SUSHI ROLL
Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Provided by 1ORANGE1
Categories Appetizers and Snacks Spicy
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
- Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 25.8 g, Cholesterol 5.7 mg, Fat 3.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 702.5 mg, Sugar 7.4 g
SUSHI RICE
Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
SIMPLE SUSHI
Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients
Provided by Barney Desmazery
Categories Lunch
Time 55m
Yield Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes
Number Of Ingredients 11
Steps:
- KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
- Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
- Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
- Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
- Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
- Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
- TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
- Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
- Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
- TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
- Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SUSHI ROLLS
Steps:
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
- Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
CALIFORNIA SUSHI ROLL RECIPE
The most popular roll sushi borned in U.S.
Time 20m
Yield 1 Roll, cut
Number Of Ingredients 7
Steps:
- Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
- Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
- Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
- Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
- When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.
HOMEMADE SUSHI ROLLS
This homemade sushi is so simple and fun to make! It is definitely sushi for those who may be nervous to try sushi! This also makes a great appetizer and my whole family loves them! Most of these ingredients can be found in your local supermarket and the result is yum-yum-yum! Serve with a bowl of soy sauce and a lump of wasabi.
Provided by KMOMMYZ
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
- Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
- Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 14.5 g, Cholesterol 22.1 mg, Fat 6.3 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 3.4 g, Sodium 269.1 mg, Sugar 0.5 g
HOMEMADE SUSHI: TIPS, TRICKS, AND TOPPINGS!
The post itself has all the details and photos you will need to whip up delicious sushi bar style sushi... at home! This printable guide can be used as a quick reference when you're in full on sushi mode in your kitchen! Hope it helps! xo
Provided by Jenn Laughlin
Categories Main Dish
Time 40m
Number Of Ingredients 34
Steps:
- STEP ONE: Make your sushi rice on the stove top or using a rice cooker. Quinoa works excellent too!
- STEP TWO: Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.
- STEP THREE: While the rice cooks/cools, prep your veggies! Slice into matchsticks and set aside. Once the rice is done you'll be ready to roll!
- STEP FOUR: To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
- STEP FIVE: Use a spoon to spread a thin layer of rice on the seaweed sheet.
- STEP SIX: Place your toppings in the center, very close to one another and practically in a little veggie dogpile.
- For rice on the inside, line your veggies/seafood on top of the rice.
- For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
- STEP SEVEN: roll, squeeze, repeat: This one's hard to explain... but it's easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you've rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
- STEP EIGHT: Slice into bite-sized discs with a freshly sharpened chef's knife. If you're topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I'll stick with the saran wrap!
- Next pile on all your favorite toppings and set up a few sauces for dunking.
- Enjoy!
SUSHI ROLLS
Make and share this Sushi Rolls recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package instructions.
- Mix vinegar, sugar and salt.
- Cut vinegar mixture into cooked rice until well combined.
- To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
- Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
- Place your filling in a center line on the nori sheet.
- Begin rolling by carefully folding over the top edge and starting the roll.
- Continue to roll, keeping the roll as tight as possible.
- Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
- Some Possible Sushi Filling Combos----------.
- Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
- Mix and match to suit your taste.
- Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
- Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
- California Roll-- Imitation crab meat, mayonnaise and avocado.
- Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
- Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
Nutrition Facts : Calories 185.4, Fat 0.3, SaturatedFat 0.1, Sodium 581.4, Carbohydrate 40.9, Fiber 0.4, Sugar 1.1, Protein 3.3
QUICK AND EASY SUSHI MAKI (SUSHI ROLLS)
Get some mates over, share some sake and have a sushi party.
Provided by Merrilees Parker
Categories Main course
Yield Makes 40
Number Of Ingredients 9
Steps:
- Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
- Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
- To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
- Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
- To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.
HOMEMADE SUSHI
Homemade Sushi is so much cheaper than at the restaurant! Sushi is easy and fun to make at home - here's how!
Provided by Joanne Ozug
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
- Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.
Nutrition Facts : Calories 190 kcal, Carbohydrate 11 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 92 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEGETABLE SUSHI ROLL
Make and share this Vegetable Sushi Roll recipe from Food.com.
Provided by under12parsecs
Categories Short Grain Rice
Time 1h20m
Yield 20 Rolls
Number Of Ingredients 14
Steps:
- Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
- Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
- Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
- Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
- Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
- Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.
