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Basic sushi roll recipe

Basic sushi roll recipe


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These basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! Serve with soy sauce and wasabi.

365 people made this

IngredientsServes: 8

  • 150g (5 oz) uncooked short-grain rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons caster sugar
  • 1 1/2 teaspoons salt
  • 4 nori seaweed sheets
  • 1/2 cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger
  • 1 avocado - peeled, stone removed and cut into small strips
  • 225g (8 oz) smoked salmon, crab meat or tuna, flaked

MethodPrep:45min ›Cook:20min ›Ready in:1hr5min

  1. In a medium saucepan, bring 325ml (10 fl oz) 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.
  2. Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
  3. Centre one sheet of 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 seafood of your choice in a line down the centre 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.
  4. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Note:

You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Tip:

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

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Reviews & ratingsAverage global rating:(208)

Reviews in English (154)

by NYPD K9 COP

this recipe is a must for sushi fans! I cant begin to tell you the money I've been spending a week on sushi! *lol*I make the rolls with the rice in the nori or on the outside. I've watched at the sushi station and figured out after pressing the rice onto the nori, sprinkle sesame seeds and flip it over onto the bamboo mat (wrapped in syran wrap) so the rice is on the bottom and nori ontop. Fill with whatever you want and roll.I've been making the small snack ones with cucumber and carrot in them (nori outside, rice inside), crab salad instead of the crabstick with avacado, shrimp with cucumber and this spicy sauce they make at the sushi station (consisting of rice vinegar, mayo and chilli sauce (the oriental one), the other shrimp one Ive made is shrimp, spicy sauce, avacado and these little crispy rice balls (not sure what they are called but it adds a little crunch) wow are they good!I make these now atleast once a week. If you go to kitchen ect or some place like that, you can pick up a sushi set which has all you need, (bamboo mat, bamboo spoon, rice, wasabi, vinegar, soy sauce, little cook book ect) and its only 30 bucks! well worth it seeing that 9 rolls cost you 5-7 each time.Also, the guy at the sushi station said the trick to perfect sushi is a tight roll! Use the mat and press tight each turn you make with the mat, this will make the rolls tight and things wont fall out or come apart. Good Luck and Enjoy!-16 Feb 2003

by ROSEYCAT

the hardest part of any sushi recipe is finding a bamboo mat... for a long time mine would come out bulky and uneven and generally not pretty. It's hard to roll sushi with just your hands - the nori rips if you press too hard and the roll coomes apart if not hard enough. The easiest thing to do if you cant find a bamboo mat is use a clean dish towel. To get the meat and other stuff right in the center of the roll, position it 3/4 down on the rice, rather than the center. Just some sushi tricks I've learned these past few years ^^-04 Jan 2002

by Flaquita

My sister had to present a project for her japanese class, so she chose to make these sushi rolls for them. Boy were they a hit, she made everyone one and made extras just in case. They were all gone and people were asking for more. Tastes just as good as any restaurants. I had a problem trying to find "short-grain" rice, and then I figured out it was "calrose" rice. That's the rice they use. Don't be fooled by the brands that say "japenese rice" that sell for 3x as much as calrose rice. They're both the same. Anyway, thanks, will be making again.-28 May 2003


Easiest Way to Make Perfect Sushi Rice

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Read also


Inarizushi or Inari SushiProbably the easiest Sushi Recipe for a Beginner that you will ever Follow

(Once you have your sushi rice that is. )

Once you have made the sushi rice in the previous step, making this is going to be sooo very easy by following our Inari Sushi recipe. A great first step in your quest for the best sushi recipes for beginners. 

Basically all you have to do is stuff the brown Inarizushi-no-moto bag (also called abura age when unseasoned) with sushi rice. and EAT!

Now, you may not be familiar with this kind of sushi since maki rolls and nigiri are the ones that everybody orders at a sushi bar, but if you follow my advice and try this, you will Love it. Take my word for it. 

It will be an easy first success at making sushi at home.

This was one of my favorites when I was growing up (my mother is Japanese and made it all the time). And you will probably be making this at home all the time too if you try it. Maybe even for your kids :-)

Now, you may have been expecting a sushi roll or maybe Nigiri sushi (oblong sushi rice with meat on top). And that will be coming.

But you wanted the best sushi recipes for beginners. and well,  I started thinking simple and easy. no learning to roll or form little oblong shapes of rice. no extra equipment.

and so here we are. This is the easiest.

The Inarizushi bags can be bought already made and seasoned. They even have them at amazon. Or you can buy the abura age unseasoned and cook them yourself following our Inari Sushi recipe.

Once you have a can or two then just open, drain, and stuff them with sushi rice and Enjoy!

