:

200 grams of Japanese rice;
4 large shrimp;
3 tablespoons white balsamic;
2 teaspoons sugar;
a pinch of salt;
2 sheets of nori;
150 grams of capelin caviar;
2 tablespoons of mayonnaise;
a little hot sauce;
2 tablespoons Philadelphia cheese.

The process itself is not much different from those already described above:

First, cook the rice.
Mix vinegar with sugar and salt and heat in the microwave for a few seconds. Mix the resulting dressing with rice.
Boil shrimp in salted water for 5 minutes, peel.
Place the cooled rice in an even layer on a sheet of nori, spread the shrimp on top of it and roll it into a roll.
Cut the rolls one centimeter thick.
Mix hot sauce, cheese, caviar and mayonnaise in a bowl. Place this Baked Roll Sauce on top of them.

Bake the pieces in the oven for 8 minutes at 180 degrees.

Baked rolls with chicken and avocado

Since baked rolls themselves have little to do with authentic Japanese cuisine (in the land of the rising sun, our favorite rolls are not prepared in principle; they were invented in the USA based on Japanese dishes), they can be prepared with any filling, for example, chicken.

For them take:

1 sheet of nori;
100 grams of fried chicken;
a quarter of fresh cucumber;
a quarter of an avocado;
200 grams of Japanese rice;
capelin caviar - a tablespoon;
cream cheese 100 grams;
60 grams of hard cheese;
green onions;
soy sauce;
1.5 tablespoons of rice vinegar;
a teaspoon of salt and sugar.

Cooking algorithm:

First, cook the rice. Rice for rolls is cooked not like regular rice, but with the addition of rice vinegar, salt and sugar. And in consistency it should resemble a sticky mass so that the finished rolls do not fall apart. This is why special Japanese rice is needed. It is convenient to prepare it in a slow cooker. Pour the rice into a bowl, fill with water so that it is 2 fingers higher than the cereal and cook for 15 minutes in the “Rice” mode. Next, let it sit on the heat for another 15 minutes, then season with salt, sugar and vinegar.
Place the rice on a sheet of nori in an even layer, leaving a small free strip on top.
Form a strip of cream cheese on one edge and place the cucumber and avocado, cut into strips, on top of it. Distribute the fried chicken slices among the vegetables and add a green onion on top.
Moisten the free edge of the nori with water to form a roll, and then roll the roll. Using your hands, shape it into a uniform round shape and cut the roll into rolls. To make the roll cut better, moisten the knife with water - this way the nori will not tear, and the cut will be smooth and neat.
Place the rolls in a baking tray on non-stick paper, cut side up. Place a little caviar and a cap of finely grated cheese on top of each. Bake the rolls in the oven for 5 minutes at 180 degrees. Serve with soy sauce.

Recipe with mussels

Mussels will give the rolls a unique sweetish taste.

To make these rolls you will need:

100 grams of rice;
2 sheets of nori;
150 grams of mussels;
50 grams of Gouda;
a teaspoon of rice vinegar;
wasabi;
soy sauce;
salt.

Let's get started:

Cook rice according to instructions, season with salt and vinegar. Roll it into small balls, and at the end give them an oval shape. To prevent rice from sticking to your hands, dilute a little vinegar and water in a bowl and dip your fingers in it.
Place some wasabi on top of the rice balls.
Cut the nori into strips and wrap them around the rice balls. To seal the edge of the tape, moisten it with water and vinegar.
Place raw mussels on top of wasabi.
Grate the cheese, mix with soy sauce and place in a heap on top of the mussels.
Bake the rolls in the oven until the cheese melts. This time is enough for the mussels to bake.

Baked rolls with chicken and pineapple

Ingredients:

Rice
Chicken fillet
A pineapple
Mayonnaise
Garlic

Preparation:

Cooking rice for sushi. First, wash it in a small amount of water. The water needs to be changed several times until it becomes clear. Next, fill it with water and leave for 30 minutes. Place on the fire and cook until tender for 20 minutes. Do not cool.
Wash the chicken fillet and boil in salted water for 25 minutes after boiling. Cut the chicken flesh into small pieces or tear into fibers.
Peel 2 cloves of garlic. Pass the garlic through a garlic press and add to the mayonnaise. Peel the pineapple and cut into slices 1 cm thick, then cut each circle into bars 1 cm thick. Chef's tip! You can use canned pineapple instead of fresh.
Place nori on the mat, and spread rice on the nori in an even layer. Place pieces of pineapple and chicken fillet in the middle of the rice. Carefully, taking the nori by the top edge, roll all the ingredients into one roll and cut into 6 or 8 pieces.
Spread mayonnaise and garlic on top of each roll. Bake for 3 minutes under a vertical grill. Serve hot.

