Assorted Sushi Rolls
5 servings
60 minutes
Sushi rolls assortment is a true embodiment of Japanese gastronomy, where traditions harmoniously intertwine with modern taste trends. Inspired by the ancient art of sushi making, these rolls offer a variety of textures and flavors, from tender salmon to creamy cheese and fresh avocado. Their uniqueness lies not only in the richness of ingredients but also in the methods of preparation – whether classic maki, elegant uramaki or refined nigiri. Soaked in the aromas of the sea depths and sweet-sour rice vinegar, this set is perfect for festive gatherings as well as cozy evenings with loved ones. Served with wasabi, pickled ginger and soy sauce, adding completeness and refined spiciness to each piece. A flavor that conquered the world, born in the heart of Japanese culture.
1
First, it is necessary to prepare rice for sushi.
- Round rice: 400 g
2
Cut the fish, avocado, and cucumber into strips.
3
In a deep bowl, mix 1 cup of water and 1 tablespoon of vinegar to moisten your hands.
- Water: 4 glasss
- Rice vinegar: 8 tablespoons
4
For sushi: shape a ball from rice, place a thin slice of fish (or a peeled shrimp with the tail) on top, tie it with a thin strip of nori, and apply wasabi on the edge for better adhesion.
- Round rice: 400 g
- Salmon: 100 g
- King Prawns: 8 pieces
- Cucumbers: 0.5 piece
- Avocado: 0.5 piece
- Philadelphia cheese: 100 g
- Crab meat: 100 g
5
For outside rice rolls 'Uramaki' ('California' and 'Philadelphia'): place a sheet of nori on a bamboo mat and spread the rice in a thin layer.
- Round rice: 400 g
6
Flip the sheet rice side down. Spread the desired amount of wasabi on the middle part of the nori sheet (lengthwise).
- Rice vinegar: 8 tablespoons
7
Place the filling in the center of the sheet. For the 'California' roll: cucumber, avocado, and crab meat. For the 'Philadelphia' roll: Philadelphia cheese, cucumber, avocado. After filling the roll, start rolling it carefully, then gently press on the mat. Press in the middle and try to form a stick from the roll.
- Cucumbers: 0.5 piece
- Avocado: 0.5 piece
- Crab meat: 100 g
- Philadelphia cheese: 100 g
8
Roll the California roll in sesame (or flying fish roe) and cut into 4-6 pieces (depending on the size of the nori sheet).
- Salmon: 100 g
9
Cut the 'Philadelphia' roll into 4–6 pieces and carefully wrap it in a thin slice of fish.
- Salmon: 100 g
10
For regular rolls: place the nori sheet shiny side down on the bamboo mat so that the edge of the seaweed aligns with the edge of the mat.
11
In a deep bowl, mix 1 cup of water and 1 tablespoon of vinegar to moisten your hands.
12
Spread a thin layer of rice on the nori sheet, leaving 2-3 cm from the far edge empty. We spread a thin layer of wasabi on this edge.
- Round rice: 400 g
- Rice vinegar: 8 tablespoons
13
We lay the filling in strips (avocado or cucumber and fish).
- Avocado: 0.5 piece
- Cucumbers: 0.5 piece
- Salmon: 100 g
14
We lift the edge of the mat and start rolling carefully, the edge with wasabi sticks the roll together.
15
With the mat, you can form a roll, giving it a round, square, or triangular shape.
16
Cut the resulting sausage into 4-6 pieces with a very sharp knife.
17
Serve with wasabi, soy sauce, and ginger.
- Rice vinegar: 8 tablespoons