Sushi Roll Recipe

Prepare Ingredients

Thinly slice fresh fish (like tuna or salmon), cucumber, avocado, and other desired ingredients. Cook sushi rice and let it cool to room temperature. Keep a bowl of water nearby to wet your hands and knife (this prevents sticking).

Spread Rice on Nori

Place a sheet of nori (seaweed) on a bamboo mat. Wet your hands with water, then spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge uncovered.

Add Fillings

Lay your desired fillings (fish, cucumber, avocado, etc.) in a line across the bottom third of the rice.

Roll the Sushi

Lift the bamboo mat edge closest to you and start rolling away from you, applying gentle but firm pressure to form a tight roll. Use the mat to help compress the roll as you go.

Seal and Slice the Roll

Wet the uncovered edge of the nori with a little water to seal the roll. Use a sharp knife to slice the roll into bite-sized pieces, wetting the knife between cuts to prevent sticking.