Sushi Rolls Recipe
Choose from a variety of sushi rolls.
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Ingredients
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Sushi Rice
Fillings
Nori and Seasonings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Crab and Cream Cheese
If using crab meat, shred it into bite-sized pieces. If using cream cheese, slice it into thin strips or keep it in a spreadable form.
- 6
Prepare Smoked Salmon
If using smoked salmon, slice it into thin strips.
Assemble Sushi Rolls
- 7
Lay Nori on Bamboo Mat
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
- 8
Spread Sushi Rice
Wet your hands to prevent sticking and take about 1 cup of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Add Fillings
Arrange your desired fillings (cucumber, avocado, crab meat, cream cheese, and smoked salmon) in a line across the center of the rice.
- 10
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and start rolling it away from you, tucking the fillings inside. Roll until you reach the bare edge of the nori.
- 11
Seal the Roll
Wet the edge of the nori with a little water to seal the roll. Gently press the roll to help it hold its shape.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for cleaner slices.
Serve
- 13
Plate the Sushi
Arrange the sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi on the side.