Holly's Easy Sushi Rolls

Updated at: Thu, 17 Aug 2023 03:17:32 GMT

Step 1

TIPS AND TRICKS

Step 2

- Rinse your sushi rice so that it isn't too sticky. I rinse mine in a metal fine strainer for a minute or too and not much longer so the rice will stick together once cooked. Although my bag of rice says no need to rinse, I found it tasted a little too starchy. Giving it a little rinse is the way to go.

Step 3

- Cut your cucumber and avocado in a roll friendly shape. This will make it easier to roll.

Step 4

- Cutting the rolls might just be the hardest part of the process. Use a sharp knife and make the plastic wrap on your roll pulled tight. cut through the plastic wrap and removed after they have been cut. Instead of pushing the knife down to cut, gently slide the knife from handle to tip as you apply a little bit of pressure.

Step 5

Small pot with lid, plastic wrap, placemat or sushi rolling matt, sharp knife, measuring cups and spoons, oven or toaster oven, microwave, and 2 bowls.

Step 6

- Bring water to a boil in a small pot with a lid.

Step 7

- Add salt and rice. Cover and cook for 20min at a low simmer

Step 8

- Remove from heat and let rest for 5 min.

Step 9

- Using the microwave, dissolve sugar and salt in vinegar.

Step 10

- Add vinegar sauce to rice and fluff it into the rice gently using a fork or soft spatula.

Step 11

- Let rice cool.

Step 12

- Place 12 small thawed cooked shrimp in a bowel and coat with store bought honey garlic sauce and place in the fridge until needed.

Step 13

- Chop your cucumber and avocado in strips and set aside.

Step 14

- Place your panko crumbs on a lined baking sheet and toss it in cooking oil just until lightly coated. Toast until browned and crispy, then remove to cool and set aside.

Step 15

- In a small bowl add your mayo and siracha together and place in the fridge till needed.

Step 16

- lay out your rolling matt or place matt and 3 sheets of plastic wrap. ( see picture above for an idea of what they will look like.)

Step 17

- Split the rice evenly between the 3 sheets of plastic wrap. Dip your finger tips in water and shake off the excess, then lightly press you rice down into a rectangular shape using your fingers. Next add your Nori sheet if desired. Then add a strip of aioli sauce, followed by cucumber, avocado then shrimp. Sprinkle the top of the shrimp with a bit of your panko crumble.

Step 18

- Now its time to roll. Roll away from you, holding the plastic wrap and matt folding the side closest to you over top of the filling. Gently cup your hands around the roll to shape it. Pull the plastic wrap back a bit if needed to fully cover the filling with the rice.

Step 19

- Tightly wrap the plastic wrap around the roll and check the shape again by cupping your hands around it and giving it a gentle squeeze. You will want to make sure the rice has connected on both sides when rolled.

Step 20

- Place the rolls in the fridge for a few minutes to cool. (optional)

Step 21

- Keeping the plastic wrap on the rolls, cut it into equal portions. Then remove the plastic wrap from each roll. Top it will some extra aioli or some of your left over panko crumble.

Step 22

- Place soya sauce in a ramakin for dipping or drizzle it right over your rolls.

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