Description
Master the art of homemade sushi with this comprehensive guide to crafting both classic cut rolls and rustic hand rolls. Impress your friends and family with fresh, flavorful, and beautifully constructed sushi.
Ingredients
- 2 cups sushi-grade short-grain rice
- 2.5 cups cold water (for cooking rice)
- 1/4 cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 8–10 sheets nori (seaweed sheets)
- 1/2 lb sushi-grade tuna or salmon (or cooked shrimp/crab sticks), thinly sliced
- 1/2 cucumber, julienned
- 1 avocado, thinly sliced
- Optional: carrots (julienned), cream cheese, sesame seeds
- For serving: soy sauce, wasabi, pickled ginger
Instructions
- Prepare Sushi Rice: Rinse rice until water runs clear. Cook with 2.5 cups water; simmer 15 mins, rest 10-15 mins.
- Season Rice: Dissolve vinegar, sugar, salt in a small pot. Fold into warm rice in a wide bowl; fan to cool.
- Assemble Hand Rolls (Temaki): Lay nori sheet, spread 2-3 tbsp rice on left half. Add fillings diagonally. Fold bottom left corner over fillings to form a cone; roll to seal.
- Assemble Cut Rolls (Maki): Place plastic-wrapped bamboo mat. Lay nori, spread 1/2-3/4 cup rice evenly. Add fillings in a line. Lift mat, roll tightly, pressing to form a cylinder.
- Cut Rolls: Dampen a very sharp knife. Slice roll in half, then each half into 3-4 even pieces (6-8 pieces total per roll). Wipe knife between cuts.
- Serve Immediately: Enjoy your fresh sushi with soy sauce, wasabi, and pickled ginger.
- Prep Time: 30 mins
- Cook Time: 25 mins (for rice)