Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

For the fillings:

Directions

Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.

Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.

Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!

Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sushi Rolls

Recipe courtesy of Jill Davie

Sushi Rice

Recipe courtesy of Alton Brown

California Roll

Recipe courtesy of Alton Brown

Lobster Rolls

Recipe courtesy of Jamie Deen

Egg Rolls

Recipe courtesy of Food Network

Parker House Rolls

Recipe courtesy of Bobby Flay

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Parker House Rolls

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword