Roll bonito - step by step photo recipe for cooking at home. Rolls *bonito* with tuna chips Step-by-step photo recipe for making rolls with tuna chips "Bonito"
Bonito rolls are rolls in tuna shavings. Bonito tuna shavings are flakes of cooked and dried tuna. This shaving has a very strong aroma and unusual taste. And the rolls in tuna shavings look very appetizing and attractive!
For the filling, I took red tobiko flying fish caviar to make our rolls look bright, cucumber and salmon skin. Yes, yes, you heard right, it is salmon skin)) If you throw away salmon skin, you are doing it in vain, as fried salmon skin goes perfectly with tuna shavings!
Of course, Bonito rolls are prepared not only with such a filling, this is just one of the options. Also, in my opinion, salmon, tobiko caviar and cucumber are ideal for the filling, and instead of fish, you can take smoked eel, it is very tasty!
So let's get started)
Step-by-step photo recipe for making Bonito tuna rolls
We will need:
- rice for sushi (Japanese, round grain) - 350 gr
- water - 360 ml
- ready seasoning for sushi (or cooked at home) -80-100 ml
- dried nori seaweed
- Bonito tuna shavings
- flying fish caviar tobiko (red)
- salmon skin
- cucumber
- bamboo mat for making rolls (Makisu)
- cling film
Cooking bonito rolls
So, we need to cook rice. ( Detailed description: How to cook rice for sushi.
Now you need to prepare all the ingredients for sushi.
Tip: since the rice needs to be warm during the preparation of sushi and so that it does not cool down while you prepare all the ingredients, I advise you to work on all the ingredients while the rice is cooking.
Cucumber cut into strips.
The stuffing in Bonito rolls, as I said, you can take any one you like).
Cut and fry the salmon skin.
First, clear the skin of scales.
Then cut it into thin strips.
And now we just have to fry it in a pan for a few minutes. Salmon skin is already oily, so add a little oil.
Prepare nori sheets.
Of course, you don’t need to cook them)) I meant that for our rolls we need only half of the whole sheet, well, or 2/3 of the sheet. Personally, I use half.
Take a whole sheet of Nori.
And cut it in half.
From one of these halves of Nori, we will prepare our Bonito rolls.
Wrap the Makisu bamboo mat in cling film. You can buy yourself one single bamboo mat for making Makisu rolls and just wrap it in ordinary cling film before each use and use it as much as you like and you will always have it clean. And after use, it will not even need to be washed, but simply remove the film and that's it!!! I wrap the mat in a film about 5 times so that it definitely does not unfold))
I didn’t know this before and used a mat without a film, after using it I washed it thoroughly, but still there were particles of rice, caviar, sesame and I had to buy a new one. But now I always use cling film and I advise you too!!!
So, we have all the ingredients prepared and this is how they should look like for us)
Let's start cooking rolls with Bonito tuna chips.
Take a makisu bamboo mat and place half a sheet of nori on it, smooth side down, on the part of the mat closest to you.
For the Uramaki roll (rice-side-out roll), if it is difficult for you to roll the roll from the half, you can also take a little more than 2/3 of the Nori sheet.
Now we need rice for sushi and boiled water, it is advisable to put a few slices of lemon in it.
We spread the rice on a sheet of Nori with a thin layer (before taking part of the rice, each time you need to moisten your fingers in water, otherwise the rice will stick to your fingers) making an offset from yourself by 1-1.5 cm (this is necessary so that the finished roll does not there were snails on the cut). That is, do not lay rice on the edge of Nori closest to you (it remains free), but lay it on the rest of the Nori and also lay rice 1-1.5 cm on the mat without Nori. We just lay out the rice, without crushing it with our fingers.
If we cook, for example, rolls with flying fish caviar or rolls with sesame seeds, then already at this stage we can put caviar or sesame seeds on top of the rice, and in our case, only ready-made rolls can be sprinkled with tuna chips.
Now we need to turn over the Nori sheet.
(Only in this photo I made another roll and I show it to you as an example, how exactly you need to turn over a sheet of Nori with rice and you turn this roll over in the same way as in this photo)
To do this, cover Nori with rice with the second half of the mat.
Turn the mat over with the nori and rice, pressing lightly with the palm of your hand.
Unfold the mat.
Rice should be on the bottom, and Nori on top.
