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Serves: 4 rolls
1 gallon zipper freezer bag or plastic wrap
2 cups of Sushi rice
3 tablespoons Sushi vinegar
2 tablespoons of sugar
1 tablespoon of oil
Salt to taste
Salmon (cooked or of your comfort level) – research the proper way to eat raw meats before consuming.
Measure 2 cups of uncooked sushi rice and rinse until water runs clear.
Drain completely and set aside covered with a damp cheesecloth or light towel for 1 hour.
Mix sugar, oil, vinegar, and salt until dissolved.
After the rice has been sitting for 1 hour, remeasure 2 cups of the rinsed rice (it expands) into a saucepan. Add 2 cups of water and bring to a boil.
Once boiling, turn the heat down to a very low simmer. Cover rice pan with a towel, replace lid tightly on top of the towel. Low simmer for 10 minutes. Remove lid and the towel to allow to cool for 5 minutes
Place rice onto a flat surface, preferably wood but a cutting board will be fine as well. Add vinegar mixture to the rice and gently mix together.
Cover your bamboo mat with the gallon zipper bag and seal shut.
Lay seaweed paper texture side up on the bamboo mat.
Cover seaweed paper with a thin layer of sushi rice. Leave 1 inch without rice at the end of the wrap. This will seal your roll and prevent it from unrolling.
Place desired contents on the front edge of your roll.
Begin rolling your sushi roll. As you roll use the tips of your fingers to tuck in the contents across the entire roll keeping a tight wrap.
Continue rolling but before finishing, wet the last inch of seaweed paper. This will help the roll stick together. Continue rolling and finish by laying down the last bit of paper onto your roll with your fingers if necessary.
Wet a smooth-edged knife before slicing. Begin by slicing the roll in half. Start slicing bite-size rolls at the center slicing ¼ inch pieces until you reach the end.
Place sushi rolls on a serving plate. Serve with wasabi, pickled ginger, spicy mayo, or any desired Asian sauce. Enjoy!
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