4 Marulicious Sushi Rolls

INSTRUCTIONS

Preparation:

Cook 2.5 cups of short grain rice as package directs. As the rice is cooking, pre slice all vegetables and fish for rolls.

For Sushi Rice:

Place the rice in a large bowl. Pour Marukan Seasoned Gourmet Rice Vinegar evenly over rice, gently fold to combine. Let rice cool to room temperature. The seasoned Vinegar will enhance the flavor of the rice and keep it fresher longer.  Sushi rice is best if eaten soon after it is made. Refrigerate unused rice for later use.

For California Roll:

1. Place the bamboo mat on the surface you will be working on
2. Place a piece of Saran Wrap on top of the mat
3. Place a sheet of Nori on the Saran Wrap
4. Add 3 scoops of sushi rice on top of the Nori (we used a wooden spoon)
5. Dip your hands in water and spread out the rice evenly, leaving about 2 inches of free space
6. Sprinkle 1 tsp of sesame seeds on the rice
7. Flip the Nori over and add the imitation crab, sliced avocado and sliced cucumber across the center
8. Taking your fingers bring up the nori sheet, covering the ingredients tightly
9. Bring the mat up over the top of the ingredients, and start rolling up the sushi tightly to form a neatly packed cylinder
10. Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you’ll break the sushi roll)
11. Unroll the mat, and you have your sushi roll
12. Cut each sushi roll into 1 1/2″ rounds using a sharp knife, *TIP to make it easier cover the roll with Saran Wrap to hold the shape
13. Remove Saran Wrap and enjoy!

*See video for detailed visuals

For Salmon Roll:

Repeat steps 1-6. For step 7 add salmon, cucumber and avocado then repeat steps 8-13.

For Tuna Roll:

Repeat steps 1-6. For step 7 add tuna, cucumber, and avocado then repeat steps 8-13.

For Veggie Roll:

Repeat steps 1-6. For step 7 add tuna, cucumber, and avocado then repeat steps 8-13.

For a tasty dipping sauce use our Marukan Ponzu Premium Soy Dressing with Sudachi Citrus!