Marui sushi
Marui sushi is a type of sushi that features a circular or cylindrical shape, resembling a "round" or "ring" shape. It is typically made by shaping sushi rice into a circle or cylinder and topping it with various ingredients such as fish, seafood, vegetables, or other toppings. Marui sushi can be a visually appealing and unique presentation of sushi that offers a different dining experience compared to traditional sushi rolls or nigiri.
Ingredients
- 2 cups sushi rice
- 4 sheets nori (seaweed)
- Assorted sushi fillings (such as sliced fish, avocado, cucumber, crab sticks, etc.)
- Rice vinegar
- Sugar
- Salt
- Soy sauce pickled ginger, and wasabi for serving
Instructions
- Cook the sushi rice according to package instructions. Once cooked, season the rice with a mixture of rice vinegar, sugar, and salt to taste. Allow the rice to cool slightly.
- Place a sheet of nori on a bamboo sushi mat or a clean kitchen towel.
- Wet your hands with water to prevent sticking, then grab a small handful of sushi rice and spread it evenly over the nori, leaving a small border on one end.
- Arrange your desired fillings lengthwise on top of the rice.
- Using the sushi mat or towel, carefully roll up the sushi from the end closest to you, using gentle pressure to shape it into a cylinder or circle.
- Once rolled, gently press the sushi roll to seal it.
- Using a sharp knife, slice the roll into 4 equal pieces.
- Repeat the process with the remaining nori sheets, rice, and fillings.
- Serve the Marui Sushi with soy sauce, pickled ginger, and wasabi on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 343kcal (17%)Carbohydrates: 76g (25%)Protein: 6g (12%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 8mgPotassium: 80mg (2%)Fiber: 3g (13%)Sugar: 0.01gVitamin A: 135IU (3%)Vitamin C: 1mg (1%)Calcium: 12mg (1%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
