Easy Sushi Rolls Recipe

Introduction

Sushi rolls are a fun and delicious way to enjoy fresh ingredients wrapped in vinegared rice and seaweed. This easy sushi roll recipe is perfect for home cooks looking to create impressive, tasty rolls with simple steps and accessible ingredients.

Ingredients

• 1 batch sushi rice, cooled to room temperature
• 5 sheets nori
• 1 English cucumber, sliced into thin strips
• 2 avocados, peeled, pitted and sliced into thin strips
• 10 ounces smoked salmon or sushi-grade raw fish, sliced into thin strips
• Toasted sesame seeds
• Spicy mayo (see recipe below)
• Soy sauce, pickled ginger and wasabi paste, for serving

Instructions

1. Step 1: Prep all of your ingredients. It’s important to have everything ready before assembling the rolls. Cook the sushi rice 1-2 hours ahead so it cools to room temperature.
2. Step 2: Lay a sheet of nori on a sushi mat smooth-side-down with the long side facing you. Keep a bowl of water nearby.
3. Step 3: Dip your fingers in the water to keep rice from sticking. Sprinkle about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Press the rice gently but firmly into an even layer covering the nori except the top border.
4. Step 4: Arrange the cucumber, avocado, and smoked salmon in long horizontal lines on the rice. Sprinkle with toasted sesame seeds if desired.
5. Step 5: Carefully lift the bottom edge of the sushi mat and fold it over the fillings, enclosing them but leaving the top 1-inch of nori exposed. Squeeze the roll gently but firmly, then wet the exposed nori border with water and finish rolling the sushi completely. Press the roll firmly all around, then transfer to a cutting board.
6. Step 6: Repeat the process with remaining ingredients to make about 5 rolls.
7. Step 7: Using a very sharp knife, cut each sushi roll into 8 equal pieces.
8. Step 8: Drizzle the sushi with spicy mayo and sprinkle with extra toasted sesame seeds if desired.
9. Step 9: Serve immediately with pickled ginger, wasabi paste, and soy sauce for dipping. Enjoy!

Tips & Variations

• Use a sharp, wet knife to slice the sushi cleanly without squishing the roll.
• Try swapping smoked salmon for cooked shrimp, crab, or tofu for variety.
• Add thin strips of carrots or bell peppers for extra crunch and color.
• Make spicy mayo by mixing mayonnaise with sriracha in equal parts for an easy dipping sauce.
• Allowing the rice to cool thoroughly is key to preventing soggy rolls.

Storage

Store leftover sushi rolls tightly wrapped in plastic wrap in the refrigerator for up to 24 hours. Sushi is best eaten fresh, so avoid storing for longer periods. To reheat, let the rolls come to room temperature for about 10 minutes before serving, but avoid microwaving as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is specially seasoned and sticky, which helps hold the roll together. Regular rice may not stick properly and can result in loose, falling-apart rolls. For best results, use sushi rice or a short-grain rice variety.

Do I need a sushi mat to make rolls?

A sushi mat makes rolling easier and helps create a tight, even roll, but you can use a clean kitchen towel or your hands if you don’t have one.

Easy Sushi Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This Easy Sushi Rolls recipe guides you through creating delicious homemade sushi with simple ingredients like sushi rice, nori, cucumber, avocado, and smoked salmon or sushi-grade raw fish. Accompanied by spicy mayo and classic condiments, these sushi rolls are perfect for an impressive yet approachable meal prepared with traditional rolling techniques.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 5 rolls (approximately 40 pieces) 1x
• Category: Main Course
• Method: No-Cook
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Base

• 1 batch sushi rice, cooled to room temperature
• 5 sheets nori

Fillings

• 1 English cucumber, sliced into thin strips
• 2 avocados, peeled, pitted and sliced into thin strips
• 10 ounces smoked salmon or sushi-grade raw fish, sliced into thin strips
• Toasted sesame seeds, for sprinkling

Condiments

• Spicy mayo (see recipe below)
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi paste, for serving

Instructions

1. Prep all of your ingredients: Make sure all your sushi components, such as rice, nori, vegetables, and fish, are ready and within reach. Ideally, cook the sushi rice 1-2 hours before assembling so it cools to room temperature.
2. Press the rice: Lay one nori sheet smooth side down on a sushi rolling mat, positioning the longer side towards you. Dip your fingers in a bowl of water to prevent sticking, then evenly spread about 1 cup of sushi rice over the nori, leaving a 1-inch border at the top. Press the rice gently but firmly into an even layer covering the sheet’s bottom and sides.
3. Add the fillings: Arrange the sliced cucumber, avocado, and smoked salmon in long, horizontal lines side by side on top of the rice. Sprinkle with toasted sesame seeds if desired.
4. Roll up the sushi: Lift the bottom edge of the sushi mat and fold it over the fillings, enclosing them while keeping the top 1-inch of nori exposed. Use the mat to press the roll firmly but not too tightly. Wet the exposed nori edge with water and continue rolling until completely sealed. Press around the roll for a tight, compact shape. Transfer the roll to a cutting board and repeat for the remaining ingredients to make about 5 rolls.
5. Cut the sushi: Using a very sharp knife, slice each roll into approximately 8 equal pieces. Arrange the pieces neatly on a serving plate.
6. Drizzle and garnish: Drizzle the sushi pieces with spicy mayo and sprinkle extra toasted sesame seeds if liked.
7. Serve: Serve the sushi rolls immediately alongside pickled ginger, wasabi paste, and soy sauce for dipping. Enjoy your homemade easy sushi rolls!

Notes

• Cooking the rice ahead of time and allowing it to cool is crucial for the best rolling texture.
• Keeping fingers wet while handling rice prevents it from sticking and makes spreading easier.
• Use a very sharp knife to cut sushi to prevent squashing the rolls.
• You can substitute smoked salmon with any sushi-grade raw fish or cooked seafood of your choice.
• Spicy mayo can be prepared by mixing mayonnaise with Sriracha or preferred chili sauce.

Keywords: sushi rolls, easy sushi, homemade sushi, smoked salmon sushi, sushi rice, avocado cucumber sushi, Japanese cuisine