Easy Home Sushi

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 cup cooked shrimp or crabstick, optional
• Soy sauce, for serving

Steps

1. 1 Rinse sushi rice until water runs clear. Cook rice with water according to package instructions.
2. 2 While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
3. 3 Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool.
4. 4 Lay a sheet of nori on a sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. 5 Arrange fillings in a line across the rice. Roll tightly using the sushi mat.
6. 6 Slice roll into 8 pieces with a sharp knife. Repeat with remaining ingredients.
7. 7 Serve with soy sauce.

Nutrition

Tips

• Keep your knife wet when slicing rolls for clean cuts.
• Experiment with fillings like smoked salmon or tempura flakes.
• Use gloves if sticky rice becomes frustrating.
• For best flavor, use seasoned rice vinegar.

Storage

Store sushi rolls in an airtight container in the fridge for up to 24 hours. Best enjoyed fresh.

Serving Suggestions

• Pair with miso soup for a traditional meal.
• Serve with pickled ginger and wasabi on the side.
• Add a refreshing cucumber salad.
• Enjoy with a cold Japanese beer or sake.

FAQ