Description
This homemade sushi guide teaches you how to create delicious sushi rolls with fresh ingredients and customizable fillings. Perfect for beginners and sushi enthusiasts alike, you’ll learn to make classic rolls and explore creative variations that suit your taste.
Ingredients
Sushi Rice (Shari): 2 cups short-grain rice
Nori Sheets: 4 sheets of roasted seaweed
Filling Options:
Fish: 1/2 pound sashimi-grade salmon or tuna
Vegetables: 1 avocado, 1 cucumber, and 1 carrot (julienned)
Protein Alternatives: 1/2 pound tofu or 1/2 pound tempura shrimp
Condiments:
Soy sauce (for serving)
Wasabi (for serving)
Pickled ginger (for serving)
Seasoning for Sushi Rice:
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Instructions
Prepare the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to your rice cooker or stovetop instructions.
Once cooked, let the rice cool slightly, then mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice.
Lay Out the Nori:
Place a sheet of nori, shiny side down, on your bamboo rolling mat.
Spread the Rice:
With damp hands, take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top.
Add Fillings:
Arrange your desired fillings in a horizontal line about an inch from the bottom edge of the rice-covered nori.
Roll the Sushi:
Use the bamboo mat to gently roll the nori and rice around the fillings, applying light pressure to shape the roll. Seal the edge with a little water.
Slice and Serve:
Use a sharp knife to cut the roll into even pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (including cooling time)
- Category: Main Course
- Method: rolling
- Cuisine: Japanese