4 Rating 4.00
Has traditional Japanese sushi gone without cheese for a long time? A Japanese American “improved” rice rolls by adding cheese to the famous “Philadelphia”. The delicate taste with spicy notes was appreciated by admirers of Japanese cuisine, and cheese for rolls pretty soon it appeared in other sushi recipes. If you want to make something similar at home, find out what kind of cheese you should buy.
Cream cheeses are a classic choice for rolls
If you have ever tasted sushi rolls with cheese, then their taste will be associated with the Japanese menu. Home sushi lovers are interested in what kind of cheese is needed for sushi, so as not to spoil the national dish of Japan. One that will allow the roll to melt in your mouth like an ice cream and “reveal” the flavor bouquet of the main seafood filling.
Sushi chefs are definitely against hard cheeses from the supermarket. In a roll, such a piece will turn into a log, and all these “Russian”, “Poshekhonsky” or “Kostroma” ones are stuffed with salt, which will definitely come to the fore in the taste of the roll.
According to professional chefs, the ideal option for rolls - cream cheese soft varieties:
- According to technology, such cheeses do not need to ripen for a long time;
- sweet milky notes are felt in their taste;
- neutral creamy white color perfectly contrasts or acts as a background for other components of the roll filling;
- For variety, garlic and herbs can be added to cream cheeses.
For those who don't know what is the best cheese for rolls?, a culinary review of cheese products for sushi rolls.
Unrivaled Philadelphia
The product comes from the USA. Here it appeared back in 1872 through the efforts of cheesemakers at the Kraft Foods company from the town of Philadelphia. The product quickly migrated to restaurants and bars of Japanese cuisine, where its airy consistency and light, delicate milky taste were appreciated by sushi experts.
Ideally at home too added to rolls exactly this one cheese. Which according to nutritional characteristics (per 100 grams):
- calorie content – 253 kcal;
- fat – 24-25 g;
- carbohydrates – 3.2 g.
Like most dairy products, cheese for rolls and sushi Philadelphia is rich in vitamins and minerals.
High-quality analogues of Philadelphia
The cheese classic has one drawback, but it is noticeable. The brand's production is located in America, there are several branches in Europe, which is why Philadelphia is a rare “guest” on Russian shelves. The cost of the product is high, and housewives are forced to replace Philadelphia another .
Creamy "Buko"
Due to its special plasticity, it is considered cream cheese. Available in various fat contents. There are low-fat varieties, which allows you to prepare diet rolls. Nutritional characteristics:
- white color, uniform consistency;
- moderate calorie content (250-312 kcal);
- fat - 21-23 gr.
This soft cheese for rolls- a product of Russian manufacturers. It is accessible and relatively inexpensive, and its quality is excellent.
Ricotta
Another famous "foreigner". It appeared in Italy, from where production spread to Tunisia and Spain. Moreover, in these two countries, ricotta is also produced from the milk of buffalos, goats and sheep. Nutritional value of classic cow's milk cheese:
- calorie content – 174 kcal;
- fats – 13 gr.;
- carbohydrates – 3 gr.
This is the lowest calorie product of all. soft cheeses for rolls. Sea water is used in its production, so the product is a leader in the content of calcium and other minerals, and is rich in vitamins. Additionally, cheese is often enriched with vitamins A and B. Its highlight is its pleasant salty taste.
Nourishing Mascarpone
The taste and structure of the cheese are strongly reminiscent of Philadelphia: the same sweetish taste and milky smell, airy consistency. It is the highest calorie of all cream cheeses for rolls:
- calories – 412 kcal;
- fats – 42 gr.;
- carbohydrates – 4.8 g.
Real Mascarpone is made from cow's milk, buffalo milk cream, and sourdough. The shelf life is catastrophic - only 3 days.
Which more cheese is put in rolls instead of Philadelphia? Greek Feta. The consistency of the cheese is similar to compressed cottage cheese. The taste is salty with top sour notes. Russians are still more familiar with it from salads and other vegetable snacks. But cheese is also used successfully for sushi. The nutritional value:
- calorie content – 215 cal;
- fat - from 30 to 65 g;
- carbohydrates – 5.6 g.
Real Feta cheese is made from goat or sheep milk.
