Sushi Illustrated Combo Recipe
Half Shrimp Zig Zag roll, Fair Oaks roll, & Midtown roll
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Ingredients
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Shrimp Zig Zag Roll
Fair Oaks Roll
Midtown Roll
Method
Shrimp Zig Zag Roll
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions and let it cool slightly.
- 2
Assemble the Roll
Place a nori sheet on a bamboo mat, shiny side down. Wet your hands and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 3
- 4
Roll the Sushi
Using the bamboo mat, gently roll the sushi away from you, pressing firmly but not too hard. Seal the edge with a little water.
- 5
Slice and Serve
Slice the roll into 6-8 pieces, sprinkle with sesame seeds, and serve with soy sauce.
Fair Oaks Roll
- 6
Prepare Sushi Rice
Repeat the process of rinsing and cooking sushi rice as mentioned in the previous roll.
- 7
Assemble the Roll
Place another nori sheet on the bamboo mat, shiny side down. Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Layer the crab meat, cream cheese, and chopped green onions in the center of the rice. Top with tempura flakes.
- 9
Roll the Sushi
Roll it up using the bamboo mat, applying gentle pressure to form a tight roll. Seal the edge with water.
- 10
Slice and Serve
Slice into 6-8 pieces and serve with soy sauce.
Midtown Roll
- 11
Prepare Sushi Rice
Prepare sushi rice using the same method as above, ensuring it’s slightly cooled before rolling.
- 12
Assemble the Roll
Place a nori sheet on the bamboo mat, shiny side down. Spread half of the sushi rice over the nori, leaving a 1-inch border.
- 13
Add Fillings
Add slices of tuna, julienned cucumber, and mango in the center of the rice. Add a small dollop of wasabi.
- 14
Roll the Sushi
Roll it tightly using the bamboo mat. Moisten the edge with water to seal.
- 15
Slice and Serve
Cut into 6-8 pieces and serve with soy sauce.