Recipe/How to: Sushi Ghost Rolls

I have had a crazy craving for sushi these past weeks, and today was the day. In my city we don’t have any good sushi shops, so I went out to the grocery store and bought the goods.

I don’t like the taste and smell of seaweed, so I made what is called Ghost Rolls aka California Rolls without seaweed. If you are interested to see the result and how to make them yourself – keep reading!

For the rice
250 g sushi rice
350 ml water
5 tbsp rice vinegar
1 tsp salt

Sushi fill of your choice
I used avocado, natural cream cheese, cucumber and crab

1. Make the rice: wash the rice in a sieve until the water is clear. Add the rice and water in a pot and heat it up. Let it simmer for 10 minutes – without stirring too much. Then leave the pot with the lid on for 15 minutes.
2. Make rice marinade: heat up the rice vinegar and salt. Gradually fold the marinade in to the rice. Move the rice onto a plate for it to cool quicker.
3. Prepare the fill of your choice. Place all the ingredients you will use and a bowl of water on your counter. The bowl of water is to dip your fingers in as you make your sushi, or else the rice will stick to your fingers.

4. Press the rice out onto the plastic film – making it the size of a seaweed wrap. Place the fill in the middle of the rice (as a stripe). Then roll the rice over with the plastic film until you have created a firm roll. Leave each roll in the plastic film for a couple of minutes to let it set.

If you want to watch a video on how to roll them check this one out:

5. After each roll have been laying for a couple of minutes take the plastic film off and cut them into nice pieces.
6. Place them nicely on a plate. Serve with soy sauce and wasabi for those who like it a little spicy!

This is my first time making sushi and it was a success! I managed to create 25 rolls with this recipe and they disappeared quickly. I am definitely making this again veeery soon.

x Alex

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