And there you have it. One of the EASIEST sushi recipes for beginners to follow on the face of the Earth.


Basic sushi rolling

Sushi is rolled with nori: thin paper-like sheets of kelp seaweed. Nori is sold in packages. Pressed, roasted and ready to eat. For best results use the larger sheets with a size of approximately 8”x 7” (20 x 18 cm). If you’re a novice, I recommend to use a bamboo rolling mat for rolling your first sushi rolls.

In general sushi rolls are circular or square. If you have the skills, you could even make the rolls triangular. The exact shape is strictly a matter of personal choice.

More important is the quantity of nori to be used: either half a sheet or a whole sheet. As a novice, you’re more likely to overstuff your sushi rolls. This can cause problems when it comes to closing and sealing your sushi roll. Using a whole sheet, you can pretty much use as much filling as you want. If you use half a sheet, you’ll have to exercise greater control over the quantities used.

2. Dividing the nori sheet

To divide a nori sheet, simply fold it in half, pressing firmly along the seam. Then gently tear along the seam so that you end up with two equal halves. For a cleaner edge, you can run the sharp end of a knife along the inside of the seam.

3. Basic sushi roll

The simplest type of sushi roll is called Maki, which is short for Makizushi (Japanese for ‘rolled sushi’). A maki roll consists of a nori sheet with a layer of sushi rice and filling on top of the rice. The rice and filling are simply wrapped up inside the nori.

Rolling a maki is easy. Place a nori sheet on a flat, dry surface and gently spread cooked sushi rice on the sheet. Use your fingers to evenly spread the rice. To prevent rice sticking to your hands, first wet your hands with cold water or better yet, a mixture of one part water and one part rice vinegar. Dip your hands in it and clap your hands to get rid of most of the moisture. This creates a thin film of liquid on your hands that prevents rice from sticking to your hands.

Use about 150 g (5 oz) of cooked sushi rice. Don’t cover the sheet completely with rice. Leave an area open of 0.75 inch (2 cm) wide on one side of the sheet.

Rolling by hand

If you want to roll the maki by hand, start with the side that’s covered with rice. This enables you to easily close the roll with the side of the nori sheet that has no rice on it. Once the empty part of the nori sheet touches the roll, press it gently with your fingers to close the roll.

Rolling with a rolling mat

If you want to use a rolling mat, line up the edge of the nori sheet that has rice on it with the edge of the mat. Lift the mat using your fingers and start rolling. Work from the middle (rather than the corners) to roll the nori sheet over the contents until the edge is in line with the ‘space’ on the other side. Continue rolling until the remaining section of nori sheet sticks to the roll. Press it gently with your fingers to close the roll. Watch the video on the left from 7:20 to see how all this is done.

4. Inside-out roll

The inside-out roll has rice on the outside of the roll, and filling on the inside. Start by spreading 150 g (5 oz) on one side of the nori. Make sure the entire sheet is covered with rice. Now one of the advantages of using sticky rice becomes clear, because the next step is turning the nori upside down. Place the filling on the top side. You are now ready to roll inside-out.

Rolling by hand

If you’re experienced, you can roll this partly by hand. Lift up the sheet and gently wrap it around the filling. Hold the filling in place with your fingers. Keep rolling until the filling is completely wrapped by the nori sheet, and make sure one side of the sheet overlaps the other to create a single seam. Next use a bamboo rolling mat to evenly press the rice against the nori. Watch the video on the right from 2:55 to see how it’s done.

Preparing the rolling mat

Before you use the rolling mat, put it in a plastic zip-lock bag. The plastic will prevent rice from sticking to the bamboo. Don’t completely seal the mat (unless you’re able to vacuum seal the mat in the plastic). Leave some space open at the side for air to escape. This prevents bubbles to form, which will otherwise make it very hard to make an even roll.

To prevent rice sticking to the zip-lock bag, run it under cold water prior to rolling. The rice will soak up the moisture, preventing it from sticking to the plastic. The same goes for your knife. Simply run it under cold water before using it for preparing sushi.

Now shape the sushi roll further with the rolling mat. Cover the roll with the mat. Use your fingers to gently press the sides and the top of the roll, refining its shape. Take the mat off the roll, turn over the roll, cover it again with the mat and press again with your fingers. Repeat this until you are satisfied with the shape. Three, maybe four times should do the trick.

Rolling with a rolling mat

Prepare the rolling mat as described above. Now put the nori with the rice covered side down on the rolling mat and place the filling on top. Lift up one side of the mat and roll it over the sheet until the side of the mat touches the sheet. Apply pressure with your hands to give the roll a circular or square shape. Now lift the side of the mat a bit, give it another roll and again apply pressure to enhance the circular or square shape. Watch the video from 4:15 to see how it’s done.

