Sushi Rolls

Course : Chinese
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups white -- short-grain rice, preferably japanese
3 cups water -- (or according to rice package directions)
3 1/2 tablespoons rice vinegar -or- white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 package nori seaweed (quality nori seaweed must be crisp. look for a well-sealed package.)
1 piece bamboo mat -- medium or large, for rolling sushi
--fillings ... choose from the---
1 medium cucumber cut into thin strips the same length as seaweed
1 medium avocado peeled, pitted and cut into thin strips
1 bunch fresh cilantro minced
2 ounces daikon radish -- cut into strips
2 ounces pickled ginger
4 ounces small shrimp -- cooked
4 ounces prosciutto
1 medium cucumber cut into thin strips
1 medium avocado peeled, pitted and cut into thin strips
2 ounces pickled ginger

Preparation / Directions:

RICE: Sushi, a representative food of Japan, is a vinegared rice garnished with an assortment of fresh vegetables, fish and seasonings. You'll find many of the ingredients ... and the bamboo mat ... at an Oriental food store. Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl. Mix vinegar, sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry. With a large wooden spoon, mix rice with a slicing motion. Leave the rice in the bowl, covered with a damp cloth. TO ASSEMBLE SUSHI ROLLS: Place one sheet of nori seaweed on the bamboo mat. Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet. Place all filling ingredients at center. To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.) Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds approximately 1/2 inch thic


Nutritional Information:

1115 Calories (kcal); 74g Total Fat; (56% calories from fat); 67g Protein; 60g Carbohydrate; 252mg Cholesterol; 6495mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes