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Ingredients
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Sushi Rice
Fillings
Nori and Garnishes
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Cream Cheese
Soften the cream cheese to room temperature for easy spreading.
Assemble Sushi Rolls
- 6
Lay Out Nori
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat.
- 7
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and evenly spread it across the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Place a few strips of tuna, cucumber, avocado, carrot, and a line of cream cheese horizontally across the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, applying gentle pressure to form a tight roll. Continue rolling until you reach the border of the nori.
- 10
Seal the Roll
Wet the border of the nori with a little water to seal the roll. Use the mat to shape it gently.
- 11
Slice the Rolls
Using a sharp knife, wet the blade and slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve
- 12
Plate and Serve
Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.