Sushi rolls are very versatile. Sushi rolls can be enjoyed by Meat lovers and Vegans alike. They are a healthy option for individuals who are gluten intolerant. Sushi rolls can be filled with any ingredients you choose.
This is a recipe for one sushi roll that can be sliced into 8 sections. It can be adapted to fit your needs. I used mostly organic ingredients and wild-caught fish, but you can include any ingredients you desire. Just make sure you do not overstuff the rolls. Seaweed is a great source of iodine.
The filling options are endless, including bean sprouts, chicken, lettuce, bell peppers avocado. There are plenty of dipping sauce options too!
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Ingredients
1/4 Cup Organic Jasmine Rice
1 Sheet Ocean Halo Organic Sushi Nori
1/8 Tsp. Sea Salt
1-2 Strips Thin Sliced Cucumber (peeled)
1-2 Strips Thin Sliced Jalapeno Peppers
1/8 Avocado Sliced Thin
1-2 Tsp. Sliced Green Onion
1-2 Ounces Wild Caught Salmon Cooked
Toppings
1 Tsp. Spicy Mayo
1 Tsp. Seeds - Flax, China, Hemp
Serve with
1 Tsp. Wasabi
1 Tsp. Organic Sushi Ginger
Directions
Bring 1 cup of water to a boil. Add rice, reduce heat, cover, and simmer for
15 to 20 minutes until rice is tender add sea salt to taste. Allow rice to cool completely before attempting to roll sushi.
Prepare vegetables of your choice in thin slices. Cook seafood or meat of your choice.
Place the Nori shiny side on the bamboo roller. If you do not have a bamboo roller you can use a cup towel, placemat, or plastic wrap.
Then place about 1 cup of cooked rice onto sushi nori ensuring to leave a one-inch margin on the far side to seal.
Add vegetables and seafood of choice in the center of the rice.
Use the bamboo roller and fold over once, squeezing to ensure a tight roll.
Lift the bamboo roller and dab liquid on the far edge to seal the roll. You can use water, soy sauce, or coconut-aminos.
Use the bamboo roller to fold over a second time, squeezing to ensure a tight round roll. Remove the bamboo roller, and it is time to cut your roll.
After your roll is cut you can add a wide variety of toppings. Common toppings include; fish eggs, tobiko, spicy mayo, siracha, seeds, green onions, etc.
Serve with Wasabi and Sushi ginger.
If you are planning to store your sushi for eating the next day, soaking avocados in lemon or lime juice can help to prevent discoloration.
Serving Size: One roll makes 8 slices
Nutrition Content for One Whole Roll
Nutrition Content for One Slice of Roll
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