Sushi roll Recipe
Japanese · Main course · 50 min total
Classic sushi rolls with fresh fish, avocado, and cucumber wrapped in seasoned rice and nori. Perfect for a homemade Japanese meal.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (dried seaweed)
- 8 ounces sashimi-grade salmon or tuna, sliced into strips
- 1 avocado, sliced into strips
- 1 cucumber, seeded and cut into strips
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse sushi rice in cold water until water runs clear. Drain and combine with water in a rice cooker or pot. Cook according to manufacturer's instructions or bring to boil, reduce heat, cover and simmer for 18 minutes. Let stand covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While rice is still hot, gently fold in the vinegar mixture using a wooden spatula. Fan the rice to cool it to room temperature.
- Place a nori sheet shiny side down on a bamboo sushi mat. Spread about 1 cup of rice evenly over nori, leaving a 1-inch strip at the top edge uncovered.
- Lay strips of fish, avocado, and cucumber horizontally across the center of the rice.
- Using the mat, lift the edge of the nori and roll tightly over the filling, pressing gently. Continue rolling to the end, sealing the edge with a dab of water.
- Repeat with remaining ingredients. Using a sharp wet knife, slice each roll into 8 pieces. Serve with soy sauce, pickled ginger, and wasabi.
Tips
- Use a sharp knife and wet it between cuts for clean slices.
- For best results, use sushi-grade fish from a trusted source.
- Leftover rolls can be stored in the refrigerator for up to 24 hours, but best eaten fresh.
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