Homemade Sushi Rolls Recipe:-In this recipe, you will learn how to make some of the most popular types of sushi rolls, including California rolls, Philadelphia rolls, and spicy tuna rolls. These rolls are produced from scratch and are some of the most popular types of sushi rolls.
Homemade Sushi Rolls Recipe
Ingredients
- 1 ⅓ cups sushi rice
- 1 (4 inch) piece dashi kombu (dried kelp)
- 3 cups water
- 2 tablespoons rice wine
- 2 tablespoons sugar
- ¾ teaspoon salt
- 4 nori seaweed sheets
- desired fillings (see bottom of recipe)
Directions
Put the rice in a big basin with a deep well. To make the water turn a milky white color, fill the container with cold water and rub the rice together with your hands.
It is important to drain the turbid water while avoiding spilling the rice. Perform this process three or four times until the rice is visible through a depth of three inches of water; then drain it once more.
Place rice in a pot, then add kombu and three cups of water to the rice. Let it stand for half an hour. Using a lid, bring the liquid to a boil over high heat. After reducing the heat to low, simmer for ten minutes. Remove from heat and allow to stand for five minutes with the lid on.
Meanwhile, in a separate bowl, combine rice vinegar, sugar, and salt and whisk until the sugar and salt are completely dissolved. Take out the kombu and throw it away; then stir in the vinegar mixture until there are no lumps left.
Also see:-Air Fryer Tempura Vegetables Recipe
On a baking sheet with a rim measuring 9 by 13, spread the rice mixture. The rice is able to cool down and is prevented from continuing to cook when it is spread out. Please allow to reach room temperature.
One sheet of nori should be placed on a sushi mat that has been wrapped with plastic wrap. Using damp fingertips, spread one cup of rice over the nori, being sure to leave a border of one inch along one edge.
Using a crosswise motion, arrange the selected fillings (see below) just off the center of the rice. Lift the filled edge of the nori carefully and roll it over the filling toward the edge that is not filled, tucking it behind you as you roll. Apply water to the empty border of the nori and then press it to seal it.
Reduce each roll to eight equal pieces. Use the remaining nori, rice, and fillings to repeat the process. For preparation in advance, refrigerate, covered, for up to four hours.