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Basic Sushi

Vegetable maki with cucumber, avocado and carrot. Once the rice is right, rolling them is easier than you think.

4.53 from 51 votes

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Cuisine: Japanese

Keyword: Vegan, Vegetarian

Difficulty: Medium

Course: Dinner

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 rolls

Calories: 391kcal

Author: Brecht

Equipment

• Fine-mesh sieve
• Medium saucepan with a tight lid
• Bamboo sushi mat
• Sharp knife

Ingredients

Sushi rice

• 1 ½ cups sushi rice Japanese short-grain
• 1 ⅔ cups water
• ¼ cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt

Rolls

• 4 sheets nori
• 1 cucumber about 7 inches long
• 1 avocado ripe but firm
• 1 carrot
• 1 tbsp sesame seeds toasted

To serve

• ¼ cup soy sauce
• 2 tbsp pickled ginger
• 1 tsp wasabi paste

US Customary - Metric

Instructions

Sushi rice

• Rinse the rice in a sieve under cold running water, swirling it with your hand, until the water runs almost clear. Drain well.
  1 1/2 cups sushi rice
• Bring the rice and water to a boil in a saucepan. Cover, turn the heat to low and simmer for 15 minutes. Turn off the heat and let it steam, lid on, for another 10 minutes.
  1 2/3 cups water
• Meanwhile, stir the rice vinegar, sugar and salt together until the sugar dissolves.
  1/4 cup rice vinegar, 1 tbsp sugar, 1 tsp salt
• Spread the hot rice out in a wide bowl, sprinkle the vinegar mixture over it and fold it in with a rice paddle without mashing the grains. Let it cool to room temperature, about 15 minutes.

Rolls

• Julienne the carrot. Cut the cucumber into thin sticks and slice the avocado.
  1 cucumber, 1 avocado, 1 carrot
• Put a sheet of nori on the mat, shiny side down. With wet hands, spread a quarter of the rice over it in a thin layer, leaving a 1-inch strip bare along the top edge.
  4 sheets nori
Keep a bowl of water with a splash of rice vinegar next to you and wet your hands before every roll. The rice won't stick to them.
• Lay a row of cucumber, carrot and avocado across the bottom third. Lift the edge of the mat and roll away from you, tucking the filling in tightly. Dab a little water on the bare strip to seal the roll.
• Cut each roll into 8 pieces with a sharp, wet knife, wiping the blade between cuts. Sprinkle with the sesame seeds and serve with the soy sauce, pickled ginger and wasabi.
  1 tbsp sesame seeds, 1/4 cup soy sauce, 2 tbsp pickled ginger, 1 tsp wasabi paste

Notes

Sushi rice is best on the day you make it. Don't refrigerate the rolls: the rice turns hard in the fridge.

Once you have the technique, try other fillings: smoked salmon, cooked shrimp, mango or a strip of omelette.

Nutrition

Serving: 1roll | Calories: 391kcal | Carbohydrates: 71g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 1450mg | Potassium: 430mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg