I absolutely like Asian food especially Japanese food! whenever I'm out with friends I always prefer to eat at a Japanese restaurant. But as we know eating at a restaurant could be expensive so today I'm going to share you one of my easy recipe which is sushi rolls that you can make all by yourself at home without hurting your wallet. This is one of my favorite food like if I'm going to eat only one food in my entire life it would be Sushi! I really like the taste of it and there are many varieties of fillings that you can choose from depending on your preference and taste. So anyway here it is!
Total Time: 55 min
Prep: 30 min
Cook: 25 min
Yield:30 pieces
Level: Intermediate
Ingredients:
5 Nori sheets (seaweed wrapper)
5 cups sushi rice or regular short-grain rice
1 cucumber, julienne
1 green mango peeled and julienne
1/2 avocado, thinly sliced
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
For the main filling (you can choose one of the ingredient below per sushi roll or you can combine all of it, it depends on your preferences.)
Crab meat cut into four pcs length wise
Crispy Chicken Fillet cut into thin strips
Shrimp tempura cut into two pcs half wise
Sushi grade Salmon thinly sliced
1. Rinse the rice using your hands by stirring it and remove the dirt. Repeat it for 3 times then drain the rice completely using a sifter. Put the rice inside a rice cooker or saucepan. Add the water, cover and let it cooked for 15 minutes or depends on the packaging of the sushi or regular short grain rice.
2. After the rice is cooked, place it in a flat tray and sprinkle it with rice vinegar, sugar, and salt. Mixed it carefully using a rice paddle in a cutting motion. Make sure that you mixed it well and evenly. Cover it with a clean towel to retain the moisture of the rice and to prevent it from drying.
3. Preheat the oven to 250 degrees Fahrenheit. Toast the nori sheet ( seaweed wrapper) in the oven for about 2 minutes.
5. Wet your hands in cool water and take a handful of sushi rice, by doing this procedure it prevents the rice from sticking on your hands. 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.
6. Place (crab meat/chicken fillet/shrimp tempura/sushi grade salmon) and some julienne vegetable, cucumber, avocado or mango along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place.
7. 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.
8. Slice the roll in half then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the various fillings, nori, and rice.
9. Place your sushi on a nice plate or tray and plate it with soy sauce, wasabi and pickled ginger for a nice presentation. And you're all done!
Dip it in soy sauce for overload yumminess! I hope you enjoy making this like I did! Thank you so much for reading :)
What do you think about this recipe? Do you like sushi too? what do filling/s you like most?
xoxo,
Disclaimer:
I'm not a professional cook or chef. I did not follow any recipe from anyone. This is based on my own recipe and on my own experience on how I make sushi rolls at home.
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Thank you for your comments! It makes me happy to read your comments :) I try to reply to all of them and would be happy to check out your blog and post a comment in return. xx Jamie