5. Rolling towards or away from yourself

If you are a beginner, you may find it easier to roll a sushi roll towards yourself. This enables you to spot mistakes and correct them quickly. Most sushi chefs on the other hand prefer rolling away from themselves. This allows for greater control over the contents with the index fingers. It also makes it easier to push the roll over from the rear while being able to hold it firmly with the other hand.

It doesn’t really matter which way you want to roll. It also doesn’t matter if you roll freehand or with a rolling mat. Try out both methods and find the rolling style that you like best. After all, making sushi should be fun too!


California roll recipe

Ingredients:

  • cooked rice
  • 16 imitation crabsticks
  • 3 nori sheets
  • 1/2 English cucumber
  • 1 avocado
  • 1 1/2 tsp toasted sesame seeds
  • wasabi, soy sauce, pickled ginger for serving

So delicious

Instructions:

  1. Place a nori sheet on a bamboo sushi mat. Cover with rice and sprinkle it with sesame seeds.
  2. Flip over and fold the top half of the mat, press down and open up again.
  3. Layer the rest of the ingredients on the nori.
  4. Roll up the sushi and cut into pieces and serve with the sauces.

Try and see for yourself how easy it is

Homemade crab sushi


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Another thing I like about Success Quinoa is that it contains a blend of white, red, and black quinoa. It’s tasty – and it’s pretty too.

I added chicken bouillon and soy sauce to the quinoa cooking water. This added just a hint of savory flavor to the quinoa.


Maki Sushi Rolls

Sushi rolls, or ‘makizushi’ in Japanese, are what most non-Japanese people think of when they think of sushi. Makizushi is made by wrapping up fillings in rice and nori seaweed. This recipe shows you how to make a basic makizushi roll, which can then be filled with whatever fillings you desire. Master the technique and get creative. Find all you need to make sushi rolls on our site.

Ingredients

possible fillings
tuna – sashimi grade, raw
salmon – sashimi grade, raw
avocado
cucumber
crab sticks
canned tuna mixed with mayo
prawns

How To Prepare

To make sushi rice, Japanese white rice is mixed with a special sushi rice vinegar.

Once you have your sushi rice prepared, you will need to begin by laying out a preparation area with your makisu rolling mat.

Place a sheet or nori on the mat and cover two thirds of one side of your nori seaweed with your sushi rice approximately 1cm high.

Add your ingredients in a line on top of the rice in the centre. You can choose any combination of ingredients that compliment each other well. We went for salmon, salad and mayonnaise for this one.

Now for the fun bit. Using the wooden rolling mat, start rolling up the ingredients away from you, while keeping the roll tight. The moisture from the rice will help it stick together.

You can then cut your roll into 6-8 pieces and serve with some soy sauce, wasabi, sushi ginger and cup of sencha green tea.

Tips and Information

- Try wrapping your sushi rolling mat with cling film before you start rolling as this will not only make the mat easier to clean after using, but helps the sticky rice from getting stuck on the mat.
- It is a good idea to have a bowl of water next to you when you are making makizushi as it is important to keep your fingers wet so that the rice doesn’t stick to them. It is also a good idea to keep the knife wet when you cut it to guarantee that you get a clean cut.
- You can make what’s called an Uramaki roll, or an inside out roll. This is made with the nori on the inside and the rice on the outside of the roll. Uramaki is great sprinkled with roasted white sesame seeds.
- Makizushi usually come in two types, futomaki and hosomaki. Futomaki is a thick roll like the one we are making in the photos above with a selection of ingredients inside. Hosomaki is a thinner version, usually containing just one ingredient such as tuna, salmon or cucumber.
- You can use any types of ingredients for sushi rolls. Many of the popular ones like California Roll (Crab Sticks, Avocado & Cucumber) and the Philadelphia Roll (Smoked Salmon, Cream Cheese & Cucumber) were both invented outside Japan.


Step 2: Step 2: Prepare the Sticky Rice

Sushi rice is often referred to as "sticky rice." Some simple additions to a basic rice recipe will yield the sticky rice needed for making sushi.

  1. Bring 4 cups of water to a boil in the cooking pot.
  2. Add the two cups of short or medium grain rice to boiling water.
  3. Keep rice at low boil, slowly reducing heat and stirring periodically.
  4. Remove rice from heat when all water has been absorbed by the rice.
  5. Transfer rice to the large mixing bowl and place into refrigerator to cool.
  1. Mix rice vinegar and salt in a small bowl.
  2. Pour mixture over rice in the large mixing bowl
  3. Use fingers to mix rice/vinegar mixture evenly with rice in the bowl

HOW TO MAKE SIMPLE SUSHI ROLLS THAT LOOK IMPRESSIVE

What You Need

Here are the supplies you’ll need. You should be able to find all of these in the ethnic foods aisle of the supermarket.

