Nori Sushi Roll
- 1 cup (150g) uncooked short-grain rice
- 2 tablespoons rice vinegar
- 2 tablespoons caster sugar
- 1 1/2 teaspoons salt
- 4 sheets nori seaweed
- 1/2 cucumber, peeled, seeds removed cut into small strips
- 2 tablespoons pickled ginger
- 1 avocado, peeled, stone removed and cut into small strips
- 250g smoked salmon slices, flaked crab meat or tuna
Preparation:45min › Cook:20min › Ready in:1hour5min
- In a medium saucepan, bring 1 1/2 cups (375ml) water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes until water is absorbed.
- In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
- Preheat oven to 150 degrees C. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Centre one sheet of nori on a bamboo sushi mat. Wet your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.
Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.
Something else. I've made these for years and I love them. You can make them with only one item rolled in or combine items in the rolls. I don't like to flake the crabmeat (it's better when you buy the long thin strips - it's more like at the restaurants, easier, and less messy). Go to a Japanese grocery store where you can buy frozen salmon, tuna, roe, etc. for some more variety. Also, I spread a VERY thin line of wasabi on the rice before I put on the avocado etc. It adds a little kick. And make sure when you're spreading the rice on the nori that you leave about a half inch at the end without rice so that when you're tightly rolling and almost at the end, you can wet that bare edge slightly with a little water on your fingertip. That way the roll will hold together. I don't heat the nori. I store it in the fridge, take it out and roll it just like that. I usually cut them into 8 pieces, otherwise they're too big. And when making the rice I add salt to the water instead of adding it after the rice is cooked and I don't put any sugar in it when I add the rice vinegar. Serve with soy sauce with a little wasabi mixed in. Sooooooo delicious! - 29 Sep 2008
I'd like to make these in advance. how far in advance can they be made? Does freezing at any stage work? - 18 Nov 2008
I have just heaps of sushi for the first time. Followed the recipe, and was very happy with the end result. My husband and I had a whole roll each which I cut into 8 pieces. The only thing I altered was, when I spread the rice, I left 2cm at the far end of the nori sheet free of rice and wet the sheet with water to seal. I used a bamboo mat which I covered with glad wrap. After use, I threw away the glad wrap and was left with a clean mat. - 02 Jul 2012