Take Away Sushi Rolls

Have you ever puzzled if you'll create the long, fat dish rolls that you simply get from exclude dish shops? I’ll show you the way to form them. It’s not terribly tough to form exclude dish Rolls once you prepare the dish rice and also the ingredients to travel within the middle.

Take Away Sushi Rolls

Today's dish rolls ar rather like the those you purchase from exclude dish retailers. It’s not terribly tough once you’ve ready the ingredients to travel within the middle. Here is a way to create exclude dish Rolls bit-by-bit.

This is an extended direction solely as a result of I enclosed terribly elaborate bit-by-bit instuctions for rolling a ssushi similarly as instruction for making ready half dozen totally different fillings.

Prep Time and Cook Time ar supported creating half dozen rolls with Beef dish & Julienned Carrots. Time to cook rice isn't enclosed.

Take Away Sushi Rolls

  • 3 x 19cm/7½” wide 14cm/5½” long nori sheets 
  • Sushi Rice :
  • 2½ cups hot cooked rice 
  • 35ml/1.2oz rice wine vinegar
  • 2 tsp sugar
  • ⅛ tsp salt

Fillings (each filling ingredients make 12 rolls)
Raw Salmon & Cucumber Roll :
  • 3 strips sashimi salmon , 19cm/7½” long, 1.5cm/⅝" wide (about 50g each)
  • 3 x 19cm/7½” long wedges of cucumber 
  • Raw Tuna & Cucumber Roll
  • 3 strips sashimi tuna , 19cm/7½” long, 1.5cm/⅝" wide (about 50g/1.8oz each, )
  • 3 x 19cm/7½” long wedges of cucumber 

Chicken Cutlet & Avocado Roll :
  • 4 - 6 x 1.5cm/⅝" wide strips of chicken cutlet (about 150g/5.3oz in total)
  • 9 slices avocado , sliced lengthwise to 1cm/⅜" thick

Tuna Dressed in Mayonnaise & Avocado :
  • 150g/5.3oz canned tuna flakes or chunks in brine or spring water
  • 3 tbsp Kewpie mayonnaise
  • salt and pepper

Tempura Prawn & Green Leaf :
  • 6 large prawn tempura (about 10cm/4" long)
  • 6 small green soft-leaf lettuce leaves 

Beef Teriyaki & Julienned Carrots :
  • 150g/5.3oz very thinly sliced beef 
  • 1 tbsp oil
  • 2 tsp each soy sauce , sake, mirin
  • ½ tsp of sugar
  • 75g/2.6oz carrot , finely julienned

Rolling Tools :
  • A small bowl of water mixed with 1 tablespoon of vinegar
  • A sushi rolling mat/bamboo rolling mat

Making Sushi Rice :
  • Add rice wine vinegar, sugar and salt in a jar or a bowl. Mix well until sugar and salt are dissolved.
  • Add half of the vinegar mixture to the rice, spreading evenly and mix well using a spatula in cutting motion so that the rice grains do not break or get squashed.
  • Add the remaining vinegar mixture and mix well in the same way. If you can, fan the rice to cool it down quickly to let the moisture evaporate faster.

Making Sushi Rolls :
  1. Place a nori sheet, smooth side down on a sushi rolling mat, aligning the cut end of the edge to the end of the mat closest to you.
  2. Wet your hands with the vinegar water in the bowl, take ⅓ of the sushi rice and make an oval ball. Place the rice in the centre of the nori sheet and spread the rice in all directions, leaving a 2cm border on the side furthest from you 
  3. Ensure that the rice evenly covers the nori sheet and do not press the rice down too hard..
  4. Place your choice of fillings onto the nori sheet, as per the sections below 
  5. Using the thumb and index finger of both hands, hold the end of the mat and lift it up. Then place your middle fingers and ring fingers on the fillings firmly  . While placing these fingers on the fillings, roll the bamboo mat away from you 
  6. When the edge of the nori is at the top, let go of your middle and ring fingers and keep rolling slowly until the edge of the nori reaches the other end of the rice 
  7. By now, the mat should be completely covering the sushi roll . Don't roll the end of the mat into the rice! Press the rolling mat around the sushi roll gently but firmly.
  8. Hold the roll by placing one hand over the mat, then pull the end of the mat with the other hand a few centimetres away from yousothat the sushi inside the mat rolls a further 90 degrees or so , overlapping with the end of the seaweed sheet that does not have rice on it.
  9. Using both hands, gently but firmly press the mat over the sushi roll  , then remove the mat.
  10. Place the sushi roll on the plate/cutting board with the overlapping seaweed line down.
  11. Leave the roll for a couple of minutes to let the seam stick.
  12. Wipe a sharp kitchen knife with a wet towel to give moisture to the knife. This will prevent the knife from sticking to the rice, resulting in a clean cut.
  13. Cut the roll in half.
  14. Step-by-step photo of how to roll a sushi roll.

Raw Salmon & Cucumber Roll and Raw Tuna & Cucumber Roll :
  1. Place a fish strip and a cucumber wedge together in the middle of the rice horizontally.

Chicken Cutlet & Avocado Roll :
  1. Line up 2-3 slices of chicken cutlet connected to each other horizontally in the middle of the rice.
  2. Place 3 avocado slices, breaking in the middle of the arch if the arch is too high so that the avocado piece can be placed along with the chicken.

Tuna Dressed in Mayonnaise & Avocado :
  1. Put tuna in a bowl. If it came in chunky pieces, break them into flakes using a fork.
  2. Add mayonnaise and mix well. Season with salt and pepper.
  3. Spread ⅓ of the tuna mixture in the middle of the rice horizontally, making a narrow mound.
  4. Place 3 avocado slices, breaking in the middle of the arch if the arch is too high so that the avocado piece can be placed along with the tuna.

Tempura Prawn & Green Leaf :
  1. Line two green leaves connected together to cover the centre of the rice horizontally.
  2. Place two tempura prawns, tail ends in the middle and overlapping slightly, on the green leaves.

Beef Teriyaki & Julienned Carrots :
  1. Add oil to a frying pan over medium high heat.
  2. Add beef slices and sauté until slightly browned and beef is nearly cooked through for about 1-2 minutes depending on the thickness of the slices.
  3. Add soy sauce, sake, mirin and sugar to the pan and mix with the beef. When the sauce is nearly evaporated, transfer the beef slices frim the heat and cool them down.
  4. Spread ⅓ of the beef in the middle of the rice horizontally, making a narrow mound.
  5. Spread ⅓ of the carrots along the beef.

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