Sushi Roll

Sushi Roll

131
1ORANGE1 0

"Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi."

Ingredients

45 m servings 152 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Footnotes

  • Tip
  • If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

131
  1. 175 Ratings

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this recipe is a must for sushi fans! I cant begin to tell you the money I've been spending a week on sushi! *lol* I make the rolls with the rice in the nori or on the outside. I've watch...

the hardest part of any sushi recipe is finding a bamboo mat... for a long time mine would come out bulky and uneven and generally not pretty. It's hard to roll sushi with just your hands - the ...

My sister had to present a project for her japanese class, so she chose to make these sushi rolls for them. Boy were they a hit, she made everyone one and made extras just in case. They were a...

It's nice to see sushi recipes posted. Thanks for this one. I too do not use sugar in my sushi rice. It seems the seasoned rice vinegar has enough sweetness on its own. Also, my japanese neighbo...

I've made these for years and I love them. You can make them with only one item rolled in or combine items in the rolls. I don't like to flake the crabmeat (it's better when you buy the long thi...

Sometimes its hard to keep those bambo mats clean. So what i do is put mine in a zip lock bag or wrap it in seran wrap. It works great and you can just throw away the bag or the saran when done....

These were great! Tip: For the section of the recipe that calls for adding/blending the rice vinegar, sugar and salt mixture into the rice pan - do the opposite. Remove the rice from the pan an...

This is a good recipie for sushi, however, I usually add a slice of cream cheese (put in freezer for 10 min to harden) and I leave the pickled ginger on the side with the wasabi. If you like sp...

My husband and I LOVE sushi, but this rice was WAY too sweet. I suggest cutting back on the sugar big time. I will stick to my original recipe.