Sushi-style Rolls
Enjoy these tasty foods on your next picnic or trip.
Sushi Rice
- 3 cups rice for sushi
- 3 ¼ cups water
- 1/3 cup rice vinegar
- 3 tbsp sugar
- 1 tsp salt
Wash rice and drain. Repeat until water runs clear. Put rice in pot with the 3 ¼ cups water and soak 30 minutes. Bring to a boil, then turn heat to low and cook until water is absorbed (about 20 minutes).
Meanwhile, dissolve sugar and salt in vinegar. Put cooked rice into a large, shallow, non-metallic dish. Pour vinegar mixture over it and gently fold in with a spatula while cooling with a hand-fan.
Sushi Rolls
- Nori for sushi
- Sushi rice (see above)
- Filling (see below)
- Small bowl water
Place nori onto bamboo sushi mat, with the ridgelines of the nori parallel to the bamboo sticks of the mat. Using water to keep fingers wet, place thin layer of rice onto bottom 2/3 of nori. Layer filling on top of rice. Roll the sushi halfway — mat, nori, rice, and filling –pressing so that you get a tight roll. Finish rolling without the mat. Cut into 6 equal pieces.
Sushi Fillings:
Avocado: 1 ripe avocado, sliced
BC Roll: smoked salmon, avocado, cucumber
California Roll: 1 avocado, ¾ cup crab meat, 2 tbsp mayonnaise, ½ tsp salt
Fried Egg: Beat 1 egg with a teaspoon of sugar and a pinch of salt. Spread onto a hot, oiled pan and fry until cooked through.
Gourmet Roll: ½ cup roast duck from a Chinese market, ¼ roasted red pepper skinned and julienned, 1 green onion. Mix sauce from roast duck with wasabi and soy sauce for dipping.
Have a recipe to share? Send it in! oyster@travellingoyster.com
No Comments to “Sushi-style Rolls”