Best 20 Sushi Rolls Recipes

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Sushi rolls, a beloved culinary creation, have captivated taste buds worldwide with their harmonious blend of flavors and textures. Originating from Japan, these delectable morsels, also known as maki rolls, have transcended geographical boundaries, becoming a staple of international cuisine. Whether you're a seasoned sushi enthusiast or embarking on your first sushi adventure, this guide will lead you on a culinary journey, providing you with the knowledge and inspiration to craft the perfect sushi roll. From selecting the freshest ingredients to mastering the art of rolling and slicing, we'll guide you through each step, ensuring that your homemade sushi rolls are not only delicious but also visually stunning. So, gather your ingredients, prepare your workspace, and let's embark on this exciting culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA SUSHI ROLLS



California Sushi Rolls image

This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 64 pieces.

Number Of Ingredients 13

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CREAM CHEESE AND CRAB SUSHI ROLLS



Cream Cheese and Crab Sushi Rolls image

Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.

Provided by Samantha

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h40m

Yield 2

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
¼ cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
½ (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  • Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
  • Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g

CALIFORNIA ROLLS (SUSHI)



California Rolls (Sushi) image

Here's is a simple and cheapest way to eat all the sushi you want! This is also a great side dish for your Sunday afternoon football game. You can use any filling such as: scrambled eggs (cut lengthwise), any Deli Salad, Avocado, cucumber, pickled red ginger...etc.

Provided by Connie "Kiyu" Guerrero

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 14

4 c sushi rice (cooked)
1 pkg nori sushi wrappers (seaweed)
1 medium avocado (thin slice lengthwise)
1 medium cucumber (remove the seeds and slice thin lengthwise)
1 c crabmeat or (deli crab salad)
2 Tbsp mayonaise
1 tsp salt
1 medium bowl of water (to dip you fingers so it don't stick)
1 bottle furikake (seaweed rice sprinkler)
2 Tbsp red pickles ginger (for garnish)
4 Tbsp rice vinegar
1 tsp sugar
1/4 c water (more or less)
1 pinch salt

Steps:

  • 1. Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
  • 2. Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese.
  • 3. Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes it's sticky enough that it's possible)
  • 4. Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces.
  • 5. Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

HOMEMADE VEGETARIAN SUSHI ROLLS



Homemade Vegetarian Sushi Rolls image

Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.

Provided by Miki Mitchell

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 1

Number Of Ingredients 5

¼ small cucumber, peeled
1 sheet nori (dry seaweed)
1 small carrot, peeled and thinly sliced
¼ small red bell pepper, thinly sliced
6 thin slices avocado

Steps:

  • Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
  • Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g

VEGETABLE SUSHI ROLLS FOR ALL AGES



Vegetable Sushi Rolls for All Ages image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 13

1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce

Steps:

  • For the rice:
  • Mix together vinegar, sugar, and salt.
  • Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
  • Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  • To assemble rolls:
  • Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
  • Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
  • Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
  • Serve with bowl of soy sauce for dipping.

LINDA'S THAI SWEET CHILI SAUCE FOR DIPPING (EGG ROLLS, SUSHI)



Linda's Thai Sweet Chili Sauce for Dipping (Egg Rolls, Sushi) image

I created this recipe to make Thai Chicken Wings this weekend, and it was great! Use this sauce in any of your Thai recipes asking for Sweet Chili Sauce. This recipe is medium hot, so use the chilis according to your taste! I also use it on my sushi, egg rolls, and spring rolls, and it is incredible!

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons sambal oelek or 2 tablespoons chili peppers
1 cup rice vinegar
2 teaspoons salt
1/3 cup sugar
2 teaspoons fresh garlic, minced
1 teaspoon gingerroot, grated
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a small pan add the first 6 ingredients together, over low heat.
  • Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
  • Mix well, and let sit until hot.
  • Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
  • Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.

VEGETARIAN CALIFORNIA ROLLS (SUSHI)



Vegetarian California Rolls (Sushi) image

I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too!

Provided by milkamaiden

Categories     Lunch/Snacks

Time 30m

Yield 40-50 pieces, 6-8 serving(s)

Number Of Ingredients 12

1 (10 sheet) package nori (roasted seaweed)
4 cups sushi rice
japanese rice wine vinegar
4 -6 tablespoons sugar
1 cucumber, cut into thin strips lengthwise
2 -3 carrots, cut into thin strips lengthwise steamed
1 -2 avocado, sliced thinly lengthwise
1 bunch green onion, cut into thin strips lengthwise
prepared wasabi paste (use sparingly it's really hot!)
prepared plum sauce
prepared pickled ginger
soy sauce

Steps:

  • Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
  • Prepare your veggies while the rice is cooking.
  • Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
  • Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
  • Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
  • Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
  • Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
  • Using a sharp knife cut the ends of the rolls and eat immediately ; )
  • Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

SUPER SUSHI NORI ROLLS



Super Sushi Nori Rolls image

Sushi is easier to make than you think! And you don't have to use fresh fish either. It's a great lunch to take to work or an attractive-looking party snack.

