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Japanese Sushi Rolls

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Traditional Japanese sushi rolls made with seasoned rice, nori seaweed, and fresh fillings such as vegetables, fish, or seafood, rolled and sliced for a flavorful bite-sized treat.

Ingredients

Scale
  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 sheets nori (seaweed)
  • 200g fresh sushi-grade salmon or tuna (optional)
  • 1 small cucumber, julienned
  • 1 avocado, sliced
  • Soy sauce, for serving
  • Pickled ginger, for serving
  • Wasabi, for serving

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and water in a rice cooker and cook according to the rice cooker instructions.
  3. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Remove from heat.
  4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
  5. Place a sheet of nori on a bamboo sushi mat, shiny side down.
  6. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
  7. Arrange fish, cucumber, and avocado horizontally across the middle of the rice.
  8. Using the bamboo mat, roll the sushi tightly, pressing gently to shape it.
  9. Moisten the uncovered edge of nori with a little water to seal the roll.
  10. Using a sharp knife, slice the roll into 6–8 pieces.
  11. Serve with soy sauce, pickled ginger, and wasabi.

Notes

  • Use sushi-grade fish for safety and best flavor.
  • Keep your hands wet when handling rice to prevent sticking.
  • Vegetarian versions can be made with only vegetables.

Nutrition

Keywords: sushi rolls, Japanese food, sushi recipe, maki rolls

Find it online: https://zesticook.com/japanese-sushi-rolls/