Recipe: Delicious Simple Sushi Rolls

Simple Sushi Rolls. Stir mixture just until the sugar dissolves (do not boil). Along with sushi rice and sheets of seaweed (nori), California rolls require only a few ingredients: crab meat (or imitation), avocado, and cucumber. If you like, mix the crab meat with a little mayo to create a creamy consistency.

Each sushi bar has their own rendition of rolls and have the right to change the ingredients. I will do my best to provide you with the most common ingredients and their variations for each roll. **Some of the recipes listed below will use one or more sauces. Unwrap each piece separately and serve with soya sauce. You can have Simple Sushi Rolls using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Simple Sushi Rolls

1. It's 1 each of salmon fillet.
2. You need 1 packages of nori seaweed wraps.
3. It's 1 packages of cream cheese.
4. You need 1 of wasabi paste.
5. You need 1 1/3 cup of sushi rice prepared.
6. Prepare 4 tbsp of rice vinegar.
7. You need 1/2 tbsp of sugar.
8. It's 1/2 tbsp of salt.
9. Prepare 1 1/3 cup of water.

Repeat the steps for remaining ingredients. The number one popular sushi roll ranking is the Spider Roll. It's very different from the other rolls above in that, it's wrapped uramaki, but using a super futomaki technique (much thicker than the other rolls). It contains a fried soft-shell crab, which is crispy and juicy.

Simple Sushi Rolls step by step

1. Prepare rice. Rince rice well in strainer until water runs clear. Boil rice on medium for 5 minutes. Keep covered and DO NOT stir. Reduce to simmer for 10 minutes.
2. While rice is cooking, heat rice vinegar, sugar and salt until sugar and salt are dissolved. Set aside and let cool..
3. Once rice is done simmering, transfer to a bowl and slowly add vinegar mix while stirring rice to ensure even distribution. Now let rice cool to room temperature..
4. I like the inside out style rolls, so break nori sheet in half and make sure your bamboo rolling sheet is covered in plastic wrap. With wet hands (to avoid rice sticking to you)take a good handful of rice and press evenly to all edges of nori sheet. Then flip nori sheet so rice is now on bottom and you have a clean sheet to add fillings..
5. I like to put a very thin spread of wasabi paste to start. Cut slices out of cream cheese block and line up evenly in the middle of nori sheet the length of sheet..
6. Thinly slice salmon or fish of choice (tuna and crab work very well too). Add next to cream cheese. At this time you can add other items like avocado, cucumber.......
7. Slowly and gently roll your masterpiece and be sure to add enough pressure so rice will cause sushi roll to stick in it's shape..
8. I refrigerate them for a half hour or so before I cut into about 6 pieces. Be sure to use a wet knife as the cream cheese will start sticking to a dry blade causing a mess..
9. You can then add sesame seeds and Sriracha for some added flavor and texture. This is about as basic as it gets. It sounds like a lot of steps but after a time or two it's nothing to get some fresh rolls at home..

Shrimp tempura rolls are one of my favorites, or you could do a California roll or a veggie roll. One of our favorites is a Philly roll, with smoked salmon, cream cheese, avocado, and cucumber. Or if you want to try something a little different, you can make Korean Kim Bap. It's fairly similar to sushi, but no raw fish. The three varieties of fish are cut into thin sashimi-style slices to arrange over the outer layer.