How To Make Simple Sushi Rolls

Cucumber Sushi Rolls

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This recipe for easy sushi rolls is perfect for beginners! Includes step-by-step instructions for making cucumber sushi rolls. Cucumber Sushi Rolls

I spent a lot of money at the sushi counter of my store before I realized how easy they are to make myself.

This is also a great project for kids and a nice way of fitting in some extra veggies in everyone’s day.

HOW TO MAKE SIMPLE SUSHI ROLLS

What You Need

Here are the supplies you’ll need. You should be able to find all of these in the ethnic foods aisle of the supermarket. 

  • sushi rice (sushi-grade rice is important to create the “stickiness” needed for these rolls)
  • nori sheets (roasted seaweed)
  • bamboo rolling mat (about $2)

Supplies for making sushi rolls

How to make simple sushi rolls. Great recipe for beginners!Click to Tweet

How to Make Sushi Rice

Follow the directions on the back of the rice package (1 1/2 cups of uncooked rice will yield plenty of rice to make 4-6 rolls).

While the rice is cooking, combine 6 tablespoons rice vinegar, 2 tablespoons sugar, and 2 teaspoons salt in a small saucepan over medium heat. Stir mixture just until the sugar dissolves (do not boil). Remove from heat and let it cool until ready for use.

When the rice is cooked, pour rice vinegar mixture over rice and fluff using a fork. Rice is the stickiest (and easiest to roll) when it is completely cool. A quick way to do this is to spread it out onto a baking sheet. You can also refrigerate the rice overnight if you want to make sushi rolls the next day.

HOW TO MAKE A SUSHI ROLL

Here is an easy sushi recipe that uses cucumbers and carrots. This is a good sushi recipe for beginners! Feel free to add avocado, imitation crab meat, or other fillings.

Prepare the filling. Slice veggies into thin matchsticks. 

Lay the bamboo mat on a flat surface. Cover with a sheet of plastic wrap allowing a 1-inch overlap from the mat.

 Place a nori sheet over plastic wrap with rough side of nori facing up.

With wet hands, grab a handful of rice and place in the center of the nori. Press the rice out towards to edges of the nori sheet, grabbing more rice (and water) as you go.

 The rice filling should be 1 cm thick and 1/2-inch from the border.

Sprinkle a bed of sesame seeds over the rice.

Add one more sheet of plastic wrap over the rice coated with sesame seeds, overlapping 1″ on all sides.

Carefully place one hand on top and flip the sheet so the plain side of the nori is facing up. Then remove the top layer of plastic wrap.

Add your desired amount of  ingredients to the center of the nori.

Fold the nori over ingredients and tuck the edge underneath. Continue to roll using firm pressure and peeling back plastic wrap and mat as you go. Dab cold water on the edge of nori to seal the roll.

Slice roll in half and then cut into 6-8 pieces.

Serve with soy sauce.

Cucumber Sushi Rolls with soy sauce

 

Simple Sushi Rolls

Yield:
6 rolls

Prep Time:
45 minutes

Cook Time:
20 minutes

Total Time:
1 hour 5 minutes

Ingredients

  • 1 1/2 cups medium-grain sushi rice
  • 2 cups water
  • 6 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 large cucumber, peeled and seeds removed
  • 2 large carrots, peeled
  • Sesame seeds
  • 4-6 sheets nori

Instructions

  1. Make the rice by following the directions on the back of the rice package.
  2. While the rice is cooking, combine rice vinegar, sugar, and 2 teaspoons salt in a small saucepan over medium heat. Stir mixture just until the sugar dissolves; do not boil. Remove from heat and let cool until ready for use.
  3. When the rice is cooked, pour rice vinegar mixture over rice and fluff using a fork. Allow rice to cool completely by transferring to a baking sheet.
  4. Slice veggies into thin matchsticks.
  5. Lay the bamboo mat on a flat surface. Cover with a sheet of plastic wrap allowing a 1-inch overlap from the mat. Place a nori sheet over plastic wrap with rough side of nori facing up.
  6. With wet hands, grab a handful of rice and place in the center of the nori. Press the rice out towards to edges of the nori sheet, grabbing more rice (and water) as you go. The rice filling should be 1 cm thick and 1/2-inch from the border.
  7. Sprinkle a bed of sesame seeds over the rice.
  8. Add one more sheet of plastic wrap over the rice coated with sesame seeds, overlapping 1″ on all sides. Carefully place one hand on top and flip the sheet so the plain side of the nori is facing up. Then remove the top layer of plastic wrap.
  9. Add your desired amount of ingredients to the center of the nori.
  10. Fold the nori over the ingredients and tuck the edge underneath. Continue to roll using firm pressure and peeling back plastic wrap and mat as you go. Dab cold water on the edge of nori to seal roll. Repeat with remaining nori until you run out of ingredients!
  11. Slice roll in half and then cut into 6-8 pieces. Serve with soy sauce.

Nutrition Information:

Yield: 6

Serving Size: 1 roll

Amount Per Serving:

Calories: 219 Sodium: 1051mg Carbohydrates: 47g Fiber: 2g Sugar: 13g Protein: 5g



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