Sushi rolls! Do you like them? Yes! Do you think you can make them? Maybe! Do you think you can make them without a special sushi kit, raw fish, and in an hour or less? Wait. WHAT?
Sushi rolls can seem intimidating, at first. I've seen so many recipes that go far too in-depth and make hand rolls seem like rocket science. Sure, there is always the traditional, old-time ways to make these tasty rolls, but once you've made them once, rather successfully or not, they're quite easy to understand.
This recipe uses ingredients that are either already on hand, and/or are easy to store for weeks and even months. Once you obtain rice, rice vinegar and seaweed (nori) wrappers, and any kind of rollable mat, you're pretty much set for sushi-making. Many recipes call for the traditional sushi rice, Calrose Rice, but any short grain rice will do. Imitation crab can easily be found in the seafood department of many grocery stores, and can be sold either frozen or thawed.
The tools and ingredients are easier to find than you think. So, take a deep breath, brew a soothing cup green tea, and get ready to roll.
Crunchy Rolls
Yields: 4 Rolls
Ingredients:
Rice:
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1 ½ cups
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White Rice
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1 ½ cups
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Water
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Rice Seasoning:
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2 Tbsp
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Rice Vinegar
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½ Tbsp
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Sugar
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¼ Tbsp
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Salt
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Roll and Fillings:
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8oz (or 1 cup)
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Imitation Crab
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¼ cup
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Mayo
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¾ cup
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Panko Bread Crumbs
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4 Sheets
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Roasted Seaweed Wrappers
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Soy Sauce, for dipping
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Method:
1. Measure and rinse rice. Add water, cover, and bring to a boil. Once at a full boil, turn heat to low. Simmer rice for 15 minutes, or until water is fully absorbed and rice is fluffy.
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| Cooked rice |
2. Transfer rice to a large bowl, and let cool for 15-20mins.
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| Cooling rice |
3. Heat vinegar, sugar, and salt in a small heatproof bowl for 35 seconds, or until sugar and salt dissolves when stirred.
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| Sushi vinegar mixture, AKA Sushi Su |
4. Fold vinegar mixture into rice until well combined. Allow rice to cool for another 15 mins, or until room temperature.
5. While rice is cooling, combine imitation crab and mayo, using eaither your hands or the back of a fork.
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| Smooshin' with my hands; Forks are for n00bs :-P |
7. Press seaweed wrapper on the rice, being sure the rough side is down, and shiny side is up.
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| Pressing the seaweed on the rice |
8. Spread 1/4 of the crab mixture on top the seaweed wrapper. Sprinkle 1/4 of the panko on top the crab mixture.
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| Crunchy, fishy goodness |
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| They see me rollin'... |
10. Using a wet knife, saw into sushi roll to make smaller pieces. Re-dip knife in water between cuts, and also be sure to gently wipe off loose rice.
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| I cut 5-6 pieces for each roll. |
11. Using the back of the knife or a wet spatula, Transfer row of sushi peices to plate. Repeat steps 6-11 with remaining rice, wrappers, and crab mixture. For best flavor, serve immediately.
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| Like a restaurant at home :-) |
...Sometimes I feel like more than one type of roll, so....
Creamy Roll
Follow directions above, except instead of panko and imitation crab with mayo, slice cream cheese and avocado into small logs and lay along a seaweed wrapper.
Bagel Roll:
Make the Creamy Roll, but also add strips of smoked salmon. (This is my absolute favorite roll. Smoked salmon can be found in most seafood departments. It can be pricey, but this is great for treating yourself or someone special!)
Tips:
1. When purchacing rice vinegar, go with the plain type. (As in, no seasoning or added flavor. Unless you feel like experimenting, of course.)
2. Besides sushi, rice vinegar can also enhance the flavor of stir-fry dishes with a few small splashes during the cooking process, stirred with oil and/or lemon juice to use as a salad dressing, or even used as a cleaning agent (1 part water to 1 part vinegar).
3. When the rice is cooking, try your best not to open the lid. Seriously.
4. For a more complete meal, try serving sushi with steamed edamame, and a Miso Soup .
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