How to make sushi rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 3 ppl
Ingredients
  • 4 cups of cooked rice
  • 4 sheets of seaweed sheet
  • 1 Tamagoyaki - Japanese omelet egg
  • 2 Persian or Japanese cucumber
  • 1 bag of crab stick
  • 1 bag of Kanpyo - Japanese pickled seaweed
  • 4 tbsp of rice vinegar
  • 2 tbsp of sugar
  • 1 tsp of salt
  • 1 cup of water
  • ½ cup of sushi vinegar
  • 5 eggs
  • 3 Tbsp of Mirin
  • 1 tsp of sugar
  • 1 tsp of salt
Instructions
  1. Cook rice and prepare the ingredient while it’s cooking
  2. Prepare your choice of filling
  3. Once the rice is cooked, let it cool down to about 170F
  4. Mix rice with rice vinegar, sugar and salt
  5. Set aside the sushi rice for later use, do not let it cool down too far before making it.
  6. Wrap your bamboo mat with plastic wrap
  7. Take one seaweed sheet, shiny side down
  8. Prepare vinegar water for handling rice
  9. Dip hands in vinegar water, grab a handful of sushi rice (approx. 1 cup)
  10. Evenly spread the sushi rice across the seaweed sheet
  11. (optional) if you want to do rice side out, carefully flip the seaweed sheet with rice
  12. place your sushi roll filling at ⅓ toward you
  13. Roll the side closer to you to cover the filling, press it firm but gentle
  14. continue to roll to cover the whole sushi rolls
  15. Wipe your cutting knife with vinegar water
  16. Carefully cut them to the right size
Recipe by It's My Dish at https://itsmydish.com/how-to-make-sushi-rolls/