Basic Sushi Roll

About this recipe: 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.

1ORANGE1

Ingredients

Serves: 8 

  • 135 g uncooked short-grain white rice
  • 45 ml rice vinegar
  • 40 g white sugar
  • 9 g salt
  • 4 sheets nori seaweed sheets
  • 0.5 cucumber, peeled, cut into small strips
  • 30 g pickled ginger
  • 1 avocado
  • 225 g imitation crabmeat, flaked

Directions

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

  1. In a medium saucepan, bring 375ml (1,1/2 cups) water to a boil. Add rice, and stir. Reduce heat, cover and simmer for 20 minutes until water is absorbed.
  2. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
  3. Preheat oven to 150 C. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
  4. Centre one sheet of nori on a bamboo sushi mat. Wet 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.
  5. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

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