Cool Sushi Roll Recipe Video

Summary

Preparation Time15 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Nori sheets4 Large
 Sushi rice2 Cup (32 tbs), cooked
 Tobiko4 Teaspoon
 Cucumber1 Large, peeled, seeded, and cut into matchstick-size pieces
 Avocado2 Medium, peeled, pitted, and sliced into 1/4-inch thick pieces
 Crab sticks4 Large, cut into strips
 Wasabi2 Tablespoon (for serving) (Optional)
 Pickled ginger2 Tablespoon (for serving) (Optional)
 Light soy sauce2 Tablespoon (for serving) (Optional)

Nutrition Facts

Serving size

Calories 395 Calories from Fat 134

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 14.7 mg

Sodium 392.6 mg16.4%

Total Carbohydrates 53 g17.8%

Dietary Fiber 7.2 g28.6%

Sugars 2.3 g

Protein 11 g22.1%

Vitamin A 6.9% Vitamin C 21.6%

Calcium 2.8% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Lay 1 nori sheet, shiny side down, on the sushi mat.
2. Wet your fingers with water and spread about 1/4 cup of the rice evenly onto the nori.
3. Sprinkle the tobiko evenly over the rice. Turn the sheet of nori over so that the rice side is down.
4. Place 1/4 of the cucumber, avocado and crab sticks in the center of the sheet.
5. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, then use the sushi mat and squeeze very gently to shape the cylinder. Pull away the mat.
6. Repeat with remaining nori sheets.

SERVING
7. Cut each roll into 4-6 pieces.
8. Arrange on a platter and serve with wasabi or ginger-soy sauce.

NOTE
To make the sushi rice:
You will need 2 cups sushi or short grain rice, 2 cups water, plus extra for rinsing rice, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
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