Rolled sushi

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 6
Servings 1
Minutes 40 to 60 minutes


Serving Change
  • 4
    large nori sheets (dried seaweed)
  • 500
    prepared sushi rice
  • 3
    wasabi paste
  • 160
    raw tuna (make sure it's very fresh), cut into long strips
  • sliced avocado
  • cucumber strips


40 to 60 minutes
Cover the bamboo rolling mat with plastic wrap.
Lay the nori, shiny side down, on the plastic wrap.
Wet your hands and use them to spread the nori with a layer of prepared rice, leaving a 3 cm strip open at the end to seal the roll.
Spread a small amount of the wasabi paste down the length of the nori sheet.
Place a single strip of each filling ingredient on top of the rice at the bottom end of the roll.
Support the fillings with your fingertips while lifting the lower edge of the mat.
Roll the sushi up gently, but tightly, until the two rice edges meet.
Press the edges firmly together.
Moisten the strip of nori that was left open with water and press to seal.
Leave to rest for five minutes or cover with clingwrap and refrigerate until ready to serve.
Cut into two cm slices, cleaning the knife with a damp cloth between each slice.
Serve with pickled ginger and soya dipping sauce.

Read more on: fish/seafood


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