Sushi rolls are a restaurant favorite with countless varieties to enjoy. If your family can't dine in or take out, you can still have sushi together with a few pantry ingredients.
We wouldn't recommend using raw fish unless you're sure you have access to sushi-grade seafood, so we'll focus on rice and vegetables for our maki rolls.
- A bamboo mat or kitchen towel
- Plastic wrap
- 2 cups of uncooked white rice (Sticky Japanese short-grain rice or sushi rice recommended)
- 2 cups of water
- About 1 cup of chopped vegetables
- One package of nori (dried seaweed)
- 1/2 cup rice vinegar
- 2 Tbsp. sugar
- 1 tsp. salt
Serving size: 6 rolls; 6-8 small sushi pieces per roll
Prepare the Rice
Rinse and drain the rice, and then add it to a medium saucepan with the water. Bring to a boil, reduce the heat, cover, then simmer on low for about 15 minutes. Remove from the heat and let stand covered for about 10 minutes. A rice cooker can also come in handy.
While the rice heats, combine the rice vinegar, sugar, and salt in a smaller saucepan and heat to a boil, stirring until all the sugar dissolves. Remove the mixture and let it cool.
Season the finished rice with the vinegar mixture by combining both in a mixing bowl. Cool the seasoned rice before using it to make your sushi rolls.
Choose the Vegetable Filling
A benefit of making sushi rolls at home is that everyone, including the kids, can add their favorite vegetables. Some options include avocado, red bell pepper, carrots and cucumbers. Slice and cut your chosen veggies about as thin as matchsticks or smaller so the nori and rice can easily mold around the filling.
Build the Rolls
Layout a bamboo mat or rectangularly folded towel on a flat surface, and line it with plastic wrap to help clean up later. Position the nori on top, then use a wooden spoon to spread the rice into an even, thin layer. Leave an extra half-inch or so of nori uncovered for sealing later. Arrange a line of vegetables across the rice, about halfway from the bottom. Start rolling the rice and nori, and once the filling is covered, roll over the top of the mat or towel and carefully compress.
After transferring the completed sushi roll to a cutting board, use a sharp knife to slice into the nori and create equally thick, coin-shaped portions. Remember not to saw through the roll, and it helps to wet the blade beforehand.
Time to Serve
Everyone's probably ready to dig in, but make sure you have some dipping choices set out to accommodate the palates around the table. Don't forget the wasabi paste, pickled ginger, and a bowl of San-J Gluten-Free Tamari Soy Sauce. Made from a traditional brewing method using 100% soybeans, our Tamari Soy Sauce pairs well with sushi.
Try This Vegetarian Faux Sushi Recipe
If you don't have rice or nori, try this special take on sushi that uses silken tofu and your preferred vegetables. Tortillas or your choice of gluten-free wraps hold these homemade rolls together, and the addition of our sweet Orange Sauce inside makes these delectable straight off the plate.
Learn more ideas for Asian cuisine from our recipes section!