Updated: Mar 12
Who knew homemade sushi could be this easy. Your toppings are up to you, but for these sushi we will be using carrot, cucumber, green onion, and avocado to create our delicious sushi roll.
Remember it doesn't have to be perfect to be delicious.
Prepare your toppings before you start. Make sure your ingredients are simple, and filling. All vegetables should be julienne cut to ensure a smooth and delicious roll. Please see picture for example. Here we have all our ingredients julienne cut.
HOW TO MAKE SUSHI:
Follow these simple steps to make quick and easy sushi.
Prep all of your ingredients. First things first, make your sushi rice ideally at least an hour or two in advance so that it has time to cool to room temperature before assembling your rolls. Then go ahead and prep all of your other ingredients so that you can have a nice assembly line ready to go for your rolls.
2. Press the rice. Then, begin your assembly! The first step will be to press the rice onto your sheet of nori in an even layer. Add Sesame seeds to your liking(optional)
3. Add sesame seeds. Add Sesame seeds to your liking(optional). Now it’s time to begin your assembly! The first step will be to press the rice onto your sheet of nori in an even layer. Makes sure your rice is even throughout the entire sheet.
3. Add the fillings. Next, layer on your fillings horizontally on the opposite side of the rice, as evenly as possible. The more you add the more fuller your roll will be, add topping amount to your liking.
5. Roll up the sushi. Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. You can use the sushi mat to squeeze the roll in as tightly as possible(optional), or you can freehand roll. Whatever is your preference, I do both. While making these I freehanded them. (Although not too tight, as you don’t want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed, giving it a final squeeze or two once it has been rolled up to be sure that everything is packed in there tightly. Repeat with the remaining ingredients.
Make Sure To:
Cut the sushi. Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces on a cutting board. Transfer them to your serving plate.
Serve. Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!
Need your sauce veganfied? No problem
Spicy mayo: Whisk together 1/4 vegan mayo (or any kind of mayo or plain Greek yogurt) and 4 teaspoons sriracha sauce until combined. Taste and add extra sriracha if you would like a spicier sauce. (You can also add in a tiny drizzle of toasted sesame oil and/or honey, if desired.) I like to drizzle the mayo on top of the rolls just before serving, but you can also mix it in with the fillings instead.
Drizzle and garnish. Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.