Nutrition Facts : Calories 141.5, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 28.6, Fiber 2.2, Sugar 3, Protein 3
SUSHI ROLLS
Make and share this Sushi Rolls recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Short Grain Rice
Time 30m
Yield 1 Sushi Roll, 2 serving(s)
Number Of Ingredients 7
Steps:
- Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
- Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
- Bring 1 cup of rice and 1 cup of water to a boil.
- Reduce to a simmer and cover.
- Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
- Remove the rice from the heat and let sit, still covered, for 10min.
- Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
- Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
- If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
- Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
- The rice should have a sheen all over, if it does not add a little more vinegar.
- Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
- Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up.
- Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
- Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom.
- 1/3 of the way up from the bottom smear a line of cream cheese.
- Cut shrimp in half and place on top of the cream cheese.
- Cut Cucumber into small strips and lay beside the shrimp.
- Fold the bottom of the sheet over the rice and continue rolling into a log.
- Cut with a wet serrated blade.
- For a How-To video on this recipe search "Nikki Dinki Cooking Sushi" on youtube!
Nutrition Facts : Calories 467.2, Fat 8.6, SaturatedFat 4.4, Cholesterol 93.6, Sodium 393.9, Carbohydrate 79.7, Fiber 3, Sugar 1.9, Protein 15.6
More about "homemade sushi rolls food"
HOMEMADE SUSHI ROLLS (MAKI SUSHI) - MRSFOODIEMUMMA
From mrsfoodiemumma.com
Cuisine JapaneseCategory Main Course, Side Dish, SnackServings 6Total Time 50 mins
- Place the rice and 3 and ½ cups water in a large saucepan over high heat. Bring to the boil then reduce heat to low. Cover with a lid and cook for 10-15 minutes or until rice is tender and the water is absorbed.
- In a small bowl add the tuna and mayonnaise and mix together until combined. Set asideHave your veggies chopped and ready to go.
- Place a bamboo sushi mat on a clean work surface with the slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands or a rubber spatula to spread one-sixth of the rice over the nori sheet. Leave a 3cm-wide border along the edge furthest from you.
HOW TO MAKE HOMEMADE SUSHI | ALLRECIPES
From allrecipes.com
Author Carl HansonPublished 2016-05-26Estimated Reading Time 5 mins
- Place the bamboo rolling mat (you can get one for as little as $7 on Amazon) on a cutting board so the bamboo strips are running horizontally to you.
- Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.)
- Add your ingredients toward the center of the rice-covered nori. Don't overpack it. If you're making a roll with the rice on the outside, simply turn the nori over, placing it rice-side down on the rolling mat.
- Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
- Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug.
- Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into thirds -- so you have 6 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.
- Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.
SUSHI ROLLS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 1 hr 30 minsCategory Dinner
- To make the pickled cucumber, cut the length of the cucumber to the same width as the nori sheets (keep the remaining cucumber for another use). Cut the cucumber into wedges about 1 cm (½ inch) wide, then cut the seeds out using a sharp knife. Place on a tray skin side down and sprinkle with salt. Leave for 10 minutes, then rinse and place in a non-metallic container. Combine the rice wine vinegar and sugar; stir to dissolve the sugar. Pour over the cucumber and leave for 10 minutes. Turn the cucumber in the mixture and leave for a further 5 minutes. Drain, cover and and set aside.
- Place a bamboo sushi mat on a work surface with the slats running horizontally. Place one sheet of nori on the bamboo mat with the shiny side facing down and the faint lines horizontal. Wet your hands in a bowl of warm water mixed with a few teaspoons of rice wine vinegar in it (to stop the rice sticking to your hands). Spread one-eighth of the cooled sushi rice over the nori, leaving a 1 cm (½ inch) border closest to you and a 5 cm (2 inch) border at the other end. With your fingers, make a shallow groove in the rice about 7 cm (2¾ inches) from the edge closest to you. Spread a small amount of wasabi, to your taste, along the groove in the rice. Place the salmon in the groove and top with the cucumber and avocado.
- Wet a sharp knife, trim the ends and cut the rolls in half. Cut each half into three if serving as finger food. Serve with soy sauce, wasabi and pickled ginger.
15 EASY SUSHI RECIPES FOR BEGINNERS - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
Estimated Reading Time 7 mins
- Traditional Sushi Rolls (Hosomaki) Ingredients: 2 cups of Japanese short grain rice. 4 tablespoon seasoned rice vinegar. For fillings: 1 Japanese or Persian cucumber.