Provided by Sackville

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

500 g sushi rice
5 sheets nori
2 cups vegetables (sweet peppers, avocado, zucchini or baby corn are all good) or 350 g smoked salmon, trimmings for filling
wasabi
soy sauce
pickled ginger

Steps:

  • Empty rice into a bowl and run water through it until the water runs clear off the rice.
  • Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
  • If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
  • Now, leave the rice for up to an hour beforehand so it can cool properly.
  • You can speed this up a bit by putting it in the fridge to cool.
  • When the rice is cool, lay out a tea towel and a nori sheet on top.
  • Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
  • The trick is to not use too much rice, leaving room for it to expand when rolled.
  • Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
  • Then start rolling from the top.
  • The tea towel will help you get it started.
  • When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
  • Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

SUSHI ROLLS



Sushi Rolls image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 30 pieces

Number Of Ingredients 12

5 sheets nori
2 cups sushi rice, recipe follows
2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
1 hot house cucumber, julienne
1 carrot, peeled and julienne
1/2 avocado, thinly sliced
5 cups short-grain sushi rice
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
  • Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.

CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)



California and Maki Rolls (Japanese Sushi) image

The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. For directions on making the sushi rice see Recipe #383636. This is a combination of recipes found on Food Network. Special equipment need is 2 bamboo sushi rolling mat plus a bowl of water with ice. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating.

Provided by Galley Wench

Categories     Japanese

Time 20m

Yield 24 pieces

Number Of Ingredients 10

1/2 lemon, juiced
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
4 cups sushi rice, cooked (Sushi Rice Made in Bamboo Steamer)
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, sliced lengthwise
pickled ginger, for serving
wasabi, for serving
soy sauce, for serving

Steps:

  • Squeeze the lemon juice over the avocado to prevent browning.
  • Cover a bamboo rolling mat with plastic wrap.
  • Cut nori sheets in half crosswise.
  • Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
  • To make Califronia Rolls:.
  • Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
  • Sprinkle the rice with sesame seeds.
  • Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
  • Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  • Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
  • To make Maki:.
  • Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
  • Press the rice down firmly but gently.
  • Sprinkle sesame seeds on the rice.
  • Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  • Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
  • The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
  • Pull away the mat and set aside.
  • Cover with a damp cloth.
  • Repeat until all of the rice has been used.
  • Cut each roll into 6 pieces.
  • Serve with pickled ginger, wasabi and soy sauce.

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

These sushi rolls are a great finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.-Sarah Christenson, San Diego, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 42 rolls.

Number Of Ingredients 14

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
7 fresh asparagus spears, trimmed
Bamboo sushi mat
7 nori sheets
1 small cucumber, julienned
1 small carrot, julienned
2 jalapeno peppers, seeded and julienned
1 medium ripe avocado, peeled and thinly sliced
1/4 cup julienned daikon radish
Reduced-sodium soy sauce and prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls., Cut each into six pieces. Serve with soy sauce and wasabi.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

SPAM SUSHI MAKI ROLLS



Spam Sushi Maki Rolls image

Spam lovers unite! This was just an experimental dish, but it turned out pretty good. If you're in the mood for a fun and different dish... give this recipe a try! Don't knock it before you try it! =D This recipe is starting off assuming you have already fried the spam strips. *You can also use the reduced sodium Spam Lite version if you prefer.

Provided by cali_love

Categories     Short Grain Rice

Time 15m

Yield 40 sushi pieces, 2-3 serving(s)

Number Of Ingredients 7

5 cups cooked white rice
1 (12 ounce) can Spam, cut into 1/2 -inch strips and fried
5 pieces cucumbers, same size as Spam strips, length of nori sheet
5 sheets nori (seaweed)
mayonnaise
wasabi paste (optional)
maggi seasoning sauce (optional)

Steps:

  • Place sheet of nori on bamboo mat and align with edge nearest you.
  • Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
  • Arrange cucumber stick(s) 1 inch from edge nearest you, followed by Spam strip(s). Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you.
  • When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll.
  • To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up.
  • I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
  • Enjoy!

CREAM CHEESE AND CRAB SUSHI ROLLS



Cream Cheese and Crab Sushi Rolls image

Delicious, healthy and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.

