Sushi Rolls Recipe
Various sushi rolls with fresh ingredients.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Fillings
Wraps
Serving
Method
Prepare Sushi Rice
- 1
Rinse the rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
- 2
Cook the rice
In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
- 3
Season the rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm. Let the rice cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices.
- 6
Prepare crab and salmon
If using fresh crab meat, shred it into small pieces. For the salmon, slice it into thin strips.
- 7
Prepare cream cheese
Soften the cream cheese to room temperature for easy spreading.
Assemble Sushi Rolls
- 8
Prepare the rolling mat
Place a bamboo sushi rolling mat on a flat surface and cover it with plastic wrap to prevent sticking.
- 9
Add sushi rice
Place a sheet of nori on the mat, shiny side down. Wet your hands to prevent sticking and spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 10
Add fillings
Arrange your choice of fillings (cucumber, carrot, avocado, crab, salmon, cream cheese) across the center of the rice.
- 11
Roll the sushi
Starting from the bottom, use the mat to gently roll the sushi away from you, tucking the fillings in as you go. Roll tightly, but not too tightly, to avoid squishing the fillings.
- 12
Seal the roll
Moisten the top edge of the nori with a little water to help seal the roll. Press gently to secure.
- 13
Slice the roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve
- 14
Prepare serving platters
Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
