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.
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
CANDY SUSHI ROLLS
Enjoy the sweet taste of our adorable Candy Sushi Rolls. These Candy Sushi Rolls are a version of RICE KRISPIES TREATS® combined with fruit snacks.
Provided by My Food and Family
Categories Confections
Time 30m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 to 2 min. or until marshmallows are completely melted and mixture is well blended, stirring every 45 sec. Stir in cereal.
- Unroll fruit snack sheets. Press 3 Tbsp. cereal mixture onto each sheet to within 1/2 inch of edge. Place 4 fish-shaped fruit snacks down center of each sheet; roll up tightly.
- Cut each roll-up into 4 pieces.
Nutrition Facts : Calories 230, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.5 mg, Sodium 130 mg, Carbohydrate 50 g, Fiber 0 g, Sugar 28 g, Protein 1 g
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
COOKED SWEET POTATO SUSHI ROLL RECIPE
Sweet Potato Sushi Rolls are one of my favorite cooked sushi recipes. They're sweet, savory, and creamy. So delicious!
Provided by Izzy
Number Of Ingredients 7
Steps:
- Wash the rice and add it to the rice maker together with water. Cook according to the instruction.
- Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar.
- Lay out the bamboo mat with an optional piece of plastic wrap on top sticking.
- Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
- Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer.
- Sprinkle sesame seeds on top of the rice, and then place sweet potato strips and avocado slices on top.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.
- Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it.
- Place the roll on a cutting board and use a long sharp knife to cut off the edges on each side. Then cut each roll into 8 pieces. Serve and enjoy!
SUSHI ROLLS (MAKI SUSHI - HOSOMAKI)
Learn how to make delicious sushi rolls - Maki Sushi (Hosomaki) at home with step-by-step instructions and a tutorial video. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short-grain rice.
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.
Nutrition Facts : Calories 205 kcal, Carbohydrate 40 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 196 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
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.
SUSHI ROLLS FOR ALL AGES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 rolls
Number Of Ingredients 13
Steps:
- For the rice: Mix together vinegar, sugar, and salt.
- Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
- Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
- Meanwhile, beat the eggs with a teaspoon of water and a pinch of salt. Heat a nonstick skillet over medium heat, add the vegetable oil. Pour in the eggs, tilting the skillet as you add the eggs to make an even coating. Cook eggs until set. Invert eggs onto a cutting board and cut into strips.
- To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
- Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
- Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
- Serve with bowl of soy sauce for dipping.
TYPES OF SUSHI ROLLS
To make each roll, check out the list of ingredients for each type of roll below. Keep in mind that you can make your rolls with just about anything you like. Be CREATIVE! Mix and Match, and most of all ENJOY! Cooking time does not include time to fry crab, shrimp, lobster or other seafood for Tempura Rolls, or to make sauces. Some of my favorite sauces are Recipe #256550, Recipe #206003, and Recipe #261095. Also, check out my tutorial Recipe #261193
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- CRUNCHY ROLL:.
- Masago, crunchy tempura flakes, spicy mayonnaise sauce, cucumber, tempura shrimp.
- CALIFORNIA ROLL:.
- Sesame seeds, avocado, crab stick, cucumber.
- MANHATTAN ROLL:.
- Lump Crab mixed with spicy mayonnaise sauce with Masago outside: Tempura Shrimp Roll inside.
- DRAGON ROLL:.
- Inside: California Roll.
- Outside: Eel, avocado and Masago.
- EEL ROLL:.
- Eel, cucumber, scallion, sesame seeds, topped with Eel Sauce.
- PHILADELPHIA ROLL:.
- Smoked salmon, cream cheese, cucumber.
- SHRIMP TEMPURA ROLL:.
- Shrimp Tempura, avocado, asparagus, scallion, Masago, sesame seeds topped with Eel Sauce.
- RAINBOW ROLL:.
- California Roll topped with assorted raw fish, avocado, Masago.
- SPIDER ROLL:.
- Soft Shell Crab Tempura, avocado, Masago, sesame seeds.
- NEW YORK ROLL:.
- Shrimp Tempura, eel, cream cheese, avocado, scallion, masago, sesame seeds.
- PHAT ROLL:.
- Lobster Tempura, asparagus, avocado, scallion, Masago, sesame seeds, topped with crab mixed with spicy mayonnaise sauce.
- ROCK & ROLL:.
- Inside: Eel, avocado, cucumber.
- Outside: Masago.
- SPICY TUNA ROLL:.
- Tuna, scallion, spicy mayonnaise sauce.
- VEGGIE ROLL - Cucumber, carrots, scallion, avocado, asparagus, cream cheese.
More about "sushi rolls food"
30 GOOD IDEAS FOR SUSHI ROLL FILLINGS - EASY HOMEMADE SUSHI
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.
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SUSHI ROLLS | RICE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 2-3Total Time 50 minsCategory Healthy LunchboxCalories 530 per serving
- Put the rice in a small saucepan with 375ml water, leave to soak for 30 minutes, then bring to the boil.
- In a bowl, dissolve the sugar in the vinegar, then sprinkle over the rice mix, combining with a rubber spatula so as not to break up the rice.
- Allow to cool for 20 minutes before using.Deseed or peel the vegetables, then cut into fine strips or batons.Place a sheet of nori on a bamboo sushi mat, then spread half the rice over the sheet except for 1cm clear at the top.
