Assorted Sushi Rolls
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
5
Description
They should be cut with a very sharp knife, moistened with a mixture of water and vinegar, to avoid crushing them.
Ingredients
- Boiled White Round Rice - 14.1 oz
- Rice Vinegar for Sushi - 8 teaspoons
- Sugar - 6 teaspoons
- Salt - 2 spoons
- Water - 4 glasses
- Avocado - ½ pieces
- Salmon - 3.5 oz
- Philadelphia Cheese - 3.5 oz
- King Prawns - 8 pieces
- Crab Meat - 3.5 oz
- Cucumbers - ½ pieces
Step by Step guide
Step 1
First, you need to prepare the rice for sushi.
Step 2
Cut the fish, avocado, and cucumber into strips.
Step 3
In a deep bowl, mix 1 cup of water and 1 tablespoon of vinegar to moisten your hands.
Step 4
For sushi: shape a ball from the rice, then place a thin slice of fish (or a peeled shrimp with the tail on) on top, and wrap it with a thin strip of nori, the edge of which should be brushed with wasabi to help it stick better.
Step 5
For outside rice rolls "Uramaki" ("California" and "Philadelphia"): place a sheet of nori on a bamboo mat and spread a thin layer of rice over it.
Step 6
Flip the sheet over so the rice side is down. Spread your desired amount of wasabi along the center of the nori sheet.
Step 7
Place the filling in the center of the sheet. For the California roll: cucumber, avocado, and crab meat. For the Philadelphia roll: Philadelphia cream cheese, cucumber, and avocado. After filling the roll, start to gently roll it up, then apply slight pressure to the mat. Press in the middle and try to shape the roll into a log.
Step 8
Coat the California roll in sesame seeds (or flying fish roe) and cut it into 4-6 pieces (depending on the size of the nori sheet).
Step 9
Cut the "Philadelphia" roll into 4–6 pieces and carefully wrap it in a thin slice of fish.
Step 10
For regular rolls: place a sheet of nori shiny side down on a bamboo mat, ensuring that the edge of the seaweed aligns with the edge of the mat.
Step 11
In a deep bowl, mix 1 cup of water with 1 tablespoon of vinegar to wet your hands.
Step 12
Spread a thin layer of rice on a sheet of nori, leaving 2–3 cm at the far edge uncovered. Spread a thin layer of wasabi on this edge.
Step 13
Arrange the filling in strips (avocado or cucumber and fish).
Step 14
Lift the edge of the mat and begin to gently roll it up, using the exposed edge of the nori with wasabi to help seal the roll.
Step 15
Using a mat, you can shape the roll into a round, square, or triangular form.
Step 16
Using a very sharp knife, cut the sausage into 4 to 6 pieces.
Step 17
Serve with wasabi, soy sauce, and ginger.
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