Roll | Kelly’s sushi recipe book

Roll

Traditionally, you’ll find rice inside a sushi roll – but not this one. This roll wraps up flavour in a big rice-y hug. And if you’re feeling fancy, finish with a delicious topping of your choice.

Try Kelly's sushi recipe to bring a little of Sushi Daily into your home.

How difficult it is?

Medium

How long does it take?

Just 8 minutes (if you prep your ingredients)

How many rolls does it take?

1 roll makes 8 pieces

Tips from Kelly

Pick your favourite fillings like salmon, avocado, carrots etc. Top your roll with something special (think fried onion, wakame salad, spicy mayo, fish slices).

Ingredients

100g sushi rice
25g pickled carrot (or another filling like tuna or salmon)
30g cucumber
30g avocado
2g sesame seeds
1 sheet of nori

Sushi storage: Best served as soon as you finish rolling it. But you can keep your sushi fresh for a whole day in the fridge, if you can resist it.

Method

Step 1.

Choose the filling of your choice e.g. salmon, avocado, carrots, etc... You will also need a rolling mat.

Step 2.

Cut the nori seaweed in two equal halves and place one half on the bamboo mat.

Step 3.

Take 100g of cooked sushi rice and gently spread it across the nori sheet, leaving 1 cm margin at the top of the nori and exceeding 1 cm at the bottom.

Step 4.

Flip over the nori sheet with the 1cm margin of bare nori facing you. Place the main ingredient in the middle of the nori, and then follow by other chosen ingredients by layering across the nori. Roll the sushi by using the rolling mat ensuring the filling is completely tucked in. Apply gentle pressure to shape the sushi roll. Release it, and trim both ends of the roll.

Step 5.

Cut into 8 pieces with a sharp knife. Add sushi sauce and spicy mayo on top of the roll and sprinkle with fried onions.