Hello everybody! I’m going to keep the ramble short because this recipe requires a lot of focus. Make sure to check out the step-by-step pictorial guide featured at the end of my post to get the nitty-gritty on rolling sushi!
Like most Californians, I love sushi. Nigiri, sashimi, maki—it doesn’t matter, I’ll take it all! I love going out to sushi with friends and family, but what’s even more fun than going out to sushi is making it in the comfort of your own home! It’s an interactive and entertaining process, but it’s not the easiest skill to master… It takes patience, practice, and the necessary tools!
On this particular night I was cooking for my pregnant sister so I chose to only work with cooked fish (lump crab meat and smoked salmon). If you are confident in the sushi grade fish your market offers, go for it! But cooked fish is always a safe (and cheaper!) alternative.
Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
- 3 cups short-grain white rice
- 5 ¼ cups water
- 1/3 cup rice vinegar
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- Crab meat, salmon, tuna, etc.
- Cucumbers, seeded and cut into matchsticks
- Carrots, cut into matchsticks
- Avocado, thinly sliced lengthwise (Sprinkle with lemon juice to prevent browning!)
- Black and white sesame seeds
- 4 sheets nori
- Wasabi, soy sauce, Sriracha sauce, ginger (optional)
- To make the sushi rice, place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice in rice cooker and add 5 ¼ cups water. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
- Meanwhile, prepare sushi vinegar. Combine rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves.
- Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature
- To assemble the maki roll, wrap the bamboo mat with plastic wrap to prevent rice from sticking, make about 2-3 rounds of wrapping.
- Place the nori sheet on the rolling mat with the rough side of the nori facing upwards.
- Get both your hands wet and place a ball of rice in the middle of the nori, spreading the rice gently and evenly.
- Sprinkle black and white sesame seeds on top of the rice.
- Flip the nori over so the rice is facing the mat and the smooth side of the nori is facing upwards.
- Place crab meat, cucumber, and avocado on the edge of the nori. Using the bamboo mat, roll the rice, nori, and filling. Tightening and keeping pressure on the roll at all times.
- Use a wet, sharp knife to cut the roll in to little sushi units.
- Rice spatula
- Bamboo mat
- Plastic wrap
- Non-metallic bowl