Poppy Rolls Are A Variety Of Simplicity
In recent decades, the popularity of sushi has reached unprecedented heights. All over the world new restaurants of Japanese cuisine are opening, offering guests exquisite dishes based on fish, seafood and rice. The range of varieties of sushi amazes the imagination, but the chefs continue to create new variations of the favorite dish.
For those who are just joining the fashionable gastronomic trend and are not yet ready to try intricate dishes with a large number of unusual ingredients, the online restaurant of Japanese cuisine Sushi Icons recommends paying attention to poppy seeds rolls. The classic combination of rice, seaweed and one or two fillings gives a basic idea of the culinary traditions of the country of the Rising Sun.
Poppy rolls - what is this?
Although sushi is traditionally considered a product of Japanese culture, not all popular varieties of the dish originated there. Everything that has an unusual shape, including various types of rolls, sushi donuts and cakes, originated outside the Land of the Rising Sun and has no relation to its national cuisine.
The Japanese are reluctant to try new things, preferring the classic nigirizushi (small lumps of rice, made by hand, with a layer of fish or shrimp on top) and sliced sashimi. The world-famous rolls originated two decades ago in the United States, giving rise to all variations of sushi wrapped in a tube.
Poppies in Japanese means roll, and roll is the translation of this word into English. The name of the dish is explained by the method of ego preparation, which consists in rolling rice with fish or vegetables into a roll.
Maki sushi or maki rolls are elongated cylinders of rice with one or two types of filling, wrapped in half of a nora leaf.
In order to roll the ingredients into a tube of the desired shape, a flexible mat made of bamboo, called a makisu, is used. Before serving, the maca rolls are cut into 6-8 equal parts and served with pickled ginger, wasabi and classic soy sauce. It is advisable to serve the dish immediately after cooking.
Composition of poppy seeds rolls
A distinctive feature of sushi poppy is its simplicity. Their composition includes rice vinegar, nori algae and only one or two fillers, which is why they are called mono-rolls. Fish and a variety of seafood, fresh greens, and soft types of cheese are placed inside.
Popular ingredients are:
- salmon;
- tuna;
- fried eel;
- shrimp;
- red caviar and tobiko;
- tamagoyaki Japanese omelette;
- cucumber;
- avocado and other vegetables.
The filling can be both raw and heat-treated. Sushi is often topped with sesame seeds and sauces such as unagi, kimchi or spice. Poppy rolls are usually put in the mouth as a whole to feel the combination of bites of all the constituent parts at once.
Futomaki are close relatives of poppy rolls
A large variety of maca rolls is called futomaki. They are wrapped in a single sheet of nora, and in addition to their size, they are distinguished by a larger number of ingredients. These sushi are filled with at least two or four types of contrasting products at a time, achieving a spectacular color mosaic at the cut.
The content of futomaka rolls varies depending on the taste preference of the consumer. The composition includes the same products as in sushi mackerel: fresh, lightly salted or smoked fish, seafood, cream cheese, different-colored caviar, and vegetables.
In addition to rice and nora, the vegetarian option may include:
- avocado;
- carrots;
- cucumber;
- red pepper;
- tomato;
- pickled daikon;
- Chukka salad.
Another feature of these sushi is the large portion weight (from 200 to 300 grams), which is cut into 8-12 parts when served.
Gourmets appreciated futomaki due to their rich taste, wide variety of fillings and spectacular appearance of the finished dish. Rolls are easy to prepare and are suitable for those who master Japanese cuisine on their own.
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How To Make Poppy Seed Filling For Baking
Who among us does not love pastries with the addition of poppy seeds?! Of course, there are very few such people.
Poppy seed filling is used for baking pies, for filling pancakes, in rolls. With such a filling, you can cook Easter cakes or simply add to porridge. Poppy filling is combined with any kind of dough - even yeast, even puff.
Properly prepared poppy seed filling keeps its shape perfectly and does not spill out of the products during baking.
Ready poppy filling is recommended to be stored in the refrigerator for no more than 10 days.
For a variety of taste, nuts or berries can be added to it.
But not everyone knows how to make a delicious poppy seed filling for pies and buns. After all, the usual poppy, which you can buy in the store in its raw form, is not added to baking. It needs to be prepared and processed.
There are several options for preparing poppy seed filling. Consider several types of poppy seed fillings.
Delicate poppy seed filling with egg
Poppy - 250 g Sugar - 1 cup Egg - 1 pc. Water
To prepare this filling, use a heavy-bottomed or non-stick pan. Pour poppy seeds into it and pour boiling water so that it is 1 cm higher than the level of the poppy.
Let the poppy infuse.
Then add sugar to the pan, bring everything together to a boil and boil for 5 minutes over medium heat. Cool until warm.
Beat one egg and gradually add the poppy seed filling into it. Beat everything together for 3-5 minutes.
Poppy filling with honey
Poppy - 150 g Honey - 5 tbsp. l. Milk - 125 ml. Egg white - 1 pc. Water
First of all, fill the poppy with boiling water and let it swell for 15 minutes. Then strain the poppy seeds through a sieve and pour boiling water again. Repeat this procedure a couple more times. Each time, let the poppy stand in boiling water for a while.
After the last water is drained, fill the poppy with boiling milk. Bring the mixture to a boil and simmer for 1-2 minutes. Then remove from heat and cool completely.
Strain the cooled stuffing through a sieve to remove any remaining milk. Whisk the remaining poppy seeds with an immersion blender. When whipped, the mass will turn gray-blue. At this point, it is necessary to introduce melted honey.
Beat the egg white separately until fluffy and fold into the poppy seed filling.
Poppy seed filling with cinnamon
Poppy - 150 g Sugar - 100 g Cinnamon - 0.5 tsp Egg white - 2 pcs.
Pour the poppy seeds into a small saucepan and cover with water. Place on heat and, stirring occasionally, bring to a boil. Drain this water immediately, and fill the poppy with a new portion of water. And bring to a boil again. Thanks to this, the poppy seed filling will not be bitter. Then make a medium heat and boil the poppy seeds for 30 minutes.
After half an hour, drain the water, and pass the finished poppy through a meat grinder and add the required amount of sugar, cinnamon and egg whites to it.
Mix this whole mass thoroughly and use as directed.
The easiest version of poppy seed filling
Poppy - 200 g Sugar - 180 g Water
Pour boiling water over the prepared poppy seeds so that it completely covers it. Cover and let stand for 0-30 minutes.
Then strain the poppy seeds to remove all the liquid.
Beat the steamed poppy seeds with an immersion blender for 4-5 minutes. In the finished poppy, add sugar and mix everything very well.
This variant of poppy seed filling can be stored in the freezer for a long time.
To make sure that pastries with poppy seed filling turn out, use it only after it has completely cooled down.
To grind poppy seeds, you can use the most common coffee grinder or a stationary blender. The longer you grind poppy seeds, the thicker the filling will be.
Only if all the subtleties are observed, the success of baking with poppy seeds will be guaranteed to you!
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