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Close-up of fresh sushi rolls filled with salmon, tuna, and cucumber wrapped in nori and sushi rice.

sushi roll recipe

Harrison chef
Fresh and delicious homemade sushi rolls filled with salmon, tuna, and crisp cucumber, wrapped tightly in seasoned sushi rice and nori for a simple, restaurant-style result.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Snack, Appetizer, Main Dish
Cuisine Japanese
Servings 4 rolls (8–12 pieces each)
Calories 310 kcal

Ingredients
  

For the Sushi Rice

  • 2 cups sushi rice short-grain
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

For the Sushi Rolls (Choose your fillings)

  • 4 sheets nori seaweed
  • 1 cucumber cut into thin strips
  • 1 avocado sliced
  • 1 carrot julienned
  • Cooked shrimp imitation crab, or raw sushi-grade salmon/tuna
  • Optionals: cream cheese spicy mayo, sesame seeds

For Serving

  • Soy sauce
  • Pickled ginger
  • Wasabi

Instructions
 

Cook the Sushi Rice:

  • Rinse rice until water runs clear. Add rice and water to a pot and cook until tender. Let steam for 10 minutes.

Season the Rice:

  • Mix rice vinegar, sugar, and salt. Pour over warm rice and gently fold with a spatula. Let cool completely.

Prepare the Fillings:

  • Slice cucumber, carrot, avocado, and any chosen protein into long, thin strips.

Lay the Nori:

  • Place one sheet of nori on a bamboo sushi mat (shiny side down).

Spread the Rice:

  • Wet your fingers and spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.

Add Fillings:

  • Arrange your fillings horizontally across the rice 1–2 inches from the bottom.

Roll the Sushi:

  • Lift the edge of the mat and roll tightly away from you, pressing gently to shape a firm log.

Seal the Roll:

  • Dab a little water along the top edge of the nori to seal the roll.

Slice:

  • Use a very sharp, wet knife to cut into 8–12 pieces.

Serve:

  • Plate with soy sauce, wasabi, and pickled ginger.

Notes

  • Rice texture is key: Let the rice cool before rolling—warm rice makes the nori soggy.
  • Use sushi-grade fish if making raw seafood rolls.
  • For tighter rolls: Do not overfill; small amounts roll best.
  • Knife tip: Clean and wet the knife between cuts for smooth slices.
  • Variations: Make California rolls, spicy tuna rolls, veggie rolls, or tempura shrimp rolls.
  • Storage: Best enjoyed immediately; sushi rice hardens in the fridge.
Keyword sushi roll recipe, maki roll, easy sushi at home