Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Nori (seaweed sheets)
- Assorted fillings:
- Sliced cucumber
- Avocado slices
- Imitation crab sticks or cooked shrimp
- Smoked salmon or tuna sashimi
- Pickled radish (takuan)
- Soy sauce, pickled ginger, and wasabi (for serving)
Instructions
- Cook the Rice: Rinse sushi rice under cold water until water runs clear. Combine with water in a rice cooker or pot. Cook until tender.
- Season the Rice: Mix rice vinegar, sugar, and salt in a small bowl. Heat slightly to dissolve sugar. Pour over cooked rice and fold gently to combine. Let it cool.
- Prepare Fillings: Slice all fillings into thin strips. Lay out on a serving platter for easy access.
- Roll Your Sushi:
- Place a sheet of nori on a bamboo mat or clean surface.
- Spread a thin layer of rice, leaving a 1-inch space at the top.
- Add your desired fillings in a line across the center.
- Roll tightly using the mat, sealing the edge with a bit of water.
- Slice & Serve: Cut rolls with a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.
Let me know if you’d like to make this vegetarian, spicy, or adapt it for kids!