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
Fillings
Sushi Wrapping
Method
Prepare 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. Cook according to the rice cooker's instructions. Alternatively, you can cook it on the stove in a pot.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
Prepare Fillings
Roll the Sushi
- 7
Prepare the Rolling Mat
Place a bamboo sushi rolling mat on a clean surface and lay a sheet of nori on top, shiny side down.
- 8
Add the Sushi Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge. Press down to compact the rice.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it away from you, tucking the filling as you roll. Continue rolling until you reach the bare edge of the nori. Wet the edge with a little water to seal it.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6 to 8 pieces. Wet the knife between cuts to keep it clean.