TYPES OF SUSHI ROLLS
To make each roll, check out the list of ingredients for each type of roll below. Keep in mind that you can make your rolls with just about anything you like. Be CREATIVE! Mix and Match, and most of all ENJOY! Cooking time does not include time to fry crab, shrimp, lobster or other seafood for Tempura Rolls, or to make sauces. Some of my favorite sauces are Recipe #256550, Recipe #206003, and Recipe #261095. Also, check out my tutorial Recipe #261193
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- CRUNCHY ROLL:.
- Masago, crunchy tempura flakes, spicy mayonnaise sauce, cucumber, tempura shrimp.
- CALIFORNIA ROLL:.
- Sesame seeds, avocado, crab stick, cucumber.
- MANHATTAN ROLL:.
- Lump Crab mixed with spicy mayonnaise sauce with Masago outside: Tempura Shrimp Roll inside.
- DRAGON ROLL:.
- Inside: California Roll.
- Outside: Eel, avocado and Masago.
- EEL ROLL:.
- Eel, cucumber, scallion, sesame seeds, topped with Eel Sauce.
- PHILADELPHIA ROLL:.
- Smoked salmon, cream cheese, cucumber.
- SHRIMP TEMPURA ROLL:.
- Shrimp Tempura, avocado, asparagus, scallion, Masago, sesame seeds topped with Eel Sauce.
- RAINBOW ROLL:.
- California Roll topped with assorted raw fish, avocado, Masago.
- SPIDER ROLL:.
- Soft Shell Crab Tempura, avocado, Masago, sesame seeds.
- NEW YORK ROLL:.
- Shrimp Tempura, eel, cream cheese, avocado, scallion, masago, sesame seeds.
- PHAT ROLL:.
- Lobster Tempura, asparagus, avocado, scallion, Masago, sesame seeds, topped with crab mixed with spicy mayonnaise sauce.
- ROCK & ROLL:.
- Inside: Eel, avocado, cucumber.
- Outside: Masago.
- SPICY TUNA ROLL:.
- Tuna, scallion, spicy mayonnaise sauce.
- VEGGIE ROLL - Cucumber, carrots, scallion, avocado, asparagus, cream cheese.
CALIFORNIA SUSHI ROLL RECIPE
The most popular roll sushi borned in U.S.
Time 20m
Yield 1 Roll, cut
Number Of Ingredients 7
Steps:
- Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
- Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
- Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
- Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
- When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.
SNEAKY SUSHI ROLLS
My husband asks for this as a meal at least once a week.
Provided by Candi Schutrum
Categories World Cuisine Recipes Asian
Time 25m
Yield 60
Number Of Ingredients 9
Steps:
- Combine rice and water in a large microwave-safe bowl. Cover and cook in the microwave for 8 minutes. Allow to cool slightly before removing bowl from the microwave. Uncover rice and stir in vinegar using a wooden spoon; rice will become sticky.
- Slice avocado into long sticks. Cut cream cheese into long sticks. Open crab legs and separate them. Cut 5 crab legs in half and pair each with a full leg to have 10 sets.
- Lay 1 nori sheet on a dry cutting board. Use wet hands to scoop a handful of cooled rice onto 1/2 the sheet closest to you. Place cream cheese, avocado, and crab on the center of the rice, extending all the way across the nori. roll nori up, starting at the rice end and ending on the plain end; use wet hands to seal, if necessary. Place roll seam-side down on a separate cutting board. Repeat with remaining nori, rice, and fillings.
- Use a large knife to cut 1 roll in half; line up halves, and cut each into 3 pieces. Repeat with remaining rolls for a total of 60 pieces. Wipe the knife on a towel in between slices. Serve with wasabi and ginger.
Nutrition Facts : Calories 44 calories, Carbohydrate 5.6 g, Cholesterol 5.2 mg, Fat 1.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 71.4 mg, Sugar 0.5 g
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