Sushi Rolls
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sushi Rolls calories by ingredient
Introduction
When making sushi, taste is important but presentation is EVERYTHING, so be careful When making sushi, taste is important but presentation is EVERYTHING, so be carefulNumber of Servings: 4
Ingredients
-
1 cup Sushi Rice
1/2 cup Sushi Seasoning
or
1/2 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 tofu
1/2 cup Carrot
1/2 cup Avocado
1/2 cup Cucumber
* You can also add the following BUT they are not included in the calculated info.
Zucchini
Capsicum
Prawns
Snow Pea sprouts
fresh or smoked salmon
Crab Meat
Wasabi
Mayonnaise
Spring onions
Bamboo shoots
Sashimi Grade Tuna
Pickled ginger
4 Sheets of Yaki nori (seaweed sheets)
1 x bamboo Sushi mat
Directions
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.
