Make your own Sushi Rolls

 

Philadelphia Rolls

 

Ingredients

·         1 sheet nori (dried seaweed for sushi production)

·         ½ cup prepared sushi rice

·         2 ounces English cucumber, cut into large sticks

·         1 Strip Smoked Salmon

·         2 Tbsp. Cream Cheese

·         1 tsp. Scallion, minced

 

Directions

In a small bowl, mix cream cheese with scallion and season with salt and pepper.

Begin the rolling process by covering the sushi rolling mat with plastic wrap. Lay the nori on the mat and spread the sushi rice in an even layer across the entire sheet, leaving an inch at the end farthest away from you.

 

Starting an inch away from the beginning of the rice (end closest to you), evenly place the cream cheese, salmon, and cucumber in a thin line through the center of the nori. Taking hold of the sushi mat on the side closest to you, bring the edge of the rice up to meet the rice just beyond your fillings. Pick the mat up, and continue rolling away from you, gently pressing the roll into a cylinder after each rotation. Finish by lightly wetting the uncovered nori with the te-zu and roll the cylinder over it and press the entire roll into an even cylinder.

 

Gently sawing with a very sharp knife, cut off a small piece at either end of your roll to create even edges. Cut in half, and cut each half into 3 even pieces.

 

California Roll

 

Ingredients

·         1 sheet nori (dried seaweed for sushi production)

·         ½ cup prepared sushi rice

·         2 ounces English cucumber, cut into large sticks

·         2 ounces crab meat

·         4 thin slices of Avocado, approximately ¼ inch

·         1 tablespoon sesame seeds, toasted

 

 

Directions

Begin the rolling process by covering the sushi rolling mat with plastic wrap. Lay the nori on the mat with the shiny side down and spread the sushi rice in an even layer across the entire sheet. Sprinkle the rice with the sesame seeds.

 

Flip the nori over onto the rice side so that the nori is now facing up. Moisten the far edge of the nori with some of the prepared te-zu and evenly place the avocado, crab meat and cucumber in a thin line through the center of the nori. Taking hold of the sushi mat on the side closest to you, flip the side of the California roll over to wrap around the fillings, pulling the roll taut as you go.

 

Finish by completely rolling the California roll out of the mat. Slice into six even slices, making sure to clean your knife in-between cuts to ensure a clean cut.

 

 

Sushi Rice

Ingredients

·         2 cups sushi rice

·         2 ½ cups water

·         5 tablespoons rice vinegar

·         1 ½ tablespoons salt

·         5 tablespoons sugar

·         1 small piece sea kelp (Kombu)

·         1 teaspoon sake

 

Directions

Begin the rice making process by washing (polishing) the rice under running water 2-3 times, draining the water in between washings. Add the 2½ cups of water and let the rice soak for 30 to 90 minutes (depending on the water temperature). Cook the rice in an electric rice cooker then let stand for ten to fifteen minutes before proceeding.

 

Meanwhile, make an awase-zu (vinegar mixture) to be added to the rice later. Heat the rice vinegar gently and dissolve the salt then sugar into the vinegar. Steep the kelp in the vinegar mixture for 30 minutes then remove. Finish the awase-zu with the sake and reserve.

 

When the rice has rested for 10 to 15 minutes, remove the rice to a clean mixing bowl. Immediately sprinkle the vinegar mixture over the rice and fold it in using wooden rice paddles. Spread the rice out and fan the rice to evaporate excess moisture. Then cover the rice with a damp cloth to let the rice “mature” for 30 additional minutes, or until it cools to around 90°F.

 

Note: Make additional awase-zu so that you can use it to make te-zu. Simply thin this vinegar mixture down using 2½ parts water to every part of vinegar mixture. You will use this for your hands and knife so the rice does not stick during sushi production.

 

 


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