It is impossible to imagine a Japanese culinary culture without a variety of rolls.
Although connoisseurs of Oriental cuisine believe that this is not only a Japanese snack, but also a Korean one.
Koreans even made a number of gastronomic innovations in this dish, supplementing the list of products from which they prepare rolls of rows of fruits and vegetables, as well as chicken eggs.
In particular, they prepare an omelet, which is then filled with various food compositions and twisted.
Twisting is the most responsible and complex process in the preparation of this dish.
Practically there is no culinary expert, who would have it from the first time neatly and clearly.
The ritual of twisting depends not only on the skill of the cook, but also on special cooking utensils of Japanese cuisine in the form of a special mat of bamboo.
With his help, and form the roll itself.
The resulting roll or twisted roll is then cut into portions.
That is, this dish, can be considered an ordinary roll in the European sense of the meaning of this culinary dish.
According to tradition, rooted in Japan, the standard portion of rolls is 6 pieces with a total weight of about 250 g.
In America, at first, madly fell in love with sushi, and only then began to experiment independently and refine Japanese food.
It was during these fantasies of American chefs that the views of Philadelphia and California appeared.
Already by the names of these snack dishes you can recognize the birthplace of their origin.
Before boiling rice should be thoroughly rinsed so that the water ceases to be cloudy from rice starch.
And at the end of the washed rice must be immersed in cold water for half an hour.
Then the water merges, and the cooking of rice begins.
After boiling, the rice is cooked for no more than 25 minutes, closing the pan with a lid, and reducing the heat.
Rice is not salted, it is mixed with rice vinegar. For 2 cups of rice, you need 3 tablespoons of this vinegar and about 2.5 liters of water without water to wash it.
It is clear that the filling for them, is a traditional Japanese dish of sushi, the caloric content of which is as much as $ 100 per kilogram of Philadelphia rolls.
The resulting portion of sushi is wrapped in a sheet of nori or soy paper.
The first option is much more useful and tastier than the second, since the calories of such rolls are lower.
In addition, nori is more expensive than soy paper.
Rolls wrapped in soy paper, it is still customary to fry to a delicious crust in boiling oil, previously dipped in batter, or breaded in breadcrumbs.
You can also cook the baked rolls, but remember their calorific value will be about 200 kcal per 100 grams.
The classic variant in this dish is raw marine fish and representatives of crustacean marine fauna.
It can be shrimp, crab meat, eel, salmon, trout, salmon and sea bass. Let's say that if it's rolls with eels, their calorie content is 100 kcal.
