Sushi Rolls with Three Fillings
recipe

Enjoy delicious homemade sushi rolls! This recipe features maki rolls, uramaki, and pepper rolls, perfect for sharing with friends.
Preparation Time: 1 hour
Serving Size: 4-6 people

Ingredients:

- Sushi Rice:
- 500 g sushi rice
- 2 tsp sugar
- About 6 tbsp rice vinegar
- Maki Rolls:
- Nori seaweed sheets
- Sushi rice
- Wasabi paste
- Fillings such as:
- Avocado
- Tomatoes
- Tuna paste
- Uramaki:
- Sushi rice
- Nori seaweed sheets
- Wasabi paste
- Fillings such as:
- Cucumber
- Tomatoes
- Topping: toasted sesame seeds
- Pepper Rolls:
- Roasted bell peppers (skin removed)
- Sushi rice
- Wasabi paste
- Filling such as:
- Avocado

Instructions:

1. Prepare the Sushi Rice:
- Rinse sushi rice under cold water several times until the water runs clear.
- Place the rinsed rice in a pot with 8 dl of water. Bring to a boil, cover, and simmer on low heat for about 15 minutes until the water is absorbed.
- Transfer the rice to a large bowl, cool, and mix in sugar and rice vinegar.
2. Assemble the Maki Rolls:
- Cut the fillings into strips.
- Place a nori sheet on a bamboo mat, shiny side down. Spread sushi rice over about ¾ of the sheet, add wasabi and fillings.
- Roll tightly away from you, moisten the edge, and seal the roll. Slice into pieces.
3. Assemble the Uramaki:
- Toast sesame seeds in a dry pan and let cool.
- Place plastic wrap on the bamboo mat, spread rice over the wrap, add nori, fillings, and wasabi.
- Roll tightly, remove the plastic wrap, and roll in sesame seeds. Slice into pieces.
4. Assemble the Pepper Rolls:
- Roast bell peppers at 220°C (428°F) for about 30 minutes, peel and halve.
- Arrange the peppers side by side on the bamboo mat, spread rice on top, add wasabi and fillings.
- Roll tightly, remove plastic wrap, and slice into pieces.
Serve the sushi rolls with soy sauce and pickled ginger slices.

Nutritional Information (per serving):

- Calories: 300 kcal
- Protein: 10 g
- Carbohydrates: 55 g
- Fat: 5 g
- Fiber: 3 g

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