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
Fresh Fillings
Dipping Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, drizzle the vinegar mixture over the rice, and gently fold to combine. Let cool to room temperature.
Prepare Fillings
- 4
Assemble Sushi Rolls
- 5
Lay Out Nori
Place a nori sheet shiny side down on a bamboo sushi mat or a clean surface.
- 6
Spread Sushi Rice
With wet hands, take about 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.
- 7
- 8
Roll the Sushi
Starting from the bottom, use the mat to roll the sushi tightly away from you, pressing gently but firmly. Seal the edge of the nori with a little water.
- 9
Slice the Rolls
With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
Prepare Dipping Sauce
- 10
Serve with Dipping Sauce
In small bowls, serve soy sauce, wasabi, and pickled ginger alongside the sushi rolls for dipping.
