Sushi Rolls
Learn how to make restaurant-quality sushi rolls at home with this easy, step-by-step recipe! These beautifully handcrafted rolls combine perfectly seasoned sushi rice, fresh raw fish like salmon or tuna, crisp cucumber, and creamy avocado, all wrapped in velvety nori sheets. Perfect for sushi enthusiasts and beginners alike, this recipe provides clear instructions on using a bamboo mat for flawless rolling and tips for achieving professional-looking slices. With just 45 minutes of prep, these customizable rolls can be tailored to your favorite fillings and are served with classic accompaniments like soy sauce, pickled ginger, and wasabi. Create a stunning sushi night experience in your own kitchen, and wow your family and friends!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoons Salt
- 6 sheets Nori (seaweed sheets)
- 12 ounces Fresh raw fish (e.g., tuna, salmon, or crab stick)
- 1 medium Cucumber
- 1 medium Avocado
- to taste Soy sauce
- to serve Pickled ginger
- to serve Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, cover, and bring to a boil over high heat.
Once boiling, reduce the heat to low and simmer for 15-18 minutes, or until the water is absorbed. Remove from heat and let the rice sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon. Allow the rice to cool to room temperature.
Prepare your fillings: cut fresh fish, cucumber, and avocado into thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
With wet fingers to prevent sticking, spread a thin, even layer of the sushi rice over the nori, leaving a 1-inch border at the top edge.
Layer your chosen fillings (e.g., fish, cucumber, and avocado) horizontally across the center of the rice.
Using the bamboo mat, roll the nori tightly around the fillings. Apply gentle pressure to form a compact roll, sealing the border with a small dab of water.
Place the roll seam-side down on a cutting board. With a sharp knife dipped in water, slice the roll into 6-8 even pieces.
Repeat the process with the remaining nori, rice, and fillings.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 38.3 mcg | 191% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1672 mg | 36% | |
*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.
