Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake
Meat filling
肉寿司
Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake
Avocado filling
アボカドロール
Ingredients
• 1 ripe avocado
• 1 pack of imitation crab meat or salmon
• Cucumber
• Mayonnaise
• 1 tablespoon of miso
Fish filling
さしみ寿司
Ingredients
• Any raw fish you like
• Shiso leaves
Sumeshi (Sushi Rice)
酢飯
Ingredients
• 450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)
• 500cc of water
• 6 tablespoons of rice vinegar
• 5 tablespoons of sugar
• 1 teaspoon of salt
How to make sushi rolls
| 1 |  |
Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge. |
| 2 |  |
If you like wasabi, smear a small amount in a line across the middle of the rice. |
| 3 |   |
Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice. |
| 4 |  |
Roll the sushi tightly with the sushi mat to form a neatly packed cylinder. |
| 5 |  |
Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll. |
| 6 |  |
Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut. |
| 7 |  |
Serve the sushi. |
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