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Ingredients
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Sushi Rice
Fillings
Nori and Garnishes
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. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce to low, cover and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Seafood
If using crab sticks, cut them in half lengthwise. Slice the smoked salmon into strips as well.
Assemble Sushi Rolls
- 6
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Add Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Place your desired fillings (cucumber, avocado, crab sticks, smoked salmon, and cream cheese) in a line across the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and begin to roll the sushi away from you, pressing gently but firmly. Roll until the nori border is reached, then seal the edge with a bit of water.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges.
Serve
- 11
Plate the Sushi
Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.