Name: Homemade Hand Rolls & Sushi Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups short-grain sushi rice; 2.5 cups water (for cooking rice); 1/2 cup rice vinegar; 2 tbsp sugar; 1 tsp salt; 10-12 sheets nori (roasted seaweed); 200g sushi-grade salmon or tuna, thinly sliced; 1 avocado, thinly sliced; 1 cucumber, julienned; 2-3 crab sticks (imitation crab), shredded; Optional: Cooked shrimp, cream cheese, spicy mayo, sesame seeds; Soy sauce, wasabi, pickled ginger for serving

Description

Master the art of homemade sushi with this comprehensive guide to crafting both elegant sushi rolls and casual hand rolls. Enjoy fresh, vibrant flavors and satisfying textures right in your own kitchen.

Ingredients

2 cups short-grain sushi rice
2.5 cups water (for cooking rice)
1/2 cup rice vinegar
2 tbsp sugar
1 tsp salt
10–12 sheets nori (roasted seaweed)
200g sushi-grade salmon or tuna, thinly sliced
1 avocado, thinly sliced
1 cucumber, julienned
2–3 crab sticks (imitation crab), shredded
Optional: Cooked shrimp, cream cheese, spicy mayo, sesame seeds
Soy sauce, wasabi, pickled ginger for serving

Instructions

Prepare Sushi Rice: Rinse sushi rice thoroughly until water runs clear. Cook rice according to package directions (usually 1:1.25 rice to water ratio). Once cooked, let stand covered for 10 minutes.
Season Rice: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Transfer hot rice to a large non-metallic bowl. Pour the seasoning mixture over the rice and gently fold it in with a rice paddle, fanning the rice as you mix to cool it quickly. Cover with a damp cloth to prevent drying.
Prepare Fillings: Slice all your chosen fillings thinly and uniformly. Have them organized and ready for assembly.
For Hand Rolls: Take a half-sheet of nori. With damp hands, spread a thin layer of rice on one corner. Arrange fillings diagonally across the rice. Starting from the rice-filled corner, roll the nori into a cone shape, sealing the edge with a little water. Serve immediately.
For Sushi Rolls: Place a full sheet of nori on a plastic-wrapped bamboo mat. With damp hands, spread an even layer of rice over the nori, leaving a 1/2-inch border at the top. Arrange fillings in a line across the center of the rice. Using the mat, lift the nearest edge and tightly roll the sushi forward, pressing gently. Seal the top edge with water.
Slice Sushi Rolls: Dip a very sharp knife in water, wipe off excess. Cut the roll in half, then cut each half into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 mins
Cook Time: 20 mins (for rice)