Quick And Easy Sushi Maki Sushi Rolls Recipes

EASY SUSHI ROLLS

Steps:

• It's important to have all of your ingredients prepped and ready to go before you begin to assemble your rolls. (I especially recommend cooking the rice 1-2 hours ahead of time, so that it can cool to room temperature before assembling the rolls.)
• Lay a sheet of nori on a sushi mat* smooth-side-down, with the longer side of the nori facing you. Place a bowl of water nearby. Dip your fingers into the water (this will help the rice not to stick) and sprinkle approximately 1 cup of sushi rice evenly over the nori, leaving a 1-inch border open at the top. Using your fingers, gently but firmly press the rice onto the nori in an even layer, dipping your fingers back into the water as often as needed so that they do not stick. You want the rice to cover the nori as evenly as possible, all the way to the bottom, left and right edges of the sheet. (See photos above.)
• Place the fillings in long horizontal lines on top of the rice, layering the different fillings side by side instead of in one big pile. Sprinkle the toppings a pinch of sesame seeds, if desired.
• Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don't want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed. Give it a few extra squeezes all around so that it is nice and firmly-packed. Then transfer the entire roll to a cutting board. Repeat with the remaining ingredients to form about 5 sushi rolls.
• Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces. Transfer them to your serving plate.
• Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
• Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!

SUSHI ROLLS (MAKI SUSHI - HOSOMAKI)

Steps:

• Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.

SUSHI RICE AND SUSHI ROLLING INSTRUCTIONS

Steps:

• Place rice in a fine sieve, and rinse until water runs clear.
• In a large saucepan, mix together water and rice. Cover and bring to a boil.
• Reduce heat to low and cook 15 minutes.
• After 15 min, turn heat off and let rice set, covered for 10 min.
• In a small bowl, mix together vinegar, sugar, and salt until sugar dissolves.
• Pour over rice and mix well to coat.
• Cool rice to room temperature before using in sushi.
• Place your nori, shiny side down, on the bamboo rolling mat.
• Cover 2/3 of the nori (from the short end) with 1/3 - 1/2 c sushi rice. You'll want the rice layer about 1/8" thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.
• Lay filling ingredients in a nice line, 1/3 of the way up the nori.
• Take the bamboo mat and gently pull the bottom section (with just 1/3 of rice) up over the filling. Continue to roll the sushi, pulling the mat straight away from you to coax a nice roll. Once the roll is complete, pick up the mat with the roll and press firmly. This will press the rice in to position, and the last naked bit of nori will stick to itself, sealing the roll.
• Cut your roll using a large, sharp knife. If you find things sticking to the knife as you cut, moisten it slightly with a little water.
• Serve with pickled ginger, soy sauce, and/or wasabi as desired.