Classic Japanese Sushi Rolls
Seasoned sushi rice and nori wrapped around fresh fish and crisp vegetables for a classic homemade sushi platter.
Equipment
- Rice cooker or saucepan
- Bamboo sushi mat
- Sharp knife
- Small bowl
- Cutting board
Ingredients
Seasoned Rice
- 2 cups short-grain sushi rice rinsed
- 2 1/4 cups water for cooking rice
- 1/4 cup rice vinegar unseasoned
- 2 tbsp granulated sugar for seasoning
- 1 tsp fine salt for seasoning
Fillings and Serving
- 8 oz sushi-grade salmon or tuna cut into batons
- 1 medium English cucumber cut into batons
- 1 large avocado sliced
- 6 large nori sheets halved if making smaller rolls
- 1/4 cup soy sauce for serving
- 2 tbsp pickled ginger for serving
Instructions
Cook and Season the Rice:
- Rinse the rice until the water runs mostly clear. Cook it with the water according to the rice cooker or saucepan instructions.
- Warm the vinegar, sugar, and salt just until dissolved. Fold the mixture into the hot rice and cool it to room temperature.
Roll the Sushi:
- Place a sheet of nori shiny-side down on a bamboo mat. Spread a thin, even layer of rice over the nori, leaving a 1-inch strip clear at the far edge.
- Arrange fish, cucumber, and avocado in a narrow line across the lower third. Lift the mat and roll firmly, pressing the filling inward as the nori closes.
- Moisten the clear edge to seal the roll, then slice it into 6 to 8 pieces with a damp sharp knife.
Serve:
- Arrange the sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use sushi-grade fish from a trusted source.
- Cool the seasoned rice before rolling so the nori stays crisp.
- Keep fillings narrow for rolls that slice cleanly.
Nutrition
Calories: 430kcalCarbohydrates: 62gProtein: 18gFat: 12gSaturated Fat: 2gCholesterol: 25mgSodium: 720mgFiber: 5gSugar: 7g