Best 3 Sneaky Sushi Rolls Recipes

CALIFORNIA SUSHI ROLL RECIPE

Steps:

• Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
• Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
• Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
• Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
• When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

SNEAKY SUSHI ROLLS

Steps:

• Combine rice and water in a large microwave-safe bowl. Cover and cook in the microwave for 8 minutes. Allow to cool slightly before removing bowl from the microwave. Uncover rice and stir in vinegar using a wooden spoon; rice will become sticky.
• Slice avocado into long sticks. Cut cream cheese into long sticks. Open crab legs and separate them. Cut 5 crab legs in half and pair each with a full leg to have 10 sets.
• Lay 1 nori sheet on a dry cutting board. Use wet hands to scoop a handful of cooled rice onto 1/2 the sheet closest to you. Place cream cheese, avocado, and crab on the center of the rice, extending all the way across the nori. roll nori up, starting at the rice end and ending on the plain end; use wet hands to seal, if necessary. Place roll seam-side down on a separate cutting board. Repeat with remaining nori, rice, and fillings.
• Use a large knife to cut 1 roll in half; line up halves, and cut each into 3 pieces. Repeat with remaining rolls for a total of 60 pieces. Wipe the knife on a towel in between slices. Serve with wasabi and ginger.

SUSHI ROLLS

Steps:

• Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
• Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
• Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
• Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.