Sushi – Easy & Homemade

Ingredients

For the Sushi Rice

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Filling (choose any)

• Fresh cucumber, sliced into strips
• Carrots, julienned
• Avocado, sliced
• Imitation crab sticks (kani)
• Fresh salmon or tuna (sashimi-grade only)

For Rolling

• 4–6 sheets nori (seaweed)
• Bamboo sushi rolling mat
• Small bowl of water (to wet your hands)

For Serving

• Kikkoman Soy Sauce
• Wasabi (optional)
• Pickled ginger (optional)

Instructions

1. Prepare the Sushi Rice

1. Rinse the rice 3–4 times until the water is almost clear.
2. Cook with water in a rice cooker or pot.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
4. Once rice is cooked, transfer to a wide bowl.
5. Gently fold the vinegar mixture into the rice using a wooden spoon.
6. Let it cool to room temperature (don’t refrigerate).

2. Prep the Fillings

Slice your chosen fillings (cucumber, avocado, crab, salmon, etc.) into thin strips.

3. Assemble the Sushi

1. Place a sheet of nori on the bamboo mat, shiny side down.
2. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving 1 inch at the top.
3. Arrange your fillings horizontally on the lower third of the rice.
4. Use the bamboo mat to roll tightly, pressing gently as you go.
5. Seal the edge with a little water.

4. Slice the Rolls

Using a sharp knife (moistened with water), slice the roll into 6–8 pieces.

5. Serve

Serve your sushi with Kikkoman Soy Sauce, wasabi, and pickled ginger.