Homemade Sushi
Homemade Sushi
Ingredients
For the Sushi Rice
- 2 cups calrose or sticky rice
- 1/4 cup rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
For the Crab Filling
- 230 g imitation crab, finely chopped
- 2-3 tablespoons mayo
- 1 teaspoon sriracha
- 1 splash rice vinegar
For the Sushi Rolls
- 12-15 pieces cooked shrimp, with a few slits on the underside to lay flat
- 6 sheets nori
- 1 cucumber, de-seeded and thinly sliced
- 1-2 carrots, finely grated
- 2-3 avocados, thinly sliced
For Serving
- 1 soy sauce, for dipping, as needed
- 1 wasabi, optional
- 1 pickled ginger, optional
Instructions
- 1
Cook 2 cups of calrose or sticky rice according to package instructions. This typically involves rinsing the rice thoroughly, adding the appropriate amount of water, and cooking until tender. Once cooked, let the rice sit covered for 10-15 minutes to steam.
⏱️ 15 min
- 2
While the rice is cooking or resting, prepare the sushi vinegar mixture. In a small bowl, stir together 1/4 cup rice vinegar, 2 tablespoons of white sugar, and 1 teaspoon salt until the sugar and salt are completely dissolved.
⏱️ 5 min
- 3
Transfer the warm, cooked rice to a large, shallow bowl. Pour the prepared vinegar mixture over the rice. Using a cutting motion with a spatula or wooden spoon, gently fold the mixture into the rice until well combined. Be careful not to mash the rice. Allow the seasoned rice to cool to room temperature, then store it in the fridge until ready to use.
⏱️ 10 min
- 4
Prepare the crab filling: In a medium bowl, combine 230 g of finely chopped imitation crab, 2-3 tablespoons of mayo, 1 teaspoon of sriracha, and a splash of rice vinegar. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 5
Prepare the shrimp: Take 12-15 pieces of cooked shrimp. Make a few shallow slits with a knife on the underside of each shrimp. This allows them to flatten out, making them easier to incorporate into the sushi rolls.
⏱️ 5 min
- 6
Set up your rolling station: Lay a bamboo rolling mat flat on a clean surface. Have your prepared sushi rice, crab filling, shrimp, sliced cucumber, grated carrots, and sliced avocados readily accessible. Keep a bowl of warm water nearby for dipping your hands.
⏱️ 5 min
- 7
Place one sheet of nori (seaweed) on the bamboo mat with the rough side facing up. Dip your hands into the warm water to prevent the rice from sticking. Take a handful of sushi rice and thinly spread it evenly onto the rough side of the nori, covering approximately 2/3 of the sheet, leaving the top 1/3 bare.
⏱️ 2 min
- 8
Arrange your desired fillings in a line across the center of the rice-covered nori. For a California roll, use the prepared crab mix, cucumber, and avocado. For a shrimp veggie roll, use the prepared shrimp, cucumber, and grated carrot.
⏱️ 1 min
- 9
Begin rolling: Ensure the top edge of the nori (the part with rice) is aligned with the top edge of the bamboo mat. Using your thumbs to lift the mat and your fingers to hold the fillings in place, tightly roll the sushi forward, enclosing the filling. Once the filling is fully enclosed, open the mat and continue rolling tightly until you reach the end of the nori sheet.
⏱️ 2 min
- 10
To seal the roll, dab a bit of warm water onto the bare end of the nori and press it down firmly to secure the roll. Repeat steps 7-10 for the remaining nori sheets and fillings.
⏱️ 10 min
- 11
Once all rolls are completed, use a sharp, damp knife to slice them into individual pieces (typically 6-8 pieces per roll). Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 5 min - 12
Serve the homemade sushi rolls immediately with soy sauce for dipping. Optionally, offer wasabi and pickled ginger on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sushi
For the Sushi Rice
- 2 cups calrose or sticky rice
- 1/4 cup rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
For the Crab Filling
- 230 g imitation crab, finely chopped
- 2-3 tablespoons mayo
- 1 teaspoon sriracha
- 1 splash rice vinegar
For the Sushi Rolls
- 12-15 pieces cooked shrimp, with a few slits on the underside to lay flat
- 6 sheets nori
- 1 cucumber, de-seeded and thinly sliced
- 1-2 carrots, finely grated
- 2-3 avocados, thinly sliced
For Serving
- 1 soy sauce, for dipping, as needed
- 1 wasabi, optional
- 1 pickled ginger, optional
Instructions
- 1
Cook 2 cups of calrose or sticky rice according to package instructions. This typically involves rinsing the rice thoroughly, adding the appropriate amount of water, and cooking until tender. Once cooked, let the rice sit covered for 10-15 minutes to steam.
⏱️ 15 min - 2
While the rice is cooking or resting, prepare the sushi vinegar mixture. In a small bowl, stir together 1/4 cup rice vinegar, 2 tablespoons of white sugar, and 1 teaspoon salt until the sugar and salt are completely dissolved.
⏱️ 5 min - 3
Transfer the warm, cooked rice to a large, shallow bowl. Pour the prepared vinegar mixture over the rice. Using a cutting motion with a spatula or wooden spoon, gently fold the mixture into the rice until well combined. Be careful not to mash the rice. Allow the seasoned rice to cool to room temperature, then store it in the fridge until ready to use.
⏱️ 10 min - 4
Prepare the crab filling: In a medium bowl, combine 230 g of finely chopped imitation crab, 2-3 tablespoons of mayo, 1 teaspoon of sriracha, and a splash of rice vinegar. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 5
Prepare the shrimp: Take 12-15 pieces of cooked shrimp. Make a few shallow slits with a knife on the underside of each shrimp. This allows them to flatten out, making them easier to incorporate into the sushi rolls.
⏱️ 5 min - 6
Set up your rolling station: Lay a bamboo rolling mat flat on a clean surface. Have your prepared sushi rice, crab filling, shrimp, sliced cucumber, grated carrots, and sliced avocados readily accessible. Keep a bowl of warm water nearby for dipping your hands.
⏱️ 5 min - 7
Place one sheet of nori (seaweed) on the bamboo mat with the rough side facing up. Dip your hands into the warm water to prevent the rice from sticking. Take a handful of sushi rice and thinly spread it evenly onto the rough side of the nori, covering approximately 2/3 of the sheet, leaving the top 1/3 bare.
⏱️ 2 min - 8
Arrange your desired fillings in a line across the center of the rice-covered nori. For a California roll, use the prepared crab mix, cucumber, and avocado. For a shrimp veggie roll, use the prepared shrimp, cucumber, and grated carrot.
⏱️ 1 min - 9
Begin rolling: Ensure the top edge of the nori (the part with rice) is aligned with the top edge of the bamboo mat. Using your thumbs to lift the mat and your fingers to hold the fillings in place, tightly roll the sushi forward, enclosing the filling. Once the filling is fully enclosed, open the mat and continue rolling tightly until you reach the end of the nori sheet.
⏱️ 2 min - 10
To seal the roll, dab a bit of warm water onto the bare end of the nori and press it down firmly to secure the roll. Repeat steps 7-10 for the remaining nori sheets and fillings.
⏱️ 10 min - 11
Once all rolls are completed, use a sharp, damp knife to slice them into individual pieces (typically 6-8 pieces per roll). Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 5 min - 12
Serve the homemade sushi rolls immediately with soy sauce for dipping. Optionally, offer wasabi and pickled ginger on the side.
⏱️ 1 min