Big Sushi Roll

Ingredients

• 3 pieces Pre-made Sushi Rolls (any variety, keep refrigerated until use)
• 1 teaspoon Wasabi Paste (prepared wasabi (powder mixed with water) or tube wasabi)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Water (room temperature, for sealing the seam)
• 1 tablespoon Pickled Ginger (optional garnish for serving)

Instructions

1. Gather Ingredients and Equipment

   Lay out the three sushi rolls, wasabi, soy sauce, water, and optional ginger along with a cutting board, sharp knife, small bowl, and spoon.

   Time: PT2M

2. Line Up the Rolls

   Place the three sushi rolls side by side on the cutting board, seam side down, so they form a straight line.

   Time: PT1M

3. Add Wasabi

   Using the small spoon, spread a thin line of wasabi along the top edge of the lined‑up rolls.

   Time: PT1M

4. Drizzle Soy Sauce

   Lightly drizzle the soy sauce over the wasabi line to add moisture and flavor.

   Time: PT30S

5. Wet Your Fingers

   Dip your fingertips in a small amount of water from the bowl; this will act as the adhesive for the seam.

   Time: PT30S

6. Roll the Giant Sushi Roll

   Starting at one end, gently roll the three pieces together into one large cylinder, using the wet fingers to press and seal the seam.

   Time: PT2M

7. Slice the Roll

   Using the sharp knife, cut the giant roll into 6‑8 equal pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

   Time: PT2M

8. Plate and Garnish

   Arrange the sushi slices on a serving plate and optionally garnish with pickled ginger.

   Time: PT1M

9. Serve Immediately

   Enjoy the giant sushi roll while the seaweed is still crisp.

   Time: PT0M

Nutrition Facts

Calories

600

Protein

15 g

Carbohydrates

90 g

Fat

6 g

Fiber

3 g