How to Make and Roll Sushi
Discover the art of Japanese cuisine with our step-by-step guide on "How to Make and Roll Sushi." This recipe demystifies the process of crafting restaurant-quality sushi at home, from preparing perfectly seasoned sushi rice to mastering the rolling technique with a bamboo mat. Featuring fresh, vibrant ingredients like sushi-grade salmon, creamy avocado, and crisp cucumber, this recipe allows you to customize your rolls with your favorite fillings. With tips for sealing and slicing your sushi rolls to perfection, you'll create beautiful, bite-sized pieces that are perfect for dipping in soy sauce and pairing with wasabi and pickled ginger. Ideal for beginners and sushi aficionados alike, this recipe transforms your kitchen into a sushi bar in just under an hour!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2 cups Water
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 6 pieces Nori sheets
- 6 ounces Fresh salmon or tuna (sushi-grade, thinly sliced)
- 4 sticks Imitation crab sticks
- 1 small Cucumber
- 1 large Avocado
- 1 cup (for serving) Soy sauce
- 1 tablespoon (optional) Wasabi
- 0.5 cup (optional) Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the washed rice and water in a rice cooker or a medium saucepan. Cook until tender according to the rice cooker's settings or by simmering on the stovetop for about 20 minutes.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the rice using a wooden spatula or spoon. Let the rice cool completely to room temperature.
While the rice is cooling, prepare your sushi fillings by peeling and thinly slicing cucumber, cutting the avocado into thin strips, and slicing the seafood as necessary.
Place a bamboo sushi mat on a clean, flat surface and put a sheet of plastic wrap over it to prevent sticking. Lay one nori sheet, shiny side down, on the mat.
Wet your hands with water to prevent sticking, then take a small handful of sushi rice and evenly spread it over the nori sheet, leaving about 1 inch of nori uncovered at the top edge.
Arrange your desired fillings (e.g., salmon, cucumber, and avocado) horizontally across the center of the rice.
Using the bamboo mat, begin to roll the sushi by lifting the edge closest to you and rolling it tightly over the fillings. Press gently but firmly as you roll to hold the shape.
When you reach the uncovered edge, wet it slightly with water to seal the roll.
Cut the roll into even pieces with a sharp knife. Wipe the knife clean between cuts to prevent sticking.
Repeat with the remaining ingredients to create more rolls, varying the fillings as desired.
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3681 mg | 160% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 9.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 876 mg | 19% | |
*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.
