Basic sushi roll

    1 hour 5 min

    These basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! Serve with soy sauce and wasabi.

    368 people made this

    Serves: 8 

    • 150g (5 oz) uncooked short-grain rice
    • 3 tablespoons rice vinegar
    • 3 tablespoons caster sugar
    • 1 1/2 teaspoons salt
    • 4 nori seaweed sheets
    • 1/2 cucumber, peeled, cut into small strips
    • 2 tablespoons pickled ginger
    • 1 avocado - peeled, stone removed and cut into small strips
    • 225g (8 oz) smoked salmon, crab meat or tuna, flaked

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
    2. Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
    3. Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
    4. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.


    You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.


    Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

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    Reviews in English (154)


    this recipe is a must for sushi fans! I cant begin to tell you the money I've been spending a week on sushi! *lol* I make the rolls with the rice in the nori or on the outside. I've watched at the sushi station and figured out after pressing the rice onto the nori, sprinkle sesame seeds and flip it over onto the bamboo mat (wrapped in syran wrap) so the rice is on the bottom and nori ontop. Fill with whatever you want and roll. I've been making the small snack ones with cucumber and carrot in them (nori outside, rice inside), crab salad instead of the crabstick with avacado, shrimp with cucumber and this spicy sauce they make at the sushi station (consisting of rice vinegar, mayo and chilli sauce (the oriental one), the other shrimp one Ive made is shrimp, spicy sauce, avacado and these little crispy rice balls (not sure what they are called but it adds a little crunch) wow are they good! I make these now atleast once a week. If you go to kitchen ect or some place like that, you can pick up a sushi set which has all you need, (bamboo mat, bamboo spoon, rice, wasabi, vinegar, soy sauce, little cook book ect) and its only 30 bucks! well worth it seeing that 9 rolls cost you 5-7 each time. Also, the guy at the sushi station said the trick to perfect sushi is a tight roll! Use the mat and press tight each turn you make with the mat, this will make the rolls tight and things wont fall out or come apart. Good Luck and Enjoy!  -  16 Feb 2003  (Review from Allrecipes US | Canada)


    the hardest part of any sushi recipe is finding a bamboo mat... for a long time mine would come out bulky and uneven and generally not pretty. It's hard to roll sushi with just your hands - the nori rips if you press too hard and the roll coomes apart if not hard enough. The easiest thing to do if you cant find a bamboo mat is use a clean dish towel. To get the meat and other stuff right in the center of the roll, position it 3/4 down on the rice, rather than the center. Just some sushi tricks I've learned these past few years ^^  -  04 Jan 2002  (Review from Allrecipes US | Canada)


    My sister had to present a project for her japanese class, so she chose to make these sushi rolls for them. Boy were they a hit, she made everyone one and made extras just in case. They were all gone and people were asking for more. Tastes just as good as any restaurants. I had a problem trying to find "short-grain" rice, and then I figured out it was "calrose" rice. That's the rice they use. Don't be fooled by the brands that say "japenese rice" that sell for 3x as much as calrose rice. They're both the same. Anyway, thanks, will be making again.  -  28 May 2003  (Review from Allrecipes US | Canada)