Making sushi maybe so much fun. If you can make sushi rice You can make a variety of sushi and rolls!
Sushi rolls
- September 10, 2018
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Ingredients
- 5 sheets nori
- 2 cups sushi rice
- 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
- 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
- 1 hot house cucumber, julienne
- 1 carrot, peeled and julienne
- 1/2 avocado, thinly sliced
- Sushi Rice:
- 5 cups short-grain sushi rice
- 6 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Directions
- Step 1
- Sushi Rice: Rinse the rice in cold water while stirring briskly to remove any dirt.
- Step 2
- Drain the rice completely.
- Step 3
- Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid.
- Step 4
- Bring the water to a boil over medium heat.
- Step 5
- Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
- Step 6
- Remove the rice from the heat and remove the lid (the water should no longer be visible).
- Step 7
- Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle.
- Step 8
- Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature.
- Step 9
- Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
- Step 10
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down.
- Step 11
- 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.
- Step 12
- Wet your hands in cool water and take a handful of sushi rice.
- Step 13
- Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori.
- Step 14
- Be sure to leave a 3/4-inch strip of nori uncovered on the far side.
- Step 15
- Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice.
- Step 16
- Be careful not to overfill the nori.
- Step 17
- Place your fingertips over the fillings to hold them in place.
- Step 18
- Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you.
- Step 19
- Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm.
- Step 20
- 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.
- Step 21
- While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
- Step 22
- 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.