Sushi Rolls

Sushi Rolls

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “Sushi can be very addicting, and once you get the hang of it, surprisingly easy to make!”

    Ingredients

    sushi rice

  • 3cupsjapanese-style cooked rice
  • 3/4 cuprice vinegar
  • 1teaspoonsugar
  • 1teaspoonsalt
  • roasted nori

    • Directions

  • 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.

    • Reviews

  • “Worked wonderfully”

  • “I think there was way too much vinegar. It seemed to give it too strong of a vinegar taste and made it too moist.”

  • “I think the amount of vinegar is waaay too much for my taste.Everyone else also agreed.I’m not sure if I did it right?”

  • “very easy very good results”

  • “Very easy & very good!My son & I wolf’d on it.”

  • “This is exactly the way i make sushi but i dont use sugar, this recipe is devine!!!”

  • “First time i tried making sushi and this recipe made it very difficult only becuase it gives no measurements, how thick should the rice be or how wide the nori should be, so i think maybe adding these in would be very helpfull. But i like thePossible Sushi Filling that was a good way to quickly tell people what they can put in there sushi!!!”

  • “Sushi, always a good choice.”

  • “Mirj, these were absolutely great! I added a bit more rice to the vinegar/rice mixture, as it had a bit too much of a bite for me, but otherwise followed the recipe. Love the flavor! I made one batch with avocado, cucumber and carrot, and another batch with cucumber, carrot and imitation crab. Both tasted great. I’d like to try another batch with tuna and pickled asparagus. I have a severe weakness for sushi, but can never afford it. Thanks for a great recipe! ;)”

  • “I followed your instructions and had PERFECT sushi rice.I proceded to roll some crab dip into some and put some cooked salmon in some.Thanks for making what I thought would be a difficult mess into a simple, fun afternoon of play!This is going to save me so much money…….unless I find the flaying fish eggs I’ve been looking for to garnish my sushi with.”

  • ” Excellent – easy instructions to follow -I chose the California roll. I made sure the rice was fully cooked almost to the point of being a bit sticky.Used a sushi mat. Cut back a little on the vinegar Served of course with Wasabi (hang onto your hat) & Pick;led ginger. I sprinkled a few toasted sesame seeds on the outside of the roll before cutting.Also I put the layer of rice on the mat then the nori sheet.Thanks Mirj – loved it”

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