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Ingredients
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Sushi Rice
Sushi Fillings
Nori Sheets
Soy Sauce & Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice with 2.5 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Pour this mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Proteins
If using cooked shrimp, slice them in half lengthwise. If using crab sticks, keep them whole or slice them according to preference.
- 6
Cream Cheese Preparation
Soften the cream cheese slightly at room temperature for easier spreading.
Assemble Sushi Rolls
- 7
Lay Nori on Bamboo Mat
Place a sheet of nori, shiny side down, on a bamboo sushi mat.
- 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 edge.
- 9
Add Fillings
Place your choice of fillings (cucumber, avocado, carrot, shrimp, crab sticks, cream cheese) along the bottom edge of the rice-covered nori.
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Roll until the edge of the nori seals the sushi roll.
- 11
Slice the Rolls
Using a sharp, wet knife, slice the roll into 6-8 pieces. Repeat with the remaining nori sheets and fillings.
Serve the Sushi Platter
- 12
Arrange and Serve
Arrange the sushi pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
