How to make sushi rolls Recipe

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and has a longer shelf life.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is less expensive and easy to find.

nori sheets

🥗Healthier: lettuce wraps

💰Cheaper: cabbage leaves

Cabbage leaves are a budget-friendly substitute.

fish roe

🥗Healthier: chopped olives

💰Cheaper: mashed avocado

Mashed avocado provides a creamy texture at a lower cost.

Wash the short to medium grain rice three times until the water runs clear.

Add the washed rice to a pot with the same quantity of water as rice.

Stir the rice around in the pot.

Cover the pot with a lid and cook on high heat until it reaches boiling point.

Once boiling, turn the heat down to the lowest simmer and cook for 15 minutes.

After 15 minutes, let the rice steam for an additional 15 minutes.

Mix sushi vinegar, sugar, and salt in a bowl and boil until dissolved.

Fold the vinegar mixture into the freshly cooked rice, being careful to cut through and fold without mashing.

Lay a nori sheet shiny side down on a bamboo mat.

Spread a little bit of rice over the nori, leaving about half an inch gap at the top.

Place wasabi in the center of the rice.

Add fillings: salmon, cucumber, and tuna mayonnaise, and roasted pepper.

Using the bamboo mat, roll the sushi tightly away from you, tucking in the edge as you go.

Wet the edge of the nori to seal the roll.

Cut the sushi roll in half with a wet knife, then slice into bite-sized pieces if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens