Assorted Sushi Rolls Recipe

Prepare the sushi rice

Rinse the sushi rice under cold water until the water runs clear. Then, combine the rice with water in a rice cooker or a pot. Follow the instructions on the package for the correct water-to-rice ratio. Cook according to the rice cooker’s instructions or, if using a pot, bring the water to a boil, then cover and reduce to a simmer for about 18-20 minutes. Let the rice cool to room temperature after cooking.

Prepare the fillings

While the rice is cooling, prepare your fillings. Slice the raw salmon, cooked shrimp, avocado, and cucumber into thin strips. Cut the cream cheese into small pieces. Set aside.

Assemble the sushi rolls

Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about a half inch of nori at the top empty. Lay your choice of fillings (salmon, shrimp, avocado, cucumber, cream cheese, tobiko/masago) along the bottom edge of the rice. Roll the bamboo mat forward, pressing gently but firmly. Wet the top edge of the nori with a bit of water to seal the roll. Cut into bite-sized pieces.

Garnish and serve

Garnish the sushi rolls with sesame seeds and drizzle with spicy mayonnaise. Serve with soy sauce for dipping.