How To Make And Roll Sushi Recipes

SUSHI ROLL

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.

CALIFORNIA ROLL SUSHI

Steps:

• Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
• Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
• Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
• Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

CALIFORNIA SUSHI ROLLS

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.

HOW TO MAKE AND ROLL SUSHI

Steps:

• Prepare any sauces you will be making to use on your rolls ahead of time, so they will be ready.
• Cut any vegetables you will be using in long thin strips about 1/4". (I like using European cucumbers with seeds removed, carrots, avocados, and green onions).
• If you are using Tempura Shrimp it takes 2 large shrimp per roll. Just place them end to end on your roll.
• If you're using Tempura Soft Shelled Crab, you use one crab per roll, laying it out so the claws will be sticking out each end of roll.
• If you are making rolls with raw fish on top (such as the Rainbow Roll), slice the fish pieces about 1/4" thick, and they should be about 1" wide pieces.
• If you are using tuna or salmon inside the rolls cut them into small chunks.
• To Make A Roll With The Rice On The Inside:.
• Place your mat on the surface you will be working on.
• Place a piece of saran wrap on top of your mat.
• Place a nori sheet on the saran wrap, shiny side down.
• Dip your hands in water and then grab about 3/4-1 cup of cooked sushi rice, and place it on the nori sheet. (Dipping your hands in water first will stop the rice from sticking to your hands). If you like less rice use 3/4 cup if you like a little more, use about 1 cup. You don't want it so thick that it's difficult to roll.
• Bring the rice up to just about 1" from the far end of the nori sheet (the end without rice will help the roll to hold together).
• Spread out the rice evenly with your hands, dipping them in the water if your hands start sticking.
• Press the rice down with your hands, to make it stick to the nori sheet.
• Place the ingredients your going to use in a horizontal line across the center of the rice.
• Pour any sauce you may be using on top, such as Spicy Mayonnaise.
• If Your Making An Inside Out Roll:.
• Where the rice is on the outside of the roll, put on your rice, then flip over so that the rice is on the saran wrap, and then place your ingredients in a horizontal line across the center of the rice.
• If Your Making A Roll With Fish On Top Of Roll (Ex:Rainbow Roll):.
• Place your fish pieces vertically over.
• lapping each other a little across the length of your roll.
• To Roll The Sushi:.
• Taking your fingers bring up the nori sheet, covering the ingredients.
• Bring the mat up over the top of the ingredients, and start rolling up the sushi tightly to form a neatly packed cylinder (Like a fat cigar).
• Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).
• Unroll the mat, and you have your sushi roll.
• Cut each sushi roll into 1 1/2" rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut). (I usually cut in the middle of the roll, then in the middle of each of piece to make 4 pieces, then in the middle of those 4 to make 8 pieces altogether.
• Plate your sushi.
• You May Also Try This Way:.
• When ready to roll, bring up the nori sheet and saran wrap over the ingredients, then roll pressing with your hands until it's rolled up like a cigar.
• Take your mat and place it over your roll, and press the roll with your hands to tighten roll.
• When Cutting Rolls With Fish On Top:.
• It is helpful to cut with the roll wrapped in the saran wrap. Just cut as instructed above with the saran wrap on top of the mat, then when done rolling take off the mat, cut through the saran wrap to cut your sushi into pieces, then pull off the saran wrap.
• Plate your sushi.
• If Using Eel Sauce:.
• Drizzle over the top of your sushi.
• Serve along with wasabi, pickled ginger, soy sauce, or any other sauce you may like to use for dipping.
• Note:.
• If using Lump Crab mixed with Spicy Mayonnaise or Masago on top of your sushi, spread on right before cutting, then cut as above.