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Easy Sushi Roll Recipe

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A simple and quick recipe for fresh homemade sushi rolls that look and taste like they took hours to perfect. Perfect for casual dinners, entertaining, or a fun weekend project.

Ingredients

Scale
  • 2 cups (360g) Japanese short-grain sushi rice, rinsed until water runs clear
  • 1/4 cup (60ml) seasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 5–6 full sheets of dried nori (seaweed)
  • Cucumber, julienned
  • Avocado, sliced
  • Imitation crab sticks or cooked shrimp or fresh sashimi-grade fish
  • Carrot, thinly sliced (optional)
  • Soy sauce for dipping (low-sodium preferred)
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions

  1. Prepare the sushi rice: Rinse 2 cups (360g) Japanese short-grain rice under cold water until the water runs clear to remove excess starch.
  2. Cook the rice in a rice cooker or pot with 2 1/2 cups (600ml) water. If using a pot, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
  3. While rice cooks, mix 1/4 cup (60ml) seasoned rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl, and gently fold in the vinegar mixture with a wooden spoon. Let rice cool to room temperature.
  5. Prepare fillings: Slice cucumber and carrot into thin julienne strips. Peel and slice avocado thinly. Prepare your choice of seafood by shredding imitation crab or slicing sashimi-grade fish.
  6. Assemble the sushi roll: Place a sheet of nori shiny side down on the bamboo mat.
  7. Wet your hands to prevent sticking, then spread about 3/4 cup (150g) of sushi rice evenly over the nori, leaving a 1-inch (2.5cm) border at the top.
  8. Arrange fillings in a horizontal line about 1 inch (2.5cm) from the bottom edge of the rice.
  9. Roll the sushi: Using the bamboo mat, lift the edge closest to you and roll it over the fillings tightly but gently.
  10. Continue rolling while pressing lightly to shape a firm, even cylinder.
  11. Seal the edge with a little water to help the nori stick.
  12. Slice and serve: Dip a sharp knife in water and slice the roll into 6 to 8 pieces, wiping the knife clean between cuts.
  13. Plate your sushi rolls with soy sauce, wasabi, and pickled ginger on the side.

Notes

Keep your hands wet while spreading rice to prevent sticking. Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Do not overfill rolls to avoid falling apart. Serve sushi fresh for best taste. Leftovers can be refrigerated for up to 24 hours but rice may harden.

Nutrition

Keywords: sushi, sushi roll, homemade sushi, easy sushi recipe, Japanese cuisine, sushi rice, nori rolls, fresh sushi

Find it online: https://evabakery.com/easy-sushi-roll-recipe-5-steps-to-perfect-fresh-homemade-sushi/