How to Make Easy Sushi Rolls

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by John Shaver

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Step 1 of 33

Cook your sushi rice mix in the vinegar mixture. Just follow the directions on the box..... Too much to list... Easy and came out perfect.

Step 2 of 33

Get your stuff together. If you love sushi you know what you like.

Step 3 of 33

White tuna yellow fin and a pretty soft shell crab.

Step 4 of 33

Ahhhhhhhhhi tuna. I love you

Step 5 of 33

Jullianne you cukes

Step 6 of 33

Yes that is bacon. We are making a BLTT. Bacon lettuce tomato and tuna roll😍

Step 7 of 33

Save the bacon fat for Wesley's burgers

Step 8 of 33

Bacon still chewy. You don't want hard pieces in the sushi. Just weird. Who wants crunchy bacon in the sushi?

Step 9 of 33

Chop bacon very fine and a few romaine leaves.

Step 10 of 33

Make spicy mayo. 1/2 cup mayo tbs siriacha mix till smooth. I add a little rice vinegar( splash) some don't, your call. Staple for sushi but great on everything... Keep in fridge good for a week.

Step 11 of 33

Put in one of these so you can be cool. It tastes the same even if you spoon it on.

Step 12 of 33

Chop some of the tuna slice the rest thin!

Step 13 of 33

Mix the chopped tuna w some siriacha and a little spicy mayo. Don't measure just enough to coat it. Fairly dry. Don't want runny it will squirt out your roll. Never good.

Step 14 of 33

Gotta have this. No explanation needed.

Step 15 of 33

Have a good beverage......

Step 16 of 33

Send the crab for a swim. Tempura batter. Again just follow the directions on the box. Not brain surgery. I added a tsp of wasabi powder to the mix but I am rebel.

Step 17 of 33

I let him sit while the oil heats up. He cooks quick, about 4 min. Watch or you have crab jerky.... Cut in 1/2 long ways. Refrigerate. Idk about u but warm sushi sucks. Gotta be ice cold.

Step 18 of 33

After the rice is cold and super sticky.... ( keep your hands wet it will keep the rice from sticking to your hands) spread over the seaweed. 1/4 inch thick.

Step 19 of 33

This roll is rice on the outside. So put tour stuff out here. This case sesame seeds and very thin sliced tomato down the center:)

Step 20 of 33

Flip it over no worries the rice sticks put on your bamboo mat. I cover mine with Saran wrap to be easy....

Step 21 of 33

Sliced tuna avacado spicy mayo. Some cucumber. Romain lettuce.... This is the bltt

Step 22 of 33

Roll it tight. The tomato is beautiful.

Step 23 of 33

Add chopped scallions, after slicing garnish with that bacon and some spicy mayo. Cool and refreshing.

Step 24 of 33

The next rolls just repeat the process. Just add different insides and outsides I made the spicy tuna, soft shell crab. Mix and match. Can't really go wrong. Add cream cheese if you like.

Step 25 of 33

Wrapped the spicy tuna in avocado

Step 26 of 33

Wasabi and a little chili oil. Notice every thing on the inside. Roll the same way.

Step 27 of 33

Tada

Step 28 of 33

Soft shell. Roll the same way

Step 29 of 33

Sexy

Step 30 of 33

4 sum I refrigerate until time to serve. I hate warm sushi.

Step 31 of 33

Time to slice. Super sharp knife. Keep water and a towel there. Knife has to be clean sharp and wet otherwise you tear up all of your work.

Step 32 of 33

Time for another beer.

Step 33 of 33

Enjoy! Make it pretty ! This was my first attempt. I used a little too much rice but everything else rocked. Note may sure you have a few friends over to enjoy with you!

You're Done!

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