What else can replace Philadelphia?
In small towns, cheeses traditional for rolls “are hard to find during the day.” Therefore, they will have to be replaced with something more affordable and similar in taste and consistency. Here what cheeses can be used for sushi from the assortment of a small store:
- "Viola";
- "Almette" (from "Hochland");
- "The president";
- creamy “Rama” or “Bonjour”;
- feta cheese "Parizhskaya Burenka";
- processed cheeses in boxes without additives (preferably farm cheese).
Curd cheese is good for rolls. The main thing is that it is soft and flexible.
Making your own cheese dressing for rolls
If there are households nearby with Burenka cows or Mashka goats, try making cheese for rolls at home:
- take 1 kg of very fatty homemade sour cream;
- prepare a clean gauze or cotton bag folded in 5-6 layers;
- transfer the sour cream here, hang it in a dark, cool place for 12 hours (overnight is possible). Place a container under the bag to drain the whey.
When the volume of the contents is reduced by about half and acquires a paste-like consistency, the cheese substitute is ready.
Rating: (0 Rating)
Exotic oriental dishes - rolls and sushi have long been deliciously prepared not only in Japanese restaurants, but also at home. However, the components of many recipes often have a high price, so you have to look for a replacement for the expensive products necessary for preparing the dish, and there is always one. So this time, instead of expensive Philadelphia cheese, you can easily prepare homemade cheese that replaces it, but is not inferior in taste.
Before making Philadelphia cheese at home, you will need to take simple products that are in every refrigerator, these are milk (it is better if it is natural - 1 l), regular kefir (0.5 l), egg (1 pc.) , salt and sugar (1 teaspoon each) and a couple of grams of citric acid. The process of making Philadelphia cheese is not at all complicated. To do this, take an enamel pan, pour milk into it and bring to a boil. Then add salt, sugar and kefir to the milk - mix everything well and leave for 5 minutes on low heat.
Those who know how to make curd cheese remember that the curdled mass must be thrown onto gauze folded in half or onto a fine sieve, in this case the same must be done. The mixture is left for 20-30 minutes until all the liquid comes out of it. During this time, you need to beat the egg with a mixer until thick foam and add a little citric acid. When the curdled milk swells, it is mixed with the egg mixture.
At the end, you will need to put the prepared product in a small bowl prepared in advance and put it in the refrigerator. In just 1.5-2 hours it can be used to prepare sushi or other exotic dishes. There are many unusual combinations in exotic oriental cuisine - here you can find the most unusual recipes and recommendations and learn how to eat blue cheese, which for many is an unusual taste experiment.
Philadelphia cheese for sushi can also be prepared using another, simpler recipe. To do this, you will need to take 500 grams of 20% sour cream and pour it into a fine sieve, cover and leave to swell. When there is no time to wait, you can leave it for an hour, and when there is no reason to rush, it is advisable to leave the sour cream to swell overnight in the refrigerator. After that, add a little salt to the hardened mass and beat, after which homemade Philadelphia cheese is ready to eat!
Philadelphia cheese turns out to be unusually tender and pleasant to the taste. If someone is interested in how to make mascarpone cheese at home, we can recommend using the recipe for making Philadelphia cheese as a basis. In order for a homemade product to retain its taste for a long time, you need to know how to properly store cheese. It is recommended to use soft cheese after preparation within 2 days, and it can only be stored in the refrigerator - in a separate, tightly closed container.
For all lovers of Japanese cuisine, the issue of choosing ingredients can be problematic. Sometimes certain products are difficult to get, even with the current variety, while others are simply not found on supermarket shelves. But often, to prepare rolls, you may need cheese, and not the most ordinary one. What kind of cheese for rolls is used in preparation?
Famous and inaccessible
One of the essential ingredients in almost any sushi recipe is cream cheese. The most common one used is Philadelphia cheese. Its production began in 1872 in Philadelphia, USA. After some time, the company that produced this famous cheese began to grow due to the huge demand for cream cheese for rolls. In addition to the fact that many ordinary people bought it, this cheese was also ordered by many establishments for preparing rolls and sushi.