9 MOST HEALTHY SUSHI ROLLS TO ORDER AT A RESTAURANT | MEN ...
From mensjournal.com
Estimated Reading Time 3 minsPublished 2016-08-03
- Sashimi. It may not be a roll, but it’s one of the best fish orders on the sushi menu. “Sashimi is the raw fish without the rice. It’s probably the cleanest thing on the menu because you’re looking at pure protein.
- Cucumber Roll. If you want a no-nonsense roll, cucumber rolls are your pick. They’re fresh-tasting, hydrating, and free of shady sauces and unnecessary calories.
- White Fish. “You have your fatty fish like salmon or mackerel which are great, but to get the leanest you want to go with the white fish (if you’re really looking to cut your calories),” says White.
- Salmon and Avocado Roll. That said, fattier fish like salmon can be worth the extra fat and calories. This simple roll is made of four ingredients: Nori (seaweed), rice, salmon, and avocado.
10 MUST-TRY TRADITIONAL JAPANESE SUSHI ROLLS - YOUR JAPAN
From itsyourjapan.com
Estimated Reading Time 8 mins
- Tuna Sushi Roll (Tekka Maki) Tuna Sushi Roll, known as Tekka Maki in Japanese, contains only one filling and in this case, it is raw tuna. Interestingly, meat from various parts of tuna fish looks and tastes different due to the amount of fat in them.
- Cucumber Sushi Roll (Kappa Maki) Cucumber rolls are known as Kappa Maki in Japanese and they comprise of thin strips of Japanese cucumber in between seasoned rice, wrapped in nori sheets.
- Dried Gourd Sushi Roll (Kanpyo Maki) If you are hearing this for the first time, I don’t blame you because this is one of the most traditional forms of Japanese sushi rolls that you will not usually find in every American sushi restaurant.
- Eel Sushi Rolls (Unagi or Anagi) Eels, both saltwater (anagi) and freshwater (unagi) are considered as delicacies in Japan and they are used in a variety of traditional dishes including sushi.
- Tuna And Scallion Sushi Roll (Negitoro Maki) Known as Negitoro Maki in Japanese, Tuna and Scallion Roll is one of the traditional classics you can find in any authentic sushi restaurant.
- Fermented Soybean Sushi Roll (Natto Maki) If you have eaten westernized sushi rolls, you will be surprised at some of the weird traditional options available in Japan and one such delicacy is the fermented soybean roll.
- Pickled Plum And Cucumber Roll (Umekyu) If you are game for trying all the traditional Japanese sushi rolls, you must not miss this one. This dish is called Umekyu because it contains two ingredients – pickled plum (umeboshi) and cucumber (kyuri).
- Pickled Daikon Sushi Roll (Oshiko Maki) Vegetarians often live under the misconception that sushi means raw meat, which is not true. There are several varieties of fresh fruits, vegetables and pickled options used in making sushi rolls, and pickled daikon is an amazing example.
- Futomaki Sushi Rolls. This is a thick and fat sushi roll comprising of several delicious fillings, hence it is much bigger than any other sushi rolls mentioned above.
- Temaki (Hand Rolls) These are hand rolls that are folded in the shape of a cone instead of a cylinder. They comprise of less rice and the fillings are arranged diagonally over the rice, slightly protruding out of the cone.
11 BEST CLASSIC SUSHI ROLLS, RANKED - SPOON UNIVERSITY
From spoonuniversity.com
Published 2017-10-31
- Spider Roll. Contains: tempura soft-shell crab, avocado, cucumber, and spicy mayo. If the California roll had a hotter older brother, it would be the spider roll.
- Rainbow Roll. Contains: imitation crab, avocado, cucumber, tuna, salmon, shrimp, yellowtail. If you’re looking for a roll that will give you the ultimate #Instaworthy pic, then look no further; this multi-colored roll will brighten up any Insta feed.
- California Roll. Contains: Imitation crab, avocado, cucumber. This roll will send you on a one-way trip to Flavor Town, or an express flight to Deliciousness, or well, you get the idea.
- Spicy Tuna Roll. Contains: tuna, spicy mayo. Just like a good ol’ cheese pizza, sometimes simple is best. You can’t go wrong with the addicting combo of tuna and a kick of spice.
- Shrimp Tempura Roll. Contains: shrimp tempura, avocado, eel sauce. The smooth avocado and the crunch of the shrimp makes for the perfect duet in this roll.
- Boston Roll. Contains: shrimp, avocado, cucumber. Shrimp is more than just a fun dipping appetizer at parties. You can even double it up by putting shrimp on the inside and outside of the roll.
- Dragon Roll. Contains: eel, crab sticks, avocado, cucumber, eel sauce. OK, confession: The idea of eel totally freaks me out. Maybe it's because of the eels in "The Princess Bride" (how scary were those?!)
- King Crab Roll. Contains: King Crab, mayonnaise. Along with "Gossip Girl" and pumpkin candles, crab is one of my guilty pleasures in life. That being said, variety is the spice of life (said every mother and middle-grade teacher, ever), and I like a bit of something other than just crab in my roll.
- Alaska Roll. Contains: smoked salmon, avocado, cucumber, asparagus (optional) Let’s be clear: Smoked salmon recipes give me life. Whenever I go for afternoon tea, I make it my mission to sneakily consume as many salmon-cream cheese sandwiches as humanly possible.
- Philadelphia Roll. Contains: salmon, avocado, cream cheese. It’s hard to tell what’s more divisive: Brexit, or the Philly roll. I personally hold the belief that cream cheese should never come anywhere near my sushi roll, but I also have friends that love it.
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From smallscreennetwork.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...
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