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Ingredients
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Sushi Rice
Sushi Fillings
Nori and Garnishes
Method
Preparing the 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 and prevents the rice from becoming gummy.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker or a pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula or rice paddle. Allow the rice to cool to room temperature.
Preparing the Fillings
- 4
- 5
Prepare the Crab and Salmon
If using crab meat, shred it into bite-sized pieces. For the salmon, ensure it is thinly sliced and ready for use.
- 6
Prepare the Cream Cheese
Soften the cream cheese slightly for easier spreading.
Rolling the Sushi
- 7
Assemble Your Ingredients
Lay a bamboo sushi mat on a flat surface and place a sheet of nori shiny side down on the mat.
- 8
Spread the Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Evenly spread the rice over the nori, leaving about 1 inch at the top edge free of rice.
- 9
Add Fillings
Place a few slices of cucumber, avocado, crab meat, salmon, and a line of cream cheese horizontally across the center of the rice.
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to shape it into a cylinder. Seal the edge of the nori with a little water.
- 11
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep the slices clean.
Serving
- 12
Plate the Sushi
Arrange the sliced sushi rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.