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
Roll Filling
Garnish
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a bowl and gently fold in rice vinegar, sugar, and salt. Allow to cool to room temperature.
Assembling the Roll
- 4
- 5
Lay Out the Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 6
Spread the Rice
Wet your hands and spread an even layer of sushi rice over the nori, leaving a 1-inch margin at the top.
- 7
- 8
Roll the Sushi
Using the mat, carefully roll the nori away from you, tucking the fillings inside. Roll tightly but not too tight to avoid squeezing the filling out.
- 9
Slice the Roll
Use a sharp knife to slice the roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serving
- 10
Garnish and Serve
Sprinkle sesame seeds and chopped green onions on top. Serve with soy sauce and wasabi on the side.
