How to Make Sushi Rolls Recipe
A simple step-by-step tutorial on How to Make Homemade Sushi Rolls with the best sushi rice and any of your favorite fillings!
Equipment
Ingredients
- 1 ½ cups short grain sushi rice uncooked
- 1 ½ cups water plus enough to rinse the rice
- 3 tablespoons rice vinegar unflavored
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 4 nori sheets
- 4-6 ounces sushi grade tuna or salmon
- 1 avocado sliced
Serving Suggestions:
- soy sauce
- wasabi
- pickled ginger
- simple spicy mayo
- wasabi mayo
Instructions
- Rinse Rice: Put 1 ½ cups short grain sushi rice in a medium-sized bowl. Fill with enough water to cover the rice. Use your hand to move the rice around until the water becomes cloudy. Drain and continue to repeat this process until the water becomes clear (it takes a bit of time and the water doesn't need to be 100% clear).
- Boil Rice: Place drained rice in a saucepan. Add 1 ½ cups water. Bring to a boil and then reduce heat to simmer and cover. Let simmer until water is fully absorbed, about 12-15 minutes. Remove from heat and let stand, covered, 10-15 minutes.
- Sushi Vinegar: Meanwhile, in a mixing bowl or large measuring cup with a spout add 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, and ¼ teaspoon kosher salt; mix and set aside.
- Combine: Pour cooked rice into a deep baking sheet. Using a rice paddle or wooden spoon begin slicing through and gently folding in the sushi vinegar as you slowly pour it evenly over the sushi rice. Continue gently folding the rice (you don't want to mix or stir it in as it can squash the grains) until the sushi vinegar is combined. Let it cool to room temperature; do not refrigerate before use. To keep the rice moist, cover with a damp cloth.
- Add Rice to Nori Sheet: Place a nori sheet on top of a bamboo mat, shiny side down. Using the back of a spoon, spread approx. ½ cup + 2 tablespoons of sushi rice across the nori sheet leaving the top inch or so empty. The rice should be pretty flattened.
- Add Filling Ingredients: Place the filling ingredients of choice (salmon, avocado, cucumber, etc.) in the middle of the nori sheet. Don't go too crazy with the fillings or it will pop out the ends. Option to add a bit of spicy mayo, sriracha mayo or plain wasabi inside the roll.
- Roll the Sushi: Using both hands, pick up the edge of the nori sheet closest to you and fold over the filling ingredients; tucking the nori sheet over the ingredients. Lift the same end of the bamboo mat and fold that over as well (but don't tuck all the way around). While firmly holding the sushi roll, pull the bamboo mat away from your body, tuck and roll the sushi. Then stop and wrap your hands around the roll pressing down firmly to create a solid roll. Pull away from your body again with the bamboo mat, then stop again and press down. Continue doing this until you have a fully formed roll. See pictures above.
- Cut + Make More Rolls: Using a very sharp knife, cut the roll into 1 inch thick pieces. Create 3 more rolls using the same technique - see notes below for instructions on an Inside Out Roll (where the rice is on the outside of the roll instead of the inside).
- Serve: Enjoy with soy sauce, wasabi or pickled ginger.
Video
Notes
- Inside Out Rolls: place a piece of parchment paper on a bamboo mat and the nori sheet on top of that. Cover with rice leaving the top inch empty (as directed above). Carefully pick up the rice-covered nori sheet and flip it over so that the rice-free section is now closest to you (with the rice underneath). Place filling ingredients towards the center of the nori sheet. Lift up the edge of the nori sheet closest to you and lift over the fillings. Lift up the bamboo mat and fold over as well. Start pulling the bamboo and parchment paper away from your body as the nori sheet rolls over the ingredients. Then stop and apply gentle pressure to create a roll. Continue pulling/rolling with the bamboo mat until you have a fully formed sushi roll. Cut into 1-inch pieces with a very sharp knife. (See photos above for step-by-step photos).
- Filling Ideas (protein): other than raw fish, you can add smoked salmon slices, cooked shrimp or imitation crab!
- Filling Ideas (non-protein): avocado, carrots, cucumber, lettuce, etc.
- Can you store homemade sushi? No, it isn't recommended to store sushi overnight as it increases the risk for bacteria to develop.
- Can you make a fish-free sushi roll? Yes, you can make a California Sushi Roll or other veggie-focused roll, if you want - get creative!
- Where to find fish for sushi? Head to your local fish monger (someone who specializes in selling fish) to ask about what they would recommend for making sushi. I have also had good luck at Whole Foods.
- Raw Food: consume raw fish at your own risk.
- Yield: this makes approx. 4 sushi rolls.
Nutrition
Calories: 404kcal | Carbohydrates: 67g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 171mg | Potassium: 378mg | Fiber: 5g | Sugar: 6g | Vitamin A: 822IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg
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