How to Make Sushi Rolls

Uploaded by allrecipes on 12.12.2011

Sushi rolls are artistic little tubes of deliciousness.
With a little practice, you can make a sushi roll and serve up delightful
Japanese dinners, or stunning appetizers.
All sushi Rolls have two things in common:
Sushi rice, special short grained rice cooked and seasoned.
It has a sticky consistency that's ideal for making sushi rolls.
Nori. Dried seaweed that comes in paper thing squares.
All the other ingredients are up to you! Some classic sushi rolls are:
California roll, which has crab, cucumber, and avocado;
Philly roll, which is made from smoked salmon, cream cheese, avocado, cucumber;
And cucumber roll, with just cucumber.
A great choice for sushi newbies, and kids.
But you can make a sushi roll using any ingredients and combinations you want.
Generally you'll use 1 to 3 ingredients.
Shall we get rolling?
You need some basic tools.
Bamboo sushi roll mat, plastic wrap, rice paddle, or wooden spoon,
sushi knife or any sharp knife will do.
Step One: Lay out the mat.
Place the bamboo sushi roll mat on a cutting board.
Position the mat so that the bamboo strips are horizontal to you.
Then place a sheet of plastic wrap on top of the bamboo mat.
Step Two: Add the nori.
Place the sheet of nori on top of the plastic wrap.
Step Three: Add the sushi rice.
Spread a layer of sushi rice over the nori. You'll use about 1 cup.
Sushi rice is sticky, so wet your fingers with a little water to help
pat the rice onto the nori.
Leave a small part of each end of the nori uncovered so you can seal the roll.
Step Four: Add the fish and veggies.
Arrange the ingredients in the middle of the rice. Don't over pack the sushi roll,
or it will be too full to roll properly.
Step Five: Get Rolling!
Bring the bottom of the mat, with the plastic wrap up, up and over the ingredients.
Press forward to shape the sushi into a tube.
Roll with pressure so you get a firm roll.
Keep rolling until about an inch of the top of the nori shows.
To help seal it, rub a little cold water on the edge of the nori.
You have a sushi roll!
To firm up the roll, squeeze the mat around the roll until it
feel uniform all over. Don't squeeze too hard.
You don't want to smash the ingredients together or squeeze
them out of the roll ends.
Step Six: Cut and serve.
Sushi should be served and eaten immediately so you enjoy the
freshness of the ingredients.
Place the roll on a cutting board. Wet the blade of the knife and
slice the sushi roll into small pieces.
You wet the knife with water, and again between each cut to get a clean cut.
Set the cut rolls on end, and line up on a serving platter or sushi plates.
Serve with wasabi, soy sauce, pickled ginger, and chopsticks.
Sushi rolls are fun finger food for dinner or appetizers.
Mix and match fresh whole ingredients to make the same rolls you've ordered
in restaurants, or create your own sushi roll combinations.
Sushi is as creative, as it is delicious!