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A variety of sushi rolls neatly arranged on a bamboo mat with soy sauce and wasabi on the side.

Homemade Sushi Rolls

Our Homemade Sushi Rolls recipe makes creating fresh, delicious sushi at home simple and fun! This step-by-step guide shows you how to roll perfect sushi with your favorite ingredients like sushi-grade fish, avocado, and cucumber. Whether you're a beginner or a sushi pro, this recipe allows for endless customization. Enjoy the satisfaction of making restaurant-quality sushi in your kitchen. Visit "Satisfy Your Cravings" to learn more and start rolling your own Homemade Sushi Rolls today!
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Main Course
Servings 6
Calories 300 kcal

Equipment

  • Rice Cooker or Pot : To cook the sushi rice perfectly.
  • Bamboo Sushi Rolling Mat : Essential for rolling the sushi tightly and neatly.
  • Plastic Wrap : To cover the bamboo mat and prevent the rice from sticking.
  • Sharp Knife : A very sharp knife is key to cutting clean sushi pieces without squishing the roll.
  • Cutting Board : For slicing your fish, veggies, and sushi rolls.
  • Small Bowl of Water : To dip your hands and the knife to prevent rice from sticking.
  • Wooden Spoon or Spatula : For mixing the sushi rice with vinegar without breaking the grains.
  • Spoon or Spreader : To evenly spread the rice over the nori sheet.
  • Serving Platter : For presenting the sushi rolls once they’re ready to serve.

Ingredients
  

For the sushi rice:

  • 2 Cups Sushi rice
  • 2 1/2 Cups Water
  • 1/4 Cup Rice vinegar
  • 2 Tbsp Sugar
  • 1 Tsp Salt

For the sushi rolls:

  • 8 Sheets of nori (seaweed)
  • 1/2 Lb Fresh sushi-grade fish (like tuna, salmon or yellowtail), sliced thinly
  • 1 Cucumber, julienned
  • 1 Avocado, sliced thinly
  • 1 Carrot, julienned
  • Soy sauce for dipping
  • Pickled ginger and wasabi for serving

Instructions
 

  • Step 1: Preparing the Sushi Rice
    Rinse the sushi rice in cold water until the water runs clear. This step is crucial to remove excess starch and ensure the rice has the right sticky texture.
    Combine the rinsed rice and water in a rice cooker or pot. Cook until the rice is tender and all the water is absorbed. If you don’t have a rice cooker, bring the rice and water to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes.
    While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar dissolves. Once the rice is ready, gently fold the vinegar mixture into the rice using a wooden spatula. Let the rice cool slightly before using it for sushi.
  • Step 2: Setting Up Your Sushi Rolling Station
    Place a bamboo sushi mat on a clean surface. Cover the mat with plastic wrap to prevent sticking.
    Place a sheet of nori on the bamboo mat, shiny side down. Wet your hands with a little water to prevent the rice from sticking.
    Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top uncovered.
  • Step 3: Adding Fillings
    Arrange your choice of fillings (sushi-grade fish, avocado, cucumber, etc.) in a line across the rice, about 1 inch from the bottom of the nori sheet.
    If you’re making a spicy roll, drizzle some sriracha mayo over the fillings.
  • Step 4: Rolling the Sushi
    Using the bamboo mat, carefully lift the edge of the nori and begin rolling it tightly over the fillings. As you roll, press the mat firmly to shape the roll.
    Once the roll is complete, use a sharp knife to cut it into bite-sized pieces. Wipe the knife with a wet towel between cuts to ensure clean slices.
  • Step 5: Serving and Garnishing
    Arrange the sushi rolls on a platter, sprinkle with sesame seeds or thinly sliced green onions if desired, and serve with soy sauce, pickled ginger, and wasabi on the side.
    Enjoy your fresh homemade sushi!
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