Ichiban Roll Recipe
Recipe information
Make Ichiban Roll in just 50m. 10 piece of big roll with tuna, salmon and white fish
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Ingredients
Sushi Rice
Fish Filling
Additional Ingredients
Prepare Sushi Rice
1. Wash the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Assemble the Ichiban Roll
4. Prepare the Nori
Lay a bamboo sushi mat on a flat surface and place one nori sheet shiny side down on the mat.
5. Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
6. Add Fish Filling
Place a line of diced tuna, salmon, and white fish horizontally across the center of the rice-covered nori.
7. Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it away from you, pressing gently to form a tight roll. Continue rolling until you reach the exposed edge of the nori.
8. Seal the Roll
Moisten the edge of the nori with a little water to help seal the roll. Press gently to secure.
9. Cut the Roll
Using a sharp knife, slice the roll into 10 equal pieces, cleaning the knife with a damp cloth between cuts.
Serve
10. Plate the Sushi
Arrange the sliced Ichiban rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
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