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Sushi rolls recipe

Sushi rolls recipe

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Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. You must use sushi rice, which is sticky when cooked.

4 people made this

IngredientsServes: 32

  • 300 g (10½ oz) sushi rice
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 3 tbsp rice wine vinegar
  • 2 spring onions, very finely chopped
  • 30 g (1 oz) piece of cucumber, seeded and finely chopped
  • 115 g (4 oz) smoked salmon
  • 4 sheets of sushi nori, about 10 g (scant ½ oz) in total
  • 2 tsp wasabi paste
  • To serve (optional)
  • gari (pickled ginger)
  • shoyu or tamari (Japanese soy sauce)

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Cook the sushi rice in a saucepan of boiling water according to the packet instructions.
  2. Meanwhile, put the sugar, salt and vinegar in a small saucepan and heat gently until the sugar dissolves. When the rice is cooked, drizzle the mixture over it, then add the spring onions and cucumber, and mix. Cover with a tea-towel and leave to cool.
  3. Divide the sushi rice into 4 equal portions. Cut the salmon into strips about 1 cm (½ in) wide. Place a sheet of nori, shiny side down, on a bamboo mat, or on a sheet of baking parchment on a board. Spread a portion of rice over the nori, pressing it down evenly and leaving a 1 cm (½ in) space at the top and bottom. Place one-quarter of the salmon along the middle of the layer of rice, then spread the salmon with ½ tsp of the wasabi paste.
  4. With the help of the bamboo mat or parchment, roll up the nori and rice into a neat tube. Roll tightly to ensure that the rice sticks together and holds the filling in place. Make 3 more rolls in the same way.
  5. Using a wet knife, cut each roll across into 8 slices and stand them upright on a serving plate. Rinse the knife between cuts. If liked, garnish with pieces of gari and offer a small dish of shoyu or tamari for dipping.

Some more ideas

*For prawn sushi, chop 115 g (4 oz) cooked peeled prawns and stir into the cooled rice in place of smoked salmon. Omit the wasabi.
*To make mushroom and carrot sushi, put 4 large dried shiitake mushrooms in a small saucepan, cover with cold water and leave to soak for 30 minutes. Lift out the mushrooms and remove their stalks. Return the mushroom caps to the soaking liquid in the pan, together with 1 small carrot, cut into matchstick strips. Simmer for 4–5 minutes or until tender; drain. Thinly slice the mushrooms. Cut ½ cucumber into quarters lengthways and remove the seeds, then cut into very thin strips the same length as a nori sheet. Spread each sheet of nori with sushi rice, then place a line of cooked mushrooms and carrot down the middle and top with a few strips of cucumber. Roll up and slice as in the main recipe. Sprinkle 2 tbsp black or toasted white sesame seeds on a plate and dip in the ends of the sushi rolls to coat lightly.

Plus point

Like other foods from the sea, nori – a dark brownish seaweed – is a good source of iodine, essential for the healthy functioning of the thyroid gland. It also provides excellent amounts of calcium, potassium and vitamin A.

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How To Make (Cheap) California Rolls At Home: Just $1.50 Each

The California roll is the “gateway roll” for many into a world of sushi. And it’s easy to see why:

  • The ingredients are simple: Crab, cucumber, avocado, rice, and seaweed.
  • There is no raw seafood, making the California roll ideal for those who are hesitant to eat or make raw seafood sushi.
  • No raw fish needed also eliminates the need to track down sushi grade fish – something inaccessible to many.
  • California rolls are typically one of the cheapest sushi rolls on menus and in the grocery store.
  • California rolls are simple and delicious.


How to Make Philadelphia Roll Sushi

Have you wondered how to make sushi rolls? There is a bit of a learning curve, but it&rsquos actually simple to prepare Philadelphia rolls despite their intricate look. Some people use a bamboo mat when they make sushi rolls but they aren&rsquot necessary. In the directions below, you just put a sheet of nori on a cutting board, spread the rice, then add the salmon, sliced cucumber, and cream cheese. Then roll your sushi tightly and slice into individual sushi rolls. Make your own sushi for your next in-home date night or when entertaining guests.


Maki Sushi Rolls

Sushi rolls, or ‘makizushi’ in Japanese, are what most non-Japanese people think of when they think of sushi. Makizushi is made by wrapping up fillings in rice and nori seaweed. This recipe shows you how to make a basic makizushi roll, which can then be filled with whatever fillings you desire. Master the technique and get creative. Find all you need to make sushi rolls on our site.

Ingredients

possible fillings
tuna – sashimi grade, raw
salmon – sashimi grade, raw
avocado
cucumber
crab sticks
canned tuna mixed with mayo
prawns

How To Prepare

To make sushi rice, Japanese white rice is mixed with a special sushi rice vinegar.

