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Sushi Roll

Yields4 Servings

photo of sushi lined up

 6 nori (seaweed)
 1 qt prepared sushi rice (seasoned with 2 tbsp rice vinegar and 2 tbsp sugar)
 ½ lb sushi grade raw salmon or tuna
 2 carrots, thinly sliced
 1 cucumber, thinly sliced
 small bowl of water
Optional for Garnish
 soy sauce
 pickled ginger

Wrap your bamboo mat in plastic wrap (so the roll wont stick to it).


Lay out a piece of nori on your bamboo mat.


Dip your fingers in the water. Pick up a small handful of rice and gently press it onto the nori.
Spread out the rice so that its uniformly thin.
Leave a centimeter of the bottom edge of the nori covered for sealing the roll at the end.


Layer filling ingredients alone the bottom of the nori, on top of the rice. Lay out ingredients as close together as possible.


Lift up the mat underneath the top of the nori (where your filling is). And begin to roll tightly, making sure that the initial edge gets tucked under.


Take a sharp knife, cut the roll into desired thickness. Repeat to make as many rolls as you'd like. Enjoy!

Nutrition Facts

Servings 0

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