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How To Make A Sumosan Roll

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How To Make A Sumosan Roll
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Sumosan Roll Recipe. An easy to follow film showing you how to make the Sumosan sushi roll. A delicious combination of ingredients created by the chefs of the world famous Sumosan restaurants . Try our Sumosan Roll recipe. Enlarge Sumosan Roll Recipe. An easy to follow film showing you how to make the Sumosan sushi roll. A delicious combination of ingredients created by the chefs of the world famous Sumosan restaurants . Try our Sumosan Roll recipe.
Serves:
1
Preparation Time:
3 minutes
Total Time:
3 minutes

Step 1: You will need:

  • some sushi rice
  • some nori, dried seaweed sheets
  • 2 medium avocado strips
  • some prepared crab
  • 2 medium shrimp
  • thinly sliced salmon
  • some sesame seeds
  • some roe
  • 1 makisu
  • 1 knife
  • 1 bowl of water

Step 2: Arrange the fillings

Dip your hands in a bowl of water to moisten them, this will stop the rice from sticking to your fingers

Place the nori on a flat surface. Lay the salmon slices on first, half on and half off the end nearest you. Spread a thin layer of the specially prepared sushi rice over half of the Nori, ensuring that the rice is stuck without mashing the kernels.

Tear the tails off the shrimp, these would be too tough to eat. Then split them in two
Next lay the avocado on the rice…
Followed by the crab..
Then the shrimp

Step 3: Roll

Fold the nori inside the rolling mat. Then apply some pressure to shape the maki. Make sure the salmon is neatly tucked in, then apply more pressure.

Now with the salmon strip facing up continue to shape the roll.

Step 4: Slice it up

To ensure a smooth cut, dip the end of your knife in water. Trim off the rough ends and slice in half. Place the 2 pieces next to each other and cut into 6 even sized portions.

Step 5: Finishing touches

Arrange the bite size portions on a serving plate with the salmon strips facing up. Carefully spoon a little roe on top of each piece Finish off with a dusting of sesame seeds. When making the sushi, the look of the food is crucial.
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Tips & Comments
  2. operator84

    Watching this makes me so hungry lol

  3. joeworm

    Sorry, forgot to mention the first step of removing the shrimp's head (Sometimes they don't have heads at the store). After that, insert the skewer starting at the (missing) head end.

  4. joeworm

    Shrimp for sushi are cooked by boiling. 1. Insert a bamboo skewer between shrimp's shell and flesh, being careful not to damage the flesh. This is to keep the shrimp straight when cooked. 2. Bring a pot of water with a pinch of salt to a boil. 3. Boil skewered shrimp 3-4 minutes or until pink/done. 4. Put shrimp into ice water to stop cooking. 5. Remove skewer. 6. Carefully remove shell and legs by "peeling" them off like paper from a roll of coins. Keep the tail attached if intended for nigiri-zushi. 7. Slice belly of shrimp from (missing) head to tail. Slice deep enough to reach skin of the shrimp's back. Be careful to just reach the skin and not cut all the way through. 8. If there is a black vein inside, rinse with water till clean. 9. Cut a clean edge at the (missing) head to improve appearance. The shrimp is now ready for nigiri or rolls.

  5. Anonymous

    is the shrimp cooked? If so, how is it cooked?

  6. Milness

    Roe used in sushi is usually flying fish eggs. Saki is a strong rice wine usually served warm in shot glasses. Some consider it to smell like rubbing alcohol. Good Saki is terrific. SAKE is the rice wine, SAKI is Japanese SALMON. The ROE is Ikura (Salmon Eggs) the same thing that's in CAVIER.

  7. Anonymous

    its sake not saki lol (??)

  8. Anonymous

    Roe used in sushi is usually flying fish eggs. Saki is a strong rice wine usually served warm in shot glasses. Some consider it to smell like rubbing alcohol. Good Saki is terrific.

  10. Anonymous

    are the shrimps cooked or raw?