Do you think sushi rolls are always expensive and can only be ordered? But in reality, they are very easy to make – you just need to decide on the filling and main ingredients. We've gathered 8 step-by-step recipes for you on how to make sushi rolls at home!
1. Maki Rolls
Of all the rolls, these are the simplest, so it's best to learn how to roll them with this recipe.
You will need: 500g short-grain rice, 550ml water, 50ml rice vinegar, 3 tbsp sugar, 1 tsp salt, 1 cucumber, 150g tuna, 150g salmon, 10 sheets nori.
Instructions:
1. Mix vinegar with sugar and salt – this will be the dressing for the rice. First, rinse the rice 3-4 times, then cook it in 550ml of water. After boiling, it will take about 15 minutes on low heat. Cover the rice with a towel and lid and let it sit for another 15 minutes, then mix it with the dressing.
2. Slice the cucumbers, tuna, and salmon into thin strips. Cut the nori sheets in half in the same way.
3. Place half a nori sheet on plastic wrap on a bamboo mat. Spread the rice, leaving 1-1.5 cm from the edge. Add the filling, moisten the free edge of the nori with water, and roll it up. Cut it into 6-8 pieces with a wet knife.
2. Philadelphia Roll
The classic roll with salmon and cream cheese – an eternal crowd-pleaser that's very easy to make at home!
You will need: 500g short-grain rice, 550ml water, 50ml rice vinegar, 50g sugar, 3g salt, 2 pieces of red fish about 4 fingers wide, 1 large cucumber, 1 avocado, nori sheets, tobiko roe, Philadelphia cheese.
Instructions:
1. Rinse the rice under running water, add water and bring to a boil. Reduce heat and cook the rice for 12-15 minutes with the lid on. Season it with a mixture of rice vinegar, sugar, and salt. Cover with a cotton towel and let it cool.
2. With a sharp knife, remove the skin from the fish and place the fillet in the freezer for half an hour so it's easier to slice. Cut into thin slices. Divide the nori sheets in half, and slice the cucumber and avocado into thin strips.
3. Wrap the bamboo mat in plastic wrap for ease of use and grease with a drop of oil. Place a nori sheet rough side towards you, spread the rice with wet hands so that it doesn't reach one edge by 2 cm and extends 2 cm beyond the other. Gently press it down with the mat.
4. Flip the preparation with the nori sheet facing up, add cheese, tobiko, cucumber, and avocado. Tightly roll the sushi with the rice on the outside, pressing the filling.
5. Place a strip of red fish on top and press down again. Cut the finished roll into pieces.
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3. California Roll with Crab
Since we're going with classics, here's another very popular sushi roll recipe.
You will need: 450g short-grain rice, 4 tsp water, 5 tsp sugar, 2 tsp salt, 1 tbsp rice vinegar, crab meat, Japanese mayonnaise (or regular with lemon juice), cucumber, green onion, tobiko roe, nori.
Instructions:
1. Cook rinsed rice in cold water, two fingers above the rice level. In a steamer, this will take half an hour. Season it with a mixture of water, vinegar, sugar, and salt, and let it cool.
2. Pick and clean the crab, slice the cucumber into strips, and the green onion into equal-length stalks. Divide the nori sheets in half, and wrap the bamboo mat in plastic wrap.
3. Spread the rice on the rough side of the nori, so it extends 1 cm on one side. Flip the preparation rice-side down, spread mayonnaise, add cucumber, green onion, and crab.
4. Tightly roll the sushi, pressing the filling. Dip each roll in tobiko roe and cut with a wet knife.
4. Spicy Shrimp Roll
A very simple, yet piquant and spicy roll for those who love dishes with a kick.
You will need: 450g short-grain rice, 4 tsp water, 5 tsp sugar, 2 tsp salt, 1 tbsp rice vinegar, nori, shrimp, red pepper, mayonnaise.
Instructions:
1. Cook rinsed rice according to instructions. Mix water, vinegar, sugar, and salt, season the rice, and let it cool.
2. Mix mayonnaise with red pepper to taste: approximately 1/3 tsp per 100g of mayonnaise. Cut the nori sheets in half.
3. Spread rice on the nori, leaving about 2 cm from the edge. Spread 1 tsp of mayonnaise, add shrimp, moisten the end of the nori with water, and roll it up.
