Sushi and rolls are some of the most popular exotic dishes from the East, now available almost everywhere. They are not only a great snack but also a fantastic way to create a small festive dinner with family.
Additionally, seafood — one of the main ingredients in rolls — is packed with essential fatty acids and amino acids. AdmiGram.com will teach you how to prepare the most popular sushi rolls using simple and accessible ingredients. It’s time to roll up your sleeves and put on your kitchen apron!
Homemade Sushi Rolls: Most Popular Recipes
California Rolls
Ingredients:
- 5 oz (150 g) crab meat, large shrimp, red fish, or imitation crab
- 3 oz (100 g) sushi rice
- 1 large, ripe avocado
- 1 sheet nori (seaweed)
- 3 oz (100 g) cream cheese
- Fish roe (to taste)
How to Cook:
- Place the nori sheet shiny side down on a sushi mat wrapped in plastic wrap.
- Spread sushi rice evenly over two-thirds of the rough side of the nori sheet, leaving the bottom third empty. This helps prevent the roll from being too thick.
- Sprinkle a layer of fish roe over the rice.
- At the bottom edge (where there is no rice), place three small rice mounds — one at each side and one in the center. This helps the nori stick when rolled.
- Quickly flip the nori sheet so the rice is touching the mat and the nori is on top. The empty strip of nori should still be at the bottom.
- Visually divide the nori into two halves. In the middle, spread two strips of cream cheese.
- Lay thin slices of fish on top, followed by sliced avocado.
- Roll tightly, starting from the bottom (where the three rice mounds are).
- Cut the roll in half, then slice each half into three or four pieces — ending up with six or eight California roll pieces.
Philadelphia Rolls
Ingredients:
- 2 oz (50 g) red fish
- 3 oz (100 g) sushi rice
- 3 oz (100 g) cream cheese
- 1 large, ripe avocado
- 2 sheets nori
- Lemon juice (to taste)
- Pickled ginger (to taste)
- Wasabi sauce (to taste)
How to Cook:
- Place half a nori sheet shiny side down on a sushi mat wrapped in plastic wrap.
- With hands moistened in acidulated water, take a portion of rice (about the size of a small snowball) and spread it evenly over the nori. Leave about ½ inch (1 cm) of nori uncovered on one side and let the rice extend ½ inch beyond the edge on the opposite side.
- Cover the roll with the sushi mat and flip it over so the rice is on the bottom and the nori is on top.
- In the center of the nori, spread a generous amount of cream cheese.
- Place thinly sliced avocado or cucumber next to the cheese.
- Add a thin layer of wasabi.
- Roll tightly so the overhanging rice connects to the rice on the nori.
- Cut the fish into very thin slices and place them in a row on plastic wrap.
- Use the sushi mat to wrap the roll in the fish slices.
- Slice into six or eight pieces and serve with soy sauce and pickled ginger.
Alaska Rolls
Ingredients:
- 2 oz (50 g) red fish
- 3 oz (100 g) sushi rice
- 3 oz (100 g) cream cheese
- 1 large, ripe avocado
- 2 sheets nori
- Lemon juice (to taste)
- Pickled ginger (to taste)
- Wasabi sauce (to taste)
- Sesame seeds (to taste)
How to Cook:
- Cover a bamboo sushi mat (makisu) with plastic wrap and place a sheet of nori on it.
- Spread the sushi rice evenly over the nori, leaving a ½ inch (1 cm) border on each side.
- Flip the sheet over so the rice is on the mat and the nori is on top.
- If you like spicy flavors, spread a thin layer of wasabi on the nori.
- Spread a strip of cream cheese (about 1 inch or 2 cm wide) along the center.
- Slice avocado or cucumber into thin strips and place them evenly along the cheese.
- Cut the fish into strips and place them on top of the avocado. Drizzle lightly with soy sauce for extra flavor.
- Roll tightly, ensuring the filling is evenly distributed.
- Once rolled, remove the plastic wrap and sprinkle the roll with sesame seeds. Lightly toast the sesame seeds in a dry pan for 1-2 minutes before using.
- Use the sushi mat to gently press the sesame seeds onto the roll.
- Slice into equal pieces and serve.
Pineapple Rolls
Ingredients:
- 3 oz (100 g) sushi rice
- 2 sheets nori
- 3 oz (100 g) crab meat, red fish, and imitation crab
- 1 cooked carrot
- 1 avocado
- 1 pickled zucchini
- 3-4 tbsp soy sauce
- 7 slices pickled ginger
How to Cook:
- Divide the ingredients into two portions: one for the filling and one for garnish.
- Place a nori sheet on a sushi mat and evenly spread rice over it.
- Slice the fish, seafood, avocado, and cooked carrot into long, thick strips.
- Julienne the pickled zucchini.
- Place all the filling ingredients onto the nori and seal the roll by pressing the edges together with rice.
- Slice the roll into four pieces.
- Cut the remaining ingredients into medium-sized cubes.
- Arrange the roll pieces on a plate and top them with the fish, cooked carrot, and avocado cubes to resemble a “pineapple crown.”
- Serve with soy sauce and pickled ginger. For the dipping sauce, mix pickled ginger, sesame seeds, and soy sauce.
Cottage Cheese & Cherry Rolls in Rice Paper
Ingredients:
- 6 oz (150 g) low-fat cottage cheese
- 2 oz (50 g) low-calorie cherry jam
- 2 oz (50 g) pistachios
- 1 sheet rice paper
- 2 tbsp powdered sugar
How to Cook:
- Blend the cottage cheese and powdered sugar in a food processor until smooth.
- Place the rice paper on a bamboo mat. (Do not moisten it, as the cottage cheese filling will naturally soften it.)
- Spread the cottage cheese mixture evenly on the rice paper.
- Add a thin strip of cherry jam on top.
- Sprinkle crushed pistachios over the jam.
- Carefully roll it up (don’t worry if the rice paper doesn’t roll perfectly).
- Place the roll in the freezer for 10-15 minutes to firm up.
- Remove from the freezer, slice into bite-sized pieces, and arrange on a plate.
- Serve as a dessert, dusted with powdered sugar and shredded coconut.
