Sushi Recipe
Japanese · Main course · 70 min total
Classic Japanese sushi rolls with seasoned rice, fresh fish, and vegetables, perfect for a homemade sushi night.
45
min prep
min prep
25
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 pound sushi-grade salmon or tuna, sliced into strips
- 1 cucumber, julienned
- 1 avocado, sliced
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse sushi rice in cold water until water runs clear. Drain.
- Combine rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into hot rice using a wooden spatula. Fan rice to cool to room temperature.
- Place a nori sheet shiny side down on a bamboo mat. Spread about 3/4 cup of rice evenly over nori, leaving a 1-inch strip at the top edge.
- Arrange strips of fish, cucumber, and avocado in a line across the center of the rice.
- Using the mat, lift the edge of the nori and roll tightly over the filling, pressing gently. Seal the edge with a little water.
- Repeat with remaining ingredients.
- Using a sharp knife, slice each roll into 8 pieces. Serve with soy sauce, pickled ginger, and wasabi.
Tips
- Use a sharp knife to cut rolls cleanly; wipe blade between cuts.
- Serve immediately for best texture.
- For vegetarian sushi, substitute fish with tofu or additional vegetables.
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