Philadelphia cheese is supplied to the CIS countries from Europe. Due to some objective reasons, the cost of products is very high and sometimes difficult to find even on supermarket shelves. High prices for the popular Philadelphia cheese, or its absence in stores, do not allow us to prepare correct, real rolls, taking into account all the technology and composition. But in this case, the question may arise, then what kind of cheese is put in the rolls, if not Philadelphia? There are enough varieties of cheeses that can successfully replace this hard-to-find product.
What can you substitute for Philadelphia cheese?
One such cheese is Buko; you can also use Natura, since these cheeses have a very similar consistency and composition to Philadelphia. They can be used to stuff rolls, since all these cheeses are rennet. In addition to the fact that these cheeses are well suited for sushi, they are relatively inexpensive and can be found in almost any supermarket in the city. Many restaurants use cream cheese rolls using these varieties. What other cheeses can replace the famous Philadelphia?
If you decide to make rolls at home and it is not possible to use Buko cheese, you can purchase Almette cheese. This variety belongs to soft curd cheeses, so it has a very soft and delicate taste. Buko cheese has a fat content of 25%, while Almetta has 65%, so it is not suitable for making light rolls. For this, it is better to use cream cheese like Creme Bonjour. In addition, there are enough varieties of cheese with different additives, so you can add them based on your taste preferences.
To answer the question of what kind of cheese is put in rolls in addition to those listed above, you need to take into account your interests in cooking. It is advisable to purchase any type of cheese in a specialized store, where they can accurately suggest and advise the variety that is suitable specifically for a specific roll recipe.
Nothing on topic
Many people love Japanese-style rolls or, as they are also called, “rolls.” Having learned how to properly boil and season rice, girls and young people prepare sushi rolls and gunkans for holidays or parties. To help lovers of homemade sushi and rolls, a small selection of fillings for sushi and rolls at home.
1.Cucumber + cream cheese
This filling for rolls at home with a photo is very popular. Cut the cucumber lengthwise, and use a spoon to select the seeds (this is important so that the filling does not “flow”), then cut it into strips along the entire length, for one roll you will need 2-3 “strips” » cucumber, this is approximately 1/5 of the total vegetable.
You can take the most ordinary cream cheese, processed, which is sold in trays, but in sushi bars they usually use Philadelphia-type cream cheese; its inexpensive analogues are sold under the brands “cream cheese” and “curd cheese” from different manufacturers and in regions cost from 40 to 100 rubles per 90-100 grams.
By the way, on the Culinary League website there is a recipe for curd cream cheese, which can be safely used to make rolls. Here he is:
Cottage cheese
Curd cheese is a wonderful snack, but besides this, it can be added to baked goods and pancakes as a filling, and creams and sauces can be prepared using curd cheese. The famous Philadelphia cheese and Mascarpone cheese are a type of curd cheese. You can make your own diet curd cheese at home, which will be an excellent source of protein for those on a diet.
2. Avocado + bell pepper + lettuce + cheese
The avocado should be of medium density so that it is soft, but not into porridge. Remove the peel and cut it in half lengthwise. This fruit oxidizes and darkens in air, like an apple. In order to preserve its color, the cut can be greased with lemon juice. Wrap the half of the avocado that you are not working with in stretch wrap and leave it out of the refrigerator.
We cut the avocado and pepper into slices along the fruit to make sticks; by the way, you can also add a cucumber to this set, peeled as described above. Roll the lettuce leaf into a tube the width of the nori sheet. To make the taste more rich, add suluguni cream cheese in strips. We split the strip into 4 pieces with our fingers and use one. You get a lot of filling if you cut it into thin plastic pieces, so tighten the roll harder.
3. Mussels + squid + spicy sauce
This homemade sushi filling with mussels and squid photo will appeal to men as it has a spicy note. Take mussels in brine (frozen ones will taste bland) and boiled squid (peeled and not overcooked). Cut the squid into thin strips. We lay the mussels in a path, next to the squid. To prevent the roll from being bland, add hot sauce. To do this, mix light mayonnaise and chili sauce (chili ketchup) in equal proportions. You need to pour this sauce over the filling path at your discretion. For those who don’t like hot sauce, we suggest taking ready-made sauce in “Tartare” or “1000 Islands” packaging or cheese sauce.