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5. Red Dragon Roll
Dragon rolls are known and loved by all sushi connoisseurs. And now you have the opportunity to make them at home!
You will need: rice, salmon, eel, masago roe, cucumber, sesame seeds, unagi sauce.
Instructions:
1. Lightly grease the mat with mayonnaise and spread rice over half a nori sheet, leaving 1 cm from one edge and extending 1 cm from the other.
2. Prepare the eel, separate it from the skin, and slice into strips. Flip the preparation rice-side down, add masago, cucumber strips, and eel. Press the filling and tightly roll the sushi with the rice on the outside.
3. Slice the salmon into thin pieces, place on the roll, and press down. Cut the roll with a wet knife, arrange the pieces on a plate, and garnish with unagi sauce and sesame seeds.
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6. Chicken and Sesame Roll
Chicken rolls are hard to call traditional, but many have come to love them.
You will need: 450g short-grain rice, 4 tsp water, 5 tsp sugar, 2 tsp salt, 1 tbsp rice vinegar, nori, cucumber, green onion, chicken fillet (fried or smoked), cream cheese, sesame seeds.
Instructions:
1. Cook rice in a steamer or pot for half an hour. The water level should be two fingers higher than the rice. Prepare a dressing from vinegar, water, salt, and sugar, and mix with the rice.
2. Slice cucumbers and chicken fillet into strips, green onion into equal stalks, and toast the sesame seeds. Divide the nori sheets in half.
3. Spread rice over the nori sheet, so it extends 1 cm on one side. Flip it over and, with wet hands, add cream cheese, cucumber, onion, and chicken.
4. Roll the sushi, tightly pressing the filling. Roll it in sesame seeds and cut with a wet knife.
7. Baked Rolls
Feel free to experiment with the filling and ingredients for the topping.
You will need: 250g rice, 370ml water, 30ml rice vinegar, 0.5 tsp salt, 0.5 tsp sugar, nori, 2 tsp capelin roe, spicy sauce, cucumber, Philadelphia cheese, shrimp.
Instructions:
1. Rinse the rice several times until the water runs clear. Cook it in water until boiling, then for another 10-12 minutes on minimum heat with the lid on. Mix vinegar, salt, and sugar, and combine with the rice after 10 minutes.
2. Slice the cucumber into thin strips, removing the seeds. Cut off 2/3 of each nori sheet.
3. Mince 7 shrimp, mix them with 2-3 tsp of Philadelphia cheese, capelin roe, and spicy sauce.
4. Spread rice on the nori, leaving 2 cm from the edge. Then add Philadelphia cheese, cucumber, shrimp, and roll it up. Cut it into pieces with a knife, top with a mound of sauce, place on parchment paper, and bake for 5 minutes in the oven at 200 degrees.
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8. Fried Tempura Rolls
Essentially, these are just breaded rolls, so there will be no problems!
You will need: 300g short-grain rice, 45g rice vinegar, 200g crab sticks, 1 tbsp mayonnaise, 300g cream cheese, 5-6 shrimp, 3 nori sheets, 20g pickled ginger, 500ml vegetable oil, 1 tsp salt, 7 tbsp flour, 150-200g breadcrumbs.
Instructions:
1. Rinse the rice for 2-3 minutes under running water, bring it to a boil, and cook for another 15 minutes on low heat. Add rice vinegar and let it cool.
2. Finely chop the crab sticks and mix with mayonnaise. For the second type of filling, use shrimp.
3. Mix 350ml water for tempura batter, salt, and flour until smooth.
4. Lay out a nori sheet, spread rice over 2/3 of the sheet, and on top of it – about 100g of cream cheese. Add crab sticks or shrimp with ginger and roll it up, moistening the free edge with water.
5. Dip the roll into the batter, first the ends, then the entire surface. Roll in breadcrumbs and deep-fry for 30-40 seconds in plenty of oil, like in a deep fryer.
