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.
Sushi Rice
Fillings
Nori and Extras
Method
Sushi Rice Preparation
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch that can make the rice gummy.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Preparing Fillings
- 4
- 5
Prepare Crab Sticks
If using crab sticks, cut them into strips that are about the same size as the vegetable slices.
- 6
Cream Cheese Preparation
Soften the cream cheese if necessary, and cut it into thin slices or strips.
Rolling the Sushi
- 7
Prepare the Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. This will help with the rolling process.
- 8
Add Rice and Fillings
Place a nori sheet shiny side down on the plastic wrap. Wet your hands to prevent sticking, then grab a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge. Arrange the cucumber, avocado, carrot, crab sticks, and cream cheese in a line across the rice.
- 9
Roll the Sushi
Starting from the bottom, lift the edge of the bamboo mat and roll it over the fillings tightly. Continue rolling until you reach the top edge of the nori. Use a little water on the edge to seal it.
- 10
Slice the Rolls
Using a sharp knife, slice the rolled sushi into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serving
- 11
Plate and Serve
Arrange the sushi rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
