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  • Prep 20 min
  • Total 45 min
  • Servings 8

Homemade Japanese sushi rolls are easy and fun to make. MORE + LESS -

TBSP Nate
June 21, 2015

Ingredients

2/3
cups uncooked short-grain sushi rice
3
tablespoons rice vinegar
1 1/2
teaspoons salt
2
tablespoons pickled ginger
3
tablespoons superfine sugar
4
nori (seaweed) sheets
1/2
cucumber; peeled and sliced into small strips
1
avocado – peeled, stoned and sliced into small strips
1/2
pound smoked salmon/imitation crabmeat or tuna, flaked
Bamboo sushi mat (or a clean towel)

Steps

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  • 1
    Bring 1 and 1/2 cups of water (375 ml) to a boil in a medium sized saucepan. Add sushi rice, stir and cover. Reduce the heat and simmer for 20 minutes until the rice absorbs the water.
  • 2
    In a small bowl, combine the rice vinegar, salt, pickled ginger and sugar. Blend this mixture into the sushi rice.
  • 3
    Preheat oven to 300° F, 150° C, or Gas mark 2. Heat a nori sheet for 1 or 2 minutes in a baking tray, until warm.
  • 4
    Feel both sides of the nori sheet and lay the rough side facing up on the bamboo sushi mat.
  • 5
    Wet your hands and start spreading a thin layer of rice equally on the nori, covering the entire sheet.
  • 6
    Now place a slice of your favorite seafood along with a fourth of the vegetable slices towards the edge of the nori sheet closest to you.
  • 7
    Starting with the edge closest to you, gently yet tightly roll in the ingredients, making a complete roll.
  • 8
    Repeat the process with the remaining ingredients.
  • 9
    Use a sharp, wet knife to cut each roll into 4 to 6 small sushi rolls.
  • 10
    Serve immediately with soy sauce and wasabi.
 

Nutrition Information

No nutrition information available for this recipe

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