Easy Sushi Rolls Recipe

Introduction

Easy Sushi Rolls are a delightful and accessible way to enjoy homemade sushi without the fuss. Using simple, fresh ingredients like cucumber, avocado, and smoked salmon, you can create delicious, restaurant-style rolls right in your kitchen.

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 ahead of time, especially cooking sushi rice 1-2 hours in advance so it can cool to room temperature before assembling.
2. Step 2: Lay one sheet of nori smooth-side down on a sushi mat with the longer side facing you. Keep a bowl of water nearby for wetting your fingers.
3. Step 3: Dip your fingers in water and 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.
4. Step 4: Arrange the cucumber, avocado, and smoked salmon in long horizontal lines over the rice. Sprinkle with a pinch of toasted sesame seeds if desired.
5. Step 5: Lift the bottom edge of the mat and roll it over the fillings, leaving the top 1-inch of nori uncovered. Wet this exposed border with water, then finish rolling to seal the roll tightly but without squishing the fillings.
6. Step 6: Press the roll gently all around with the mat to firm it up, then transfer it to a cutting board. Repeat this process with the remaining ingredients to make about five rolls.
7. Step 7: Using a very sharp knife, cut each roll into approximately eight equal pieces and place them on a serving plate.
8. Step 8: Drizzle the sushi with spicy mayo and sprinkle extra toasted sesame seeds if you like.
9. Step 9: Serve immediately with soy sauce, pickled ginger, and wasabi paste. Enjoy your homemade sushi!

Tips & Variations

• Use a sharp, wet knife to slice the rolls cleanly without squashing them.
• Try different fillings like crab sticks, cooked shrimp, or thin strips of bell pepper for variety.
• Make your own spicy mayo by mixing mayonnaise with sriracha to taste.
• If you don’t have a sushi mat, you can use a clean kitchen towel wrapped in plastic wrap as a substitute.

Storage

Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. Sushi is best enjoyed fresh, so try to eat it the same day. When ready to eat, allow it to come to room temperature for about 15 minutes. Avoid reheating to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked fish instead of raw fish?

Yes, cooked fish like shrimp or crab can be used if you prefer or if sushi-grade raw fish is not available. Just ensure the fish is fresh and properly cooked.

What if I don’t have a sushi mat?

You can use a clean kitchen towel wrapped tightly in plastic wrap as a makeshift sushi mat. This will help you roll the sushi just as effectively.

Easy Sushi Rolls Recipe

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This recipe guides you through making easy homemade sushi rolls with fresh ingredients including sushi rice, nori sheets, cucumber, avocado, and smoked salmon or sushi-grade raw fish. Finished with toasted sesame seeds and a drizzle of spicy mayo, these sushi rolls are perfect for a fun and flavorful meal.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 5 sushi rolls (about 40 pieces) 1x
• Category: Lunch/Dinner
• Method: No-Cook
• Cuisine: Japanese
• Diet: Low Fat

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

Toppings and Condiments

• Toasted sesame seeds
• Spicy mayo (see recipe below or homemade)
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi paste, for serving

Instructions

1. Prep all ingredients: Prepare your sushi rice by cooking it and allowing it to cool to room temperature at least 1-2 hours before assembling the rolls. Slice the cucumber, avocados, and fish into thin strips.
2. Lay nori on mat and spread rice: Place one sheet of nori on a sushi mat smooth-side down with the longer side nearest to you. Keep a bowl of water close by. Dip fingers in water to prevent sticking, then spread about 1 cup of sushi rice evenly over the nori leaving 1 inch border at the top.
3. Add fillings: Arrange cucumber, avocado, and fish strips in horizontal lines over the rice. Sprinkle with toasted sesame seeds if desired.
4. Roll the sushi: Lift the sushi mat’s bottom edge and fold it over the fillings, leaving the top 1 inch of nori exposed. Squeeze the roll tight but not overly tight. Wet the exposed nori edge with water and finish rolling to enclose the fillings fully. Press firmly to pack the roll. Transfer to a cutting board.
5. Cut the rolls: Using a very sharp knife, cut each roll into approximately 8 equal pieces.
6. Garnish and serve: Drizzle with spicy mayo and sprinkle with more toasted sesame seeds. Serve immediately with soy sauce, pickled ginger, and wasabi paste on the side for dipping.

Notes

• Make sure sushi rice is cooled to room temperature before assembling to prevent soggy rolls.
• Use a very sharp knife dipped in water between cuts to make clean slices without squishing the roll.
• Feel free to vary fillings based on preference or availability, such as crab meat, shrimp, or vegetables.
• Spicy mayo can be easily made by mixing mayonnaise with sriracha sauce to taste.
• Keep your hands wet while handling sushi rice to prevent sticking.

Keywords: sushi rolls, easy sushi, homemade sushi, Japanese recipe, sushi rice, smoked salmon sushi, vegetarian sushi option