Homemade Sushi Rolls

Step 1

Rinse sushi rice in a fine mesh strainer under cold water, stirring gently, until water runs clear (~2 min).

Step 2

Combine rinsed rice and 2.25 cups water in a rice cooker or small pot. Cook until water is fully absorbed.

Step 3

While rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 4

Once rice is cooked, transfer to a large bowl and pour vinegar mixture over it. Fold gently with a wooden spoon until combined; let cool 10 minutes.

Step 5

Slice cucumber lengthwise into thin 1/4-inch strips. Halve the avocados, remove the pit, and slice into 1/4-inch-thick strips.

Step 6

Cut crab sticks (or shrimp) lengthwise into thin strips, about 1/4 inch wide.

Step 7

Place a bamboo sushi mat on a clean surface, shiny side down. Lay one nori sheet shiny side down on the mat.

Step 8

Spread a thin, even layer of cooled sushi rice (about 1/4 inch thick) over the nori, leaving a 1/2-inch border at the top edge.

Step 9

Arrange 2-3 cucumber strips, 2-3 avocado slices, and 1-2 crab strips in a horizontal line across the center of the rice.

Step 10

Lift the bottom edge of the mat and roll tightly toward you, applying gentle, even pressure. Seal the top edge with a little water.

Step 11

Repeat with remaining nori sheets and fillings until you have 8 rolls. Let rolls rest seam-side down, 2 minutes.

Step 12

Using a wet, sharp knife, slice each roll into 6-8 pieces, wiping the blade clean between cuts.

Step 13

Arrange sushi pieces on a plate. Serve with pickled ginger, wasabi, and soy sauce on the side.