Sushi and Maki Rolls

Making Sushi or Maki rolls takes a little more preparation than the average Suppers meal, but it's a fun event that you can do at home with friends or kids.

Source: Jim Weber


For the rice:
1 cup
uncooked sushi rice (or 3 cups cooked)
1⁄2 cup
rice wine vinegar
1 tablespoon
For the filling:
1 can
wild caught salmon (briefly pan-seared in ground red pepper)
avocado (sliced into thin strips)
cucumber (peeled and cut into thin strips)
carrot (peeled and cut into thin strips)
For the Rolls:
sushi rolling mat
sushi mold (optional, a long wooden box that holds the rolling mat)
sheets of Nori (seaweed) (up to 8 sheets)
2 cups
warm water in a bowl nearby (up to 3 cups)


Nestle the rolling mat in the mold. Place a full 7" x 8" sheet of nori on the rolling mat. Moisten fingers. Place 1/4 cup rice onto the nori in the bottom of the mold. Place filings on top of rice. Add a second 1/4 cup rice on top of the filling, pressing rice along sides so filling will be surrounded. Rinse the press board in water to prevent rice from sticking. Press rice flat with pressboard.

For a round roll: remove mat from mold and press tightly. For a square roll: leave mat in mold, fold in nori and mat, then press tightly. Unroll the bamboo sheet to reveal the loose end of the nori. Apply some rice vinegar and re-press in mat to seal. 

Serve with soy sauce/tamari/coconut aminos and wasabi.  (Recipe #805)

Dietary Preferences: