Sushi Rolls

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Making Sushi Rolls is easy once you get the hang of it. A little practice on one or two rolls it all it takes.

Equipment
​
Bamboo sushi rolling mat
Cup filled with water
Knife - sharp, I prefer serrated
Spoon
Chopping boards

Ingredients 

Sushi Rice -  the recipe can be found here
Seaweed sheets (yaki nori)
Desired roll fillings**

• Cucumber, seeds removed, sliced. You can peel it if you prefer.
• Avocado, sliced into strips
• Smoked Salmon, sliced into strips
• Tinned tuna, drained and mixed with mayonnaise
• Tinned salmon, drained and mixed with mayonnaise
• Capsicum (peppers), sliced into strips
• ​Mayonnaise - egg free for vegan or vegetarian
  

**For Vegan or Vegetarian Sushi rolls choose appropriate  fillings  

To Serve (Optional)

Soy Sauce - Gluten free if required
Wasabi Paste

Instructions
(Theres a video at the bottom of the page too!)

1. Place the nori (seaweed) sheet onto the bamboo mat, shiny side down.

The shiny side looks like this

Shiny side down

2. Add sushi rice to the bottom third to half of the nori sheet.
Flatten down the rice onto the nori using the back of a WET spoon.

​Dip the spoon regularly into the water to keep it wet and stop it sticking to the rice.

3. Add your desired toppings, towards the edge of the rice, as shown.

4. Roll it up using the bamboo mat. 

​Lift the bamboo mat

​Push the ingredients into the roll with your fingers if required.

​After one roll, use the bamboo to push back and tighten the ingredients into the roll.
​
​Wet the nori in front of the rolled section with water.

Keep rolling and wetting until the roll is finished.

Lift the bamboo mat

Push the ingredients into the roll with your fingers if required.

After one roll, use the bamboo to push back and tighten the ingredients into the roll.

​Wet the nori in front of the rolled section with water

Roll onto the wet portion of nori

Wet the next section of nori

Continue wetting and rolling till the roll is complete

5. Fill in the ends (optional). I like to do this because it makes the ends neat, easy to cut and looks nice on the plate. But you can just chop off the ends and eat them!

Use a WET knife to push a little extra rice into the end to fill any gaps.

6. Cut the Roll into slices.

Wet your knife before each slice for a cleaner cut.

Wet your knife each time for a cleaner and easier slice.

I've also made a short video showing how it's done.