Thick Sushi Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rice, ready-made sushi
- 1 pack nori leaves
- Wasabi paste
For the filling:
- 2 carrot (s), cut into thin strips
- 1 cucumber (s), cut into thin strips
- Cut 200 g salmon or tuna into stick-sized sticks
- 1 Japanese radish (s), pickled
- 1 packet green beans, finely chopped and steamed
- 1 avocado (s), cut into thin strips
- 1 tofu bag cut into cm thick strips
- 2 tablespoon rice vinegar
- 250 ml water
- soy sauce
- Ginger, pickled
Print Recipe
Pin Recipe Instructions
- Depending on your taste, choose the filling and cut the vegetables into 1 cm thick sticks and the fish into pieces as thick as a pencil.
- Mix rice vinegar and water in a small bowl.
- Place a bamboo mat on the work surface. Place a nori sheet on the bamboo mat with the shiny, smooth side down.
- Dip your hands in the vinegar water to prevent the rice from sticking to it. Take a handful of rice and form an elongated block.
- Place 2 rice blocks in the middle of the nori sheet and distribute evenly on top with your fingertips. Leave a 4 cm wide strip at the top.
- Brush the rice in the middle with a little wasabi paste, do not overdo it, the wasabi taste should not cover the ingredients.
- Place a strip of fish on the wasabi-coated rice. Frame both sides with strips of vegetables.
- Lift the front end of the bamboo mat and slowly start rolling it up. Hold the filling in place with your middle, ring and little finger.
- Roll up so far that the end of the nori sheet meets the edge of the rice. Apply light pressure to form the roll.
- Now only the free nori strip peeks out. Carefully shape the roll with both hands. Put the sushi roll aside and shape the remaining rolls.
- Dip a tea towel in the vinegar water and wipe a sharp knife with a damp cloth. Halve the rolls with the knife.
- Moisten the blade with the cloth again after each cut. Place both halves of the roll one behind the other and cut through twice so that you get 6 pieces of the same size. Arrange on a plate and serve with soy sauce and pickled ginger.
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