Description
Learn to make delicious and customizable sushi at home, perfect for beginners! Master both classic maki rolls and casual hand rolls with this comprehensive guide.
Ingredients
- 2 cups Japanese short-grain sushi rice
- 2 cups cold water (for cooking rice)
- 3 tbsp unseasoned rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 5–6 sheets nori (roasted seaweed)
- Sushi-grade tuna or salmon, thinly sliced
- Cucumber, cut into matchsticks
- Avocado, thinly sliced
- Cooked shrimp
- Imitation crab sticks
- Carrot, cut into matchsticks
- Cream cheese
- Optional: Soy sauce, wasabi, pickled ginger, sesame seeds, spicy mayo
Instructions
- Prepare Sushi Rice: Rinse rice until water runs clear. Cook rice with 2 cups water in a rice cooker or pot. Let steam for 10-15 mins. Transfer to a non-metallic bowl.
- Season Rice: Whisk together rice vinegar, sugar, and salt until dissolved. Fold into hot rice with a cutting motion. Fan gently to cool to room temperature.
- Assemble Maki Roll: Place bamboo mat (covered with plastic wrap) on a surface. Lay nori (shiny side down). Moisten hands. Spread thin, even layer of rice over 2/3 of nori, leaving a 1-inch bare strip at the top.
- Add Fillings: Arrange desired fillings horizontally across the center of the rice.
- Roll Maki: Lift mat edge, tightly roll over fillings, compressing as you go. Moisten bare nori strip to seal. Remove mat. Repeat for remaining maki.
- Cut Maki: With a sharp, damp knife, slice each roll into 6-8 pieces, wiping blade between cuts.
- Create Hand Roll: Take a half sheet of nori. Moisten hand. Spread small amount of rice in top left corner (triangle shape). Arrange fillings diagonally.
- Roll Hand Roll: Fold bottom left corner of nori up and over fillings to create a cone shape. Continue rolling to secure. Eat immediately.
- Serve: Arrange sushi with soy sauce, wasabi, and pickled ginger. Enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins (for rice)