How to Make Sushi Rolls | Allrecipes.com

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.

Lay out the bamboo sushi roll mat on a cutting board, positioning it horizontally.

Place a sheet of plastic wrap on top of the bamboo mat.

Add the nori sheet on top of the plastic wrap.

Spread about 1 cup of sushi rice over the nori, wetting your fingers with water to help pat the rice onto the nori.

Leave a small part of each end of the nori uncovered to seal the roll.

Arrange the fish and veggies in the middle of the rice, being careful not to over pack the sushi roll.

Bring the bottom of the mat with the plastic wrap up and over the ingredients, pressing forward to shape the sushi into a tube.

Keep rolling until about an inch of the top of the nori shows, then rub a little cold water on the edge of the nori to help seal it.

Squeeze the mat around the roll until it feels uniform all over, being careful not to squeeze too hard.

Place the roll on a cutting board and wet the blade of the knife before slicing the sushi roll into small pieces, wetting the knife again between each cut.

Set the cut rolls on end and line them up on a serving platter or sushi plates.

Serve with wasabi, soy sauce, pickled ginger, and chopsticks.

Cooking Techniques

Equipment Needed

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Dietary

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