Sushi Rolls Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the water is absorbed.

Season the Rice

Remove the rice from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a spatula. Allow the rice to cool to room temperature.

Slice the Vegetables

Julienne the cucumber, avocado, and carrot into thin strips. Set aside.

Prepare Proteins

If using fresh tuna or salmon, slice into thin strips. If using crab sticks, simply pull apart into smaller pieces.

Lay Nori

Place a bamboo sushi mat on a clean surface. Lay one sheet of nori, shiny side down, on the mat.

Add Sushi Rice

Wet your hands to prevent sticking and grab a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch of space at the top.

Add Fillings

Lay a few strips of cucumber, avocado, carrot, and your chosen protein horizontally across the center of the rice.

Roll It Up

Using the bamboo mat, gently lift the edge of the mat closest to you and begin rolling away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the exposed edge of the nori.

Seal the Roll

Wet the edge of the nori with a little water to help seal the roll. Press to seal.

Slice the Roll

Using a sharp knife, cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.

Arrange and Serve

Place the sliced sushi rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.