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Sushi Rolls for All Ages (Food Network Kitchens) Recipe

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Sushi Rolls for All Ages (Food Network Kitchens)
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Ingredients
14
Count
Nutrition
1145
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For the rice:
  2. Mix together vinegar, sugar, and salt.
  3. Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
  4. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  5. Meanwhile, beat the eggs with a teaspoon of water and a pinch of salt. Heat a nonstick skillet over medium heat, add the vegetable oil. Pour in the eggs, tilting the skillet as you add the eggs to make an even coating. Cook eggs until set. Invert eggs onto a cutting board and cut into strips.
  6. To assemble rolls:
  7. Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
  8. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
  9. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
  10. Serve with bowl of soy sauce for dipping.
  11. Copyright 2005 Television Food Network, G.P. All rights reserved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1144.63 Kcal (4792 kJ)
Calories from fat 32.69 Kcal
% Daily Value*
Total Fat 3.63g 6%
Cholesterol 93mg 31%
Sodium 579.33mg 24%
Potassium 115.89mg 2%
Total Carbs 256.7g 86%
Sugars 3.1g 12%
Dietary Fiber 0.83g 3%
Protein 21.4g 43%
Vitamin C 30.5mg 51%
Vitamin A 0.9mg 30%
Iron 13.1mg 73%
Calcium 29.4mg 3%
Amount Per 100 g
Calories 229.45 Kcal (961 kJ)
Calories from fat 6.55 Kcal
% Daily Value*
Total Fat 0.73g 6%
Cholesterol 18.64mg 31%
Sodium 116.13mg 24%
Potassium 23.23mg 2%
Total Carbs 51.46g 86%
Sugars 0.62g 12%
Dietary Fiber 0.17g 3%
Protein 4.29g 43%
Vitamin C 6.1mg 51%
Vitamin A 0.2mg 30%
Iron 2.6mg 73%
Calcium 5.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 31
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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