I am by no means an expert at rolling sushi, but I certainly had some of the basic components necessary to construct a roll. Rice cooker, check. Bamboo mat, check. Sharp knife, check. So now all I needed to do was to stock up on some great seafood! I went to a local Zion (Korean supermarket) and picked up some BBQ Unagi (Eel), sashimi-grade Salmon, Masago (Fish roe), Uni (Sea urchin), Imitation crab, an avocado, and a zucchini (I meant to get a cucumber but stupidly picked the wrong vegetable...what? they were right next to each other!).
Step 1: Line the Bamboo mat with clear plastic wrap
Step 2: Make a thin layer of rice (seasoned with sweetened rice vinegar) in the shape of a rectangle
Step 3: Place a layer of Nori (seaweed) over the square of rice (slightly smaller than the size of the rice rectangle)
Step 4: Line the stuffing/ingredients along the center
Step 5: Roll gently and incrementally, squeezing the roll lightly as you go along
Step 6: Lay some thinly sliced sashimi and/or avocado over the top of the roll. Give the entire roll a nice squeeze again with the Bamboo mat.
Step 7: Cut your roll (wet and wipe your knife each time to avoid squishing your roll or having the roll stick to your knife)
You can probably find good step-by-step videos on YouTube.
I'll just provide pictures of the final products :)
Roll 1: (Inside) Avocado, zucchini, imitation crab with japanese mayo and sriracha. (Outside) salmon and avocado. Top with Masago (Fish roe).
Roll 2: (Inside) Unagi, imitation crab with Japanese mayo and Sriracha, avocado, and zucchini. (Outside) Unagi and avocado. Top with masago.
TA-DA~!
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| Grocery List |
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| Sea Urchin and Masago (Fish roe) |
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| Flavoring Agents |
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| Rainbow Roll |
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| Making of Dragon Roll |
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| Dragon Roll |
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| Finished Product! |
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