Ichiban Roll Recipe
10 piece of big roll with tuna, salmon and white fish
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Ingredients
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Sushi Rice
Fish Filling
Additional Ingredients
Method
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.
