Japanese-Style Sushi Roll

30 m
5 h 0 m
Ready in:
5 h 30 m
Have a look at one of the most basic sushi roll recipes – easy and quick!
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Servings: 6
Japanese sushi rice
2 cups
Rice wine vinegar
6 tbsp.
6 sheets
1 avocado, peeled, pitted, sliced
1 cucumber, peeled, sliced
Smoked salmon
8 oz., cut into long strips
Wasabi paste
2 tbsp.
  1. Soak the sushi rice for at least 4 hours, drain, place to a rice cooker, add 2 cups of water, and cook until it’s slightly dry.
  2. When the rice is ready and still hot, add rice vinegar, mix well, and spread it on a plate to cool down completely.
  3. Take a bamboo mat, place 1 sheet of nori on it, cover with a thin layer of rice, and press it tightly.
  4. Leave about half an inch top and bottom edge of nori uncovered to easily seal it later.
  5. Place wasabi on rice in dots. Place all the remaining ingredients (from avocado to salmon) on the rice around 1 inch away from the bottom side of nori.
  6. Wet the edge of nori a bit. Using the bamboo mat, tightly roll from the bottom to the top edge.
  7. Cut roll into 8 pieces and serve. Repeat with the remaining rolls.
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