Best Golden Gate Roll Sushi Recipes

SUSHI ROLLS (MAKI SUSHI - HOSOMAKI)

Sushi Rolls (Maki Sushi - Hosomaki) image

Learn how to make delicious sushi rolls - Maki Sushi (Hosomaki) at home with step-by-step instructions and a tutorial video. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short-grain rice.

Provided by Namiko Chen

Time 1h

Number Of Ingredients 15

Ingredients

3 rice cooker cups uncooked Japanese short-grain rice
540 ml water
1 piece kombu (dried kelp) ((5 g; 2 inches x 2 inches or 5 cm x 5 cm; optional but it gives a nice aroma!))
⅓ cup rice vinegar (unseasoned)
3 Tbsp sugar ((skip if you are using bottled sushi vinegar))
1 ½ tsp kosher salt (Diamond Crystal; use half for table salt) ((skip if you are using bottled sushi vinegar))
1 Japanese or Persian cucumber ((yield 8 rolls))
7 oz sashimi-grade tuna ((yield 12 rolls))
1 box natto (fermented soybean) ((yield 2 rolls))
¼ cup water
2 tsp rice vinegar (unseasoned)
5 sheets nori (dried laver seaweed)
soy sauce
wasabi ((optional))
sushi ginger (gari) ((optional; for my homemade recipe, click here))

Steps:

Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.

Nutrition Facts : Calories 205 kcal, Carbohydrate 40 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 196 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

CALIFORNIA SUSHI ROLLS

California Sushi Rolls image

This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 64 pieces.

Number Of Ingredients 13

Ingredients

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

Steps:

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges