Hungarian-style Sushi Rolls

Ingredients

The main difference between traditional sushi and Hungarian-style sushi is the use of paprika. Paprika is a staple spice in Hungarian cuisine, and it adds a unique flavor to the sushi rolls. Additionally, instead of using raw fish, this recipe uses cooked chicken and vegetables. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup (120g) cooked chicken, shredded 1/2 cup (120g) cooked chicken, shredded
• 1 tablespoon (6g) paprika 1 tablespoon (6g) paprika
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 68g, 8g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice in cold water until the water runs clear.
2. 2.
   In a medium saucepan, combine the rice and water and bring to a boil.
3. 3.
   Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
4. 4.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar has dissolved.
5. 5.
   Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Stir to combine.
6. 6.
   In a skillet, heat the vegetable oil over medium heat. Add the sliced bell peppers and julienned carrot and cook for 5-7 minutes, or until tender.
7. 7.
   Add the cooked chicken and paprika to the skillet and stir to combine.
8. 8.
   Lay a sheet of nori seaweed on a sushi mat or a piece of plastic wrap.
9. 9.
   Spread a thin layer of the sushi rice over the nori seaweed, leaving a 1-inch border at the top.
10. 10.
    Add a line of the chicken and vegetable mixture in the center of the rice.
11. 11.
    Using the sushi mat or plastic wrap, roll the sushi tightly, pressing down as you go.
12. 12.
    Repeat with the remaining nori seaweed and rice.
13. 13.
    Slice the sushi rolls into 1-inch pieces and serve with soy sauce.

Treat your ingredients with care...

• Nori seaweed — Make sure to use fresh nori seaweed, as stale nori can affect the taste and texture of the sushi rolls.

Tips & Tricks

• Use a sharp knife to slice the sushi rolls, and wipe the blade with a damp cloth between each cut to prevent the rice from sticking.
• To make the sushi rolls easier to roll, wet your hands with water before handling the rice.
• You can also add other vegetables, such as cucumber or avocado, to the sushi rolls for added flavor and nutrition.

Serving advice

Serve the sushi rolls with soy sauce and pickled ginger for a traditional sushi experience.

Presentation advice

Arrange the sushi rolls on a platter and garnish with sliced scallions and sesame seeds for a beautiful presentation.