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Original Post: https://www.sweetandsavorybyshinee.com/homemade-sushi-rolls/

Cucumber rolls with one piece picked up with chopsticks.

Homemade Sushi Rolls

Total Time: 1 hour
Servings: 10 rolls
Calories: 197kcal
Author: Shinee
Learn how to make sushi rolls at home with whatever ingredients you love! Raw seafood is not required!
Print Recipe

Ingredients

For sushi rice:

  • 2 cups short grain sushi rice Note 1
  • 2.5 cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For sushi rolls:

  • 1 medium cucumber Note 2
  • 1 avocado
  • 4 cooked jumbo shrimp Note 3
  • 4 oz cold smoked salmon
  • 5 full nori (seaweed) sheets Note 4
  • Black and white sesame seeds optional
  • Wasabi and soy sauce for dipping if desired

Instructions

Make sushi rice:

  • Wash the rice under running cold water until the water runs clear. (TIP: This helps to get rid of the excess starch and makes nice and fluffy rice. So don’t skip this step.)
  • Drain and shake the excess water off. It’s crucial because rice to water ratio is very important for the right texture.
  • Then place the washed rice in a saucepan and add 2.5 cups of water. Level the rice under the water so it’s nice and even. Cover with tight fitting lid and turn the heat to medium high. Bring it to a boil.
  • Once boiled, reduce the heat to low and cook for 10 minutes, still covered. Then turn the heat off and let it sit for another 10 minutes. Don’t open the lid the entire time!
  • Meanwhile, prepare the rice seasoning by mixing together rice vinegar, sugar and salt in a small dish until sugar is fully dissolved. Set aside.
  • When the rice is fully cooked, transfer the rice into a large dish. (TIP: Choose a dish with the largest surface area, like a casserole dish, so that the rice cools quickly.)
  • Pour the rice seasoning over the rice. And gently mix everything with a wooden spatula, using a cutting and folding motion. The goal here is to mix the seasoning evenly all throughout the rice and also cool the rice quickly. Rice will also get stickier in the process. Avoid smashing the rice, you don’t want to make mashed rice here. Be gentle!
  • Then cover the rice with damp kitchen towel and prepare the fillings.

Prepare nori sheets and fillings:

  • This's optional, but if desired, toast the nori sheets over an open flame to make them nice and crisp. ( I do this over my gas burner. Make sure to quickly swipe nori sheets over the fire.)
  • If using full nori sheets, cut them in half into 2 rectangular sheets.
  • Prepare the fillings by cutting and slicing them into thin strips. Here I'm using cooked shrimp, cucumber, avocado and smoked salmon. So I slice the shrimp horizontally, cut the cucumber into think sticks (you can also remove seeds, if desired) and peel and slice avocado.

Make the rolls:

  • Prepare a bowl of cold water to dip your hands in to keep them wet when you handle the rice. This will help from rice sticking to your hands.
  • Place sushi mat in a large ziplock bag to prevent the rice sticking to the mat. Arrange everything (rice, fillings, etc) around the work area.
  • Place a seaweed sheet rough side up on the prepared sushi mat.
  • With wet hands, take about 1/2 cup of sushi rice and spread it evenly over the nori sheet, leaving about 1/2 inch space from the top. Again, don’t mash the rice too much. You want the rice stay fluffy and light.
  • Arrange the fillings in whatever combination you like. (For example, just cucumber, or just avocado, or cucumner + shrimp, or cucumber + smoked salmon, etc.)
  • Then place your thumbs under the mat and bring the roll over the fillings. Use your other fingers to hold the fillings in place and continue rolling until it reaches the end of the nori. Make sure the seam is on the bottom. Gently squeeze along the bottom of the roll and don’t press too hard. Just gentle but firm squeeze to give it a good shape.
  • To make inside out rolls, spread the rice evenly on seaweed sheet, sprinkle some toasted sesame seeds and flip everything over. Now arrange the fillings straight on the nori sheet. And roll just like the previous roll. Again try not to press too hard, just gently run your fingers along the bottom and top to shape the roll.
  • To cut the rolls, use a sharp knife and wet it lightly for a clean cut. Run the knife in gentle sawing motion without pressing too hard and smushing the rolls. Wipe the knife on a clean wet towel in between cuts to prevent the rice from sticking to the knife.
  • Arrange the cut sushi rolls on a serving platter. Serve with soy sauce and wasabi for dipping.

Notes

Note 1: Make sure to use short grain sushi rice, because long grain rice, like jasmine or basmati rice, is fluffy and they'll fall apart easily. 
Note 2: It's best to use seedless variety of cucumber, like English cucumber. 
Note 3: You can buy already peeled, divined and cooked shrimp. 
Note 4: Full nori (seaweed) sheets are 8x8-inch square sheets. You can also purchase half sheets too.

Nutrition

Calories: 197kcal
Carbohydrates: 35g
Protein: 5g
Fat: 4g
Sugar: 3g
Sodium: 332mg