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Sushi Rolls (Homemade)

This recipe yields approximately 4-6 sushi rolls. 


- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4-6 sheets of nori (seaweed)
- Assorted fillings (such as cooked fish, avocado, cucumber, carrots, and/or cream cheese)
- Soy sauce, wasabi, and pickled ginger (for serving)


1. Rinse the sushi rice in cold water until the water runs clear. Drain well.
2. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the water is absorbed.
3. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
4. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently mix the rice so that the vinegar is evenly distributed. Allow the rice to cool to room temperature.
5. Place a sheet of nori on a bamboo sushi mat or a clean kitchen towel. Wet your hands with water to prevent sticking, and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of the nori uncovered at the top.
6. Place your desired fillings in a row along the bottom edge of the rice-covered nori.
7. Using the mat or towel, tightly roll the sushi away from you, starting with the bottom edge. Apply gentle pressure to ensure a tight roll. Moisten the uncovered nori edge with water to seal the roll.
8. Repeat the process with the remaining nori sheets and fillings.
9. Once all the rolls are prepared, use a sharp knife to slice each roll into bite-sized pieces.
10. Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.

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