Sushi Rolls (Maki- Zushi)

2½ cups Japanese short-grain rice boiled (like Koshihikari rice or any other rice as a matter of fact- 200gr raw)
2½ cups cold water
4 tablespoons rice vinegar (or white vinegar)
3 tablespoons superfine (caster) sugar
2 teaspoons salt
Your choice of fillings (see Sushi roll variations below)
5 sheets nori

(100gr salmon, 1 cup tuna, avocado, onion, green pepper, pickled ginger)

Japanese soy sauce (Japanese soy sauce (shoyu) is made from a mixture of soybeans and wheat which is mixed with salt and water and an active culture called koji. This is left to brew slowly for at least a year. Shoyu is used to some degree in most Japanese dishes including hot-pots, noodle dishes, soups and sushi.)

Pickled ginger (gari) (Gari is eaten as an accompaniment to sushi (vinegared rice with toppings) and sashimi (thinly sliced raw fish). It's sold in jars and vauum-sealed packets and ranges in color from light pink to red)

Wasabi paste (Wasabi is a hot and pungent Japanese green horseradish. Although wasabi can be used freshly grated, it's most often found in powdered form which can be made into a paste, or in a tube as a pre-made paste. Wasabi is commonly eaten as an accompaniment to sushi and sashimi, and can also be used in dressings.)

PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn

Sushi roll variations. The range of possible fillings for sushi rolls is enormous. By mixing and matching various ingredients you can create many different varieties. Here are some popular fillings, followed by a selection of our favorite sushi rolls:Smoked salmon, Cooked shrimp (prawns), Crab (or surimi), Very fresh raw tuna and salmon, Tofu (firm or silken), Eggs (made into an omelet and cut into strips), Toasted sesame seeds, Cucumber, Avocado, Scallions (spring onions), Mushrooms, Snow peas, Snow pea sprouts, Asparagus (lightly steamed), Carrot


Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds):

Smoked salmon and asparagus sushi rolls.
Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve.


Tuna and cucumber sushi rolls.
Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve.


Shrimp and vegetable sushi rolls.
Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.


Tofu, sesame and mixed vegetable sushi rolls.
Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ oz (200g) of firm tofu into thin strips. Peel and grate a small carrot. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh. Wash and drain ½ cup snow pea sprouts. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.


California sushi rolls.
Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise. Peel an avocado and cut the flesh into strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top. Roll the sushi up and cut into 1½-inch rounds to serve. As a variation, replace the crab with cooked shrimp.

Egg and vegetable sushi rolls.
Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips. Cut 12 snow peas into thin strips and grate a small carrot. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve

Number of Servings: 25

Recipe submitted by SparkPeople user TANIA83.