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Easy Homemade Sushi Rolls (Step-by-Step Guide)

Name: Homemade Sushi Rolls Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Japanese
Ingredients: 1 ⅓ cups water; ⅔ cup uncooked short-grain white rice; 3 tbsp rice vinegar; 3 tbsp white sugar; 1 ½ tsp salt; 4 sheets nori (seaweed); ½ lb imitation crabmeat, flaked (or smoked salmon); 1 avocado, peeled, pitted, and sliced; ½ cucumber, peeled and cut into strips; 2 tbsp pickled ginger

Craving fresh, restaurant-quality sushi rolls at home? Making homemade sushi is easier than you think! With just a few simple ingredients like sushi rice, nori (seaweed), crab or salmon, avocado, and cucumber, you can create delicious, customizable rolls right in your own kitchen. This recipe is perfect for beginners and can be adjusted with your favorite fillings—from classic California rolls to smoked salmon or even vegetarian sushi. Whether you’re planning a fun family dinner, date night, or sushi party with friends, this guide will help you roll like a pro.

Why You’ll Love This Recipe

Beginner-friendly – Simple steps and easy-to-find ingredients.
Customizable – Swap fillings like smoked salmon, tuna, or veggies.
Fun to make – A hands-on meal perfect for family cooking or parties.
Authentic flavors – Just like sushi restaurant rolls, but made at home.

Homemade Sushi Rolls Recipe

Rated 5.0 stars by 1 users

Cuisine

Japanese

Servings

Prep Time

40 minutes

Cook Time

25 minutes

Calories

152

This homemade sushi recipe makes four flavorful rolls filled with imitation crab, avocado, cucumber, and pickled ginger, wrapped in nori and seasoned sushi rice. Easy to make and fun to customize, this sushi recipe is perfect for weeknight dinners, parties, or when you’re craving fresh Japanese flavors at home.

Author:

Guiseppe

Ingredients

1 ⅓ cups water
⅔ cup uncooked short-grain white rice
3 tbsp rice vinegar
3 tbsp white sugar
1 ½ tsp salt
4 sheets nori (seaweed)
½ lb imitation crabmeat, flaked (or smoked salmon)
1 avocado, peeled, pitted, and sliced
½ cucumber, peeled and cut into strips
2 tbsp pickled ginger

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Directions

Rinse rice until water runs clear.
Bring water to a boil in a pot. Add rice, cover, and reduce to low heat.
Cook 20–25 minutes, until water is absorbed and rice is tender.
Mix rice vinegar, sugar, and salt in a small bowl.
Gently fold into cooked rice. Let cool slightly.
Preheat oven to 300°F (150°C).
Warm nori sheets on a baking sheet for 1–2 minutes (optional for pliability).
Place a nori sheet on a bamboo sushi mat (or clean dish towel).
With wet hands, spread a thin layer of rice evenly over the nori.
Arrange crabmeat, avocado, cucumber, and pickled ginger in a line down the center.
Lift one edge of the mat and roll tightly over the filling.
Press gently to form a compact roll.
Repeat with remaining ingredients.
Use a wet, sharp knife to cut each roll into 4–6 slices.
Serve with soy sauce, wasabi, and extra pickled ginger.

Recipe Note

Serving Suggestions

Serve with soy sauce, teriyaki sauce, or spicy mayo for dipping.
Pair with miso soup or an Asian-inspired salad.
Add extra toppings like sesame seeds or tobiko (fish roe).

Chef Tips

Use short-grain sushi rice for the best sticky texture.
Keep hands wet to prevent rice from sticking while spreading.
Chill fillings before rolling for cleaner cuts.
Don’t overfill rolls—less is more for tight sushi rolls.

Storage & Reheating

Refrigerate: Store sushi in an airtight container with a damp paper towel on top to prevent drying. Best enjoyed within 24 hours.
Freezing: Not recommended, as sushi rice and avocado don’t thaw well.
Reheating: Sushi is best served fresh—do not reheat.

Nutrition

Serving Size: 1 serving
per serving: Calories; 152

Amount/Serving % Daily Value

Carbs: 26 grams; 9%
Protein: 4 grams; 8%
Fat: 4 grams; 5%

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Easy Homemade Sushi Rolls (Step-by-Step Guide)

Why You’ll Love This Recipe

Homemade Sushi Rolls Recipe

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