Assorted sushi rolls with fish, vegetables, and rice.
Prep Time
45 minutes
Cook Time
15 minutes
Total Time
1 hour
Difficulty
Hard
Skills Required
Sushi Rolling, Knife Skills
Ingredients & Nutrition
400 kcal
Calories
20g
Protein
10g
Fat
55g
Carbs
4g
Fiber
5g
Sugar
800mg
Sodium
- 2 cups Sushi Rice
- 1/2 cup Rice Vinegar
- 2 tbsp Sugar
- 1 tsp Salt
- 6 Nori Sheets
- 1/2 lb, thinly sliced Sushi-grade Tuna or Salmon
- 1, julienned Cucumber
- 1, sliced Avocado
- for serving Soy Sauce
- for serving Wasabi
- for serving Pickled Ginger
Equipment Needed
- Rice Cooker
- Sushi Mat
- Chef's Knife
Let AI Suggest Variations
- Make a vegetarian roll with avocado, cucumber, and carrot.
- Add cream cheese for a Philadelphia-style roll.
- Top with spicy mayo and eel sauce.
- Sprinkle toasted sesame seeds on the rice before rolling.
Instructions:
1. Cook sushi rice according to package directions.
2. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Pour over cooked rice and toss to combine.
3. Place a nori sheet on a sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange fillings (fish, cucumber, avocado) in a line across the center of the rice.
5. Roll the sushi tightly using the mat. Moisten the top border of the nori with water to seal.
6. Slice the roll into 8 pieces.
7. Serve with soy sauce, wasabi, and pickled ginger.