Various Sushi Rolls Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice under cold water, swirling with your hand until the water runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot, cover, and cook according to appliance instructions (rice cooker) or bring to a boil then reduce to low and simmer 15 minutes, then rest covered 10 minutes off heat.

Season Rice

While rice cooks, warm 4 TBS rice vinegar, 2 TBS sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Transfer hot cooked rice to a wide wooden or nonreactive bowl. Pour seasoned vinegar over rice and fold gently with a rice paddle or wooden spoon using cutting-and-fanning motions to cool — do not mash. Fan or allow rice to cool to room temperature; cover with a damp towel to prevent drying while you prepare fillings.

Make spicy mayo by mixing 1/2 cup mayonnaise with 2 tsp sriracha (adjust to heat preference). Place soy sauce, pickled ginger, and wasabi in small serving dishes.

Measure out 4 TBS unagi or teriyaki sauce for drizzling if using. Keep everything within reach for assembly.

Cut avocado in half, remove pit, slice lengthwise into thin strips. Julienne cucumber, carrot, and sweet potato into long matchsticks. Slice smoked salmon into long thin strips. If using tuna, finely dice and mix with 1/4 cup spicy mayo and 2 TBS sliced green onion; set aside chilled. Flake imitation crab into strips or shred cooked crab and lightly toss with 1 TBS mayonnaise if desired.

Lightly toast sesame seeds in a dry skillet for 1–2 minutes until fragrant. Wrap bamboo mat with plastic wrap to prevent rice sticking.

Lay a nori sheet shiny side down on the mat. With wet hands (to prevent rice sticking), grab a handful (about 3/4 cup) of sushi rice and spread evenly over the nori leaving a 1-inch strip at the far edge without rice. Pat rice gently to an even layer about 1/4 inch thick. If making inside-out rolls (rice outside), lay plastic wrap over mat, spread rice on plastic, flip nori onto rice, then remove plastic before filling.

Place desired fillings in a horizontal line across the nori about 1 inch from the near edge. Use the mat to roll: lift near edge of mat and nori over the filling, tuck tightly, then roll forward pressing gently to form a tight cylinder. For standard maki, roll with nori outside; for uramaki (California), rice will be on the outside (see specific rolls below). After rolling, use a sharp wet knife to slice the roll into 6–8 pieces, wiping knife clean between cuts for clean slices.

Place plastic-wrapped mat down. Lay nori (shiny side down) on the mat and press about 3/4 cup rice onto the nori, spreading to the edges. Sprinkle ~1 teaspoon toasted sesame seeds evenly over the rice (or press rice onto sesame seeds on mat before flipping). Carefully flip the nori+rice so rice faces down on the plastic, nori up. Remove plastic. Place imitation crab, avocado slices, and cucumber lengthwise across the nori. Roll tightly using the mat to shape. Once rolled, press a few extra sesame seeds onto the outside if desired. Slice into 6–8 pieces and serve with soy, wasabi, and pickled ginger.

For a nori-out roll: place nori shiny side down, spread rice on nori leaving 1-inch bare at far edge (or spread rice on opposite side for uramaki). Place a line of spicy tuna (from Prep Fillings) and some sliced green onion down the center. Roll tightly with the mat. For uramaki, assemble tuna on nori then flip so rice is outside before rolling (see California method). Slice into 6–8 pieces. Drizzle a little unagi sauce if desired.

Place nori shiny side down. Spread rice leaving 1-inch bare, or make uramaki if preferred. Lay cream cheese strips, smoked salmon slices, and cucumber across the center. Roll tightly and slice into 6–8 pieces. Serve chilled; cream cheese pairs well with a light spoon of soy or a drop of wasabi.

Use a full nori sheet and a slightly thicker layer of rice (or omit rice for a brown rice/veggie roll). Arrange carrot, sweet potato strips, and spinach in a generous line across the center so this is a thicker roll. Roll tightly to form a large cylinder (futomaki) and slice into 6–8 thicker pieces. Serve with soy and pickled ginger.

Arrange different roll pieces on a platter. Garnish with sliced scallions and a sprinkle of masago/tobiko or toasted sesame seeds. Provide small dishes of soy sauce, wasabi, and pickled ginger for guests. Leftover rice should be refrigerated and used within 24 hours for best quality.