Roll Or Hand Roll Recipe
8 pcs per order or 1 pc cone style
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Ingredients
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Sushi Rice
Fillings
Dipping Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine rinsed sushi rice and 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Pour the mixture over the warm rice and gently fold with a spatula to combine. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
Slice the Fillings
Thinly slice the fresh fish, cucumber, and avocado. If using cream cheese, cut it into small strips.
Assemble the Rolls
- 5
Prepare Nori Sheet
Lay a nori sheet shiny side down on a bamboo sushi mat or a clean surface.
- 6
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori at the top edge.
- 7
Add Fillings
Place your choice of fillings (fish, cucumber, avocado, and cream cheese) in a line across the center of the rice.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to shape the roll. Seal the edge with a little water if needed.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve
- 10
Prepare Dipping Sauce
In a small bowl, serve soy sauce, a small dollop of wasabi, and pickled ginger on the side.
- 11
Plate the Rolls
Arrange the sushi rolls on a platter and serve with the dipping sauce.