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Homemade Sushi Rolls
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Easily create homemade sushi rolls like California, Philadelphia, and spicy tuna with this recipe.
Ingredients:
  • 1.33 cups sushi rice
  • 1 (4 inch) piece dashi kombu (dried kelp)
  • 3 cups water
  • 2 tablespoons rice wine
  • 2 tablespoons sugar
  • 0.75 teaspoon salt
  • 4 nori seaweed sheets
  • desired fillings (see bottom of recipe)
Instructions:
  • Place the rice in a large deep bowl. Fill it with cold water and gently rub the rice with your hands until the water becomes milky white. Carefully drain the cloudy water without losing any rice. Repeat this process three to four times until you can see the rice through 3 inches of water, then drain one final time.
  • Pour the rice into a saucepan and mix in kombu along with 3 cups of water. Allow it to sit for 30 minutes. Cover the saucepan and bring it to a boil over high heat. Reduce the heat to low and let it simmer for 10 minutes. Remove from heat and let it sit covered for an additional 5 minutes before serving.
  • Combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved.
  • Remove the kombu and mix in the vinegar mixture until smooth. Spread the rice onto a 9x13 baking sheet to cool and prevent further cooking. Let it cool to room temperature.
  • Place a sheet of nori on a sushi mat lined with plastic wrap. Spread 1 cup of rice over the nori using damp fingers, leaving a 1-inch border along one edge. Add desired fillings just off center of the rice. Roll the nori tightly over the fillings, moisten the unfilled edge with water, and seal. Cut each roll into 8 pieces. Repeat with the remaining ingredients. For make-ahead preparation, chill covered for up to 4 hours.

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