Sushi Rolls

I could live on these guys, they are one of my favourite foods to eat and although it might seem like a lot of effort to make sushi rolls, they’re actually not that difficult at all. Here I’ll give you the step by step method of how to make them. You can choose the fillings you want but my favourites are avaocado norimaki rolls, this is where the nori seaweed is on the outside, and red pepper and cucumber uramaki, this is the inside out roll: nori seaweed on the inside and the rice is on the outside.

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What you’ll need: (makes 3 rolls)

  • 1 cup of sushi rice
  • 1 and 1/2 cups of water
  • 1 tablespoon of sushi vinegar
  • 3 sheets of nori seaweed paper
  • fillings of your choice
  • 1 sushi rolling matt
  • Cling film and toasted black and white sesame seeds for Uramaki

Method for Norimaki:

  1. Add the sushi to a pan and rinse and drain a couple of times.
  2. Add the water and bring to the boil. Once boiling cover with a lid, reduce the heat and allow the rice to cook on a low heat whilst keeping an eye on it.
  3. Once the rice is cooked through, remove the lid and allow to cool.
  4. When the rice has cooled stir in the vinegar.

Rolling:

  1. Lay your nori seaweed paper onto the rolling matt with the cutting lines perpendicular to the rolling matt.
  2. Carefully cover the seaweed with rice, leaving a little bit of rice free at the side closest to you and about 1cm free at the opposite side.
  3. Place down your filling about 2.5cms in from the edge closest to you.
  4. Using the matt, carefully bring the edge closest to you up and over the fillings making sure to pack it tightly.
  5. Continue to roll it out until the end of the matt but don’t press too hard as you only want the rice to stick, you don’t want to push out the fillings.

Method for Uramaki:

  1. Lay a sheet of cling film over your rolling matt.
  2. Sprinkle with sheet with toasted black and white sesame seeds.
  3. Carefully cover the cling film with sushi rice. You want to add a little bit of extra rice at the end furthest away from you so that it is longer than the seaweed paper and you only have rice showing on the outside.
  4. Lay your nori seaweed paper onto the rice with the cutting lines perpendicular to the rolling matt
  5. Place down your filling about 2.5cms in from the edge closest to you
  6. Using the matt and the cling film, carefully bring the edge closest to you up and over the fillings making sure to pack it tightly.
  7. Be very careful that the cling film doesn’t get wrapped up into the sushi.
  8. Continue to roll it out until the end of the matt but don’t press too hard as you only want the rice to stick, you don’t want to push out the fillings.

 

Now you can take each roll and slice them up. I like to cut the Norimaki at a diagonal and leave the Uramaki simple. You can be as creative as you like with your fillings adding fried tofu or some spring onions, it’s up to you.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

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