To make homemade sushi rolls, start by preparing sushi rice with a vinegar seasoning. Lay a nori sheet on a bamboo mat, spread a thin layer of rice, and add fillings such as cucumber, avocado, and crab sticks. Roll tightly from the bottom using the mat, keeping the fillings in place, and seal with water along the nori’s edge. Slice with a damp knife for clean cuts. Serve your rolls with traditional sides like soy sauce, pickled ginger, and wasabi for added flavor. Pair with miso soup or a light salad for an authentic experience.
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Rolls
- 5-6 sheets of nori (seaweed)
- 1 cucumber (thinly sliced into strips)
- 1 avocado (sliced)
- 1 pack of imitation crab sticks (or fresh crab, if preferred)
- Optional: thinly sliced carrots, bell peppers, or pickled radish for extra fillings
For Rolling
- Bamboo sushi mat (wrapped in plastic wrap)
- Small bowl of water for moistening fingers (to prevent sticking)
- Sharp knife (for slicing rolls)
For Serving
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds (optional)
Instructions
1. Prepare the Sushi Rice
- Rinse the Rice: Place the sushi rice in a bowl and rinse under cold water until the water runs clear. This removes excess starch for a stickier texture.
- Cook the Rice: Combine the rinsed rice with water in a rice cooker or on the stovetop. If using a stovetop, bring to a boil, then cover and simmer on low for 15 minutes. Let it sit covered for 10 more minutes to finish steaming.
- Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
2. Prepare the Fillings
- Slice the cucumber, avocado, and any other desired vegetables into thin strips.
- If using imitation crab sticks, cut them into halves for even filling distribution.
3. Set Up Your Rolling Station
- Place a bamboo sushi mat on a flat surface and cover it with a layer of plastic wrap to prevent sticking.
- Place a nori sheet shiny side down on the mat, with the rough side facing up.
4. Assemble the Sushi Roll
- Spread the Rice: Wet your fingers to handle the sticky rice more easily. Scoop a handful of sushi rice and gently spread it over the nori, covering about ¾ of the sheet in a thin, even layer. Leave the top edge (about 1 inch) of the nori bare.
- Add Fillings: Place a strip of cucumber, a slice or two of avocado, and some crab sticks (or other fillings) horizontally across the center of the rice.
5. Roll the Sushi
- Start Rolling: Lift the bamboo mat edge closest to you, gently rolling it over the filling. Tuck in the roll tightly but not too hard, ensuring the rice and fillings stay in place.
- Seal the Roll: Once you reach the bare strip of nori, moisten it slightly with water and roll it to seal the sushi roll completely.
6. Slice and Serve
- Use a very sharp knife dipped in water to slice the roll into even pieces, about 1-inch thick.
- Wipe the knife clean between each slice to ensure smooth, neat cuts.
Tips for Perfect Sushi Rolls
- Rice Texture: Sushi rice should be sticky but not mushy. Use short-grain sushi rice for the best results.
- Roll Tightly: Roll with consistent pressure to keep the fillings from falling out but avoid squishing the rice.
- Moisture Control: Keep a bowl of water nearby to keep your fingers damp; this prevents the rice from sticking too much.
- Presentation: Sprinkle with sesame seeds or add a dab of roe for added texture and color.
Serving and Garnishing
Serve the sushi rolls with soy sauce, pickled ginger, and a small dab of wasabi. Pair with a side of miso soup or seaweed salad for a complete experience. Enjoy your homemade sushi rolls.
