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Sushi rolls – 3 kinds.

Sushi rolls – 3 kinds.

Our supermarket, Wegmans, has FINALLY offered sashimi grade tuna and salmon for making your own sushi at home. Yay! So of course, Chris has been nagging me to make sushi the past weekend, and it’s sorta my fault, since I casually mentioned that it might be possible for us to make sushi at home now. Well, that got him excited. He even suggested we go out Sunday afternoon, you know- walk around the park, or wherever. And then he started driving me towards Wegmans. He tricked me! How devious and conniving he is!

Like taking a dog to the vet by putting him in the car, and pretending to go to the park. Sneaky.

I made 3 kinds of sushi rolls for your enjoyment – Spicy Salmon Roll, Philadelphia Roll, and Shrimp Tempura Roll.

The various fillings I’ve added to each can be substituted for your favorite fillings. I was meaning to make Spicy Tuna rather than Spicy Salmon, but I wanted the big beautiful slab of salmon at the store.

To sushi experts reading this: I KNOW that most of these rolls are not authentic, blah blah blah. There are many different kinds of sushi other than the kinds I’m showing here. And I’m sure there are other websites that can show you more authentic rolls. So go find them.

To first timers: Ask the guy at the seafood section of the supermarket if they have sashimi or sushi grade fish. Sashimi grade fish is flash frozen at a very cold temperature for a certain number of days, then thawed for making sushi, to kill off parasites. Yummy. It’s a different freezing process than other frozen fish you buy. Read a post about sushi FAQ.

To see more intricate step by step instructions on the sushi rolling process, and how to make sushi rice, please visit my post on kimbap.

Some important proportions to know:

1 roll = 3/4 cup rice

1 roll = 1 oz. fish

Now onto the recipe.

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Spicy Salmon Roll (can use Tuna for this)

printable recipe

Makes: 3 rolls

Ingredients:

  • 3 oz. salmon, cut into small chunks
  • 1 Tbsp. mayonnaise
  • 1/2 tsp. Sriracha Chili Sauce
  • cucumber, cut in long thin strips
  • avocado, cut in long thin strips
  • 2 1/4 cup rice
  • 3 seaweed sheets

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Philadelphia Roll

printable recipe

Makes: 3 rolls

Ingredients:

  • 3 oz. salmon, cut in long thin strips
  • cream cheese, cut in long thin strips
  • cucumber, cut in long thin strips
  • 2 1/4 cup rice
  • 3 seaweed sheets

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Shrimp Tempura Roll

printable recipe

Makes: 2 rolls

Ingredients:

  • 4 medium shrimp, fried in tempura batter
  • avocado, cut in long thin strips
  • 1 1/2 cup rice
  • 2 seaweed sheets

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Sushi Rice

printable recipe

Makes: 8 rolls

  • 6 cups cooked sushi rice (2 cups uncooked)
  • 1/4 cup sushi vinegar
  • 3 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. sesame oil

*Have bamboo mat ready for rolling sushi.

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Directions:

Sushi Rice

 

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Cook sushi rice according to instructions on the package. As rice is cooking, have vinegar, sesame oil, salt and sugar ready.

Leave rice to steam in rice cooker for 10 minutes after it is finished cooking.  Then scoop the rice into a bowl, and mix the ingredients into the rice.  Immediately begin making rolls while rice is still hot, so it spreads easily onto the seaweed.

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Cut cucumber and avocado into thin long strips.

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Look at this beautiful chunk of salmon.

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I chopped half the salmon into small chunks for the spicy salmon, and sliced the other half into thin strips for the Philly Roll.

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Spicy Salmon Roll

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To make the spicy sauce, mix the mayo and chili sauce together. Fold in the salmon chunks.

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Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put strips of salmon, cucumber and avocado on top of rice an inch above bottom of sheet.

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Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered. For more intricate step by step photos, visit my post here.

Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.

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Philadelphia Roll

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Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Layer thin strips of salmon, cucumber and cream cheese over rice.

Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered. For more intricate step by step photos, visit my post here.

Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.

See the pattern yet?

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Shrimp Tempura Roll

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Make tempura batter according to instructions on package. Fry shrimp in a pot of oil on medium high heat until golden. Drain on paper towels.

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Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Layer thin strips of shrimp and avocado over rice. I bent the shrimp to straighten them out, then squished them onto the rice so they wouldn’t curl up again.

Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered. For more intricate step by step photos, visit my post here.

Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.

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There you have it.

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If you’re a first timer, I’m gonna warn you – preparing sushi gets messy. At least for me it did. But after a few attempts, you start to get the hang of it. They start looking more like sushi rolls and less like partially digested food. A clean sharp knife for each slice of sushi is necessary. I washed and dried the knife between each roll. And the measurements, proportions and ingredients are just suggestions. Use tuna, alfalfa sprouts, sweet potato, or other fillings if you prefer.

