Sushi Rolls
- Cook Time: 30 mins
- Total Time: 30 minutes
- Yield: 2-4 1x
Ingredients
Scale
- Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- Filling:
- Use raw: Cucumbers, red bell pepper, avocado, carrot, green onions
- Use cooked: aspragus, mushrooms, eggplant
- Seafood: cooked shrimp, eel, crab; raw sushi-grade fish
- 4 sheets of nori
- Condiments: soy sauce, wasabi paste, pickled ginger
Instructions
- Rinse the rice if you need to (see notes above) and combine in a pot with the water. Cover. Bring to boil. Reduce to simmer for 20 minutes. At 20 minutes, turn off the heat, but allow the rice to sit in the pot 5 minutes longer.
- Meanwhile, dissolve the sugar and salt in the vinegar.
- When the rice is done, spread onto a platter and mix in the vinegar (see above text for tips, or watch the video!). Allow to cool to room temperature.
- Place a sheet of nori smooth side down, longer edge facing you.
- Spread 1/2 cup rice over the nori, leaving a 1″ border along the top. Wet your fingertips to aid in spreading the rice without sticking to your hands.
- Arrange fillings in a line down the center of the rice.
- Roll up tightly.
- Wet the 1″ nori border lightly with water and finish rolling. Set aside, seam side down while you make the rest.
- Cut each roll into 8 pieces, using a sharp knife and wiping it with a wet towel between each slice.
- Serve with condiments of choice.
Notes
To double this recipe: Cook 2 cups sushi rice in 2 1/2 cups water. Double the vinegar mixture like this: 1/2 cup rice vinegar 1 tablespoon sugar 1/2 teaspoon salt
Find it online: https://hilahcooking.com/sushi-rolls/