Homemade Sushi

Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

Preparation Details

Prep Time: 40 mins

Cook Time: 25 mins

Total Time: 1 hr 5 mins

Servings: 8

Ingredients

• 1 ⅓ cups water
• ⅔ cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 ½ teaspoons salt
• 4 sheets nori seaweed sheets
• ½ pound imitation crabmeat, flaked
• 1 avocado – peeled, pitted, and sliced
• ½ cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger

Steps

1. Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
4. Lay nori sheets on a baking sheet.
5. Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
7. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
8. Use a wet, sharp knife to cut each roll into 4 to 6 slices.