Roll Stuffings

Roll Stuffings

Japanese cuisine has many advantages, it is considered one of the most balanced. It is dominated by such useful products as fish, seafood, algae, ginger, vegetables. The main source of carbohydrates is rice.

Japanese cuisine dishes have a unique taste, which may seem unusual to a European at first. However, the habit to it is formed very quickly, because the taste is this juicy and at the same time harmonious. For this reason, the number of fans of Japanese cuisine is growing all over the world, and our compatriots have not become an exception to this rule.

Restaurants and cafes that specialize in oriental cuisine are never empty. Rolls and sushi are increasingly found on store shelves. But not everyone can afford to visit restaurants often or buy food with a store premium. Moreover, the rolls cooked at home with their own hands will be much tastier than the store ones, and you can be sure of their quality.

Experienced chefs claim that every hostess can make favorite Japanese food at home. The main thing - to choose the appropriate recipe for the filling and learn the necessary recommendations of skilled chefs

Cooking Features

Rolls are small rolls of rice and filled algae. As a filler, fish or seafood is usually used, less often - chicken. Together with the fish component are usually vegetables. Most often, the filling is supplemented with fresh cucumbers, avocado pulp. Serve as a sauce or cream cheese. So it's not so difficult to prepare them, but in order for the result to meet the expectations, you need to know a few subtleties.

  • For the formation of rolls you need a bamboo mat. It can be replaced by a bamboo mat for holding a tea ceremony, but only if it is flexible enough.
  • Not any rice is suitable for rolls, but only containing a sufficient amount of starch. Otherwise, it will crumble and will not allow the formation of rolls that can keep shape.
  • Traditionally, raw fish is added to rolls, so river water is not used for their preparation: it can be infected and cause various unpleasant diseases. Preference is better to give salmon, trout, pink salmon, tuna, eel.
  • If you are afraid of eating raw even sea fish, you can boil the finished rolls for a couple. Another option, and it is most popular, is to put smoked or salted fish in the stuffing. Rolls are tasty and safe.
  • Sometimes, flying fish roe is part of the roll stuffing. If you are not able to get this ingredient, you can replace it with cod or pollock caviar, which are available and are relatively inexpensive.

Rolls are served most often with pickled ginger, wasabi and soy sauce. They are eaten with chopsticks, but at home you can use more familiar cutlery.

Stuffing for rolls of salmon and Philadelphia cheese


  • salmon (fresh or lightly salted) - 0, 2 kg;
  • fresh cucumbers - 0, 3 kg;
  • Philadelphia cheese - 0, 2 kg;
  • red caviar (optional) - to taste.

Method of preparation:

  • Clean the bones of salmon. Fillet cut into thin plates. Put some of the slices for decoration, cut the rest into thin strips.
  • Cut the cucumbers into thin, long pieces, having washed and dried them with a towel beforehand.
  • Cut cream cheese into small pieces of any shape.
  • Spread rice on the mat, put nori leaves on it.
  • Spread the cream cheese pieces, then spread them on the surface of the nori.
  • Place strips of salmon and cucumber next to each other along the long edge.
  • Roll the rice into a roll. Cut it into rolls with a sharp knife.
  • Wrap each piece of salmon. Put some eggs on top.

Rolls made with this recipe are called “Philadelphia”. This is not the only recipe for cooking dishes with this name. There are other options, for example, when the salmon is put only inside or when green onions are included. Instead of red caviar, they sometimes use flying fish roe to decorate rolls or do it without decorating. Salmon in this recipe is quite acceptable to replace with another type of red fish: trout, chum, pink salmon. It will not be a serious violation if you make the top layer in the Philadelphia rolls not rice, but nori, that is, change the layers in some places.

Stuffing for rolls with shrimp and avocado


  • shrimps cooked and frozen, peeled - 0, 2 kg;
  • avocados - 1 pc .;
  • mayonnaise - as required;
  • flying fish roe (for sprinkling) - 20 g.

Method of preparation:

  • Boil the shrimp in boiling water with salt, black pepper and dried dill for 2-3 minutes. Remove with a slotted spoon and dry.
  • Spread the rice and nori in the order that you prefer, there are no strict canons in this case.
  • Wash avocados and blot with a napkin. Cut, remove the bone. Cut the flesh into thin pieces.
  • Draw a thick strip of mayonnaise along the seaweed (or rice).
  • Put the shrimp in a row on top.
  • Next to shrimp, put strips of avocado.
  • Form rolls.
  • Sprinkle ready-made rolls with flying fish roe or roll in it.

Rolls stuffed with shrimp and avocado are known as “California”. In fact, they also have several cooking options. So, instead of shrimp in them you can put crab meat or, in the most budget version, crab sticks. Flying caviar is acceptable to replace with cod caviar. Instead of mayonnaise, cream cheese is often added, with it the rolls have a milder taste.

Smoked eel rolls with omelet


  • smoked eel - 150 g;
  • chicken egg - 2 pcs .;
  • rice vinegar (3 percent) - 5 ml;
  • soy sauce - 20 ml;
  • butter - 20 g;
  • sugar - to taste.

Method of preparation:

  • Break eggs into a bowl. Add a little sugar to them, beat with a fork.
  • Pour vinegar and soy sauce in a bowl with eggs, whisk everything together.
  • Melt the butter in a frying pan and fry the omelette on it.
  • Remove the omelet from the pan, cool and cut into long strips.
  • Thinly cut along the smoked eel.
  • Place a layer of rice on the nori. Put the scraps of omelet on top, lay out the pieces of eel. Roll into a roll and use a sharp knife to divide it into rolls.

You can add mayonnaise to the stuffing if you want to add some piquant notes to the rolls.

Stuffing for rolls with Spicy sauce


  • vegetable paste kimchi - 40 g;
  • mayonnaise - 40 ml;
  • red pepper - to taste;
  • sesame (for sprinkling) - 40 g;
  • salmon (fresh or lightly salted) - 0, 2 kg;
  • zucchini - 0, 2 kg.

Method of preparation:

  • Wash the young zucchini, using a peeler, remove a thin layer of peel. Cut in half lengthwise, remove the seeds with a spoon. Slice zucchini pulp into thin slices. Fill with water and extinguish for 5 minutes. Drain, let dry. If desired, zucchini heat treatment can not expose.
  • Cut the salmon into thin strips.
  • Sesame slightly fry in a dry frying pan.
  • Mix the mayonnaise with the vegetable paste and hot pepper. In the absence of vegetable paste, it can be replaced with ordinary tomato, although the taste in this case will be slightly different.
  • Spread the sauce along one side of a rectangle of rice laid out on sheets of algae. Put the salmon and zucchini in a row on top.
  • Make rolls.
  • Roll the finished rolls in sesame seeds.

Instead of zucchini, you can use carrots or cucumbers. Another option - daikon, this radish will give rolls a piquant taste.

Stuffing for chicken rolls


  • chicken breast fillet - 0, 2 kg;
  • fresh cucumbers - 0, 3 kg;
  • mayonnaise - 100 ml;
  • garlic - 1 clove;
  • vegetable oil - as needed;
  • ground paprika - 5 g.

Method of preparation:

  • Wash chicken breast fillet and boil in salted water until cooked.
  • Cool and cut into strips.
  • Wash cucumbers, dry with a kitchen towel.
  • Cut off the tips of the cucumbers. Cut vegetables along bars 3-5 mm thick.
  • Sprinkle chicken with paprika and fry in a large amount of vegetable oil in a hot frying pan. Put on a napkin so that it absorbs excess oil.
  • Crush a garlic clove and mix it with mayonnaise.
  • Thickly coat with sauce the half of the rectangle from which you will form the rolls.
  • Put the chicken pieces in a row.
  • Next, place a row of fresh cucumber.
  • Roll the base into a roll, cut into pieces 2-2, 5 cm long, turn it over.

If desired, the cucumber in these rolls can be replaced with sweet pepper. Top rolls can be decorated with fried sesame seeds.

Stuffing Shitake Mushroom Rolls


  • shitake - 0, 2 kg;
  • cream cheese - 100 g;
  • avocados - 1 pc .;
  • corn oil - as required;
  • red pepper - to taste.

Method of preparation:

  • Thinly cut shitake and fry, salt and pepper to taste.
  • Put the pieces of cream cheese on the base of algae and rice in one row. Press down with a spoon, smearing. You should have a rather narrow, but rather high cheese strip.
  • Peel the avocado washed and towel-dried. Cut it into medium-sized bars.
  • On one side of the cheese lay out in a row of shiitake, on the other hand - bars of avocado.
  • Roll the base into the straw with a mat. Then cut the rolls.

Cream cheese in this recipe can be replaced by tofu, then rolls are suitable for vegetarian food or lean table. Instead of shitake, it is permissible to use other, more affordable mushrooms, such as champignons. Expect that the taste of this will not change, of course, not worth it. But with champignons, rolls will also be tasty and unusual.

Stuffing for mussel rolls


  • mussels cooked and frozen, peeled - 0, 2 kg;
  • cream cheese - 100 g;
  • Bulgarian pepper - 0, 2 kg;
  • canned tuna (chopped, for salads) - as much as needed.

Method of preparation:

  • Mix half a can of tuna tuna with cream cheese.
  • Pepper wash, cut off the stalk. Remove the seeds. Cut the flesh of the peppers along fairly thin strips. Rolls will be more beautiful if you take red pepper, although it does not have decisive importance.
  • Put a strip of cream cheese mixed with chopped tuna on rice.
  • Boil mussels in salted water for a few minutes, dry and spread on cheese.
  • Next, put strips of pepper.
  • Form a roll by dividing it into rolls.
  • Rolls roll in the remaining tuna.

Instead of bell pepper, you can put any other vegetables in the filling and see how the taste changes. Based on a single recipe, you can make several options for completely different dishes. Frozen mussels can be replaced with canned, and canned tuna, on the contrary, fresh. This will also get a new taste.

Bacon Filling


  • smoked bacon - 0, 2 kg;
  • soft cottage cheese - 0, 2 kg;
  • cucumbers - 0, 2 kg;
  • green onions - 20 g;
  • fresh dill - 50 g.

Method of preparation:

  • Cut bacon into thin slices.
  • Cut the cucumbers into long sticks.
  • Form a layer of rice, then a layer of algae.
  • Lay out a strip of soft cottage cheese.
  • Spread green onions and cucumbers in a row.
  • Roll the roll, cut into rolls.
  • Wrap each roll in a slice of bacon.
  • If desired, tie green onions (then do not need to put it inside).
  • Sprinkle with chopped dill.

This version of the filling is an invention of our compatriots. For this reason, fresh cucumber in the filling can be replaced with pickled - the taste at the dish will become even more piquant.

Each housewife can make a filling for rolls according to her own recipe, if only she understands the principles of its preparation. After all, in fact, its composition can be almost anything. The main thing is to include a soft base (cheese, cottage cheese, sauce, tofu), fish or meat components, as well as something from vegetables. If you cannot choose which filler to prefer, you can make an assortment of rolls using several types of fillings.

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