- Spicy Tuna Rolls. Ingredients: 2 cups cooked sushi rice. ¼ cup seasoned rice vinegar. 4 sheets of Nori (half size) For fillings: 1 can drained tuna. 1 ½ tbsp mayonnaise.
- Futomaki Sushi Rolls. Preparing cooked dried daikon radish(Kanpyo) 1 ounce dried daikon radish (kanpyo) Water (for soaking) 2/3 cup dashi soup stock. 2 tbsp sugar.
- Cucumber Roll (Kappa Maki) Ingredients : 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4 sheets of Nori (cut in half) 2 Japanese cucumbers. Step 1: Prepare sushi rice by mixing seasoned vinegar with cooked sushi rice.
- Yellowtail Sushi Roll. Ingredients: 4 oz hamachi yellowtail (sushi-grade) 1/2 cup cooked sushi rice. ¼ cup seasoned vinegar. 1 tsp Sriracha sauce. 1 1/2 tbsp spicy mayo.
- Tiger Roll Sushi. Ingredients: 250g Japanese short-grained rice. 4 tbsp seasoned rice vinegar. 8 large tiger prawns. 2 tbsp roe (flying fish) 4 tbsp Japanese mayonnaise.
- Dragon Roll. Ingredients: 1 Japanese or Persian cucumber. 2 Avocados. 1/2 lemon. 2 Nori sheets cut in half. 2 cups sushi rice. 8 pieces of shrimp tempura. 2 tbsp Tobiko.
- Temaki Sushi (Hand roll) 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4-5 Nori sheets cut into half. Sushi-grade Salmon. Lettuce. Sushi- grade Tuna.
- Inari Sushi. 2 cups of short-grained rice. 4 tablespoons of seasoned rice vinegar. 2 sheets Korean seaweed laver. 10 square inari tofu pockets. Step 1: First, you need to cook short-grained rice in rice cooker or in a pot.
- California Rolls. Ingredients: 2 cups of cooked sushi rice. ¼ cup seasoned rice vinegar. Juice of 1/2 lemon. 1 avocado, peeled, pitted, and sliced into thick pieces.
HOMEMADE CALIFORNIA ROLLS| SUSHI - FOOD MEANDERINGS
From foodmeanderings.com
Cuisine JapaneseTotal Time 1 hr 5 minsCategory Appetizer, SnackCalories 61 per serving
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Cut Nori seaweed sheets in half, and place on a sushi rolling mat. Add 2/3 cups rice spreading evenly, pressing down onto seaweed so that it sticks.
30 GOOD IDEAS FOR SUSHI ROLL FILLINGS - EASY HOMEMADE …
From easyhomemadesushi.com
Estimated Reading Time 4 mins
- Japanese Cucumbers. Cucumbers are perhaps the most common filling used in sushi that lends a crunchy feel to it. I prefer Japanese cucumbers because they have fewer seeds.
- Ripe Avocado. Avocados are an excellent filling that gives an amazing flavor to sushi rolls ranging from the California rolls to the shrimp tempura rolls.
- Cucumbers and Avocado. Another fun and easy vegan filling for your sushi is a mix of cucumbers and avocado. You can make thin or thick strips of both based on your preference (following the cutting technique mentioned above).
- Carrots and Cucumbers. Carrots add beautiful color and texture to your sushi roll fillings. They are one of the easily available vegetables so just go for it.
- Sushi-grade raw Tuna or Salmon. Always make sure you buy sushi-grade raw fish from a trusted fishmonger or you can get frozen fish from my favorite website.
- Mango and Cucumber. Pick ripe but firm mango to make slices. The fruit not only adds an excellent flavor to the sushi but also makes it look colorful.
- Shrimp, Sriracha hot sauce, Mayonnaise, Masago. To try this filling, take 1lb of cooked or frozen deveined shrimp. You may use salad-sized shrimps, raw shrimps, full-size shrimps, or cooked shrimps.
- Spicy Crab and Masago. You will need imitation crab sticks, Sriracha hot sauce, Mayonnaise and Masago(optional). To prepare the filling, cut the crab sticks into half and peel out thin strips.
- Smoked Tofu. For this filling, use 1/4 lb. tofu drained and pressed for 15 minutes. Make thin slices of tofu and marinade with 1 tsp. canola oil, 1/2 tsp.
