![]() ![]() ![]() It’s my favorite method for a few reasons. Once rolled up, the rice remains on the outside, creating a uramaki or inside-out sushi roll. I like applying the seasoned sushi rice evenly on the toasted nori and sprinkling sesame seeds on top before flipping it over. I typically use half of a sheet of nori to make a standard sushi roll (like the ones pictures in all of the photos on this post). This has its benefits since it also allows you to use a bit more filling without making a mess. If you choose to use a whole sheet of nori, you’ll need to use twice as much rice and will end up with a fatter sushi roll. I like to cut my nori in half, though you can use a whole sheet if you prefer. Nori is normally sold in plastic packages of square sheets, typically in packs of ten. It imbues that quintessential sushi taste, look, and aroma that I crave! If you love sushi, you know what I’m talking about! Yes, you can make sushi rolls with other types of wraps, and while they do taste good, there’s just something about nori that brings all of the flavors and textures together to make a really satisfying sushi roll. Next up is nori, which is a sheet of toasted seaweed. The Notes section below contains the measurements and ingredients for an easy tried-and-true seasoned sushi rice. I like covering my seasoned sushi rice with a wet paper towel to keep it from drying out. Regardless of the type of rice you choose, simply remove the lid after the allotted time, then stir in a little rice wine vinegar, agave syrup or sugar, and a dash of salt. If you’re using brown or black rice, you’ll need to cook it for about twenty minutes on High Pressure with a natural release. White rice takes four minutes on high pressure with a natural release. I like cooking my sushi rice in my Instant Pot because it always turns out PERFECT. Admittedly, I stopped doing this after I forgot to rinse my rice once and it still turned out well. Many people recommend rinsing the sushi rice in water until it runs clear. It’s important to use short grain or medium grain sushi rice since it contains more starch and will result in a stickier rice that adheres well to the nori. Next up is the seasoned sushi rice, which is super easy to make in a pressure cooker or rice cooker. I like wrapping my bamboo sushi mats with plastic wrap because it makes clean-up a breeze. Although, plastic mats are becoming more popular and are easier to clean. You can get bamboo sushi mats in the ethnic foods aisle at your local grocery store for a few dollars. So, let’s talk about the different facets of this scrumptious Spicy Salmon Sushi Roll. I think this roll is divine with or without the spicy mayo on top – it just depends on my mood. You then have the option to serve with a little more spicy mayo on top. Much like some of my other sushi rolls, this Spicy “Salmon” Sushi Roll is filled with spicy smoked carrots, creamy avocado, crunchy cucumber, and green onion. The best part about these sushi recipes is that they are all really easy to make, plant-based, vegan, gluten-free, and DELICIOUS! ![]()
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