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Ingredients
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Sushi Rice
Fillings
Nori and Toppings
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, about 3-5 minutes.
- 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 a simmer, cover, and cook for 20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the rice while fanning it to cool.
Preparing Fillings
- 4
- 5
Prepare Cream Cheese
Soften the cream cheese slightly at room temperature for easier spreading.
Rolling Sushi
- 6
Set Up Rolling Station
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
- 7
Add Sushi Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge free of rice.
- 8
Add Fillings
Place your choice of fillings (salmon, tuna, cucumber, avocado, and cream cheese) in a line down the center of the rice.
- 9
Roll the Sushi
Lift the bamboo mat from the bottom and begin to roll it away from you, tucking the nori around the fillings. Continue to roll tightly until you reach the free edge of nori. Moisten it with water and seal the roll.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep the edges clean.
Serving
- 11
Plate the Sushi
Arrange the sushi rolls on a platter. Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger on the side.