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
Fillings
Other Ingredients
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 medium pot, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed.
- 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 to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Fish
If using fresh fish, slice it into thin strips. Ensure all seafood is sushi-grade.
- 6
Prepare Crab Sticks
Separate the crab sticks if they are stuck together. You can also slice them in half lengthwise if desired.
Assemble Sushi Rolls
- 7
Lay Out Nori Sheet
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Spread the Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top free of rice.
- 9
Add Fillings
Layer your choice of fillings (vegetables, fish, crab sticks, cream cheese) in the center of the rice-covered nori.
- 10
Roll the Sushi
Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep it tight. Roll until you reach the free edge of the nori.
- 11
Seal the Roll
Wet the free edge of the nori with a little water to seal the roll.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
Serve
- 13
Plate the Sushi
Arrange the sushi rolls on a serving plate.
- 14
Add Condiments
Serve with soy sauce, wasabi, and pickled ginger on the side.
