Sushi Rolls

Sushi rolls are surprisingly easy to make once you get the hang of them.  The below ingredients are enough for approximately 6 rolls (3 of each kind).  The great thing about sushi is that you can add in whatever ingredients you want and/or have on hand.  Definitely experiment with different kinds of fish and fillings.  Make sure you buy sushi-grade fish and not just any old fish from the grocery store.

Sushi Rolls

1.5 c sushi rice, dry
water
3 T rice vinegar
1 T sugar
1/2 tsp salt
3 sheets nori, cut in half
sesame seeds, toasted

Spicy Tuna Roll

1 T mayo
1 tsp sriracha
4 oz tuna, minced
3 green onions, chopped
thin strips of seedless cucumber (optional)
thin strips of avocado (optional)

1) Combine mayo and sriacha, to taste.
2) Mix in tuna and green onions.

Philadelphia Roll

4 oz salmon, cut into strips
thin strips of cream cheese
thin strips of seedless cucumber (optional)

1) Put rice in small bowl; add water and swish around; strain.
2) Repeat until the water running off the rice is clear.
3) Use rice cooker to prepare rice according to package directions.
4) In the meantime, combine vinegar, sugar and salt in small saucepan over medium heat; stir until dissolved; let cool.
5) Once rice is ready, transfer to large bowl.
6) Drizzle vinegar mixture over the rice using the wooden spatula to disperse evenly.
7) Use the spatula to “cut” the vinegar into the rice.
8) Cover bowl with damp towel and allow to cool.
9) Cover sushi mat with plastic wrap.
10) Cut nori sheets in half; lay a piece of nori on the mat, rough side up.
11) Take a handful of rice and gently press onto nori.
12) Sprinkle sesame seeds over the rice.
13) Turn the nori over (now it’s rice side down).
14) Put a line of filling across the middle of the nori; if using cucumber and/or avocado, lay the strips down the length of the filling.
15) Use the mat the mold the roll.
16) Cut into small, evenly-sized pieces.
17) Serve with soy sauce and wasabi.

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