Back to 6 servings 3 x 19cm/7½” wide 14cm/5½” long nori sheets ), (note 1 2.5 cup hot cooked rice ), (note 2 35 ml/1.2oz rice wine vinegar 2 tsp sugar 0.125 tsp salt 3 strips sashimi salmon ), , 19cm/7½” long, 1.5cm/⅝" wide (about 50g each, note 3 3 x 19cm/7½” long wedges of cucumber ), (note 4 3 strips sashimi tuna ), , 19cm/7½” long, 1.5cm/⅝" wide (about 50g/1.8oz each, note 3 3 x 19cm/7½” long wedges of cucumber ), (note 4 4 x 1.5cm/⅝" wide strips of chicken cutlet ), (about 150g/5.3oz in total, note 5 9 slice avocado, , sliced lengthwise to 1cm/⅜" thick 150 g/5.3oz canned tuna flakes or chunks in brine or spring water 3 tbsp Kewpie mayonnaise salt and pepper 6 large prawn tempura ), (about 10cm/4" long, note 6 6 small green soft-leaf lettuce leaves ), (note 7 150 g/5.3oz very thinly sliced beef ), (note 8 1 tbsp oil 2 tsp each soy sauce, , sake, mirin 0.5 tsp sugar 75 g/2.6oz carrot, , finely julienned A small bowl of water mixed with 1 tablespoon of vinegar A sushi rolling mat/bamboo rolling mat
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Add rice wine vinegar, sugar and salt in a jar or a bowl. Mix well until sugar and salt are dissolved.2 Step 2: 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.3 Step 3: 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.4 Step 4: 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.5 Step 5: 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. Ensure that the rice evenly covers the nori sheet and do not press the rice down too hard.6 Step 6: Place your choice of fillings onto the nori sheet, as per the sections below.7 Step 7: 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.8 Step 8: 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.9 Step 9: 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.10 Step 10: 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 you so that 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.11 Step 11: Using both hands, gently but firmly press the mat over the sushi roll, then remove the mat.12 Step 12: Place the sushi roll on the plate/cutting board with the overlapping seaweed line down.13 Step 13: Leave the roll for a couple of minutes to let the seam stick.14 Step 14: 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.15 Step 15: Cut the roll in half.16 Step 16: Place a fish strip and a cucumber wedge together in the middle of the rice horizontally.17 Step 17: Line up 2-3 slices of chicken cutlet connected to each other horizontally in the middle of the rice.18 Step 18: 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.19 Step 19: Put tuna in a bowl. If it came in chunky pieces, break them into flakes using a fork.20 Step 20: Add mayonnaise and mix well. Season with salt and pepper.21 Step 21: Spread ⅓ of the tuna mixture in the middle of the rice horizontally, making a narrow mound.22 Step 22: 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.23 Step 23: Line two green leaves connected together to cover the centre of the rice horizontally.24 Step 24: Place two tempura prawns, tail ends in the middle and overlapping slightly, on the green leaves.25 Step 25: Add oil to a frying pan over medium high heat.26 Step 26: 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.27 Step 27: 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.28 Step 28: Spread ⅓ of the beef in the middle of the rice horizontally, making a narrow mound.29 Step 29: Spread ⅓ of the carrots along the beef.getsaucepan.com/r/be332e1d-956b-4734-b2fd-f9da041339c5 · Original: https://japan.recipetineats.com/take-away-sushi-rolls/
