1/1 Photo of Sushi Rolls
Sushi can be very addicting, and once you get the hang of it, surprisingly easy to make!
My Private Note
Units: US | Metric
- 1Cook rice according to package instructions.
- 2Mix vinegar, sugar and salt.
- 3Cut vinegar mixture into cooked rice until well combined.
- 4To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
- 5Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
- 6Place your filling in a center line on the nori sheet.
- 7Begin rolling by carefully folding over the top edge and starting the roll.
- 8Continue to roll, keeping the roll as tight as possible.
- 9Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
- 10Some Possible Sushi Filling Combos----------.
- 11Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
- 12Mix and match to suit your taste.
- 13Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
- 14Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
- 15California Roll-- Imitation crab meat, mayonnaise and avocado.
- 16Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
- 17Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
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Nutritional Facts for Sushi Rolls
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 185.4
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 581.3 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 0.4 g
- Sugars 1.0 g
- Protein 3.3 g