Ingredients Jump to Instructions ↓

  1. Sushi Rice

  2. Nori

  3. Avocado (possible filling)

  4. Carrot (possible filling)

  5. Eggplant (grilled Japanese) (possible filling)

  6. Tofu (made crisp by frying) (possible filling)

  7. Tomato (possible filling)

  8. Cucumber (Chinese-without seeds, or regular is also ok) (possible filling)

  9. Asparagus (possible filling)

  10. Aburage (inari tofu skins) (possible filling)

  11. Wilted spinach (possible filling)

  12. Bell peppers, julienned (possible filling)

  13. Scallions, julienned (possible filling)

  14. Snow peas, julienned (possible filling)

  15. Black sesame seeds (possible garnish)

  16. White sesame seeds (possible garnish)

  17. Black sesame seeds/salt combination (possible garnish)

Instructions Jump to Ingredients ↑

  1. Place sheet of nori vertically on mat. Wet fingers and palms with rice vinegar and spread about 1 cup of sushi rice evenly over nori. Cover with plastic wrap and press evenly. Turn over so that now nori is on top and the plastic wrap is on the mat. Lay fillings horizontally across the end of nori closest to you. Roll almost one complete turn, stopping to press and make firm, then complete the roll. Dampen the knife with rice vinegar and cut roll into 1 inch slices. Gently remove the plastic wrap.

  2. Serve with pickled ginger, wasabi and soy sauce as condiments


Send feedback