Sushi Roll Kit
A complete kit for making delicious homemade sushi rolls with fresh ingredients.
30 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cups sushi rice
- 4 nori sheets
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 200g fresh sushi-grade salmon or tuna
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Nutrition Facts
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Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the sushi vinegar mixture while fanning the rice to cool it down.
Place a bamboo sushi mat on a clean surface. Put a nori sheet on top, shiny side down. Wet your hands and spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
Arrange slices of avocado, cucumber, carrot, and fish horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom, applying even pressure. Moisten the top border with water to seal the roll.
Slice the roll into bite-sized pieces with a sharp, wet knife. Serve with soy sauce, wasabi, and pickled ginger.
Chef's Tips
- Rice Handling: Keep your hands wet when handling sushi rice to prevent sticking.
- Knife Tip: Use a sharp knife and wet it before slicing to get clean cuts.
- Fish Selection: Always use sushi-grade fish for safety and best flavor.
- Variations: Try adding cream cheese, tempura shrimp, or other veggies for different flavors.
- Storage: Sushi is best eaten fresh but can be stored in the fridge for a few hours wrapped in cling film.
