Sushi rolls are quite possibly the perfect meal. It is aesthetically pleasing, has interesting flavors, is fun to eat, and it’s good for you! What could be the downside? Oh, that’s right. The price. That’s where Homemade Sushi Rolls come in and save the day.
Great sushi is an art, make no doubt about it. And if you walk into a Sushi bar and there are more than two people making rolls, turn around and leave. This sushi bar has one thing in mind – get as many orders out as possible. Sushi is an skill that takes a long time to master. So I personally don’t mind putting forth the money in order to enjoy such a finely crafted meal. However, I love sushi and cannot afford to eat it as much as I would like to. So, while sushi is worth the cost(or should be) when you go out, making some simple Homemade Sushi Rolls at home can fit into your budget and satisfy that sushi craving that you might have.
Making your own rolls will not come out perfect at first, but keep at it. Once you become familiar with it you will find that it is relatively easy to prepare. Now, be sure that I am no sushi chef. I am just an avid sushi lover! So from one novice to another, let’s try our own Homemade Sushi Rolls.
Below is a VERY simple recipe. Once you become comfortable with the process start to branch out with different recipes! (Do make sure you have a bamboo wrap to make your rolls tight).
Homemade Sushi Rolls Ingredients:
Yields 2 rolls
2/3 cups sushi rice (Prepare rice first according to package instructions)
1 nori sheet
5-6 oz smoked salmon
1 avocado
Homemade Sushi Rolls Instructions:
1. Wrap bamboo mat with plastic wrap in order to prevent rice from sticking to the mat.
2. Take a nori sheet and break it in half. Place one half on the bamboo mat with the shiny side facing down. For larger rolls use the entire nori sheet.
3. Grab a handful of prepared sushi rice and spread it gently over the nori (about 1 cm high). Do not press the rice down. Cover entire sheet if you are using half a nori, and about 80 % if you are using the entire sheet.
4. Flip the nori so that the rice is facing down.
5. Take about half of the salmon per roll and line it along the nori sheet on the end closest to you (Not all the way to the edge though). Use whole chunks of salmon; no need to break it up too much. Try to make the salmon line as even across the roll as you can.
6. On top of the salmon line up 1 to 2 thick slices of avocado.
7. Begin to roll. Be sure to roll inside out; start in the middle of the roll and even it outward towards the edges.
8. Cut into desired pieces (works best to cut in half, then cut each half in half again, and so on).
9. Serve with soy sauce, ginger, and wasabi.
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