4. Fish + teriyaki + cucumber
White fish fillet with dense flesh (any kind, but preferably not too small), fry, when cool, disassemble into pieces of pulp. Place them in a row and then add the peeled cucumber and pour teriyaki sauce over it. We prepare teriyaki from soy sauce and sugar, boiling it to a caramel state (it’s not difficult). You can also pour the sauce on top (it tastes like an imitation of eel rolls).
5. Crab meat (in a stick) + avocado
Buy “snow crab” crab sticks, they have the taste and texture of crab meat, cut one stick in half lengthwise and you will get a portion of the filling for one roll. If you made rolls with avocado and you have some left over, feel free to add it. In general, avocado is added to most rolls, so add it to your rolls without fear, it goes with most sushi products.
6. Salmon + omelette + cheese
Fry an omelette from 1 egg (add a little soy sauce when beating the egg); the rolls use a puff tomago omelette, but you can get by with an ordinary one. Cut the omelette into long strips and place them in the first row of filling. Use lightly salted, home-cooked salmon (there is a recipe on our website Lightly salted salmon) or purchased. We also cut the salmon into slices and place them in the second row of filling. Curd cheese, which was mentioned earlier, or creamy suluguni cheese are better suited.
Important... for the filling for rolls and sushi, one medium (closer to large) roll needs from 30 to 50 grams of filling on average. One half of an avocado is enough for 5-6 rolls, one cucumber is enough for 4-5 rolls, an omelet from 1 egg is enough for 3-4 rolls. Take this into account when planning the amount of ingredients! Have a great creativity!
Hello, dear readers of my culinary blog! Today I want to tell you a recipe for Philadelphia cheese for rolls at home, the photos will tell you step by step and show the whole cooking process.
For cooking, simple and affordable products are used that are likely to be found in your refrigerator. Cheese retains more nutrients and has great benefits for the body.
Required Products:
1. Milk – 1 l
2. Kefir – 0.5 l
3. Egg – 1 pc.
4. Citric acid – ¼ teaspoon
5. Salt – ½ teaspoon
Step-by-step instruction:
1. We will make cheese, of course, from milk. I take an enamel pan and pour milk into it. I have a special saucepan for milk that does not burn.
I would like to advise you that in convenience stores you will find small lids specially made for boiling milk. They are also suitable for cooking milk porridges. Such a simple device will save you from “escaping” liquid and the need to wash the stove.
As soon as I see the milk boiling, I turn off the heat. While actively stirring the milk, pour kefir into it in a thin stream. I watch how the whey separates from the milk, without ceasing to stir. The mixture of kefir and milk must now be strained.
2. Place a large diameter strainer on top of the bowl and cover it with two layers of gauze. I pour out the kefir-milk mixture and wait for the liquid to drain. Then I wrap the edges of the gauze and leave it to drain for another 15 minutes directly into the sieve or hang the gauze over the sink.
3. For rolls, softer cheese is usually used; for other dishes, you can leave it to drip longer. This will change the consistency.
4. While the liquid is being expressed, break an egg into a small bowl. Add salt and citric acid. I beat everything with a blender. If you don’t have one, you can use a regular whisk and actively work with your hand.
5. Add the curd mass without whey to the egg mixture and stir first with a fork.
6. Then I blend again with a blender until a creamy mass is obtained, which is perfect for breakfast sandwiches or sushi. Enjoy your meal!
7. Manufacturing will not take you much time, but you get a high-quality, healthy product enriched with calcium. Most importantly, it is very tasty and satisfying.
You can vary the amount of salt and citric acid at your own discretion based on your preferences. You can make baked goods from homemade cottage cheese or add it to a salad.
Benefits of cottage cheese:
Buying homemade cottage cheese in stores is extremely dangerous. The seller must have a sanitary-epidemiological certificate. It is recommended to consume about 150 grams of cottage cheese per day to get the required amount of protein.
It also contains calcium. To make it better absorbed, it is better to take it in combination with vitamin D and C. Homemade cottage cheese cannot be stored for longer than 3 days, so it is better to make it in small quantities.
Subscribe to blog news and stay tuned for new recipes that will diversify your menu and contribute to more healthy and healthy eating at home. See you soon!
