Homemade Sushi Rolls
Homemade sushi is a delicious and fun way to enjoy the taste of fresh, rolled sushi from your own kitchen. It allows you to personalize each roll with your favorite ingredients, creating a beautiful and flavorful meal.
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 5 sheets nori seaweed
- 200 g sashimi-grade fish tuna, salmon, or yellowtail
- 1 cucumber julienned
- 1 avocado sliced
- Pickled radish optional
- Soy sauce wasabi, and pickled ginger for serving
- Bamboo rolling mat
- Sharp knife
Instructions
- Prepare the Sushi Rice:
- Rinse 2 cups of sushi rice in cold water until the water runs clear. Cook with 2.5 cups of water in a rice cooker or on the stove. Let it rest for 10 minutes after cooking.
- Season the Rice:
- Mix 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tbsp salt. Fold this mixture into the cooked rice without smashing the grains. Let it cool.
- Prepare Ingredients:
- Slice your sashimi-grade fish into thin strips. Julienne the cucumber, slice the avocado, and set aside the nori sheets.
- Set Up Rolling Station:
- Lay the bamboo mat flat and place a sheet of nori, shiny side down. Wet your hands and spread a thin layer of rice evenly over the nori, leaving about 1 inch at the top.
- Add Fillings:
- Arrange the fish, cucumber, and avocado along the bottom edge of the rice-covered nori.
- Roll the Sushi:
- Slowly lift the bamboo mat and roll the sushi, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a bit of water.
- Slice and Serve:
- Use a sharp knife to cut the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- Serve:
- Place sushi on a plate and serve with soy sauce, wasabi, and pickled ginger.
Notes
- Use a sharp knife for clean sushi slices.
- Keep a bowl of water nearby to dip your hands in when spreading rice to avoid it sticking.
- Try adding other fillings like tempura shrimp or smoked salmon for variety.
- Don't worry if your first rolls aren't perfect—practice makes perfect!