Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Empty rice into a bowl and run water through it until the water runs clear off the rice. | 2. Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice. | 3. If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain. | 4. Now, leave the rice for up to an hour beforehand so it can cool properly. | 5. You can speed this up a bit by putting it in the fridge to cool. | 6. When the rice is cool, lay out a tea towel and a nori sheet on top. | 7. Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest. | 8. The trick is to not use too much rice, leaving room for it to expand when rolled. | 9. Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top. | 10. Then start rolling from the top. | 11. The tea towel will help you get it started. | 12. When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds. | 13. Dip in soy sauce and wasabi, topped with ginger slices and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	500			-	-	-	-
nori	5			-	-	-	-
salmon	2	cups	smoked	-	-	-	-
wasabi				-	-	-	-
soy sauce				-	-	-	-
ginger			pickled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.