Once you have your sushi rice prepared, you will need to begin by laying out a preparation area with your makisu rolling mat.

Place a sheet or nori on the mat and cover two thirds of one side of your nori seaweed with your sushi rice approximately 1cm high.

Add your ingredients in a line on top of the rice in the centre. You can choose any combination of ingredients that compliment each other well. We went for salmon, salad and mayonnaise for this one.

Now for the fun bit. Using the wooden rolling mat, start rolling up the ingredients away from you, while keeping the roll tight. The moisture from the rice will help it stick together.

You can then cut your roll into 6-8 pieces and serve with some soy sauce, wasabi, sushi ginger and cup of sencha green tea.

Tips and Information

- Try wrapping your sushi rolling mat with cling film before you start rolling as this will not only make the mat easier to clean after using, but helps the sticky rice from getting stuck on the mat.
- It is a good idea to have a bowl of water next to you when you are making makizushi as it is important to keep your fingers wet so that the rice doesn’t stick to them. It is also a good idea to keep the knife wet when you cut it to guarantee that you get a clean cut.
- You can make what’s called an Uramaki roll, or an inside out roll. This is made with the nori on the inside and the rice on the outside of the roll. Uramaki is great sprinkled with roasted white sesame seeds.
- Makizushi usually come in two types, futomaki and hosomaki. Futomaki is a thick roll like the one we are making in the photos above with a selection of ingredients inside. Hosomaki is a thinner version, usually containing just one ingredient such as tuna, salmon or cucumber.
- You can use any types of ingredients for sushi rolls. Many of the popular ones like California Roll (Crab Sticks, Avocado & Cucumber) and the Philadelphia Roll (Smoked Salmon, Cream Cheese & Cucumber) were both invented outside Japan.


Ingredients for hand roll sushi

Sushi rice

The ingredients of temaki are quite similar to other sushi recipes, the main ones being seasoned sushi rice and nori. Sushi rice is typically seasoned with a basic mixture of rice vinegar, salt, and sugar.

Nori is sold in various grades that describe different types of qualities based on the color: green (best for salads), blue, silver, gold (highest quality & best for sushi), and more depending on the brand. The higher the quality for nori, the more uniform the thickness is throughout the seaweed, black in color, and crisp it is out of the bag.

My favorite fish for temaki

There are also other tasty fillings like roe or roasted sesame seeds, but these fillings can depend on the type of restaurant. I’m lucky to have so many Japanese restaurants around to eat temaki, like Honda Ya or OoToro Sushi.


Kimbap (Korean Sushi Rolls)

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Maxwell Cozzi

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Nutrition Facts
Servings: 4
Amount per serving
Calories 179
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 93mg 31%
Sodium 776mg 34%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 7g
Vitamin C 4mg 18%
Calcium 72mg 6%
Iron 2mg 12%
Potassium 247mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like sushi but, in truth, are nothing like it. Japanese sushi is made out of rice seasoned with vinegar and customarily features raw fish, seafood, and vegetables, whereas Korean rolls use sesame oil in the rice and a variety of fillings, including meats, imitation crab, ham, eggs, and cheese. While similar in some aspects, the rolls also aren't eaten with the same accompaniments neither soy sauce nor wasabi appears on the kimbap plate. It's usually served with kimchi and pickled vegetables on the side.

Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion. These rolls are usually eaten at picnics, and while delicious eaten right when prepared, they hold their shape and flavor well when eaten cold. Don't let them sit too long in the fridge before eating, though—the texture will change, the seaweed will get soggy, and the roll will lose its bite.

This easy recipe features the optional inclusion of bulgogi, a classic Korean dish of thinly sliced and flavorful beef that is a real treat. If you choose to skip the bulgogi, the rolls are vegetarian, or you can use imitation crabmeat instead or in addition to the bulgogi. Before you start assembling the rolls, be sure to have cooked white rice, prepared bulgogi, and pickled radishes all prepped and ready to make the assembly process as smooth as possible.


Making sushi at home for beginners: these utensils make it easier

It’s not hard at all to roll sushi. Even if the pieces don’t look perfect at first, with practice you’re bound to get a little better at rolling sushi each time. A few utensils can also make it easier for you to make sushi.

Sushi rolling mat

A bamboo sushi rolling mat is the easiest way to form even and tight rolls. It also helps you to cut the roll into equal-sized, bite-sized pieces. You can buy such a roll mat in some supermarkets, in an Asian market or online. If you don’t have a sushi rolling mat at hand, you can also use a normal bamboo table mat. I made my sushi with an ordinary place mat, and it worked out quite well.

Cooking pot or rice cooker

With a rice cooker you can cook the sushi rice easily and quickly. But it is not a must. It works just as well with an ordinary cooking pot.

