Sushi Roll Recipes

• 2½ cups Japanese Short-Grain Rice (like Koshihikari rice)
• 4 tbsp Rice Vinegar
• 2½ cups Cold Water
• 2 tsp Salt
• 3 tbsp Caster Sugar
• 180g Smoked Salmon, cut into thin strips
• 12 Asparagus, trimmed and lightly steamed
• 6 sheets Nori
• Japanese Soy Sauce
• Pickled Ginger
• Wasabi Paste
• Your choice of fillings

• Rinse the rice thoroughly in a strainer under the tap and drain well.
• Put the rice and cold water in a medium-sized pan and bring to a boil. Cover the saucepan and simmer it for 15 minutes. Put off the heat and allow it to cool. Once cooled, spoon the rice out into a large bowl.
• Blend together the vinegar, sugar and salt in a small bowl until the sugar melts, and then pour it gently over the rice.
• Pour the vinegar mixture to the bowl containing cooked rice and allow it to cool at room temperature. The sushi rice is ready!
• Now, toast each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate.
• Take the thinly sliced salmon strips and lightly steamed asparagus spears and run them under cold water.
• Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top.
• Roll the sushi up and cut into rounds and serve.

Tuna Sushi Roll

• 2 cups Freshly Prepared Sushi Rice
• 4 sheets of Nori Seaweed Wrapper
• 4 ounces Fresh Ahi Tuna, sliced
• 1 tsp Wasabi Paste
• Pickled Ginger

• Flatten out a sheet of nori seaweed wrapper on a plastic wrap and spread sushi rice on top of it, distributing evenly but firmly.
• Rub a bit of wasabi paste on the nori, throughout the top edge of the rice layer and arrange strips of tuna over it.
• Dampen the edge of the nori with a few drops of water. Now, starting from the bottom, gently but firmly roll the nori wrap around the strips of tuna to the upper end.
• Fold the plastic wrap upward around the sushi roll and squeeze firmly along the length of the roll, to compact the filling and seal the moistened edge of the nori.
• Take out the plastic wrap and cut the sushi roll into 6 consistent pieces. Repeat the process with the remaining ingredients.
• Arrange the sushi rolls on a serving dish and garnish with a glob of wasabi paste and a heap of pickled ginger.

• 2 cups Freshly Prepared Sushi Rice
• Nori Seaweed Toasted Sheets
• Cucumber, peeled, seeded and cut in fine strips
• Crab meat, cut into pieces
• Avocado, peeled and cut in fine pieces
• Sesame seeds, toasted
• Radish Sprouts

• Cut nori sheet in half and arrange it on bamboo mat with the glossy side facing downward. Wet your hands with water to prevent rice from sticking into it. Spread out a thin layer of sushi rice over the seaweed, taking care not to cover it entirely.
• Set crabmeat, avocado and cucumber longitudinally and spatter some sesame seeds over it.
• Now, gently fold the end of the mat starting from the lower end, moving up the filling and tuck it in.
• Take out the mat from roll, push in the loose ends and place it on a flat surface. Using a wet, sharp knife, slice the roll in 6 equal pieces.
• Serve with soy sauce, wasabi, and pickled ginger.