Making Rolls
There are many types of rolls with different rice placements, fillings, and rolling methods. I present to you the simplest option. I also recommend checking out sushi and roll recipes on the forum. This amount of ingredients will make 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 4 / 5
Ingredients
for 8 servings
- sushi rice 250 g
- rice vinegar
- nori seaweed
- salt
- lightly salted or smoked fish
- cucumber
- avocado
- eggs 1-2
- shrimp
- soy sauce
- pickled ginger
- wasabi
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 17
Cook the rice according to the package instructions. When using regular short-grain rice, rinse it thoroughly and add it to boiling salted water at a ratio of 1 cup of rice to 2 cups of water. Cook over low heat for about 20 minutes after boiling.
Step 2 of 17
Stir the seasoning with rice vinegar (3 tbsp per 400 g of rice) into the hot cooked rice. Or prepare the sauce yourself: mix 50 ml of rice vinegar, 1 tbsp of sugar and 1 tsp of salt.
Step 3 of 17
Beat the egg, adding a little salt.
Step 4 of 17
Fry the mixture in a preheated pan with vegetable oil on one side.
Step 5 of 17
Flip and fry on the other side.
Step 6 of 17
Cut the finished omelet into long strips.
Step 7 of 17
Cut the avocado and cucumber into strips.
Step 8 of 17
Also cut the fish into strips.
Step 9 of 17
Mix 3 tbsp of rice vinegar in 200 ml of water.
Step 10 of 17
Place a nori sheet on a bamboo mat with the shiny side down.
Step 11 of 17
Spread the rice over the matte side of the sheet, moistening your palms in the vinegar water. Leave a free strip 5–7 cm wide at the top (for a nori sheet size 20×23 cm).
Step 12 of 17
Lay out the fish, avocado and cucumber, leaving 1–2 cm from the bottom edge.
Step 13 of 17
Omelet, shrimp and avocado can be used as an alternative filling.
Step 14 of 17
Begin rolling: carefully lift the edge of the mat and fold it so that it touches the rice.
Step 15 of 17
Then lift the edge of the mat again and tightly roll the nori together with the filling forward.
Step 16 of 17
Transfer the roll to a cutting board. To prevent the rice from sticking to the blade, moisten a sharp knife in water with vinegar. Cut into portion pieces 1.5–2 cm wide.
Step 17 of 17
Serve the dish with pickled ginger, wasabi and soy sauce. You can find everything needed for sushi here: Everything you need for sushi.
