Hello!
Dustin and I have become obsessed over the last few months with learning how to make sushi. Over time, and with lots of practice, I have to say we’ve gotten pretty good at it. Let me just say, making the rice is the most difficult part of the whole process. It took me a while to get it right.
The reason we have dubbed these rolls as “Sushi Logs” is because the more I began to make the rolls and the more adventurous I became, the bigger the rolls became. They no longer could be called rolls. They were logs.
I think a lot of people may get turned off from making sushi because they assume it’s difficult to make. I’m here to tell you that isn’t true. It’s quite easy, actually.
Once you give it a go, you will see just how easy it is. Then you will become obsessed with challenging yourself with creating your own rolls.
Ingredients:
*Note – this roll is half rice/half seaweed on the outside.
Filling:
- double crabstick
- cucumber
- scallion
- avocado
- seaweed paper
Topping:
- topped with Sriracha dot
- topped with seaweed flakes
Directions:
- Dip hand in water.
- Grab a handful of sticky rice and gently spread across the top of the roll.
- Gently pull rice down to cover the seaweed.
- Repeat process until you leave approximately halfway down.
- Rotate the seaweed so the top is now closest to you.
- Line your filling at the top of the roll.
- Gently roll the seaweed with the bamboo mat. Be careful with the filling so that it doesn’t fall out.
- On the bottom of the roll (the inch without the rice), dip your finger in the water and dab the seaweed with the water. Finish rolling. The water will help seal the roll.
- With the bamboo mat, make sure to cup your hands around the roll and press down to tighten and form the roll.
- Remove from bamboo mat and place on separate cutting board.
- Using a sharp knife, wet the blade in between each slice. * Keeping the blade wet will ensure the sticky rice won’t cling to the blade and it will make a much easier, cleaner slice.
- The pieces of this roll are longer than most other rolls. Stand the rolls straight up.
- Plate the roll and add the topping.
See photos below for examples:
Click here to get back to the main page with the other rolls, how to make the sticky rice, spicy crab, and prep!
