#deliciousroll

With this Big Roll Sushi recipe, you can enjoy all the flavors of regular sushi in a bigger, tastier roll. It's great for sushi fans who want something heartier to eat.

Ingredients: 3 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 avocado, sliced. 1/2 lb sushi-grade tuna, thinly sliced. 1/2 lb sushi-grade salmon, thinly sliced. 1/4 cup soy sauce. 1/4 cup rice vinegar. 1 tablespoon sugar. Wasabi and pickled ginger for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put sugar and rice vinegar in a small saucepan and mix them together. Warm it up until the sugar melts. Wait for it to cool down. Leave about an inch of space at the top of each nori sheet to spread the cooked rice out evenly. On top of the rice, put cucumber, avocado, tuna, and salmon. Starting at the bottom, use a bamboo mat to roll the sushi up tight. Wet the top edge of the nori with water to seal the roll. Allow the roll to rest for a while, and then use a sharp knife to cut it into thick pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 25 minutes

Cook Time: 5 minutes

The Rainbow Roll is a colorful and tasty sushi roll made with fresh tuna, salmon, shrimp, cucumber, and avocado, among other things. It's great for sushi fans who want something colorful and tasty.

Ingredients: 1 cup sushi rice. 4 sheets nori seaweed. 1/2 cucumber, julienned. 1/2 avocado, sliced. 4 ounces sashimi-grade tuna, thinly sliced. 4 ounces sashimi-grade salmon, thinly sliced. 4 ounces cooked shrimp, peeled and deveined. 2 tablespoons mayonnaise. 1 teaspoon Sriracha sauce. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put a nori sheet on top of a bamboo sushi mat that has been laid out flat. Use a level surface to cover the nori with sushi rice, leaving a 1-inch edge at the top. In the middle of the rice, make rows of cucumber, avocado, tuna, salmon, and shrimp. Mix the Sriracha sauce and mayonnaise together, and then drizzle it over the filling. Starting from the bottom edge, carefully roll the sushi up tight on the bamboo mat. With a sharp knife, cut the roll into 8 equal pieces. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes

The Classic California Roll is a popular and versatile sushi roll that features a delicious combination of crab, avocado, and cucumber. It's perfect for sushi lovers of all levels and makes a great addition to any sushi platter or meal.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1 cucumber, julienned. 1 avocado, sliced. 8 imitation crab sticks. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Run cold water over the sushi rice until the water is clear. Add the rice and water to a rice cooker, and then follow the manufacturer's directions for cooking. Put the rice vinegar, sugar, and salt in a small saucepan and mix them together. Stir the sugar and salt together over medium heat until they are gone. Take it off the heat and let it cool down. After the rice is done, put it in a large bowl and slowly mix in the vinegar mixture until it is well mixed. Wait until the rice is cool enough to touch. On a bamboo sushi mat, put a piece of nori. Leave a 1-inch border at the top of the nori and spread a thin layer of rice over it. Line up the crab sticks, cucumber, and avocado along the bottom edge of the nori. Start rolling the sushi tight from the bottom edge of the bamboo mat and work your way up. Add a little water to the top edge of the nori to seal the roll. Cut the roll into 6 to 8 pieces with a sharp knife. You can put soy sauce, pickled ginger, and wasabi on the California rolls to serve.

Prep Time: 30 minutes

Cook Time: 30 minutes