Basic Sushi Roll
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Serves:
8
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Yield:
8 servings
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Ready in:
1 hour 5 mins
(45 mins
Prep
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20 mins
Cook)
These basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! Serve with soy sauce and wasabi.
Recipe provided by:
Allrecipes
Ingredients
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150g (5 oz) uncooked short-grain rice
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3 tablespoons rice vinegar
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3 tablespoons caster sugar
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1 1/2 teaspoons salt
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4 sheets nori seaweed sheets
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1/2 cucumber, peeled, cut into small strips
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2 tablespoons pickled ginger
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1 avocado - peeled, stone removed and cut into small strips
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225g (8 oz) smoked salmon, crab meat or tuna, flaked
Preparation method
- In a medium saucepan, bring 325ml (10 fl oz) 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 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Centre one sheet of 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 seafood of your choice in a line down the centre 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. Serve immediately.
Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.
Tip:
Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.