How to make it

  • Combine water and sherry in 2-quart saucepan. Bring to a boil over high heat (3 to 5 minutes). Reduce heat to medium-low; add rice. Cover; cook until rice is tender and liquid is absorbed (18 to 20 minutes).
  • Meanwhile, melt butter in 8-inch skillet until sizzling; add shallots. Cook over medium heat, stirring occasionally, until browned (8 to 10 minutes). Add shallots to cooked rice; stir in cheese, salt and pepper.
  • Place nori sheets, shiny-side down, on sheet of plastic food wrap; spread 1/3 cup rice mixture to 1 inch from one long side. Place julienne-cut vegetables along open long side.
  • Dampen hands. Starting with the long side with vegetables, tightly roll nori over vegetables until two ends are overlapped. Wrap tightly in plastic food wrap. Refrigerate 1 hour or until firm.
  • To serve, remove plastic wrap; cut each roll into 6 pieces. Serve with soy sauce or plum sauce.
  • TIP: Nori is a sea vegetable that is chopped, rolled and dried. It is found in the Asian section of large supermarkets or at Asian food markets

Reviews & Comments 2

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  • saltymike 10 years ago
    I like to make sushi rolls. Unfortunely, my daughter is allergic to all types of fish and seafood. This may just e the perfect sushi roll for us. Thanks for posting
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  • jaie 10 years ago
    I love sushi,but it seems too hard to make at home. I actually might be trying this as my first at-home attempt!
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