Have you been avoiding sushi roll recipes because you think they are difficult to make? Oh my! I have to admit I did the same thing for a while but my personality is always up for a new challenge so I decided to give it a whirl. It is so stinkin easy that I cannot believe I waited so long to try it. I think two main reasons I avoided it was because I considered Sushi to be only a cheat meal since it was seemingly so high in calories.
Why would I go through all the trouble to make something that I could only eat once in a while, right? It’s easier to just go and buy it. Secondly, I was tricked by presentation. That’s right sushi roll recipes intimidated me due to how beautiful the rolls looked at my favorite restaurants. Look at the picture to the right…almost too beautiful to eat and scary to try to make.
Not really! Well the above is not all that easy but those are also examples of higher calorie rolls. I am going to teach you a little about sushi and then tell you how to make a few quick and easy AND healthy versions using a sushi pack.
First of all the most basic of sushi roll recipes is the nigiri. These used to be quite a meal in itself. The traditional nigiri was a bit larger, up to 3 times larger than seen today, but has been reduced in size through the years. It is traditionally a Japanese dish made simply with just fresh fish called neta such as tuna, eel, haddock, shrimp or haddock and sushi rice.
Sometimes it is tied together by a small piece of nori, which is seaweed. The rice is formed and squished together into a ball like clump and the fresh fish is sliced and placed on top. Most often the fish is raw but it is also served grilled or tempura fried.
Sushi roll recipes as we are familiar with today typically come rolled in two different ways, California and Maki. A California roll has the nori on the inside and the rice on the outside. Make is just the opposite. The rice is on the inside and the nori is on the outside. From there, the rolls themselves could be a more traditional Japanese style orbe more fusion style with many different ingredients.
Now let’s get into sushi instructions. The most important part is mastering the sushi rice. The second most important part is making sure you have fresh fish. Go to a trusted fish market since you may be consuming raw tuna or whatever your choice of fish may be. Ask for fresh sushi grade.
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You will need these Sushi Tools:
- Pot with lid to cook rice
- Sharp knife
- Bamboo mat
- Wooden paddle spoon
- Gallon size zip lock bag
Sushi Rice Instructions:
Sushi rice is made similar to regular rice with a couple of minor differences. Less water is used and rice vinegar is added at the end. You will use approximately ¼ more water than rice. For example, this recipe will be for ¾ c of raw rice. You will use 1 c of water.
Place ¾ c short or medium grain rice in pot and rinse 2 or 3 times making sure to drain all water on last rinse. Add1 c water in pot and let sit for 5- 10 minutes. Place lid on pot and turn heat to high. Turn heat to simmer when water begins to boil. Cook for 15-18 minutes. Brown sushi rice will need to cook longer. You should not see any water remaining in the rice.
Remove from heat and dump rice into a mixing bowl. Sprinkle the rice with the vinegar and a dash of salt. Mix gently with wooden paddle every few minutes until it reaches room temperature. Cover with slightly damp cloth until use.
My Favorite! Spicy Tuna Roll- California Roll
Some recipes have you chop tuna and mix with Japanese mayonnaise. I personally don’t like this version for a couple of reasons. It is higher in calories and the texture is mushier. I prefer my tuna whole.
You will need:
- ¾ c or one palmful sushi rice
- ½ sheet of Nori
- Julienned cucumber slices
- Thinly sliced sashimi tuna
- Srirachi Hot Sauce
- Low sodium soy sauce
- Wasabi
Place nori sheet on top of bamboo mat (which you have already placed and sealed in gallon sized zip lock baggie). Gently spread rice down the center of nori from end to end at first and then delicately spread over the whole surface. Carefully flip over the nori so rice is now face down on bamboo. Center cucumbers from end to end and then add tuna slices on top.
Drizzle Srirachi sauce on top to taste. Begin rolling with bamboo mat using thumbs to lift and roll and fingers to hold filling in place. Remove roll from mat, place on hard surface and slice roll in half. Place two halves side by side and slice again creating equal size portions. Serve with soy sauce and wasabi whisked together.
To make Maki style, do not flip over the nori and rice. Begin placing filling directly on top of rice and roll using bamboo mat same as with California style.
Here is a super easy cooked variation if you aren’t ready for raw yet. Make the same way as above recipe except using these ingredients.
Ingredients:
- Imitation Crabmeat
- Julienned Cucumber
- Avocado slices
- Sushi Rice
- Nori
Eating sushi is one of my most favorite things to do with girlfriends. Have a girl’s night out, order different combinations and share yummy healthy food and fun with friends!
