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.
Nigiri
Roll
Method
Preparation of Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold it in using a wooden spoon. Allow it to cool to room temperature.
Making Nigiri
- 3
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice and form it into an oval shape. Place a slice of fresh fish on top and gently press it down.
- 4
Serve
Arrange the nigiri on a serving plate and serve with wasabi and soy sauce on the side.
Making the Roll
- 5
Assemble the Roll
Place a nori sheet on a bamboo sushi mat. Wet your hands and spread the sushi rice evenly over the nori, leaving a small border at the top. Lay the cucumber, avocado, and crab meat in a line across the center of the rice.
- 6
Roll it Up
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
- 7
Slice the Roll
Using a sharp knife, slice the roll into six pieces. Arrange on a plate with the nigiri.
