Can you imagine, there was the time I didn't want to eat sushi, because of the raw fish?! Well, that's true, shame on me. Lots of shame. On me. Agreed...
Knowing that, I decided to make a recipe for sushi-like rolls, that look and taste close to sushi, but... are not raw! Nothing in this recipe is raw, and that also means that you can keep them safe longer at the room temperature, place in your bento, take for a picnic or just offer them as a healthy snack for people didn't discover yet the ingenuity of Japanese cuisine! ;-)
Ingredients for 4 portions
- Rice: 320g
- 4x Nori seaweed (10g)
- Rice vinegar: 80g
- White sugar: 40g
- Salt: 1 teaspoon (5g)
- Smoked salmon: 100g
- Canned tuna: 150g
- 1x Red pepper (100g)
- 1x Cucumber (100g)
- Mayonnaise: 2 spoons (30g)
- Black pepper: ½ teaspoons (3g)
- Garlic powder: ½ teaspoons (3g)
Step #1: Utensils
- rice cooker
- sharp knife
- bamboo sushi rolling mat
- large bowl (best is wooden)
Step #2: Cook the rice (15 minutes)
Wash and cook rice in a rice cooker or a pot. You can see the way I prepare tasty and fluffy rice for my bentos in the video:
When the rice is fully cooked and piping hot, place it quickly in a wooden or metal bowl and fluff with a rice paddle. Pour the seasoned sushi vinegar (see next step) over it and mix thoroughly trying not to break the grain, then let it cool down.
Step #3: Prepare seasoned rice vinegar (2 minutes)
Mix unseasoned rice vinegar, sugar and salt in a small pot and dissolver everything. You may heat the mixture up to make it easier.
Step #4: Prepare filling ingredients (2 minutes)
Slice red pepper, cucumber and smoked salmon (as a whole chunk) into thick stripes and set aside.
Step #5: Assemble the rolls (8 minutes)
Place the sushi rolling mat on a flat, clean surface, then place the nori sheet on it with the shiny part down, longer side facing toward you (and the rough part up).
Using a rice paddle, make a 5mm-thick layer of rice over 2/3 of the nori sheet height (and whole width).
Fill a full-width strip of filling around 1/3 of the height of the nori sheet from the top (making some space for initial rolling), making one of the combinations: smoked salmon with red pepper, smoked salmon with cucumber, tuna paste with red pepper, and tuna paste with cucumber.
Start rolling from the top, trying to close the top ending right after the filling ends , then press gently along the way and keep rolling as long as you have nori sheet that is not attached to the roll.
Adjust the filling on both ends using the flat side of the knife and slice into 2cm-wide slices.
Nutritional value of 1 portion (235g of 940g total)
136.99 in 100g
9.62 in 100g
15.59 in 100g
4.89 in 100g
3.77 in 100g
Saturated fat (g)
0.68 in 100g
0.54 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.