sushi rolls are artistic little tubes ofdeliciousness. with a little practice, you can make asushi roll and serve up delightful japanese dinners,or stunning appetizers. all sushi rolls havetwo things in common: sushi rice, special short grainedrice cooked and seasoned. it has a sticky consistency that'sideal for making sushi rolls. nori. dried seaweed that comesin paper thing squares. all the other ingredients are up to you!some classic sushi rolls are: california roll, which hascrab, cucumber, and avocado;
philly roll, which is made from smoked salmon,cream cheese, avocado, cucumber; and cucumber roll, with just cucumber. a great choice for sushi newbies,and kids. but you can make a sushi roll using anyingredients and combinations you want. generally you'll use 1 to 3 ingredients. shall we get rolling? you need some basic tools. bamboo sushi roll mat, plastic wrap,rice paddle, or wooden spoon, sushi knife or any sharp knife will do.
step one:lay out the mat. place the bamboo sushi roll maton a cutting board. position the mat so that the bamboostrips are horizontal to you. then place a sheet of plastic wrapon top of the bamboo mat. step two:add the nori. place the sheet of nori on topof the plastic wrap. step three:add the sushi rice. spread a layer of sushi rice overthe nori. you'll use about 1 cup. sushi rice is sticky, so wet yourfingers with a little water to help
pat the rice onto the nori. leave a small part of each end of thenori uncovered so you can seal the roll. step four:add the fish and veggies. arrange the ingredients in the middleof the rice. don't over pack the sushi roll, or it will be too full to roll properly. step five:get rolling! bring the bottom of the mat, with the plasticwrap up, up and over the ingredients. press forward to shape thesushi into a tube. roll with pressure so youget a firm roll.
keep rolling until about an inch of thetop of the nori shows. to help seal it, rub a little coldwater on the edge of the nori. you have a sushi roll! to firm up the roll, squeezethe mat around the roll until it feel uniform all over.don't squeeze too hard. you don't want to smash theingredients together or squeeze them out of the roll ends. step six:cut and serve. sushi should be served and eatenimmediately so you enjoy the
freshness of the ingredients. place the roll on a cutting board.wet the blade of the knife and slice the sushi roll into small pieces. you wet the knife with water, and againbetween each cut to get a clean cut. set the cut rolls on end, and line upon a serving platter or sushi plates. serve with wasabi, soy sauce,pickled ginger, and chopsticks. sushi rolls are fun finger food fordinner or appetizers. mix and match fresh whole ingredientsto make the same rolls you've ordered in restaurants, or create yourown sushi roll combinations.
sushi is as creative, as it isdelicious!