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Ingredients
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Sushi Rice
Filling Options
Nori and Seasonings
Method
Preparing Sushi Rice
- 1
Rinsing the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cooking the Rice
Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer covered for about 20 minutes until all water is absorbed.
- 3
Seasoning the Rice
Once the rice is cooked, transfer it to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice. Allow it to cool to room temperature.
Preparing Fillings
- 4
Slicing Fillings
Slice the fresh fish, avocado, cucumber, and carrots into thin strips. If using cream cheese, cut it into small rectangles.
- 5
Preparing Tempura Shrimp
If using pre-cooked tempura shrimp, ensure they are thawed. If cooking from scratch, follow the package instructions.
Rolling the Sushi
- 6
Setting Up
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on the mat, shiny side down.
- 7
Adding Sushi Rice
Wet your hands with water to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
Adding Fillings
Place your desired fillings (fish, avocado, cucumber, cream cheese, carrots, or tempura shrimp) in a line across the center of the rice.
- 9
Rolling the Sushi
Lift the edge of the bamboo mat closest to you and roll it over the fillings tightly. Continue rolling until the sushi is fully rolled, applying gentle pressure as you go.
- 10
Slicing the Roll
Using a sharp knife, slice the roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serving
- 11
Plating the Sushi
Arrange the sushi pieces on a serving plate. Sprinkle sesame seeds on top for garnish.
- 12
Accompaniments
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.
