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Nigiri Sushi and Rolls

A delicious appetizer for a festive spread! Absolutely scrumptious.

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Nigiri sushi and rolls
Nigiri sushi and rolls
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 11 g
Fats 20 % 8 g
Carbohydrates 53 % 21 g
182 kcal
GI: 5 / 95 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    How do you make nigiri sushi and rolls? Here are our ingredients.

  2. Step 2:

    Step 2

    Cook the rice in a multicooker (400 g to 600 ml of water, on the Buckwheat setting). When it's done, let it sit for 10 minutes to absorb the rest of the moisture. Then add the dressing (rice vinegar) and mix well, making sure all the rice is evenly coated. Let it rest another 15-20 minutes to soak in and cool to a comfortable temperature.

  3. Step 3:

    Step 3

    While the rice rests, prep the fillings. Cut the cucumber and bell pepper into strips. I don't use the seedy core of the cucumber — seedless strips are much crunchier. Mix the shrimp with a little mayonnaise, and do the same with the imitation crab meat (or crab sticks). The crab sticks, by the way, made wonderfully tender, juicy rolls.

  4. Step 4:

    Step 4

    Roll the sushi. Many people use a bamboo mat, but it never worked for me, so I use a Sushi Magic rolling mold instead. First lay down a nori sheet, then spread a thin layer of rice over about half its width and add the filling.

  5. Step 5:

    Step 5

    Then just roll it up.

  6. Step 6:

    Step 6

    Do the same for the crab-meat and shrimp fillings.

  7. Step 7:

    Step 7

    To make a Philadelphia roll, you first roll it rice-side out (if you use a bamboo mat, you'll need plastic wrap and a couple of extra steps here). With a mold like mine it's a bit easier — take half a nori sheet, spread rice on it, and flip it over along with the rice.

  8. Step 8:

    Step 8

    Add cream cheese as the filling.

  9. Step 9:

    Step 9

    And roll it up rice-side out.

  10. Step 10:

    Step 10

    Now just wrap the roll in thinly sliced salmon.

  11. Step 11:

    Step 11

    The Philadelphia roll is ready. Just slice it with a sharp knife.

  12. Step 12:

    Step 12

    If you're tired of rolls, try making nigiri sushi at home — that's when the topping sits on top of a little rice mound. You can shape the rice by hand, but it takes practice to make them uniform. I use special nigiri molds from the same set. Take a mold, lay on the fish cut into thin slices about 2 x 0.75 inches (5 x 2 cm). If you like heat, add a dab of wasabi.

  13. Step 13:

    Step 13

    Cover with the second mold and pack in the rice.

  14. Step 14:

    Step 14

    Remove the top mold and flip the bottom one over.

  15. Step 15:

    Step 15

    And you get 8 perfect nigiri.

  16. Step 16:

    Step 16

    For a nice touch, tie them with thin strips of nori — then they're indistinguishable from restaurant ones.

  17. Step 17:

    Step 17

    Before slicing the rolls into pieces, let them rest a bit so the moisture from the rice soaks into the nori and they don't break under the knife.

  18. Step 18:

    Step 18

    Your Japanese dinner is ready. Serve with soy sauce, pickled ginger, and wasabi. Enjoy!

  • For rice that turns out great every time, it helps to know how to pick the right variety and cook it well.
  • For tips on substituting one type of cheese for another, see our guide.
  • For help choosing the perfect pot for soup, porridge, or pickling, see our guide to pots and pans.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White long-grain rice, steamed, raw - 369  kcal/100g
  • White long-grain rice, steamed, boiled - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Steamed salmon - 197  kcal/100g
  • Boiled salmon - 189  kcal/100g
  • Fresh salmon - 140  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Nori - 3  kcal/100g
  • Cream cheese 50% fat - 349  kcal/100g
  • Canned crab - 85  kcal/100g
  • Rice vinegar - 20  kcal/100g

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