Sushi Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Sushi Rice1/2 cup Sushi Seasoningor1/2 cup of rice vinegar with 1/4 cup sugar and 1/2 tsp. salt - stir until sugar is dissolved.FILLINGS - Thinly sliced 1/2 cup Omelete (homemade is best) or tofu1/2 cup Carrot1/2 cup Avocado1/2 cup Cucumber* You can also add the following BUT they are not included in the calculated info.ZucchiniCapsicumPrawnsSnow Pea sproutsfresh or smoked salmonCrab MeatWasabiMayonnaiseSpring onionsBamboo shootsSashimi Grade TunaPickled ginger4 Sheets of Yaki nori (seaweed sheets)1 x bamboo Sushi mat
1. Wash rice very well, then cook approx. 11- 13 min. using the ratio of 1 cup of rice to 1 1/2 cup of water. Once all water has gone let stand for 10min. Then let cool down to room temperature (don't put into fridge or it will start to set).
2. Place 1 sheet of Yaki Nori smooth side down on a bamboo sushi mat.
3. Keep fingers wet with water and spread (with spatular) approx. 1/2 cup of rice over the seaweed.
4. Place thin strips of filling of your choice across the rice.
5. Use the mat to help roll up the sushi roll, pressing together gently. (Don't forget to keep the mat out of the roll as you go.
6. When roll is complete, press gently to slightly square the shape, press in the rice at the ends, remove mat. Wrap in clingwrap to cool in fridge.
7. When all rolls are compleat, cut sushi to required size. eg. in 1/2 for a meal into 8ths for finger food (Calculated info. is for 1 serving using only vegetables & omelete, 1 serving = 1 whole role and cut in 1/2 is best for eating)
8. Serve with sushi dipping soy sauce, pickled ginger (gari) and extra wasabi (hot) if liked.
Number of Servings: 4
Recipe submitted by SparkPeople user BUSTIE1.
2. Place 1 sheet of Yaki Nori smooth side down on a bamboo sushi mat.
3. Keep fingers wet with water and spread (with spatular) approx. 1/2 cup of rice over the seaweed.
4. Place thin strips of filling of your choice across the rice.
5. Use the mat to help roll up the sushi roll, pressing together gently. (Don't forget to keep the mat out of the roll as you go.
6. When roll is complete, press gently to slightly square the shape, press in the rice at the ends, remove mat. Wrap in clingwrap to cool in fridge.
7. When all rolls are compleat, cut sushi to required size. eg. in 1/2 for a meal into 8ths for finger food (Calculated info. is for 1 serving using only vegetables & omelete, 1 serving = 1 whole role and cut in 1/2 is best for eating)
8. Serve with sushi dipping soy sauce, pickled ginger (gari) and extra wasabi (hot) if liked.
Number of Servings: 4
Recipe submitted by SparkPeople user BUSTIE1.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 706.9 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 2.8 g
- Protein: 8.0 g
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