Homemade Sushi Rolls

I never thought that I would be making sushi at home. Sushi which I thought was very very difficult is actually very easy and can be made with less ingredients.

For this recipe we bought the sticky rice and cooked according to instructions and while it was getting cooked I made the sushi vinegar by adding normal vinegar with sugar and salt and mixed the peppers and carrots in the vinegar and also sprinkled the vinegar on top of the rice and mixed well. I layered the mat and on top put a sheet of seaweed and spread the rice evenly by using wet hands and arranged everything on top. The first and foremost thing I did was to bake the fish and cook the rice. All the other remaining items were easy to make. Then roll everything, cut and ta da!!!! yummy sushi will be ready within no time.

My daughter is a big sushi fan. I don't know from where she got the craving but she used to always ask us about sushi and when we took her to a Japanese restaurant surprisingly my daughter enjoyed eating the sushi rolls. So tried making them at home and here I am today with a homemade recipe of sushi rolls. Try this easy and simple Sushi rolls and let me know...

Ingredients:

1. Seaweed- 2 sheets
2. Sticky Rice- 1 Cup
3. Vinegar- 1/4 Cup
4. Salt- as required
5. Sugar- 1 tbsp
6. Bell Peppers- 1 no (sliced)
7. Carrot- 1 no (sliced, length wise)

Marinate:

1. Fish- 2 slices
2. Red Chilli Powder- 1 tsp
3. Turmeric Powder- 1 tsp
4. Salt- 1 tbsp

Method:
Marinating and baking fish:

1. Marinate the fish using the ingredients and bake in a preheated oven for 15 minutes in 350 degrees F.
2. When the fish gets baked, cut into length wise and keep this aside.
3. Mix the vinegar along with salt and sugar and keep this aside.
4. Cook rice till done and mix the vinegar into the rice and keep this aside.
5. Place the sushi mat on a clean surface, and place the seaweed shiny side down on the mat, dampen hands and gently press 3/4 cup of cooked rice and spread it evenly on the mat leaving the edges, place a layer of vegetables and a layer of fish stripes across the middle of rice.
6. Starting with the edge closest to you, use the mat to roll the to compress the filling. Press firmly. Remove mat and wet the knife and cut into pieces and enjoy with a dip of soy sauce and wasabi.