Veggies of your choice. We used CucumberYellow Bell Pepper and Carrots.
Fresh Seafood of your choice. We used Prawns and Calamari. You can also work with Salmon or Tuna cuts.
Nori Seaweed sheets
Bamboo Mat for rolling covered with cling foil
Place a Seaweed sheet on top of the Bamboo mat and add the cooked rice on top of that. Spread the rice well with your hands so that you have a good layer of that. The rice will be sticky so try to keep your hands always a bit wet with water. Add your favorite filling on top. We used in length cut Cucumber, Paprika and Carrot (for some crunch) pieces.
Time to roll it up! Take the bamboo mat ending as shown and roll it carefully and keep on pressing on the vegetable while rolling the seaweed.
Press the roll firmly, the wrap needs to be tight so that nothing falls out. Continue to roll it until it is properly sealed. At this point you can use your finger to shape it into a square if you want.
To cut the rolls into sushi bits, I would suggest to use a big sharp knife. I kept on wetting my knife too a bit so that the cutting would work easier and smoother. We made a lots so I kept some rolls in the fridge in between. We realized that when the rolls are cold it is easier to cut them into pieces.
You can also make some easier sushi type by forming little amounts of sushi rice in your hands (see picture). We cooked the prawns for 3 minutes in boiling water by first poking a toothpick through the prawns, so that they remain straight while cooking. After they are cooked we cut them open on the belly side, flattened them and placed them on top of the formed sushi rice.
Serve and indulge the Sushi with a Wasabi paste/dark liquid Soy Sauce mixture.
Making Sushi Rolls at Home https://www.masalaherb.com/making-sushi-rolls-at-home/ March 22, 2013