Sushi Roll Recipe

Rinse the Rice

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and let sit for 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or spatula. Allow to cool to room temperature.

Slice the Vegetables

Julienne the cucumber, avocado, and carrot into thin strips to fit inside the sushi roll.

Prepare Crab Meat

If using real crab, shred it into thin pieces. If using imitation crab, tear it into strips.

Prepare Cream Cheese

Soften the cream cheese to room temperature for easier spreading.

Lay Out Nori

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.

Spread the Sushi Rice

With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Add Fillings

Place a few strips of cucumber, avocado, carrot, crab meat, and a thin line of cream cheese horizontally across the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a bit of water to hold it together.

Slice the Rolls

Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth after each cut for clean slices.

Plate the Sushi

Arrange the sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.