Sushi Roll Recipe

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and let it cool slightly.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon or spatula. Let the rice cool to room temperature.

Prepare Fillings

While the rice is cooling, julienne the cucumber, carrot, and avocado. If using crab sticks, shred them. If using shrimp, ensure they are cooked and chopped.

Assemble the Sushi Roll

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about an inch from the top edge.

Add Fillings

Arrange your choice of fillings (cucumber, avocado, carrot, and crab/shrimp) in a line across the center of the rice.

Roll the Sushi

Using the bamboo mat, lift the edge closest to you and start rolling it away from you, applying gentle pressure to form a tight roll. Continue rolling until you reach the bare edge of the nori. Wet the edge with a little water to seal the roll.

Slice and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.