- Salmon, Avocado, Cheese. Get sushi-grade raw salmon from a trusted fish seller. Make slices of the raw fish and then cut out thin strips to use as fillings.
HOW TO MAKE SUSHI: RECIPE IN 6 EASY STEPS
From healthywaymag.com
- Rince and cook the rice. This is a crucial step if you want your homemade sushi to come out well. This is how you rinse the rice: put a glass of rice in a strainer and rinse it with plenty of water.
- Cool and dry the rice. This step is also essential in your homemade recipe. Once the rice is done, put it on a flat plate or on a platter and let it cool for some minutes.
- Start shaping the rice. For this step, it is important to have a bowl with clean water in it, because you will wet your hands with it and you will give shape to the rolls.
- Put rice on the algae. On the bamboo rolling mat, but without covering it completely, place a sheet of nori algae. On top of this, extend the amount of rice that we have taken with our hands.
- Make the sushi roll. This is the last step in this sushi recipe. Once you have the layer of rice, put a bit of mild sauce or mayonnaise across the width and more or less in the lower third of the surface covered with rice (this step is optional).
- Serve. To finish we serve the maki and you can eat them with soy sauce and other complements, such as wasabi paste or ginger slices. You can also add a little sesame.
HOMEMADE SUSHI ROLL RECIPE - FOOD VOYAGEUR
From foodvoyageur.com
Category Main CourseCalories 856 per serving
BEST SUSHI ROLLS FOR BEGINNERS TO TRY - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
Estimated Reading Time 9 mins
A STEP-BY-STEP GUIDE TO HOMEMADE SUSHI ROLLS « FOOD HACKS ...
From food-hacks.wonderhowto.com
Author Taylor FriedlanderEstimated Reading Time 5 mins
HOMEMADE SUSHI EGG ROLLS RECIPE - AFROPOLITAN MOM
From theafropolitanmom.com
Estimated Reading Time 3 mins
SUSHI ROLLS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine JapaneseCategory Main CourseServings 6-8
HOW TO ROLL SUSHI WITHOUT A MAT - EASY HOMEMADE SUSHI ...
From milkwoodrestaurant.com
SUSHI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SUSHI RECIPES CALIFORNIA ROLL : DOWNLOAD EASY COOKING ...
From food-savvy.com
HOW TO MAKE HOMEMADE SUSHI | UMAMI RECIPE
From umami-recipe.com
[HOMEMADE] SUSHI ROLLS : FOOD
From reddit.com
HOMEMADE SUSHI ROLLS - HOME - FACEBOOK
RECIPES - HOMEMADE SUSHI ROLLS / JAPANESE FOOD
From pinterest.com
OREO SUSHI RECIPE: IS THIS TIKTOK FOOD HACK GROSS OR ...
From intheknow.com
[HOMEMADE] SUSHI ROLLS! : FOOD
From reddit.com
[HOMEMADE] SUSHI ROLLS : FOOD
From reddit.com
ALL RECIPES HOW TO MAKE SPICY TUNA ROLLS AT HOME _ EASY ...
From rumble.com
CALIFORNIA SUSHI ROLL RECIPE VIDEO – JUST EASY RECIPE
From justeasyrecipe.com
BEST EVERYTHING BAGEL SUSHI ROLLS RECIPES | FOOD NETWORK ...
From foodnetwork.ca
HOMEMADE CALIFORNIA ROLL SUSHI RECIPES - GO FOOD RECIPE
From gofoodrecipe.com
HOMEMADE SUSHI ROLLS - HOME | FACEBOOK
From facebook.com
[HOMEMADE]SUSHI ROLLS! : FOOD - REDDIT
From reddit.com
15 HOMEMADE SUSHI RECIPES FOR DATE NIGHT - …
96 HOMEMADE SUSHI ROLLS IDEAS | HOMEMADE SUSHI, SUSHI ...
From pinterest.ca
HOMEMADE SUSHI ROLLS - BOSH!
From bosh.tv
SUSHI RECIPES - BBC GOOD FOOD
SUSHI RECIPES | ALLRECIPES
From allrecipes.com
[HOMEMADE] SUSHI ROLLS : FOOD
From reddit.com
HOMEMADE CALIFORNIA ROLL SUSHI RECIPES - FOODRECIPESTORY
From foodrecipestory.com
COOKED SUSHI ROLLS RECIPES - FOODRECIPESTORY
From foodrecipestory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love