Sushi rolls recipe
A typical sushi dish is made from rice and vegetables. It's usually wrapped in a tofu skin pouch. Sometimes, carrots and mushrooms are added to make it more appealing. Other ingredients are also used to add to the flavor of the sushi. A few of the most popular types of sushi are listed below. There's a sushi dish for every taste, so you'll never be confused again. You'll be able to find it at a restaurant or izakaya, or even order it at home!
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Servings: 4 servings
Calories: 325kcal
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Ingredients
- nori edible sheets of dried seaweed
- sushi rice
- raw fish and other seafood should always be sashimi-grade, meat, vegetables, fruit
- sushi condiments (there is a wide variety including soy sauce wasabi, pickled ginger, mayonnaise, Sriracha, and
Instructions
Prepare the nori sheet
- Line the rolling mat with a sheet of plastic wrap (this will help in shaping and storing the roll). Place one full sheet of sushi nori on the lined sushi rolling mat, shiny side down.
Spread with sushi rice
- Cover the nori sheet with prepared sushi rice, leaving the last inch and a half (away from you) bare. Use plastic gloves or moisten your hands with a solution of water and a little vinegar called tezu to prevent the rice from sticking (recipe below).
- NOTE: To make an inside-out roll, cover the rice layer with a sheet of plastic wrap. Lifting with the bottom plastic wrap, turn over the nori onto the bamboo rolling mat. Remove top plastic wrap.
Place the filling
- Place ingredients for the filling crosswise over the rice-covered nori.
Roll
- Fold the mat over, to roll the sushi. Apply firm pressure while rolling to make a tight roll.
Tighten the roll
- Moisten the flap of uncovered nori and roll over it to seal. Repeat rolling to tighten the roll, if necessary. Be careful not to roll the plastic wrap into the sushi.
Slice the roll
- Use a sharp, non-serrated knife and run cold water over the blade to keep the nori and rice from sticking. Do not use a sawing motion as this would tear the nori. To get even slices, begin slicing at the center of the roll then proceed to cut each piece at the center as well. Cut into 8 small pieces or 6larger pieces.
Video
Notes
I found it easiest to use a bamboo sushi rolling mat when making the rolls. Be sure your rice is seasoned properly with rice vinegar for best flavor and stickiness. Place your nori sheet shiny-side down, then spread the rice evenly, leaving about 1 inch uncovered at the top. Add the cucumber strips in the center, then carefully roll it up, pressing gently to seal. Slice into rounds with a sharp knife, then top with sesame seeds if desired.
The great thing about sushi is you can get creative with different fillings once you've mastered the basic techniques. In my next posts, I'll share more complex rolls I've tried with avocado, tuna, shrimp tempura and more. I hope you'll follow along on this tasty sushi journey with me!
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 11g | Protein: 5g
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.