Sushi Rolls

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

TBSP Nate

June 21, 2015

2/3

cups uncooked short-grain sushi rice

tablespoons rice vinegar

1 1/2

teaspoons salt

tablespoons pickled ginger

tablespoons superfine sugar

nori (seaweed) sheets

1/2

cucumber; peeled and sliced into small strips

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)

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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.