Recipe by: Mai Hanaki Brodersen

Source: Mai Hanaki Brodersen

Serves: Makes 4 rolls. 32 pieces of sushi

Mai Hanaki Brodersen's Japanese Sushi Rolls
Mai Hanaki Brodersen’s Japanese Sushi Rolls

Ingredients (Sushi Rice)

  • 3 cups Japanese rice (cook with 3 cups water)
  • 5 Tbsp of Japanese vinegar
  • 4 Tbsp of sugar
  • 1 ½ tsp of salt

Ingredients (Sushi)

  • 4 sheets nori (seaweed sheets)
  • 3 cups sushi rice (see above)
  • 8 teaspoons of Tobiko* (flying fish roe)
  • 8 shrimps (cooked, shelled, tails removed)
  • 1 avocado (peeled, pitted and sliced into 8)
  • 1 Japanese cucumber (thinly sliced)
  • Filling variations: sashimi grade tuna or salmon, Japanese omelette* (all 3 cut into strips), canned tuna with mayonnaise

Instructions (Sushi Assembly)

  • Lay one nori sheet on a Makisu (rolling mat) and put sushi rice on it.
  • Spread rice over and leave 2 cm of bare nori (step 1 above).
  • Place 2 tsp Tobiko on center of rice, spread lengthwise (see photo, step 2).
  • Lay 2 shrimps (or a few salmon sashimi strips) and ¼ avocado (strips of) along center (see photo, step 2).
  • Lay a few cucumber strips along center (see photo, step 2).
  • Roll mat over once, away from you, pressing ingredients in to keep roll firm (see photo, step 3).
  • Remove sushi roll from the mat and place on cutting board.
  • Using a sharp knife, cut each roll gently into 8 pieces (see photo, step 4).
  • Repeat four times to make four rolls / 32 sushi pieces. Vary the filling as you like.

Download PDF here: Japanese Sushi Rolls Mai Hanaki Brodersen

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