Instructions
Step 1: Prepare the Sushi Rice
- Rinse sushi rice in a fine-mesh strainer under cold water until water runs clear.
- Combine rinsed rice and water in a saucepan. Bring to a boil, then simmer covered for 18-20 minutes.
- Remove from heat; let sit, covered, for 10 minutes.
- Mix rice vinegar, sugar, and salt; pour over rice and gently fold in. Let cool.
Step 2: Prepare Your Ingredients
- Slice fish, cucumber, avocado, and other fillings.
- Place nori sheets shiny-side down on a sushi mat (or plastic wrap).
Step 3: Assemble the Sushi Rolls
- Spread rice evenly on nori, leaving 1 inch at the top.
- Arrange fillings in a line across the center of the rice.
- Use the sushi mat to tightly roll the nori over the fillings.
- Repeat with remaining nori and fillings.
Step 4: Slice the Rolls
- Using a sharp, wet knife, slice each roll into 6-8 pieces.
- Arrange on a serving platter.
Step 5: Serve
- Serve with soy sauce, pickled ginger, and wasabi.
Cook Notes & Tips
- Thoroughly rinse rice to remove excess starch.
- A bamboo mat makes rolling easier, but plastic wrap works too.
- Use a sharp, wet knife to prevent sticking.
Recipe Variations
- California Roll: Imitation crab, avocado, cucumber
- Spicy Tuna Roll: Sushi-grade tuna, sriracha, mayonnaise, cucumber
- Vegetarian Roll: Cucumber, avocado, carrot, cream cheese
- Tempura Roll: Tempura shrimp or vegetables
Frequently Asked Questions (FAQs)
Q: Can I use regular rice?
A: No, sushi rice is essential for the right texture.
Q: Must I use sushi-grade fish?
A: Yes, for safety reasons.
Q: How to store leftovers?
A: Store in an airtight container in the refrigerator for up to 24 hours. Sushi is best fresh!
Enjoy your homemade sushi masterpiece!
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