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
HOMEMADE SUSHI ROLLS
This homemade sushi is so simple and fun to make! It is definitely sushi for those who may be nervous to try sushi! This also makes a great appetizer and my whole family loves them! Most of these ingredients can be found in your local supermarket and the result is yum-yum-yum! Serve with a bowl of soy sauce and a lump of wasabi.
Provided by KMOMMYZ
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
- Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
- Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 14.5 g, Cholesterol 22.1 mg, Fat 6.3 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 3.4 g, Sodium 269.1 mg, Sugar 0.5 g
HOMEMADE SUSHI ROLLS
This recipe has been posted here for play in Culinary Quest - Japan. The recipe was found at website: http://www.sweetandsavorybyshinee.com Simple, homemade and fully cooked sushi rolls are delicious and easier to make than you might think. Make your homemade sushi rolls to suit your tastes, filling the rolls with whatever...
Provided by Baby Kato
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 17
Steps:
- 1. Quick tip. Don't overfill the rolls!
- 2. Wash the rice in a mesh sieve under running water until water runs clear. (This helps to get rid of the excess starch and makes nice and fluffy rice. So don't skip this step.) Place the rice in a large heavy-bottomed pot and add about 2.5 cups of cold water. Cover and bring it to a boil over high heat. Once boiled, reduce the heat to medium low and cook for 10 minutes still covered. Then turn the heat off and let it sit for another 10 minutes. Don't remove the cover while the rice is cooking.
- 3. While rice is cooking, mix together rice vinegar, sugar and salt in a small dish. Set aside.
- 4. Once the rice is fully cooked, transfer it into a large bowl and add the rice vinegar mixture. Using a wooden spoon or a spatula, gently fold the rice to evenly spread the seasoning. Let it to cool to room temperature.
- 5. Meanwhile, cut the seaweed sheets in half. Cut the shrimp in half lengthwise. And finally cut the cucumber, avocado and red bell pepper into thin long strips. Prepare a bowl of cold water to dip your fingers to keep them wet when you handle the rice. Place the sushi mat in a large ziplock bag to prevent the rice sticking to the mat. Arrange everything around the work area.
- 6. Place the seaweed sheet rough side up on the prepared sushi mat and evenly spread about ½ cup of sushi rice on it with wet hands. Sprinkle the sesame seeds, if using, and flip it rice side down.
- 7. Place the filling on the nearest end of the seaweed sheet. To roll, hold the sushi mat with the seaweed sheet and roll it over the filling, slightly pushing the filling with your fingertips. Slightly squeeze to make a tight roll, pull on the edge of the sushi mat and continue rolling. Give another squeeze to make an even roll.
- 8. To cut the rolls, dip a very sharp knife in water and cut the roll in one motion. Serve with soy sauce and wasabi for dipping.
CALIFORNIA SUSHI ROLLS
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 64 pieces.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Place the bamboo rolling mat (you can get one for as little as $7 on Amazon) on a cutting board so the bamboo strips are running horizontally to you.
- Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.)
- Add your ingredients toward the center of the rice-covered nori. Don't overpack it. If you're making a roll with the rice on the outside, simply turn the nori over, placing it rice-side down on the rolling mat.
- Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
- Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug.
- Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into thirds -- so you have 6 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.
- Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.
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