Time: 55 min.
Complexity: average
Quantity: 30 pcs.

Sushi rolls - detailed recipe.

Ingredients:

• 5 sheets of nori
• 2 cups sushi rice (see recipe below)
• 60 g of sushi-grade tuna, cut into 0.5 x 1 x 8 cm strips
• 60 g of salmon for sushi, cut into 0.5 x 1 x 8 cm strips
• 1 greenhouse cucumber, cut into strips
• 1 carrot, peeled and cut into strips
• 1/2 avocado, thinly sliced

Sushi rice:

• 5 cups of short-grain sushi rice
• 6 tbsp of water
• 1/2 tbsp. rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

seaweed, nori, round grain rice, tuna, salmon, rice vinegar, cucumbers, carrot, Avocado

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Preparation:

Step 1
• Place a sheet of nori lengthwise on a bamboo mat, shiny side down. Position the sheet approximately 2.5 cm from the edge of the mat closest to you, so the opposite side of the bamboo mat is also visible. Wet your hands with cold water and take a handful of sushi rice. Place the rice in the center of the nori sheet and use your fingers to spread it evenly across the sheet. Leave a 2 cm strip free on the far side of the nori.
Step 2
• Place strips of tuna, some julienned vegetables, cucumber, or avocado along the center of the rice. Don't overfill. Place your fingertips on the filling to keep it in place. Then, use your thumb to lift the nearest edge of the bamboo mat. Begin rolling the mat away from you, pressing down on the filling to create a tight roll.
Step 3
• Roll the mat slowly until it completely encloses the rice, the near and far sides of the rice are joined, and a 2-cm strip of nori remains on the outside. Hold the bamboo mat and press the roll with your fingers until it forms a tight seal. Cut the roll in half, then each half into two more pieces to create four equal pieces. Repeat this process with the salmon and various fillings, nori, and rice.
  
  Sushi rice: Rinse the rice in cold water, stirring to remove any dirt. Drain well. Place the rice in a medium saucepan, add 6 cups of water, and cover tightly. Bring the water to a boil over medium heat. Let it simmer for 3 minutes, then reduce the heat to low and continue to simmer for 15 minutes, uncovered.
Step 4
• Remove the rice from the heat and remove the lid (the water should no longer be visible). Place the rice on a well-greased baking sheet and smooth it out with a spatula or rice spoon. Sprinkle the rice with vinegar, sugar, and salt, and stir with a spatula until it cools to body temperature. Keep the rice covered with a damp paper towel or napkin until ready to use.

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