Then put the filling in the middle of the Nori, I have flying fish caviar tobiko (red), cucumber and salmon skin (you can take any) in this roll.
Now we need to twist the roll, tightly enough so that when cutting it does not lose its shape.
To do this, lift the edge of the mat and at the same time hold the filling towards you with one hand, and wrap the roll with the other hand so that the empty edges of the Nori are connected to each other, and the filling remains inside.
Here is such a Uramaki roll (roll with rice outside) we got)
In the same way, we fold the rolls “With flying fish caviar”, rolls with sesame seeds, etc., that is, rolls with rice outside.
Now we need to sprinkle our roll with tuna chips.
To do this, take a handful of chips and sprinkle the roll. You don’t need to press the chips, they will stick well on the rice without any additional effort on your part and look voluminous and fluffy.
You can also sprinkle the rolls already cut, this is how it will be more convenient for you. Personally, I tried to sprinkle the roll in one and the other way, and it seems to me that it is more convenient to dip the already cut rolls into chips. Because when you sprinkle a whole roll, and then when you start to cut it, then the chips are not completely of course, but sprinkled and then again you have to sprinkle a little chips)
Then you need to cut our roll into 8 parts. To do this, our KNIFE MUST BE VERY SHARP, otherwise, when cutting, the roll will fall apart and lose its beautiful appearance. It is advisable to sharpen the knife before cutting.
And so that the roll does not fall apart, before each cutting, we moisten the knife in cold water and remove the pieces of rice from the knife !!!
To do this, first cut the roll exactly in half, then cut each half into 4 parts. You will get 8 rolls.
That's it, finally our rolls with Bonito tuna chips are ready and that's how we got them!)
The Bonito roll is a rice-side-out roll topped with tuna shavings. Tuna shavings are sold in specialized departments or in Japanese food stores. It is very light, I bought 50 grams and this is a lot, but such a good package.
Salmon fish goes well with tuna chips, I suggest using lightly salted salmon, trout or salmon. It is also recommended to cook bonito rolls with fried skin of these fish, I have not tried it, but I plan to...
The site has recipes for cooking both s / s fish, and rice for sushi, and more step by step recipes with nuances for different rolls.
Prepare the ingredients:
Half a sheet of nori is enough to make a roll with rice on the outside. It must be laid on a makisa (mat, bamboo rug) with the shiny side down. Wet your hands in acidified water and take a serving of rice - a handful. Spread a thin layer of rice over the nori so that about 1 cm of nori remains on one side, and about 1 cm of rice protrudes on the other side.
Cover the nori rice with the free side of the makisa.
and flip. Open the makisu and it will turn out that the rice is on the bottom and the nori surface is on top.
Put all the filling: avocado slices, salmon slices and curd cheese.
Roll the roll away from you.
The rice roll is ready.
Next, it needs to be sprinkled or rolled in tuna shavings, it sticks well to rice.
Cut the rolls with a light, non-pressing motion with a sharp knife dipped in water.
The bonito roll is ready. Serve it with soy sauce and pickled ginger.
Enjoy your meal!
Description
Roll Bonito- This is a classic Japanese roll, decorated with rice outside and crushed with thin shavings of tuna, which can be purchased at any department of Japanese cuisine. It is very light, and therefore only 50 grams will last you for a long time.
Sometimes (but not in our case) shavings go into the filling of the roll, but on the outside it gives it an interesting “curlyness”, thanks to which Bonito does not look like all rolls (more elegant, or something). Perhaps because of this, many people think that it is difficult to cook it at home. However, this is not so, as our today's step-by-step recipe with a photo of its preparation will prove to you.
We put some rice, avocado, fresh cucumber and smoked salmon in the roll filling. In general, shavings go well with salmon fish, and therefore, if a replacement becomes necessary, take trout or salmon instead of salmon. Other fish for the Bonito roll is unlikely to work. For the rest, follow the instructions of the recipe - and very soon wonderful bonito rolls will flaunt on your table, spectacular and very tasty.
Ingredients
-
(50 g) -
(1/2 sheet) -
(24 g) -
(10 g) -
(10 g) -
(2 g) -
(10 g) -
(2 g)
Cooking steps
We prepare products for the bonito roll. Cook 50 grams of round rice until tender, and then season with 10 grams of rice vinegar. We cut fish (24 g) into thin layers, and avocado and cucumber (10 g each) into strips.