Cutting board and sharp knife

To cut the rolls, you need a cutting board and a sharp knife to quickly cut the rolls into small, straight pieces without crushing them. To make sure nothing sticks to the knife, keep moistening it with cold water.

If you have all the sushi ingredients and utensils at home, you can start rolling immediately.


These sushi rolls taste great with teriyaki chicken, avocado, and fresh asparagus. You can certainly sub other fillings, such as cooked or fried shrimp, fried crab, imitation crab meat, tofu, or sushi grade raw fish. Other fresh filling ideas include carrots, cucumbers, kaiware sprouts, cream cheese, or mango.

For rice:

For teriyaki chicken:

  • 1 boneless, skinless chicken breast
  • Bottled teriyaki sauce
  • Sesame oil
  • Brown sugar

For sushi rolls:

On the side:

  • Pickled ginger
  • Wasabi
  • Sriracha mayonnaise
  • Sriracha mayonnaise
  • Fried onions (I got mine at an Indian grocery store)

Recipe Summary

  • 2 cups sushi rice, rinsed well
  • 2 cups water
  • 1 tablespoon canola oil
  • 2 cups coarsely chopped walnuts
  • 1 cup (4 ounces) shelled edamame
  • 3 tablespoons molasses
  • 1 ½ tablespoons soy sauce, plus more for serving
  • 1 tablespoon toasted sesame seeds
  • 10 sheets of nori, see Note
  • 20 shiso leaves, see Note
  • 10 nori-length pieces of pickled daikon or other Asian pickled radish, see Note
  • 2 large carrots, cut into thin 2-inch-long matchsticks

In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Scrape the rice into a bowl. Cover with a kitchen towel and let stand until cool enough to handle, about 30 minutes.

Meanwhile, heat the oil in a medium nonstick skillet. Add the walnuts and cook over high heat, stirring, until lightly toasted, about 3 minutes. Add the edamame, molasses and the 1 1/2 tablespoons of soy sauce and cook over moderately high heat, stirring, until sticky, about 5 minutes. Stir in the sesame seeds. Transfer to a bowl and let cool.

Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice. In the center of the shiso, arrange a piece of daikon, 2 tablespoons of carrots and 2 tablespoons of the walnut-edamame mixture. Lift the end of the bamboo mat nearest you up and over, pressing to tuck the filling into a cylinder. Tightly roll up the fillings. Repeat to form the remaining 9 rolls. Cut each roll into 6 pieces and transfer to a platter. Serve with soy sauce.


What is Eel Sauce?

Also known as Unagi sauce, this is probably the most popular sushi sauce in North America. Eel sauce is a dark, rich, thick, and sticky sauce. It’s sweet, but also heavy on the umami - savoury.

While Eel Sauce is traditionally used on eel rolls - or on grilled eel dishes - this one tends to get used on many different types of rolls. Whenever you’ve had a dark brown sauce on sushi. chances are good that it was an Eel Sauce.

In addition to sushi, you can use Eel Sauce on many different foods.

If you think of it like a Japanese BBQ sauce - it was, after all, intended for use on grilled eel! - you can see that it’ll be great on things like grilled veggies, fish (especially salmon!), chicken, and even beef.

How to Make Eel Sauce

Making Eel Sauce is really easy - you just place the ingredients in a sauce pan, and simmer it til it’s nice and thick.

Don’t let it get TOO thick in the pan, though - it does thicken slightly more as it cools.

What is Eel Sauce Made of?

Eel sauce doesn’t actually contain eel - though traditionally, it did. No, it’s actually a vegan friendly sauce, though you’d never guess as much, from the name alone!

Eel Sauce Ingredients

My Easy Eel sauce uses only 3 ingredients. and each one brings something important to the mix:

Mirin

Mirin is a Japanese sweet wine used in Japanese cooking. Some common uses are in teriyaki sauce, stir fries

In Eel Sauce, Mirin balances out the sugar by bringing some acidity to the mix. It also contributes a little to the umami flavour profile, but mostly just enhances flavour through the acid.

If you’re not able to find Mirin, you can substitute a dry sherry

Soy Sauce

Soy Sauce brings the umami flavour base to the eel sauce, as well as the saltiness.

Soy sauce is also what prevents this sauce from being inherently gluten-free, unlike the Dynamite Sauce and Mango Sauce.

If you need your Eel Sauce to be gluten-free, use a gluten-free soy sauce, tamari, or even coconut aminos instead of basic soy sauce.

Sugar

Sugar obviously contributes the bulk of the sweetness in Eel Sauce (with Mirin contributing a little as well), but it also serves to create the *body* of the sauce.

As your Eel sauce boils down, the sugar is forming a thick syrup. Without sugar, you would have a very runny sauce - not at all appetizing to drizzle over sushi rolls!


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