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
SUSHI ROLLS
Make and share this Sushi Rolls recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package instructions.
- Mix vinegar, sugar and salt.
- Cut vinegar mixture into cooked rice until well combined.
- To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
- Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
- Place your filling in a center line on the nori sheet.
- Begin rolling by carefully folding over the top edge and starting the roll.
- Continue to roll, keeping the roll as tight as possible.
- Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
- Some Possible Sushi Filling Combos----------.
- Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
- Mix and match to suit your taste.
- Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
- Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
- California Roll-- Imitation crab meat, mayonnaise and avocado.
- Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
- Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
Nutrition Facts : Calories 185.4, Fat 0.3, SaturatedFat 0.1, Sodium 581.4, Carbohydrate 40.9, Fiber 0.4, Sugar 1.1, Protein 3.3
SUSHI ROLLS
Steps:
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
- Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
SUSHI ROLLS
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
- Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
- Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
- Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.
VEGETABLE SUSHI ROLLS FOR ALL AGES
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 13
Steps:
- For the rice:
- Mix together vinegar, sugar, and salt.
- Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
- Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
- To assemble rolls:
- Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
- Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
- Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
- Serve with bowl of soy sauce for dipping.
TORTILLA SUSHI ROLLS
Make and share this Tortilla Sushi Rolls recipe from Food.com.
Provided by pink cook
Categories < 60 Mins
Time 45m
Yield 12 rolls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tortillas to form a 6-inch square and warm in microwave until just softened. Spread whipped cream cheese in a thin layer over the entire tortilla. Spoon cooked rice over half of the tortilla and place crab meat, avocado, green onion, green pepper, cilantro and lemon juice and spoon this mixture lenghtwise over the rice. Roll up tightly, jelly roll style. Refrigerate for at least 30 minutes. Cut into 1-inch pieces and lay them flat on a 13"x9" pan. Store in refrigerator until serving time. Drizzle with sour cream mixed with Tabasco sauce and serve.
Nutrition Facts : Calories 288.8, Fat 15.5, SaturatedFat 7, Cholesterol 23.6, Sodium 243.9, Carbohydrate 32.2, Fiber 3.1, Sugar 1.1, Protein 5.9
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
SIMPLE SUSHI
Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients
Provided by Barney Desmazery
Categories Lunch
Time 55m
Yield Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes
Number Of Ingredients 11
Steps:
- KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
- Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
- Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
- Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
- Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
- Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
- TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
- Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
- Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
- TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
- Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE VEGETARIAN SUSHI ROLLS
Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.
Provided by Miki Mitchell
Categories World Cuisine Recipes Asian
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
- Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.
Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g
SUSHI ROLLS
Make and share this Sushi Rolls recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Short Grain Rice
Time 30m
Yield 1 Sushi Roll, 2 serving(s)
Number Of Ingredients 7
Steps:
- Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
- Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
- Bring 1 cup of rice and 1 cup of water to a boil.
- Reduce to a simmer and cover.
- Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
- Remove the rice from the heat and let sit, still covered, for 10min.
- Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
- Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
- If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
- Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
- The rice should have a sheen all over, if it does not add a little more vinegar.
- Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
- Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up.
- Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
- Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom.
- 1/3 of the way up from the bottom smear a line of cream cheese.
- Cut shrimp in half and place on top of the cream cheese.
- Cut Cucumber into small strips and lay beside the shrimp.
- Fold the bottom of the sheet over the rice and continue rolling into a log.
- Cut with a wet serrated blade.
- For a How-To video on this recipe search "Nikki Dinki Cooking Sushi" on youtube!
Nutrition Facts : Calories 467.2, Fat 8.6, SaturatedFat 4.4, Cholesterol 93.6, Sodium 393.9, Carbohydrate 79.7, Fiber 3, Sugar 1.9, Protein 15.6
CALIFORNIA ROLL - SUSHI
Adapted from Medicine.net. California rolls are a typical introduction to sushi. And they are yummy!
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add crabmeat, light cream cheese, light mayonnaise, and green onion (if desired) to small food processor (or small mixing bowl) and pulse or beat until nicely blended.
- Turn a burner of your stove to low flame or low heat. Wave a sheet of nori over the heat (both sides) to soften slightly.
- Lay the sheet of nori on a bamboo sushi roller (available at import stores and Asian markets).
- Dip your hands in warm water, and use them to spread a cup of hot, sticky rice on the nori, leaving a 1-inch border on each long side.
- Spread about 1/4 teaspoon wasabi paste in a horizontal strip down the middle of the rectangle of rice.
- Arrange a heaping 1/4 cup of the crab mixture (one-fourth of the total mixture) down the center of the rice rectangle.
- Arrange avocado slices down the center as well.
- Roll up the bamboo mat, pressing forward, to shape the sushi into a cylinder so that the two long edges of the nori meet and overlap slightly. Press the roll firmly inside the bamboo roller.
- Remove roll from the bamboo mat and wrap it with foil or plastic wrap and keep in refrigerator until needed.
- Repeat with remaining nori, rice, crab, and avocado. When ready to serve, cut each roll into about 8 pieces using a serrated knife. Serve with light soy sauce.
Nutrition Facts : Calories 815.5, Fat 12.9, SaturatedFat 3.6, Cholesterol 12.1, Sodium 103.5, Carbohydrate 156.4, Fiber 8.7, Sugar 0.6, Protein 15.1
SPICY TUNA ROLL - SUSHI
I finally learned how to make this recently at a sushi making party. It is fantastic if you are a sushi lover!
Provided by Sunday
Categories Japanese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the sheet of seaweed on your working space.
- Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
- Mix all the rest of your ingredients together, along with the Spicy Sauce.
- Flip your seaweed sheet with the sushi rice on it sushi rice down.
- Place the tuna mixed with the other ingredients in the center of the seaweed.
- Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
- Cut the roll into 4, 6 or 8 pieces.
- Serve with the ginger, wasabi and soy sauce if desired.
- Enjoy!
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THE 10 MOST POPULAR SUSHI ROLLS AND RECIPE | WE LOVE …
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Estimated Reading Time 7 minsPublished 2016-07-06Total Time 20 mins
- Spider Sushi Roll. Main Ingredients: Soft-shell crab, Cucumber, Lettuce or Avocado, Spicy mayo. The number one popular sushi roll ranking is the Spider Roll.
- Caterpillar Sushi Roll. Main Ingredients: Eel, Cucumber, Egg, Avocado. So you have a huge thing for eels, but also happen to be an avocado lover (as many of us are).
- Spicy Tuna Sushi Roll. Main Ingredients: Tuna, Mayo, Chill sauce, Nori. Surpassing the California sushi roll is the spicy tuna sushi roll. Spicy tuna is also a western invention, which uses minced tuna mixed with various seasoning like mayo and spicy oil to make that nice hot flavor (recipes varies at restaurants).
- California Sushi Roll. Main Ingredients: Crab, Avocado, Cucumber, Nori, Sesame seeds. The most famous sushi roll of all takes the number 4 spot, the California sushi roll.
- Dragon Sushi Roll. Main Ingredients: Eel, Crab, Cucumber / Avocado outside. If you are an eel lover, the dragon roll should be your number one pick. While the base roll may differ depending on the store, it is usually a California roll, but on top, you’ll get a whole sheet of eel.
- Rainbow Sushi Roll. Main Ingredients: Fish, Avocado on the top of a California Roll. When you want rolls because they are so good, but also want raw fish this is what you should order.
- Dynamite Sushi Roll. Main Ingredients: Yellowtail, Shrimp tempura, Bean sprouts, Carrots, Avocado, Cucumber, Chili, Spicy mayo. The dish “Dynamite” became popular in the United States back in the early 2000s.
- Crunch Sushi Roll. Main Ingredients: Spicy tuna, Crispy seaweed, Tempura. Often mixed up with the tiger sushi roll because it also contains shrimp tempura.
- Philadelphia (Philly) Sushi Roll. Main Ingredients: Salmon, Avocado, Asparagus, Cream cheese. One of the well-known American fusion rolls that consists of raw salmon and cream cheese.
- Tiger Sushi Roll. Main Ingredients: Avocado, Shrimp tempura, Cucumber. Known to some as shrimp tempura roll, this includes a shrimp tempura with vegetables like avocado and cucumber.
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