Classic Sushi Rolls
Master the art of sushi making with this step-by-step recipe for Classic Sushi Rolls, a perfect blend of fresh ingredients and authentic Japanese techniques! This recipe features tender sushi rice seasoned with a delicate mix of rice vinegar, sugar, and salt, paired with crisp cucumber, creamy avocado, and imitation crab sticks, all rolled snugly in nori sheets. With detailed instructions on preparing the rice and assembling the rolls using a bamboo mat, even beginners can craft restaurant-worthy sushi at home. Ready in just over an hour and yielding five servings, these homemade sushi rolls are ideal for a casual dinner or special occasions. Serve with soy sauce, wasabi, and pickled ginger for the ultimate sushi experience. Whether you're hosting a sushi night or exploring Japanese cuisine, this easy sushi recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 6 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 whole nori sheets
- 1 medium cucumber
- 1 whole avocado
- 8 sticks imitation crab sticks
- to taste soy sauce
- to taste wasabi
- to taste pickled ginger
Instructions
Rinse the sushi rice in a fine mesh sieve under cold water until the water runs clear.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low heat for 18-20 minutes until the water is absorbed.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently, stirring until the sugar and salt dissolve. Do not boil. Remove from heat and let cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula or rice paddle. Allow the rice to cool to room temperature, covered with a clean kitchen towel.
Peel the cucumber, cut it in half lengthwise, remove seeds, and slice into thin strips. Peel and slice the avocado into thin strips.
On a bamboo sushi mat, place a sheet of nori, shiny side down. Wet your hands slightly to prevent sticking, then spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
Arrange a few strips of cucumber, avocado, and imitation crab sticks horizontally across the middle of the rice.
Using the bamboo mat, start rolling the nori over the fillings, applying gentle even pressure. Roll it tightly to ensure the roll holds together.
Seal the edge of the nori with a little water. Set the roll aside and repeat with the remaining ingredients.
Once all the rolls are made, slice each roll into 6-8 pieces, using a sharp, moistened knife.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 8642 mg | 376% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 45.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
