Recipe: Tasty Sushi Rolls

Sushi Rolls. Impress Your Guests With Kraft Canada's Tasty & Easy Recipe Ideas For Every Occasion. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. If the California roll had a hotter older brother, it would be the spider roll. The tempura crab and spicy kick makes this little gem the best classic sushi roll. I could literally eat two-dozen spider rolls in one sitting.

Obviously, there is no perfect ranking of the best classic sushi rolls. Also, the guy at the sushi station said the trick to perfect sushi is a tight roll! Use the mat and press tight each turn you make with the mat, this will make the rolls tight and things wont fall out or come apart. You can cook Sushi Rolls using 5 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sushi Rolls

1. You need of Sushi rice.
2. You need of Nori.
3. Prepare 50 ml of mirin.
4. Prepare 50 ml of rice wine.
5. Prepare of Filling (salmon, cream cheese).

This extensive list of sushi rolls contains the most popular "Westernized" varieties of the Japanese delight (i.e. Texas rolls are not from Japan). Naturally, we're bound to have missed a few (there are so, so many!), but here you'll find a boatload of bite-size morsels - from the common California roll to the more obscure (yet to-die-for delicious) Bath Street roll. To get a nice clean cut, wet the knife with water each time you make a slice.

Sushi Rolls instructions

1. Rinse and boil rice in water with mirin.
2. Cut salmon into long, thin strips.
3. Put rice on a tray, spread out and add rice wine then allow to cool completely.
4. Cover the rolling mat with clingfilm and then place a nori sheet on top with the rough/matte side facing upwards.
5. Slightly wet hands and place a palm-sized amount of rice onto the nori.
6. Spread out so 3/4 of the sheet is covered, leaving a small horizontal strip of clear nori at the top. Try not to press the rice down when spreading it over the nori sheet.
7. Place desired filling in a horizontal line 3cm above the bottom part of the rice.
8. Roll the sushi mat from the bottom upwards so that the part with the filling is enclosed and then squeeze.
9. Pull the mat back and then roll again. Continue this motion until all is rolled bar the clear strip of nori.
10. Slightly wet the clear nori with your finger and water then complete rolling the sushi to seal the log.
11. Cover the sushi log with a piece of clingfilm. Wet a sharp knife and then cut the sushi into eight pieces before removing the clingfilm.
12. Serve alongside light soy sauce.

Line the slices of sushi up on platters or sushi plates.. Over the years Sushi Rolls have expanded into different cultures and with it new and different types of sushi rolls have been born. Sushi roll (or roll sushi for Japanese) is a unique Westernized version of the Japanese maki sushi (or maki zushi). Like the maki sushi, it usually involves "rolling" the rice and nori using a makisu. Unlike in Japan, however, these have gone beyond the traditional Japanese maki sushi by changing the filling, adding toppings, finding alternatives to nori, and even flipping it inside out.