Sensational Sushi Rolls
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Japanese
Author:
Chef Jason
Servings
4-6
Prep Time
60 minutes
Cook Time
20 minutes
Hey everyone, Chef Jason here! Elevate your culinary skills with my Sensational Sushi Rolls, featuring fresh and vibrant ingredients wrapped in perfectly seasoned sushi rice and nori. We’ll start by preparing sushi rice with a tangy vinegar mixture and letting it cool to perfection. While the rice cooks, you’ll slice up crisp cucumber, creamy avocado, and tender carrots, along with optional chicken or tofu for added protein. Using a bamboo mat or kitchen towel, we’ll roll up these delicious fillings into tight, flavorful rolls. Serve them with soy sauce, wasabi, and pickled ginger for an authentic touch. Enjoy this delightful sushi experience right at home! 🍣🥑🥕
Ingredients
- 2 cups sushi rice (short-grain rice)
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
-
1 teaspoon S&P Seasoning
- Nori (seaweed sheets)
- 1 avocado, sliced
- 1 cucumber, peeled and julienned
- 1 carrot, peeled and julienned
- 1 cup cooked chicken or tofu, sliced (optional)
- Soy sauce (for serving)
- Wasabi (for serving)
- Pickled ginger (optional)
- Bamboo sushi mat (or a clean kitchen towel)
- Plastic wrap
- Sharp knife (for adult use)
- Mixing bowls
- Measuring cups and spoons
MISE EN PLACE 🔪
Directions
PREP 🥒
Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer and cover for 15-20 minutes.
While the rice is cooking, mix rice vinegar, sugar, and S&P Seasoning in a small bowl until dissolved.
- Once the rice is cooked, transfer it to a large mixing bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- Slice the cucumber, carrot, avocado, and cooked chicken or tofu (if using) into thin strips.
- Lay a sheet of plastic wrap on the bamboo mat or kitchen towel. Place a sheet of nori on top, shiny side down.
- Wet your hands with water to prevent sticking. Spread a thin layer of rice over the nori, leaving about 1 inch of nori at the top edge free of rice.
- Arrange a few strips of cucumber, carrot, avocado, and chicken or tofu across the middle of the rice.
- Carefully lift the edge of the bamboo mat and start rolling the sushi away from you, pressing gently to keep it tight. Roll until you reach the exposed edge of the nori.
- Use the bamboo mat to press the roll into a tight cylinder. Remove the sushi roll from the mat and plastic wrap.
- Use a sharp knife to slice the roll into bite-sized pieces. Wet the knife with water between cuts to prevent sticking.
- Arrange the sushi rolls on a plate and serve with soy sauce, pickled ginger, and wasabi if desired.
HOW TO COOK 🍳
Enjoy the sushi rolls fresh. They are best eaten the day they are made.
- Serve with soy sauce for dipping, and add pickled ginger and wasabi on the side if you like.