Provided by PeachPie24

Categories     Lunch/Snacks

Time 40m

Yield 2 Rolls, 4 serving(s)

Number Of Ingredients 8

1 cup white rice
1 teaspoon minced ginger
2 tablespoons rice vinegar
1 teaspoon salt
1 cucumber
imitation crabmeat, leg style
cream cheese
nori sushi sheet

Steps:

  • Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
  • Add the rice vinegar and salt to the rice, mix well.
  • Lay out your seaweed sheets.
  • Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
  • About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
  • Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
  • Wet a very sharp knife and cut the rolls into individual pieces of sushi.

Nutrition Facts : Calories 182.8, Fat 0.3, SaturatedFat 0.1, Sodium 586.2, Carbohydrate 40.6, Fiber 1.7, Sugar 1.3, Protein 3.6

BROWN RICE AND QUINOA SUSHI ROLLS



Brown Rice and Quinoa Sushi Rolls image

I have omitted white sugar and flour from my diet and wanted to come up with a new way to make sushi, since being half Japanese, I still wanted to be able to enjoy sushi but wanted an option. I love it! Adds that extra bit of protein to make this a well-rounded light meal or snack. I like organic sugar in this recipe.

Provided by Shirley

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h25m

Yield 4

Number Of Ingredients 13

⅔ cup short-grain brown rice
2 ⅓ cups water
1 pinch sea salt
2 tablespoons rice vinegar
1 tablespoon cider vinegar
1 tablespoon mirin (Japanese sweet wine)
2 tablespoons turbinado sugar
½ teaspoon sea salt
½ cup quinoa
4 sheets nori (dry seaweed)
½ carrot, shredded
½ cucumber, cut into thin strips
1 avocado - peeled, pitted, and cut into thin strips

Steps:

  • Rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Rice will not be dry.
  • Meanwhile, stir rice vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. Set the vinegar mixture aside.
  • Stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning.
  • Place a nori sheet onto a sushi mat. With wet fingers, lightly press about 1/4 the rice mixture onto the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. Place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.
  • Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 51.6 g, Fat 9.4 g, Fiber 6.6 g, Protein 7 g, SaturatedFat 1.2 g, Sodium 319.6 mg, Sugar 8.4 g

MINI CUCUMBER SUSHI ROLLS



Mini Cucumber Sushi Rolls image

Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive.

Provided by kelcampbell

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 12

Number Of Ingredients 5

1 long seedless cucumber, ends trimmed
1 carrot, shredded
1 (4 ounce) package cream cheese, softened
¼ cup raisins
24 long fresh chives for tying

Steps:

  • With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  • Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 3.5 g, Cholesterol 10.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 31.8 mg, Sugar 2.3 g

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS



Uncle Bill's Sushi Rice and California Rolls image

This is my version to make Sushi. I experimented many times to come up with a tasty recipe ;this recipe.

Provided by William Uncle Bill

Categories     Vegetable

Time 45m

Yield 6 Sushi rolls

Number Of Ingredients 10

2 1/4 cups cold water
1 1/2 cups japanese sushi rice (Nishiki)
1/2 cup japanese sushi seasoning (Mizikan)
2 tablespoons mirin
1 1/2 tablespoons salt
1/3 cup granulated sugar
7.5 (8 inch) nori (dried seaweed sheets)
2 teaspoons wasabi paste, for each nori sheet
1 teaspoon soy sauce, for each nori sheet (optional)
1 teaspoon pickled ginger, for each nori sheet

Steps:

  • Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
  • Smoked salmon strips.
  • Pickled ginger.
  • Cucumber, peeled and cut into 1/8 inch thick slices.
  • Avocado, peeled and cut into 1/4 inch thick strips.
  • Steamed asparagus.
  • Sweet red pepper strips.
  • Carrot, peeled and cut into thin strips.
  • Green onions.
  • Cooked fresh shrimp.
  • PREPARING SUSHI RICE.
  • Rinse the rice at least 2 times in cold water, then drain well.
  • In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
  • If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
  • When rice is cooked, remove to a large bowl and let rice cool slightly.
  • In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
  • Use a small electric fan to fan the rice while adding the seasoning mixture.
  • Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
  • Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
  • Preparing Sushi California Rolls.
  • Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
  • Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
  • Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
  • Sprinkle some soy sauce over the rice if desired.
  • Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
  • As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
  • Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
  • Dampen the top edge with water to seal the edge of the Sushi roll.
  • Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
  • Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
  • Refrigerate any unused sushi rolls.
  • Note: To thinly slice the carrots and cucumbers, use a potato peeler.

VEGETARIAN "SUSHI" ROLLS



Vegetarian

Make and share this Vegetarian "sushi" Rolls recipe from Food.com.

