Sushi Appetizer Recipe
5 pieces sushi of chef's choice
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
Sushi Fillings
Method
Preparing 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. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce to low and cover, cooking for about 20 minutes until water is absorbed.
- 3
Season the Rice
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Preparing Sushi
- 4
- 5
Assemble Sushi Rolls
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then take about 1/5 of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 6
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water.
- 8
Slice and Serve
Using a sharp knife, slice the sushi roll into 5 pieces. Repeat with remaining ingredients. Serve with soy sauce, wasabi, and pickled ginger on the side.
