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Basic sushi roll
Recipe by:
1ORANGE1
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.
Ready in 1 hour 5 mins
Saved by 43 cook(s)
Ingredients
Serves: 8
- 150g (5 oz) uncooked short-grain rice
- 3 tablespoons rice vinegar
- 3 tablespoons caster sugar
- 1 1/2 teaspoons salt
- 4 nori seaweed sheets
- 1/2 cucumber, peeled, cut into small strips
- 2 tablespoons pickled ginger
- 1 avocado - peeled, stone removed and cut into small strips
- 225g (8 oz) smoked salmon, crab meat or tuna, flaked
Not quite right? Check out these similar recipes!
Preparation method
Prep: 45 mins | Cook: 20 mins1.
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.
2.
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.
3.
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.
4.
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.
Provided by:Allrecipes
Last updated:
14 Mar 2013
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