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 25m

Yield 6 Rolls, 1 serving(s)

Number Of Ingredients 11

2/3 cup short-grain brown rice
1 cup water
1 teaspoon water
2 teaspoons soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon wasabi powder
nori
1/2 cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 small avocado
3/4 ounce radish sprouts

Steps:

  • Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
  • While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
  • Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
  • Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
  • Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
  • Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
  • Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

Provided by Kate McMillan

Categories     Rice     Vegetable     Kid-Friendly     Back to School     Lunch     Cucumber     Root Vegetable     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 1 sushi roll (8 pieces)

Number Of Ingredients 8

cooked sushi rice 1 1/4 cups (6 oz/185 g)
unseasoned rice vinegar 1 teaspoon
toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
toasted sesame seeds 1 tablespoon, plus more for sprinkling
English cucumber 1/4, peeled and cut into thin matchsticks
carrot 1/2, peeled and cut into thin matchsticks
ripe avocado 1/4, thinly sliced
soy sauce and pickled ginger slices for serving (optional)

Steps:

  • Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
  • In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
  • Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
  • Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!

SNEAKY SUSHI ROLLS



Sneaky Sushi Rolls image

My husband asks for this as a meal at least once a week.

Provided by Candi Schutrum

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 60

Number Of Ingredients 9

3 cups uncooked instant rice
3 cups water
2 tablespoons rice vinegar
1 avocado, halved and pitted
1 (8 ounce) package cream cheese
1 (12 ounce) package imitation crab legs
10 nori seaweed sheets
1 tablespoon wasabi paste, or as desired
¼ cup sushi ginger, or as desired

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.

Nutrition Facts : Calories 44 calories, Carbohydrate 5.6 g, Cholesterol 5.2 mg, Fat 1.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 71.4 mg, Sugar 0.5 g

TYPES OF SUSHI ROLLS



Types of Sushi Rolls image

To make each roll, check out the list of ingredients for each type of roll below. Keep in mind that you can make your rolls with just about anything you like. Be CREATIVE! Mix and Match, and most of all ENJOY! Cooking time does not include time to fry crab, shrimp, lobster or other seafood for Tempura Rolls, or to make sauces. Some of my favorite sauces are Recipe #256550, Recipe #206003, and Recipe #261095. Also, check out my tutorial Recipe #261193

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 2

1 sheet nori
3/4-1 cup cooked japanese-style rice

Steps:

  • CRUNCHY ROLL:.
  • Masago, crunchy tempura flakes, spicy mayonnaise sauce, cucumber, tempura shrimp.
  • CALIFORNIA ROLL:.
  • Sesame seeds, avocado, crab stick, cucumber.
  • MANHATTAN ROLL:.
  • Lump Crab mixed with spicy mayonnaise sauce with Masago outside: Tempura Shrimp Roll inside.
  • DRAGON ROLL:.
  • Inside: California Roll.
  • Outside: Eel, avocado and Masago.
  • EEL ROLL:.
  • Eel, cucumber, scallion, sesame seeds, topped with Eel Sauce.
  • PHILADELPHIA ROLL:.
  • Smoked salmon, cream cheese, cucumber.
  • SHRIMP TEMPURA ROLL:.
  • Shrimp Tempura, avocado, asparagus, scallion, Masago, sesame seeds topped with Eel Sauce.
  • RAINBOW ROLL:.
  • California Roll topped with assorted raw fish, avocado, Masago.
  • SPIDER ROLL:.
  • Soft Shell Crab Tempura, avocado, Masago, sesame seeds.
  • NEW YORK ROLL:.
  • Shrimp Tempura, eel, cream cheese, avocado, scallion, masago, sesame seeds.
  • PHAT ROLL:.
  • Lobster Tempura, asparagus, avocado, scallion, Masago, sesame seeds, topped with crab mixed with spicy mayonnaise sauce.
  • ROCK & ROLL:.
  • Inside: Eel, avocado, cucumber.
  • Outside: Masago.
  • SPICY TUNA ROLL:.
  • Tuna, scallion, spicy mayonnaise sauce.
  • VEGGIE ROLL - Cucumber, carrots, scallion, avocado, asparagus, cream cheese.

Tips:

  • Choose the freshest fish possible. This will ensure that your sushi is of the highest quality and taste.
  • Use a sharp knife to cut your fish and vegetables. This will help to create clean, even slices that will look and taste better.
  • Don't overcook your rice. The rice should be cooked until it is just tender, but still has a slight bite to it.
  • Season your rice with rice vinegar, sugar, and salt. This will give it a slightly sweet and sour flavor that is essential for sushi.
  • When assembling your sushi rolls, be sure to use a bamboo mat. This will help to keep the rolls tight and even.
  • Wet your hands before handling the rice. This will help to prevent the rice from sticking to your hands.
  • Be patient! Making sushi rolls takes time and practice. Don't get discouraged if your first few attempts aren't perfect.

Conclusion:

With a little practice, you'll be able to make delicious sushi rolls at home. So what are you waiting for? Give it a try!

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