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Sushi Roll – Japanese Dish

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Ingredients

Adjust Servings:
2/3 cup Rice uncooked short-grain
3 tablespoons Rice vinegar
3 tablespoons White Sugar
1 1/2 teaspoons Salt
4 sheets Nori Seaweed
2 tablespoons Pickled Ginger
1 Avocado
1/2 Cucumber peeled, cut into small strips
1/2 pound imitation crab meat flaked

Nutritional information

152
Calories
3.9 g
Fat
25.8 g
Carbohydrates
3.9 g
Protein
6 mg
Cholesterol
703 mg
Sodium

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Sushi Roll – Japanese Dish

Cuisine:

Tip: If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

  • 1 hr 30 m
  • Serves 8
  • Medium

Ingredients

Directions

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Sushi Roll – Japanese Dish

“Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat also you can add tuna strips. Serve with teriyaki sauce and wasabi.”

“Remember to buy sushi grade fish or other seafood if you intend to eat anything raw. Otherwise you risk illness from parasites and bacterial contamination.”

 “Don’t overcook the rice, either when seasoning or when creating the bed for nigiri sushi or maki. Your sushi rice needs air to make good sushi.”
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Steps

1
Done

In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

2
Done

Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

3
Done

Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat or tuna strips in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4
Done

Cut each roll into 4 to 6 slices using a wet, sharp knife.

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