Homemade Sushi Rolls

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These homemade sushi rolls bring the sushi bar home with a seasoned short-grain rice, crisp cucumber, creamy avocado, and tender crab, all wrapped in toasted nori. A bamboo mat and a sharp wet knife are the only specialty tools you need for clean, tight rolls every time.

Nutrition Facts

Per serving (estimated) — 410 kcal · Fat 9 g · Carbs 72 g · Protein 13 g · Sodium 780 mg

Ingredients

For the sushi rice

• 2 cups short-grain Japanese sushi rice
• 2 1/2 cups cold water
• 3 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt

For the rolls

• 6 sheets nori (roasted seaweed)
• 8 oz imitation crab sticks (or cooked crab meat)
• 1 large ripe avocado, peeled and pitted
• 1/2 large English cucumber, unpeeled
• 4 oz cream cheese, softened (optional)
• 2 tablespoons toasted sesame seeds
• Soy sauce, wasabi, and pickled ginger, for serving

Equipment

• 1 bamboo sushi rolling mat, wrapped in plastic wrap
• A small bowl of cold water with a splash of rice vinegar (for hands)

Directions

1. Rinse the rice: Place the sushi rice in a fine-mesh strainer and rinse under cool running water, swishing with your hand, until the water runs nearly clear, about 2 minutes. Drain well.
2. Cook the rice: Combine the rinsed rice and 2 1/2 cups cold water in a medium saucepan. Bring to a boil over high heat, stir once, cover, reduce heat to the lowest setting, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes.
3. Season the rice: In a small bowl, whisk the rice vinegar, sugar, and salt until dissolved. Transfer the warm rice to a large wooden or glass bowl (avoid metal) and gently fold in the vinegar mixture with a rice paddle, fanning the rice as you mix to give it a glossy sheen. Cover with a damp towel and let cool to room temperature.
4. Prep the fillings: Slice the avocado and cucumber into long, thin matchsticks about 1/4 inch wide. If using imitation crab, cut each stick in half lengthwise. Have all fillings arranged in a row near your rolling station so assembly is quick.
5. Set up the rolling station: Lay the bamboo mat horizontally on a clean surface. Place a sheet of nori shiny-side down on the mat. Dip your fingers in the vinegar water to prevent sticking, then scoop about 3/4 cup of seasoned rice onto the nori.
6. Spread the rice: Gently spread the rice into an even layer, leaving a 1-inch strip of nori bare along the top edge. Sprinkle lightly with toasted sesame seeds and press them in so they stick.
7. Add the fillings: Arrange a thin line of crab, a few avocado sticks, a couple of cucumber sticks, and a small strip of cream cheese (if using) across the rice about 1 inch from the bottom edge of the nori.
8. Roll the sushi: Lift the edge of the bamboo mat closest to you with your thumbs and fold it over the fillings, tucking the nori tightly around them. Press the mat gently, then roll forward to enclose the filling completely. Wet the bare top strip of nori with a dab of water on your finger and press the roll closed to seal. Repeat with the remaining nori, rice, and fillings.
9. Slice the rolls: Wipe a very sharp knife with a damp cloth between each cut. Slice each roll into 6 even pieces, wiping the blade clean after every cut for neat edges.
10. Serve immediately: Arrange the pieces on a platter and serve with small dishes of soy sauce, a dab of wasabi, and pickled ginger on the side.

Cook’s Notes

• Rice is everything: use authentic short-grain sushi rice, not long-grain or jasmine. Rinsing removes excess starch so the grains stay separate and glossy.
• Keep a bowl of vinegar water nearby and wet your hands and knife often; sushi rice is sticky and a dry knife will tear the nori and drag rice off the roll.
• Don’t overfill. Packing in too much filling is the most common reason rolls split open. Use less than you think you need for your first few rolls.
• Easy swaps: replace crab with smoked salmon, cooked shrimp, or thin-sliced tuna. For a vegetarian roll, use julienned carrot, bell pepper, and avocado.
• Storage: sushi is best eaten within 2 hours of rolling. Leftover rolls keep in an airtight container in the fridge for up to 12 hours, but the nori will soften; re-crisp briefly in a dry skillet over low heat.

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