Ingredients
Scale
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Rolls:
- 4 sheets nori (seaweed)
- Assorted fillings: fresh fish (e.g., salmon, tuna), avocado, cucumber, crab sticks, or tamagoyaki (Japanese omelet)
- Soy sauce, wasabi, and pickled ginger for serving
Optional Tools:
- Bamboo sushi mat
- Sharp knife
Instructions
1. Preparing the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to the package instructions.
- Once cooked, transfer the rice to a large bowl and season with a mixture of rice vinegar, sugar, and salt. Stir gently and allow the rice to cool to room temperature.
2. Setting Up Your Workspace
- Lay out all your ingredients and tools, including a bowl of water to keep your hands moist while handling the rice.
3. Rolling the Sushi
- Place a sheet of nori, shiny side down, on the bamboo sushi mat.
- Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge for sealing.
- Add your fillings (fish, avocado, cucumber, etc.) in a line at the bottom of the rice.
- Carefully roll the sushi using the bamboo mat, pressing gently to form a tight roll. Use a little water to seal the edge of the nori.
4. Cutting the Rolls
- Using a sharp knife dipped in water, slice the roll into 6-8 even pieces. Clean the knife between cuts for neat slices.
Notes
- Storage Tips: Sushi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 6 hours.
- Customize Your Roll: Experiment with different fillings like mango, tempura shrimp, or even cream cheese for a fusion twist!
- Prep Time: 1 hour (including rice cooling)
- Cook Time: 15 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten Free