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And most of all, have fun with it.



28 thoughts on “Sushi rolls – 3 kinds.”

  • Chiara – In the beginning, I thought they were two of the same. I used sticky rice once, didn’t work that well (too sticky and didn’t spread well). Someone correct me if I’m wrong, but I believe sticky rice is also known as sweet rice…

    Sushi rice is the specific type you should look for. and when I used that the rice came out perfectly. Mixed with sugar, salt, sesame oil and rice vinegar.

  • Wow, that salmon looks AMAZING! I’ve always wanted to learn how to make sushi. My boyfriend is a sushi chef at California Rollin’ at Charlotte Beach but he refuses to teach me because he wants something that he can make for me without me showing him up by making it better than him. 🙂

  • Great post! I’ve always wanted to make sushi but I’m super clumsy! Love the pics as usual 🙂

    And about the sticky rice,(if you don’t mind me answering) it’s not the same. Usually sticky rice (glutinous rice as commonly known as) are used to make Asian desserts like the infamous Thai Sticky Rice with Mango. So you definitely need to use Sushi Rice to make the Sushis. I use Sushi Rice to make porridge for my lil girl.

    Here’s a wiki entry on sticky/glutinous rice

    http://en.wikipedia.org/wiki/Glutinous_rice

  • Faith – Thank you very much!

    Carly – Oh I’ve been to California Rollin many times. They have all those wacky rolls, hehe. But I can understand why he won’t teach you, my husband bakes better than I can, that’s sorta his thing 😛

    Ja Cie – Thanks! I AM passing it onto you in this post! :)Haha…

    Cynthia – Go for it!

    Hummingbird – Thank you! We love kimbap here…

    Alesia – Thanks so much for all the information! I think the first time my mom and I attempted kimbap (the korean rolls) we used sticky rice thinking, how different can it be?! Boy were we wrong…

  • candy ive never tried sushi rolls in my whole life (funny huh?? hehe) and never wanted to. but after seeing ye sushi post i think m gonna give a try! 🙂 (m not kidding) hehe.. my husband is sitting next to me and laughing.. haha dnt mind! he thinks m kidding. but m sure gonna give a try and let ye know how it turned out.
    cheers!
    nora

  • Nora – It’s never too late to try something new! I’m scared each time I make sushi, I think I will mess it up. But every time I do it, it gets a little better, and I don’t worry as much. Plus, sushi is addicting once you start eating it…hehe.

  • Mmm I love making my own sushi. I just want to pick up that hunk of salmon and take a big bite. Mmmm. Great post. I like the step by step photos.

  • Hi!

    This is my first comment on your blog, nice to meet you! I literally just spent two hours going over all your old entries and I’m soooo hungry now haha. You are very talented and creative, I love all the awesome pictures you post. I’m no chef, haah far from it as a college student but I appreciate good food like anyone. I’m a new fan of your blog and I added a link to it on my own blog (which is nothing cooking related LOL). Keep up the awesome and inspirational work!

  • Katie – I wanted to eat the big hunk of salmon too. But then I couldn’t write a post about me eating a big hunk of salmon, haha!

    Kalmo – Nice to meet you too! Thank you so much for taking the time to comment! I’m glad I made you hungry! I’ll be sure to check out your blog too 🙂

  • i found this when googling “philly roll” one day and it’s a life saver for me. I live in Japan but purists be damned…. I get extreme cravings for this kind of “American sushi.” my Japanese friends look at me with horror when i describe it, but nothing beats biting into a freshly-made philly roll with the cheese made all soft and gooey by the warm rice… oooooooooohh yeaaaah.

  • Hey! I agree with you about the first couple times making sushi looking like partially digested food. I’m getting the hang of it now though…

    And I ate a big hunk of the tuna the other day 🙂 Nothing wrong with it IMO. I just sliced it into really thin strips and put a dab of soy sauce on it so I could pretend i was having proper sashimi.

  • When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four e-mails with the same comment. Is there any way you can remove people from that service? Many thanks!

  • Very first Of All, let me commend your clearness on this topic. I am not an expert on this topic, but following registering your post, my understanding has developed properly. Please permit me to take hold of your rss feed to stay in touch with any potential updates. Solid job and will pass it on to supporters and my online readers.

  • I’m a filipina. I only taste sushi once, since then im craving for it as i went to malls. Until i want to learn howto make it.. but now that i read your blog, ready to go to market to buy ingredients for sushi. Can’t wait to mae my first sushi.. and wsh to share it to you my first one. Thank you Candy:)

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  • Oh my goodness I am SO WITH YOU. Most of the cnotersavions with my husband revolve around when is the next time we get to have sushi?? My latest favorite is The Birthday Roll. YES.Steph

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