  • sushi rice (sushi-grade rice is important to create the “stickiness” needed for these rolls)
  • nori sheets (roasted seaweed)
  • bamboo rolling mat (about $2)

How to make simple sushi rolls. Great recipe for beginners! Click to Tweet How to Make Sushi Rice

Follow the directions on the back of the rice package (1 1/2 cups of uncooked rice will yield plenty of rice to make 4-6 rolls).

While the rice is cooking, combine 6 tablespoons rice vinegar, 2 tablespoons sugar, and 2 teaspoons salt in a small saucepan over medium heat. Stir mixture just until the sugar dissolves (do not boil). Remove from heat and let it cool until ready for use.

When the rice is cooked, pour rice vinegar mixture over rice and fluff using a fork. Rice is the stickiest (and easiest to roll) when it is completely cool. A quick way to do this is to spread it out onto a baking sheet. You can also refrigerate the rice overnight if you want to make sushi rolls the next day.

HOW TO MAKE A SUSHI ROLL

Here is an easy sushi recipe that uses cucumbers and carrots. This is a good sushi recipe for beginners! Feel free to add avocado, imitation crab meat, or other fillings.

Prepare the filling. Slice veggies into thin matchsticks.

Lay the bamboo mat on a flat surface. Cover with a sheet of plastic wrap allowing a 1-inch overlap from the mat.

Place a nori sheet over plastic wrap with rough side of nori facing up.

With wet hands, grab a handful of rice and place in the center of the nori. Press the rice out towards to edges of the nori sheet, grabbing more rice (and water) as you go.

The rice filling should be 1 cm thick and 1/2-inch from the border.

Sprinkle a bed of sesame seeds over the rice.

Add one more sheet of plastic wrap over the rice coated with sesame seeds, overlapping 1″ on all sides.

Carefully place one hand on top and flip the sheet so the plain side of the nori is facing up. Then remove the top layer of plastic wrap.

Add your desired amount of ingredients to the center of the nori.

Fold the nori over ingredients and tuck the edge underneath. Continue to roll using firm pressure and peeling back plastic wrap and mat as you go. Dab cold water on the edge of nori to seal the roll.


Philadelphia Roll Recipe

Sushi Rice Ingredients:

  • 2 cups short grain white rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon of kosher salt

Philidelphia Roll Ingredients:

  • 4 oz. smoked salmon, cut horizontally into ½ inch strips
  • 1 package sushi nori
  • 1 cucumber, peeled and seeded and sliced into thin sticks
  • ½ block of cream cheese (about 4 oz.), cut into ½ inch strips

Instructions:

1. Cook your rice according to package instructions or in a rice cooker with 2 cups of water.

2. Mix the rice vinegar, sugar, and salt in a small saucepan and cook on low until the sugar and salt have dissolved.

3. Transfer your rice to a large bowl and fold in the vinegar mixture. Once all of the rice is coated set aside and allow it to cool to room temperature.

4. Lay 1 piece of nori on a cutting board with the rough side facing up.

5. Place a ball of rice on top of the nori and spread the rice evenly with your fingers or a rice paddle. Leave about 1 inch of nori exposed on the edge of the sheet furthest away from you.

6. Start about 1 inch from the bottom and layer your salmon, cucumber sticks, and cream cheese across the entire length of the sheet of nori. Use your judgment as to not overfill, but this part does take a little trial and error.

7. Use your finger to wet the portion of nori exposed at the top of the sheet.

8. Gently lift your nori from the bottom closest to you and bring the entire layer of rice and nori over the middle ingredients.

9. Keeping the roll tightened close to itself with your hands and continue to roll the sheet from top to bottom. The roll will seal itself closed with the dampened portion of nori at the top.

10. Use a sharp knife to cut your pieces about 1 ½ to 2 inches thick. Wet your knife in between slicing the roll to help this go a little smoother. This will give you anywhere from 6 to 8 Philadelphia rolls.

If you choose, this recipe will fill 4 sheets of nori. Depending on how thick you cut the rolls, that&rsquos anywhere from 24 to 32 Philadelphia rolls. You can dip your Philly roll in soy sauce or one of your favorite dipping sauces.



Comments:

  1. Arvin

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  2. Nele

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  3. Raulo

    Bravo, is simply excellent phrase :)

  4. Xavian

    Exactly! I think that is the good idea.



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