sushi rolls with roasted chilli and sesame2

Serving Size

5 Rolls


  • 500g cooked sushi rice [short grain]
  • 1 tablespoon rice vinegar
  • 5 sheets nori
  • wasabi
  • 100g smoked salmon or drained tuna
  • 1/2 lebanese cucmber finely sliced into batons.
  • 50g pickled ginger( sushi ginger)
  • 1/2 red capsicum finely sliced into strips.

Cooking Directions

  1. Sprinkle rice vinegar over rice and mix through gently.
  2. Place nori sheet shiny side down on hard surface ( bamboo mat if you have one) spread rice evenly over nori keeping about 2 cm at the end free of rice.
  3. Spread a small amount of wasabi along the rice in a line.
  4. Place the filling on top of the wasabi- cucumber, capsicum and seafood, lift the front of the nori [closest to you] and roll it tightly away from you, wrap in plastic and refrigerate for 1 hour.
  5. Slice in 2 cm pieces and serve SIMPLY STIRRED ROASTED CHILLI AND SESAME MARINADE as a dipping sauce.

Product Used

Read about or buy the product for this recipe: Roasted Chilli and Sesame Marinade