Assorted Sushi Rolls Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a bowl and cover with cold water. Swirl gently and drain. Repeat rinsing and draining 3–4 times until the water runs nearly clear to remove excess starch.

Cook rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan: bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, whisk together 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp fine sea salt until dissolved. Warm gently if needed to dissolve sugar, then cool to room temperature.

Season rice

Transfer cooked rice to a shallow wooden or plastic bowl (or large nonreactive bowl). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using slicing motions to avoid mashing. Fan the rice while folding (or let a small fan blow) to cool to slightly above room temperature and give rice a glossy finish. Cover with a damp towel until ready to assemble.

Whisk together 3 tbsp tamari, 2 tbsp mirin, 1 tsp sesame oil, 1 tsp minced garlic, and 1 tsp grated ginger in a small bowl. Thinly slice or roughly chop 1 cup shiitake caps and 1/2 cup tempeh into strips. Marinate the shiitake and tempeh for at least 15 minutes, preferably 30 minutes. Sauté marinated shiitake and tempeh in a nonstick skillet over medium heat 3–5 minutes until tender and edges caramelize. Set aside to cool.

Slice 2 avocados in half, remove pits, and cut into long 1/4-inch strips. Julienne 1 large cucumber (seed if very watery), 1 large carrot, and thinly slice 2 green onion stalks. Drain and slice pickled daikon into thin strips if using. Toast 2 tbsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant—watch carefully so they don't burn.

If making spicy vegan mayo, mix 1/4 cup vegan mayo with sriracha to taste (start with 1 tsp). Prepare dipping sauces (tamari, unagi-style glaze) in small bowls for service.

Place a bamboo mat on your work surface and cover it with plastic wrap (prevents rice sticking). Place one nori sheet shiny side down on the plastic-covered mat.

Spread rice

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Grab about 3/4 cup seasoned sushi rice and spread it evenly across the nori leaving a 1-inch (2.5 cm) strip at the far edge without rice (this helps seal the roll). Press lightly—rice layer should be thin (about 1/4 inch).

Add fillings

Arrange a line (about 1/3 cup worth) of desired fillings about 1 inch from the near edge of the nori: choose combinations such as avocado + cucumber + sesame seeds; carrot + marinated shiitake + green onion; tempeh + pickled daikon + avocado. Do not overfill—leave room to roll.

Roll

Lift the near edge of the mat and nori, fold it over the fillings and tuck gently while rolling away from you. Use the mat to press and shape the roll into a tight cylinder. Roll until the exposed 1-inch nori strip seals the seam; wet the edge lightly with a fingertip of water if it won't stick.

Finish & slice

Using a very sharp knife dipped in water (and wiped between cuts), trim the ends if desired and slice the roll into 6–8 pieces. Clean the knife between cuts to keep slices neat.

Inside-out (uramaki): place plastic wrap on the mat, lay 8-inch square of plastic if desired, place two nori sheets overlapping slightly, spread rice over nori to fully cover, flip nori+rice so rice faces down on plastic, add fillings to the exposed nori, then roll using the mat so rice is outward. Sprinkle toasted sesame seeds on rice before flipping or after rolling.

Hand roll (temaki): place 1/2 sheet nori shiny side out, add a small handful rice on one side, top with fillings in a cone shape, and roll by hand into a cone. Serve immediately to retain crisp nori.

Arrange assorted sushi rolls on a platter. Garnish with pickled ginger, wasabi, microgreens or shiso leaves, and drizzle unagi-style glaze or spicy mayo as desired. Serve with small bowls of gluten-free tamari for dipping.

Leftover rice can be covered and refrigerated up to 24 hours (best same day). Keep nori dry until ready to roll so it remains crisp.