Nori Sushi Roll
Nori Sushi Roll
This is a foundation recipe for sushi, you can flavour with any combination of filler ingredients you like, such as smoked salmon, crab or tuna.
Ingredients
Serves: 8
- 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
Directions
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.
Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.
Tip:
Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.
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Reviews (13)
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
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