Adapted Japanese mayonnaise recipe

So, let's continue our delicious theme. Let's replace some of the ingredients of the traditional recipe with products that have similar taste qualities, and we will get a recipe for a sauce such as Japanese mayonnaise, adapted to our conditions and capabilities. Ingredients:

White miso paste – 50 g.
A pinch of ground white pepper.
Three chicken eggs.
Juice of one lemon or apple cider vinegar – 20 g.
A pinch of salt.
Grated peel of one lemon.

If there are differences between the ingredients, then the method of preparing mayonnaise is similar:

Using a wooden spoon, grind the yolks of chicken eggs until smooth.
Add lemon juice.
Continue whisking and add vegetable oil in a thin stream.
The resulting mass should thicken and turn white.
Next, add miso paste, lemon zest, ground white pepper and salt.
Continue whisking the sauce for some more time.
If the sauce is too thick, you can add one tablespoon of warm water.

Gunkan rolls with crab sticks and spicy sauce

One of the simplest recipes for baked rolls at home is made with crab sticks. If desired, they can be replaced with crab meat. In addition to this component, you will need:

nori and rice for sushi and rolls;
soft cheese (Philadelphia or Buko varieties are suitable);
ingredients for the sauce: mayonnaise, garlic, soy and chili sauces, flying fish caviar.

The technique for preparing gunkan rolls is different from the usual one. For this dish, the ingredients are not placed on the rice before wrapping the filling in nori. Each roll is prepared separately: first, a small amount of rice is wrapped in nori, and an assortment of other ingredients is placed on top. After a little practice, these baked rolls will turn out no less smooth and tasty:

First, prepare the sauce for baking the rolls. In a separate container, place a couple of spoons of mayonnaise, two cloves of chopped garlic, a few drops of sauces (soy and chili), and a spoonful of flying fish caviar (tobiko). To make it melt at a high temperature, add a spoonful of soft cheese.
Chop the crab sticks or crabmeat and mix them evenly with the baking sauce. This mass will be the filling for the rolls.
Boil the rice until it holds its shape well. Form it into small portioned balls.
Take a sheet of nori and cut it into strips 3 cm wide. The purchase sheets already have marks. Next, wrap each rice ball tightly in a strip of nori. There should be some space left in each roll for the filling.
Place the rolls in a baking dish and place the sauce and crab sticks filling on top of the rice. These layers should be in approximately equal proportions.
All that remains is to put the gunkan rolls in the oven or microwave for 7-10 minutes. Serve them hot with soy sauce, wasabi and ginger.

This is a separate dish, so don't put it on top of the roll. Just dip its edge in soy sauce and eat it separately, alternating with rolls or sushi.

With salmon

Lightly salted salmon will make the rolls taste very delicate.

To prepare this healthy and delicious snack, take:

200 grams of sushi rice;
100 lightly salted salmon;
1 sheet of nori;
20 ml rice vinegar;
6 teaspoons spicy sauce.

Making baked salmon rolls is not difficult:

Rinse the rice, place in a pan with water in a ratio of 1.5 - 2 parts liquid to 1 part rice. Cook the cereal for 20 minutes, add vinegar. Rice for sushi does not need to be salted; it is better if it is completely bland. And the saltiness will be added by other ingredients and soy sauce.
Cut the fish into thin strips.
Place the rice in an even thin layer on a sheet of nori and place the fish on top.
Roll the roll using a special mat, slightly pulling it towards you so that it turns out dense and uniform.
Cut the roll into rolls, place them on a baking sheet, put a little spicy sauce on top and bake in the oven for 10 minutes.

Serve warm rolls with soy sauce, wasabi and ginger.

Sauce for baked rolls

Nothing better emphasizes and reveals the taste of rolls than a well-chosen sauce. Most often, spicy sauce is added to baked rolls.

Traditional spicy sauce ingredients:

5 tbsp. l. fat mayonnaise (from 70% and above);
50 g of tobiko caviar or flying fish (a more budget-friendly alternative is capelin caviar);
15 ml soy sauce;
2-3 tsp. spicy seasoning Kimchi.

Preparing the sauce:

Combine and mix mayonnaise and fish roe thoroughly.
Add axial sauce and hot dressing to the resulting mixture.

If desired, you can add 2-3 tbsp to this composition. l. soft cream cheese. Mash the cheese completely so that there are no lumps.

If you can't find ready-made Kimchi seasoning, make a paste of chopped chili peppers and garlic. Take the ingredients in equal parts. Tabasco and Sriracha hot sauces are also good seasoning alternatives.

Popular sauces used when making baked rolls are baking sauce and garlic sauce. The first is obtained by combining 100 g of mayonnaise and 20 g of tobiko caviar (or capelin), the second - by mixing 100 g of mayonnaise and 4 cloves of garlic.