We lay half of the nori leaf on a bamboo mat wrapped in cling film and cover with a thin layer of boiled rice with vinegar on top, stepping back from the edge of 3 cm.
Carefully turn the nori over and lay out two pieces of smoked salmon lengthwise in the center.
On one side of the fish we put strips of cucumber, and on the other - avocado.
Using a mat, gently roll the roll.
Then just as carefully unfold the bamboo mat.
We generously bread the bonito roll in tuna shavings.
After that, we twist and unwind it again, helping ourselves with a mat.
We cut off the ends of the resulting curly "sausage" on both sides and divide the Bonito into an even number of pieces.
We decorate each piece with Tobiko caviar, alternating red and dark colors. like in chess.
After that, the fully prepared Bonito roll is served to the table, as usual, accompanying the serving with a bowl of soy sauce, as well as green wasabi sauce and pickled ginger root.
Enjoy your meal!
For one bonito roll:
Rice ready for sushi - 1 handful;
Salmon s / s - 20-30 grams;
Avocado - 1 piece;
Curd cheese - 2-2.5 tbsp. spoons;
Nori - 0.5 sheets;
Tuna shavings - about 1 tbsp. spoons.
COOKING PROCESS
The Bonito roll is a rice-side-out roll topped with tuna shavings. Tuna shavings are sold in specialized departments or in Japanese food stores. It is very light, I bought 50 grams and this is a lot, but such a good package.
Salmon fish goes well with tuna chips, I suggest using lightly salted salmon, trout or salmon. It is also recommended to cook bonito rolls with fried skin of these fish, I have not tried it, but I plan to...
The site has recipes for cooking both s / s fish, and rice for sushi, and more step-by-step recipes with nuances for different rolls.
Prepare the ingredients:
Half a sheet of nori is enough to make a roll with rice on the outside. It must be laid on a makisa (mat, bamboo rug) with the shiny side down. Wet your hands in acidified water and take a serving of rice - a handful. Spread a thin layer of rice over the nori so that about 1 cm of nori remains on one side, and about 1 cm of rice protrudes on the other side.
Cover the nori rice with the free side of the makisa.
and flip. Open the makisu and it will turn out that the rice is on the bottom and the nori surface is on top.
Put all the filling: avocado slices, salmon slices and curd cheese.
Roll the roll away from you.
The rice roll is ready.
What is bonito and what is it eaten with?
The term "Bonito" exists conditionally in Asian cuisine. It is understood as a roll of the same name, popular all over the world. Most often, the word Bonito means a roll containing two types of fish, one of which acts as one of the main ingredients, and the second plays the role of a decor element and at the same time enhances the taste of a fish note.
Bonito rolls at home. Why not?
Bonito is not just a roll, it has an original unforgettable taste. Visitors to Japanese restaurants, having tried it at least once, order the presented dish again and again. This is not surprising, because tuna shavings make a special flavor accent that is not characteristic of other similar types of sushi.
Not everyone has the opportunity to regularly visit establishments that serve sushi. At the same time, you want to feast on them almost every day. How to be? With the right ingredients at hand and a little rolling skills, you can make a bonito roll right in your kitchen. Before you start cooking, read the recipe and stock up on everything you need.
Bonito roll has the following compound : fresh salmon and tuna in the form of thin dry shavings.
Bonito roll secrets
The composition of the bonito roll includes the following ingredients:
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· Avocado.
Cooking process
You will need half a nori sheet as the roll will be rolled up with the rice up.
1. Lay it with the shiny side on a rug or mat. Wet your hands in water acidified with rice vinegar, and then take a handful of boiled rice and spread it evenly over the rough surface of the leaf. Make sure that there is an empty space about 1 cm wide on one side of the nori. On the other hand, the rice should protrude 1 cm.
3. Lay the avocado cut into long strips, salmon and cream cheese on the nori. With movements directed away from you, carefully roll the roll.
4. Roll the finished roll in tuna shavings and cut into 6-8 pieces with a sharp knife dipped in cold water.
5. Serve the roll with wasabi, ginger and soy sauce to taste.
Rolls have excellent nutritional abilities, while they can be eaten even by those people who watch their figure.
In this case, the calorie content of bonito is only 148 kcal per 100 g of product.