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Ingredients
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Sushi Rice
Fillings and Wraps
Condiments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Start by rinsing the sushi rice under cold water until the water runs clear. This helps to remove excess starch.
- 2
Cook the Rice
Transfer the rinsed rice to a rice cooker or a pot. Add 2.5 cups of water. If using a rice cooker, cook according to the manufacturer's instructions. If using a pot, bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes.
- 3
Season the Rice
Once the rice is cooked, let it cool slightly. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula, being careful not to smash the grains.
Prepare the Fillings
- 4
- 5
Slice the Cucumber
Cut the cucumber in half lengthwise and then slice it into thin strips.
- 6
Prepare the Crab
If using imitation crab, simply shred it into bite-size pieces. If using real crab, ensure it is cooked and shredded.
Assemble the Rolls
- 7
Set Up Your Rolling Station
Lay a bamboo sushi mat on a clean surface, and place a sheet of plastic wrap over it. Place a nori sheet on top, shiny side down.
- 8
Add Rice
Wet your hands to prevent sticking, and take a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving about 1 inch of space at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, tucking the fillings in as you go. Roll tightly but not too tight, and use the mat to shape the roll as you go.
- 11
Seal the Roll
Once rolled, moisten the edge of the nori with a little water to seal the roll.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.
Serve
- 13
Plating
Arrange the sliced rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
