Description
Craft fresh, customizable hand rolls right in your kitchen with this easy-to-follow guide. Enjoy perfectly seasoned rice and crisp nori with your favorite fillings.
Ingredients
- 2 cups short-grain sushi rice
- 2 1/4 cups cold water (for cooking rice)
- 1/4 cup unseasoned rice vinegar
- 2 tbsp granulated sugar
- 1 tsp sea salt
- 8–12 sheets nori (seaweed sheets), cut in half crosswise if large
- For Fillings (choose your favorites):
- 8 oz sushi-grade tuna or salmon, thinly sliced
- 1 large avocado, thinly sliced
- 1/2 cucumber, julienned
- 2 carrots, julienned
- Cooked shrimp, peeled and deveined
- Imitation crab sticks, shredded
- Cream cheese, thinly sliced
- Scallions, thinly sliced
- For Serving:
- Soy sauce
- Wasabi
- Pickled ginger
- Spicy mayonnaise
- Sesame seeds
Instructions
- Thoroughly rinse sushi rice until water runs clear. Cook rice according to package directions.
- While rice cooks, prepare sushi vinegar dressing: whisk rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
- Transfer cooked rice to a non-metallic bowl. Gently fold in warm vinegar dressing, fanning to cool and separating grains. Cover with a damp cloth.
- Prepare all chosen fillings by slicing into thin, manageable strips. Arrange them attractively on a platter for easy access.
- Lightly moisten hands with water. Lay a half-sheet of nori horizontally. Spread 2-3 tablespoons of rice across the left two-thirds of the nori, leaving edges clear.
- Arrange a small amount of desired fillings in a line across the center of the rice.
- Lift the bottom-left corner of the nori diagonally over the fillings, tucking it in gently. Continue rolling diagonally to form a tight cone. Lightly wet the exposed edge to seal.
- Serve immediately with soy sauce, wasabi, and pickled ginger.
- Prep Time: 30 mins
- Cook Time: 20 mins