Sushi Rolls made at home

2014-07-24
  • Prep Time : 0m
  • Cook Time : 0m
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Ingredients I used

For the Sushi Rice

  • 2 cups short-grain rice
  • 2 cups water
  • 2 tablespoons mirin
  • 2 teaspoons salt
  • 4 tablespoons rice vinegar
  • 2  tablespoons sugar

For the Sushi Filling

  • 6 nori sheets (seaweed sheet)
  • 1 cucumber, cut into small strips, remove seeds
  • 1 avocado, halved, stoned, peeled, thinly slices
  • Fresh Crab meat or Imitation crab (Pollock)
  • Prawns, head removed, shelled, tail removed – cooked
  • Mayonnaise (I used Hellman’s with wasabi)
  • Firm Smoked Tofu sliced in thin slices

When Serving

  • Soy sauce
  • Pickled ginger (Pink)
  • Toasted White and Black sesame seeds
  • Finely sliced Scallions

Equipment you will need

  • Bowl of water
  • Bamboo rolling mat
  • Plastic wrap

For the rice

  • In a strainer, wash the rice 3 – 5 times under cold running water. Allow the rice to drain out excess water
  • Meanwhile, combine the mirin, salt, vinegar and sugar in a small bowl
  • Remove from the heat, leaving the rice to rest, covered for another 10 minutes
  • When cool, gently add the vinegar mixture and mix to combine
  • Use the rice at room temperature

 

 

 

 

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