Sushi rolls are fun to make and both salmon or tuna fish can be used. This recipe would make enough sushi rolls to serve up to four people. Try the recipe and share your experience with us.

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INGREDIENTS:
2 cups of sushi rice
2 ⅓ of a cup of water
a ⅓ of a cup of rice vinegar
1 tsp (tablespoon) of sugar
½ a tbs (teaspoon) of salt
and 1 tsp (tablespoon) of dashi
nori (dried sea weed)
½ a pound of salmon
1 avocado
1 mango

TOOLS:
bamboo rolling mat
small saucepan
large bowl
large pot
wooden spoon
knife, cutting board and a tray

INSTRUCTIONS:
To prepare the rice:
2 cups of sushi rice
2 ⅓ of a cup of water
a ⅓ of a cup of rice vinegar
1 tsp (tablespoon) of sugar
½ a tbs (teaspoon) of salt
and 1 tsp (tablespoon) of dashi

For the rolls:
cooked sushi rice
nori (dried sea weed)
½ a pound of salmon
1 avocado
and 1 mango

To make the vinegar mix:
Put the rice vinegar, sugar, salt and dashi in a small saucepan...
Start heating gently and stir until all ingredients are dissolved.
Then turn the heat off and let it cool.

To cook the rice:
Put it in a large bowl and rinse until water is almost clear.
Add the rice and water into a large pot, and let it soak for 30 minutes.
Cook it at high heat first and stir every minute or two until water boils.
Then lower the heat to minimum and cover the pot.
Check the water level, once the water is gone, the rice is ready.
Take out the rice with a wooden spoon and place it onto a tray.
Then pour the vinegar mix and stir with the rice.

To finish the rolls:
Cut the avocado and mango into strips.
Slice the salmon into long pieces.
Wet your hands so the rice won't stick.
Place a nori on top of the bamboo rolling mat.
Spread a layer of sushi rice over the nori leaving a gap at the top.
Add the avocado, mango and salmon pieces.
Start to roll applying pressure on the rolling mat and finally cut the roll into pieces.
Enjoy your sushi rolls with wasabi and soya sauce.
To learn more check out AnimatedRecipes.com and share this recipe with your family and friends.

TIPS:
Make sure you salmon or tuna is fresh and prepared for raw use.
Noris dry fast, so do not open the package until the end.
Cut the noris in half to make smaller rolls and keep the shiney side down while rolling.
Wet your hands with ice cold water so the rice can't stick to your hands.
Do not smash the rice, only spread it gently onto nori.
To make cutting easier, use a sharp knife and wet your knife in cold water right before cutting.

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