Homemade Sushi Rolls

Posted byElisabeth DuboisPosted inAsianTags:

After years of saying we were going to make homemade sushi, we finally decided to try it out. Being so close to Albany, we stopped at the Asian Supermarket on Central Ave. Here we stocked up on the essentials we would need to make sushi: sticky rice and seaweed sheets. We decided to pick up smoked salmon (BOGO at Price Chopper) on the way home. The rest of the ingredients we got fresh from the garden or had in our fridge.

Elisabeth was in charge of attempting to make the first few rolls and to our delight not only did they come out good, but they were extremely simple to make. Using a sushi press kit that sat in the kitchen for years, we were able to quickly put together smoked salmon rolls to accompany our air fried green beans! The recipe below can be altered, so feel free to let your creative juices flow to create sushi rolls that you will love!

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Smoked Salmon Sushi 

Easy, quick sushi recipe that can easily be substituted to include your favorite seafood/veggies.

Ingredients:

1 Package of Seaweed (nori) Sheets

1 Bag of Sushi Rice (Also known as sticky rice)

1 Package of Smoked Salmon (We opt for no-preservative/dye salmon)

1 Cucumber (Peeled thinly)

2 Carrots (Peeled thinly)

1 Avocado (Chopped)

*Jar of Pickled Ginger for the Side

** You will need to utilize a bamboo mat to roll the sushi.

Instructions:

  1. Cook the rice in a rice cooker or on the stove-top following the directions on the packaging. Let sit when finished.

  2. Prepare the vegetables. Thinly slice the cucumber and carrots. Chop the avocado and put it aside.

  3. Place a seaweed sheet on top of the bamboo mat. (Make sure the end of the seaweed sheet is near the end of the mat closest to you).

  4. From there, place a few spoonfuls (or more if desired) of the cooked sticky rice near the end of the seaweed wrap and spread evenly.

  5. Begin layering on the cucumber, carrots, and avocado on top of the rice. (Depending on how much of one of the fillings you want add less or more).

  6. Take a piece of the smoked salmon and gently rip/cut it to the desired size and place on top of the other ingredients.

  7. Once all the ingredients are in the roll, hold one end of the mat around the roll while pulling the other end of the mat away from you.

  8. Remove the sushi roll from the mat and cut. (To prevent sticking, slice roll with a moistened knife.

  9. Place in the refrigerator until ready to serve. Enjoy the sushi with a side of pickled ginger to cleanse your palette!