Sushi Roll Recipes

A Japanese culinary art form, sushi now rules the roost when it comes to experiencing an international flavor. So what is this dish all about? It is a Japanese term that refers to rice, where su and shi (from the Japanese word meshi) means vinegar and rice, respectively.

Hence, contrary to the belief that these are raw fish slices, sushi is cooked vinegar rice topped with an array of ingredients like raw fish, spices, vegetables, tofu, etc., and to make the dining experience more interesting and fuss free, it is served rolled inside or around pressed layers of seaweed sheets known as nori.

There are some varieties of this dish in which the vinegared rice is the same, but it is paired with different toppings, spices, condiments, and stuffing. Although, the idea of preparing a roll seems easy, this dish goes beyond that. It is a culinary art form, that needs to be perfected with practice.

But don't let that daunt you, here in this article one can find tips on how to roll them correctly, and recipes for beginners as well as for those who want to experiment with their culinary knowledge.

Place a nori seaweed sheet on a rolling mat and spread a layer of cooked rice. Spread the rice evenly, leaving half an inch from all the edges. Demarcate the rice equally by smearing a small amount of wasabi in a line across the middle of it. This is optional. Along the stretch of wasabi, arrange small portions of the fillings.

Very gently, but firmly without spilling any rice, roll up the mat tightly to form a cylindrical shaped roll. Remove the mat from around the roll and place it on a cutting board. Moisten a sharp knife with some water and cut this roll into 1½" rounds. Your dish is ready to be served.

Ingredients:

• Short-grain White Rice, 1 cup (uncooked)
• Salmon, ½ lb. (flaked)
• Rice Vinegar, 4 tbsp.
• White Sugar, 3 tbsp.
• Nori Seaweed, 4 (roasted sheets)
• Pickled Ginger, 2 tbsp.
• Cucumber, 1 cup (cut into thin strips)
• Avocado, 1
• Salt, to taste

In a saucepan, boil 2 cups of water, add the rice, and stir. Cover and simmer until it is almost cooked. Mix together the vinegar, sugar, and salt and blend it with the rice. Let it rest for some time.

Dampen your hands and spread a thin layer of rice on a nori sheet placed on a bamboo mat. Arrange all fillings in a line down the center of the rice. Roll the mat and press it gently. Cut into 1½" rounds with a wet sharp knife. Serve it immediately.

Ingredients:

• Japanese Sushi Rice, 1 cup
• Rice Wine Vinegar, 3 tbsp.
• Nori Seaweed, 3 (roasted sheets)
• Water, 1 cup
• Avocado, ½ (pitted and sliced)
• Smoked Salmon, 4 oz. (cut into long strips)
• Wasabi Paste, 2 tbsp.

Soak rice for a couple of hours and cook it. As soon as it is cooked, add the rice vinegar. Keep it aside so that it cools down. Place a sheet of nori seaweed on a bamboo mat and spread the rice on it. Press the rice down.

Draw a line in the center with the wasabi paste and arrange filling along the line. Roll the bamboo mat along with the sheet, and press it down lightly before removing the mat. Cut 1½" rounds with a wet sharp knife, repeat for other rolls and then serve.

Get imaginative with the fillings and make your own recipes. Enjoy the fine art of Oriental cooking and dining.