Step-by-step preparation

Delicious baked rolls can be prepared at home using the following step-by-step recipe with photos:

First, let's make the baked sauce. To do this, combine mayonnaise and flying fish or capelin caviar in a bowl. Mix everything well and leave to infuse until the color is uniform.
Place half a sheet of nori with a smooth surface on the mat.
Place the rice on top using light, gentle movements, spreading it over the entire surface of the sheet. At the same time, we leave 1.5 cm of the sheet free from the near edge and make a protrusion from the rice 1.5-2 cm from the far edge.
Turn the sheet of nori over the rice onto the mat.
We form the filling on top, the total mass of which should be 60-80 g. To do this, spread the cream cheese. Cut the cucumber lengthwise into thin strips and add to the cream cheese. We also cut the fried chicken into thin pieces and place it in the filling. Distribute everything evenly in the middle of the sheet.
Roll the roll on the mat and shape it into a square using the mat. We pull it tightly and tamp the edges.
Roll the resulting roll in sesame seeds. If you don't like sesame seeds, you don't have to roll them at all.
Turn on the oven or oven to preheat to 200 degrees.
We begin to cut the roll into pieces. First, visually divide the roll in the middle into two parts. Place both halves together and trim the edges. This is done for beauty. If you wish, you can not trim, then the rolls will be a little larger.
Cut both halves into four equal parts. There are eight parts in total.
Place each roll with filling on a plate and apply baking sauce on top using a pastry syringe with a nozzle. Place the rolls in a preheated oven for 5-7 minutes.
Remove the finished baked rolls from the oven, place on a dish and serve. Bon appetit!

Useful tips

If you don’t have special Japanese varieties of cereal on hand, you can use any round rice.
To make it easier to rinse the rice, use a fine-mesh strainer or colander.
For sushi rice, it is best to use a wooden spatula or spoon - you need to mix it very carefully so as not to stick together.
Before making homemade sushi, prepare all the necessary ingredients. Make sure your fish and seafood are fresh.

To make rolls at home you will need:

Bamboo mat. With its help it is convenient to form rolls of traditional shape.
Knife and cutting board. The knife for cutting sushi should be thin and sharp. It is advisable to have 3-4 cutting boards, this will help you cut all the necessary products at the same time.
Plates for serving the finished dish.
Sauce boat and saucepan. Since the main ingredient of sushi is rice, choose a narrow pan - it should be convenient to cook the cereal in it. A deep bowl in which the sushi sauce will be prepared, and a small glass for serving the gravy to the table. The gravy can be served separately in a gravy boat.
Small teaspoons, a sieve and chopsticks, which are traditionally served with sushi, will come in handy.
Store-bought vinegar can be replaced with homemade rice sauce. The easiest way to prepare the sauce is to mix lemon juice with granulated sugar.

How to properly prepare rice for rolls

One of the main products in the preparation of sushi and rolls is rice of a certain type. It is prepared using a special technology.

Ingredients:

rice – 0.4 kg;
0.5 liters of water;
rice vinegar – 4 tablespoons;
2 teaspoons salt;
sugar – 1 tablespoon.

Preparing delicious rice for rolls is very simple if you follow the instructions and follow them completely:

Pour the rice into a sieve and rinse it under cold running water;
Pour water into a saucepan, add rice, cover with a lid and bring to a boil and let simmer for 2 minutes, then remove the container from the heat and let the rice swell for 10 minutes;
Remove the lid from the pan and let the rice cook for 10 minutes;
Pour vinegar into a saucepan, add sugar, salt, stir and heat;
Place the finished rice in a plate, add the marinade to it and mix well.

Rice prepared according to this recipe turns out exactly as needed. In combination with seaweed and various ingredients, it will fully open up.

Tips on rice and other subtleties

You should definitely acquire certain products and equipment. Baked rolls cannot be prepared without special rice, rice vinegar, nori seaweed, wasabi and spicy sauces and pickled ginger. Be sure to buy a special bamboo mat for molding products. Place a flat sheet of nori on it, glossy side down, and moisten it with water. Rice and filling are distributed on top. Then the roll is carefully rolled, cut, covered with spicy sauce and sent to the oven for a while.

Rice for sushi deserves special attention, with the preparation of which the process must begin. You can take a special one or an ordinary round one. Step-by-step cooking instructions:

A glass of rice must be rinsed to clean water. You will need to repeat the procedure seven times.
Pour the cereal into a large saucepan and add one and a half cups of cold water. Throw in a small strip of nori for flavor.
Rice should be brought to a boil, and then immediately turn the heat to minimum. Pull out the seaweed. Cook for a quarter of an hour.
Mix 50 ml of rice vinegar with 0.5 tsp. salt and 0.5 tbsp. l. Sahara. Keep this dressing on low heat until the grains dissolve.
Remove the rice from the stove, leave covered for 10 minutes, and then transfer to a clay or wooden bowl. Pour in the dressing and stir at the same time with a wooden spoon. Always let it cool to room temperature.

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