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
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.
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 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
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
CALIFORNIA SUSHI ROLLS
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 64 pieces.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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