How to make your own sushi rolls

Sushi rolls

Feel like making your own sushi rolls but don’t know how? We tell you how to do it in 10 steps. 

Ingredients for about 25 sushi rolls:
250 g sushi rice; sake (optional); 3 tbsp rice vinegar; 1 tsp salt; 2 tsp sugar; 3 sheets of nori seaweed; wasabi paste; 400 g raw fish (such as salmon or tuna) in thinly sliced strips; 1 cucumber cut into thin strips; Japanese soy sauce.

You’ll also need:
A heavy-bottomed saucepan with a tight-fitting lid; a small steel saucepan; a shallow bowl (non metal); a large bowl; a few small bowls; a bamboo rolling mat; a wooden spatula; a sharp knife.

  1. Rinse the rice in a large bowl of water by swirling it around with your hands an draining the murky water. Repeat twice.
  2. Bring the rice to a boil in 300 ml water. Cook the rice with the lid on the pan for three minutes on a high heat, then five minutes on a medium heat, and finally ten minutes on a low heat; all the water should be absorbed by now.
  3. Turn off the heat, add a dash of sake (for flavor) if you wish and let stand for ten minutes (covered).
  4. Meanwhile, heat the vinegar and salt in a steel saucepan; stir until the salt is dissolved. Add the sugar and stir until dissolved.
  5. Spoon the rice into a shallow dish. Make a small well in the middle and gradually add the vinegar mix.
  6. Using a wooden spatula, stir the rice until it reaches room temperature (waft a fan or magazine over it if necessary to cool).
  7. Lay a sheet of nori seaweed (shine side down) on the bamboo mat. Dip your fingers in a bowl of water with vinegar, scoop some rice into your hands, and cover the lower two-thirds of the sheet with it.
  8. Spread a small amount of wasabi across the middle of the rice from left to right. Lay strips of fish and cucumber on top of the wasabi.
  9. Using the bamboo mat, roll the nori sheet tightly from bottom to top, pressing firmly as you roll. Seal the end of the nori sheet using a little bit of water.
  10. Slice the roll with a sharp (wet) knife to create 2cm sushi rolls. Serve immediately with soy sauce and wasabi.

Text Caroline Buijs Illustratie Louise Lockhart