Homemade Sushi Rolls
Crispy-outside, tender sushi rice with fresh vegetables and your choice of protein in perfectly rolled nori. Serve with soy sauce, wasabi, and pickled ginger for an impressive homemade dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cups sushi rice (or short-grain white rice)
- 2.25 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 sheets nori (seaweed sheets)
- 1 whole cucumber
- 2 whole avocado
- 8 oz imitation crab stick (or cooked shrimp)
- ¼ cup pickled ginger
- 2 tbsp wasabi
- ½ cup soy sauce
Instructions
- 1
Rinse sushi rice in a fine mesh strainer under cold water, stirring gently, until water runs clear (~2 min).
- 2
Combine rinsed rice and 2.25 cups water in a rice cooker or small pot. Cook until water is fully absorbed.
- 3
While rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved.
- 4
Once rice is cooked, transfer to a large bowl and pour vinegar mixture over it. Fold gently with a wooden spoon until combined; let cool 10 minutes.
- 5
Slice cucumber lengthwise into thin 1/4-inch strips. Halve the avocados, remove the pit, and slice into 1/4-inch-thick strips.
- 6
Cut crab sticks (or shrimp) lengthwise into thin strips, about 1/4 inch wide.
- 7
Place a bamboo sushi mat on a clean surface, shiny side down. Lay one nori sheet shiny side down on the mat.
- 8
Spread a thin, even layer of cooled sushi rice (about 1/4 inch thick) over the nori, leaving a 1/2-inch border at the top edge.
- 9
Arrange 2-3 cucumber strips, 2-3 avocado slices, and 1-2 crab strips in a horizontal line across the center of the rice.
- 10
Lift the bottom edge of the mat and roll tightly toward you, applying gentle, even pressure. Seal the top edge with a little water.
- 11
Repeat with remaining nori sheets and fillings until you have 8 rolls. Let rolls rest seam-side down, 2 minutes.
- 12
Using a wet, sharp knife, slice each roll into 6-8 pieces, wiping the blade clean between cuts.
- 13
Arrange sushi pieces on a plate. Serve with pickled ginger, wasabi, and soy sauce on the side.
Tools you’ll need
- rice cooker or small pot
- fine mesh strainer
- small bowl
- large bowl
- wooden spoon
- cutting board
- sharp chef's knife
- bamboo sushi mat
- small bowl (for water, to seal rolls)
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