Sphynx Sushi Roll

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:

Filling:

tuna
avocado
jalapeno
cucumber
crabstick
seaweed paper

Topping:

topped with tuna strips
topped with mango strips

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 paper.
Repeat process until you leave approximately 1 inch at the bottom.
Rotate the seaweed paper so the top is now closest to you.
Flip the seaweed paper over so the seaweed side is now face up.
Line your filling at the top of the roll.
Gently roll the seaweed paper 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 paper 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.
Drape tuna and mango slices over the top of the roll.
Again, cover 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.
Plate the roll and enjoy!