A quick light meal in summer sounds just right, doesn’t it? Want to add some international flair to it? Make it the Asian way! These mouth watering sushi rolls are easy to make and satisfy even the pickiest eaters!
Here is a quick step-by-step instructions guide for everything you’ll need to make these delicious rolls.
First things first: Sushi rice is the most important ingredient for making sushi. Make sure you get sushi rice (it has to be short grain rice!), otherwise it will be incredibly difficult to make the rice stick together.
Once you got your rice, get all the other filling ingredients you will be making your rolls with. I made mine with smoked salmon and avocado. You can sub the salmon for vegetables and make it vegetarian. Also, you can use fake tuna or tofu if you’d like.
Here is a Making Process with step by step photo instructions:
Step 1 (get your rice ready):
Step 2 (get your fillings ready):
Step 3 (making the roll):
Step 4 (assembling the fillings):
Step 5 (rolling the roll):
Step 6 (it will be messy, but have fun with it! 😉 ):
Step 7 (cut the roll):
- 2 cups sushi rice, uncooked
- 4 1/2 Tbsp rice vinegar
- 4 tsp sugar
- 2 tsp salt
- 6 seaweed sheets
- sesame seeds
- sushi fillings (smoked salmon, avocado, cucumber, etc.)
- 1. Rinse your rice 5 times under cold water. Cook in a rice cooker if you have one. If not, bring a pot of water to boil and add rice. Reduce heat and simmer for about 20 min. When rice is cooked, cover tightly with lid and let steam for 10 min.
- 2. Make your rice seasoning, called sushi-su, by mixing the rice vinegar, sugar and salt in a bowl until fully dissolved. (You can also use an already-seasoned rice vinegar, available in most supermarkets and ready to use right from the bottle).
- 3. When rice is done steaming, add seasoning, folding it gently and fanning it with cardboard so it gets colder faster. Once your rice it cooled, it's ready to be used.
- NOTE: Sushi rice must be seasoned while it is still hot!
- 4. Spread the seaweed wrapper on your bamboo mat and start spreading the rice evenly over the top. Dip your fingers in a bowl of water; it is much easier to manage the stickiness of the rice at this point. Don't make it too thick or it will be hard to roll! Leave an inch from the top bare for sealing. Your sheet should look something like the roll on Making Process Step 3 (above).
- 5. Sprinkle with sesame seeds. If you are making a regular roll, start assembling your fillings in a thin layer in the middle of the sheet on top of the rice. If you are making an inside out roll, carefully lift the roll wrapper and flip it on the other side, rice down. Then assemble the filling in the middle of the seaweed wrapper. See Making Process Step 4 (above).
- 6. Hold the core ingredients with your fingers and, with your thumbs, lift the edge of the mat closest to you and begin rolling away from you. Roll very tightly, and squeeze a bit with your fingers up and down the roll to help it seal.
- When you reach the end of the seaweed sheet, put a bit of water over the end of the sheet that you left for sealing. Your roll should seal nice and tight now when you roll it over and tighten it a bit. See Making Process Step 5 and 6 (above).
- 7. Dip your knife in water and cut the roll in 8 even pieces.
- 8. Serve with soy sauce, spicy mayo, wasabi and pickled ginger.
- 食欲 - Shokuyoku - good appetite!
- Do not refrigerate your cooked sushi rice. It will become hard and unpalatable. If you're not ready to use the rice, cover it with a clean, damp cloth and store it in a cool, not cold, place. For best taste and texture, use the rice the same day it was made.