Sushi Rolls Recipe

Prepare the Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. In a rice cooker, add the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions. 3. Once cooked, transfer the rice to a large wooden or plastic bowl and let it cool slightly. 4. Mix 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Gently fold the mixture into the rice.

Prepare Fillings

1. Thinly slice your choice of fillings, such as cucumber, avocado, and fresh seafood (like tuna or salmon). 2. Set aside other fillings like crab sticks, pickled radish, and cream cheese, if using.

Roll the Sushi

1. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. 2. Lay a sheet of nori (seaweed) on the mat, shiny side down. 3. Wet your hands with a water-vinegar mixture to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving about a 1-inch border at the top. 4. Arrange your chosen fillings horizontally across the rice. 5. Using the bamboo mat, carefully roll the sushi away from you, pressing gently to shape it into a tight cylinder. Seal the edge with a little water. 6. Using a sharp knife, cut the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts.

Serve

1. Arrange the sushi rolls on a plate. 2. Garnish with pickled ginger, wasabi, and soy sauce on the side.