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Sushi rolls or maki-zushi can easily be made at home. There are hundreds, if not thousands of possible sushi roll variations. Mix and match your favorite seafood and vegetable combinations to create the varieties that suit your tastes.
Ingredients -
- Sushi rice, prepared immediately before using in sushi roll recipe
- Fillings of your choice
- Wasabi paste
- Water
- Sharp Knife
- Bamboo rolling mat
Preparation -
- Place your rolling mat on a smooth hard surface. Place a sheet of the nori seaweed on your rolling mat. Wet your fingers, and spread approximately 1 cup of sushi rice over the sheet of nori. Leave a border from ¾ inch to 1 inch along the top edge.
- With the nori sheet in front of you, smear a small amount of wasabi paste across the rice from left to right.
- Arrange your filling on top of the wasabi line, lengthwise across the rice.
- Roll sushi tightly from bottom edge closest to you using the mat, to form a neatly pressed cylinder. Squeeze to insure the sushi is tightly packed, being careful not to rip the nori.
- Remove the mat from around the sushi.
- Cut sushi in 1-½ inch slices, using a sharp, moistened knife. Re-moisten the knife after each cut.
Plate sushi and serve with soy sauce, wasabi paste, and pickled ginger.
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