Sushi Nori Make Recipes

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SUSHI ROLLS (MAKI SUSHI - HOSOMAKI)



Sushi Rolls (Maki Sushi - Hosomaki) image

Learn how to make delicious sushi rolls - Maki Sushi (Hosomaki) at home with step-by-step instructions and a tutorial video. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short-grain rice.

Provided by Namiko Chen

Categories     Main Course

Time 1h

Number Of Ingredients 15

3 rice cooker cups uncooked Japanese short-grain rice
540 ml water
1 piece kombu (dried kelp) ((5 g; 2 inches x 2 inches or 5 cm x 5 cm; optional but it gives a nice aroma!))
⅓ cup rice vinegar (unseasoned)
3 Tbsp sugar ((skip if you are using bottled sushi vinegar))
1 ½ tsp kosher salt (Diamond Crystal; use half for table salt) ((skip if you are using bottled sushi vinegar))
1 Japanese or Persian cucumber ((yield 8 rolls))
7 oz sashimi-grade tuna ((yield 12 rolls))
1 box natto (fermented soybean) ((yield 2 rolls))
¼ cup water
2 tsp rice vinegar (unseasoned)
5 sheets nori (dried laver seaweed)
soy sauce
wasabi ((optional))
sushi ginger (gari) ((optional; for my homemade recipe, click here))

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.

Nutrition Facts : Calories 205 kcal, Carbohydrate 40 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 196 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

SUPER SUSHI NORI ROLLS



Super Sushi Nori Rolls image

Sushi is easier to make than you think! And you don't have to use fresh fish either. It's a great lunch to take to work or an attractive-looking party snack.

Provided by Sackville

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

500 g sushi rice
5 sheets nori
2 cups vegetables (sweet peppers, avocado, zucchini or baby corn are all good) or 350 g smoked salmon, trimmings for filling
wasabi
soy sauce
pickled ginger

Steps:

  • Empty rice into a bowl and run water through it until the water runs clear off the rice.
  • Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
  • If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
  • Now, leave the rice for up to an hour beforehand so it can cool properly.
  • You can speed this up a bit by putting it in the fridge to cool.
  • When the rice is cool, lay out a tea towel and a nori sheet on top.
  • Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
  • The trick is to not use too much rice, leaving room for it to expand when rolled.
  • Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
  • Then start rolling from the top.
  • The tea towel will help you get it started.
  • When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
  • Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

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