Sushi Rolls

Name: Sushi Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked, cooled; 2 tbsp rice vinegar; 1 tbsp granulated sugar; 1/2 tsp salt; 4 nori sheets (seaweed); 8 imitation crab sticks, cut into strips; 4 oz sushi-grade salmon, cut into strips; 1 cucumber, cut into thin strips; 1 avocado, sliced; 1 tbsp toasted sesame seeds; 1/4 cup soy sauce, for serving; 2 tsp wasabi paste, for serving; 2 oz pickled ginger, for serving; 1 bamboo sushi rolling mat, wrapped in plastic

Fresh and vibrant homemade sushi rolls with cucumber, avocado, and crab or salmon, wrapped in nori and seasoned rice. A Japanese classic that's fun to make and delicious to eat.

50 minMediumServes 4380 cal/serving

JapaneseLunchNo-CookPescatarianDairy-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 cups sushi rice, cooked, cooled
2 tbsp rice vinegar
1 tbsp granulated sugar
1/2 tsp salt
4 nori sheets (seaweed)
8 imitation crab sticks, cut into strips
4 oz sushi-grade salmon, cut into strips
1 cucumber, cut into thin strips
1 avocado, sliced
1 tbsp toasted sesame seeds
1/4 cup soy sauce, for serving
2 tsp wasabi paste, for serving
2 oz pickled ginger, for serving
1 bamboo sushi rolling mat, wrapped in plastic

Instructions

1

In a small bowl, mix together 2 tbsp rice vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt until dissolved. This is your sushi vinegar.
2

In a large bowl, spread out the cooled 2 cups cooked, cooled sushi rice and sprinkle with the sushi vinegar. Using a wooden spoon or rice paddle, gently fold the rice to distribute the vinegar mixture. Be careful not to smash the rice grains. Fan the rice to cool it quickly and create a glossy finish.
3

Wrap your 1 wrapped in plastic bamboo sushi rolling mat with plastic wrap to prevent sticking.
4

Place a sheet of 4 nori sheets (seaweed) on the mat, shiny side down, with the long edge facing you.
5

With wet hands, take about 3/4 cup of seasoned rice and spread it evenly over the nori, leaving about 1 inch of nori exposed at the top edge.
6

Sprinkle some 1 tbsp toasted sesame seeds over the rice if desired.
7

At the bottom edge (closest to you), arrange your fillings in a horizontal line: 8 cut into strips imitation crab sticks or 4 oz cut into strips sushi-grade salmon, 1 cut into thin strips cucumber, and 1 sliced avocado.
8

Using the bamboo mat as a guide, carefully lift the bottom edge and roll it over the fillings, applying gentle pressure to create a compact roll.
9

Continue rolling forward, keeping the mat outside the sushi roll, until you reach the exposed nori at the top.
10

Moisten the exposed nori with a bit of water to help seal the roll.
11

Complete the roll by applying gentle pressure along the length of the mat to ensure the roll is compact and well-shaped.
12

Using a sharp knife, cut the roll into 6-8 pieces. Wipe the knife with a damp cloth between each cut for clean slices.
13

Arrange the sushi pieces on a serving plate and serve with 1/4 cup for serving soy sauce, 2 tsp for serving wasabi paste, and 2 oz for serving pickled ginger on the side.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Japanese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Why fold instead of stir in Sushi Rolls?

Step 2 reads: "Using a wooden spoon or rice paddle, gently fold the rice to distribute the vinegar mixture." Folding keeps the air you just beat in. Stirring at step 2 would knock it out and the result would come out dense.

What can I use instead of rice vinegar in Sushi Rolls?

The entry for Sushi Rolls calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use another fish instead of salmon in Sushi Rolls?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Sushi Rolls uses 4 oz sushi-grade salmon, cut into strips.

Can I make Sushi Rolls less spicy?

Yes. The heat in Sushi Rolls comes from 2 tsp wasabi paste, for serving. For a milder plate, start with half the wasabi and add more to taste at the end; nothing else in the method changes.

Can I make Sushi Rolls gluten-free?

Yes. The gluten in Sushi Rolls is 1/4 cup soy sauce, for serving. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Sushi Rolls?

One serving (the recipe makes 4) is about 380 calories, with 12 g protein, 48 g carbohydrate and 8 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.