I’m just going to start off by saying that I genuinely don’t know why it took me so long to try making sushi at home – it was truly the easiest thing. Last week I needed something to bring to a social gathering, and thought I was feeling ambitious by deciding on sushi rolls. Turns out, this ended up being among the easiest things I’ve ever made to bring as an appetizer, and the best part is that it looks way more impressive than it actually is. So if you want to look like the Martha Stewart of your friend group like me, then look no further.
These sushi rolls are super customizable, depending on what you have at home, or what you like in your sushi. I went with mango for sweetness, cucumber and red pepper for some crunch, and avocado ’cause duhhh. But you could also swap any of these for shredded carrots, sweet potatoes, spinach, smoked tofu, etc.
Ingredients: (serves 5-6)
- 1½ cups uncooked sushi rice (short grain rice will also work)
- 3 cups water
- 1/4 cup apple cider vinegar (rice vinegar is typically used but acv is a great substitute if you don’t have rice vinegar!)
- 1/4 cup sugar
- 1 tbsp salt
- 5-6 nori sheets
- 1 mango
- ½ cucumber
- 1 avocado
- ½ red bell pepper
- 2 tbsp toasted sesame seeds
- vegan mayo + sriracha mixed together
- soy sauce
- Rinse the uncooked rice in a strainer until the water runs clear.
- In a medium pot, cook the rice in 3 cups of water over high hear. Once it begins to boil, cover the pot and reduce to low, cooking for 15 minutes. Once the rice is done cooking, remove it from heat.
- In a small saucepan or microwave-safe dish, combine and heat the salt, sugar, and vinegar. When the salt and sugar are dissolved, pour the liquid over the cooked rice, and mix it well. Let it sit until it has cooled at least to room temperature – spreading it out on a pan or putting it in the fridge will speed this up!
- When rice is cooled, it’s time to assemble the sushi rolls. Place the shiny side of the nori sheet DOWN, and scoop the rice onto it. Using your fingers or a spoon, spread the rice in a thin layer, right to the edges, leaving one long edge with about an inch of room. It will be easiest to roll if this edge is the furthest from you!
- Place your sliced fillings in a straight line, along the side closest to you.
- Dip your fingers in water, and run it along the farthest edge of the nori, that is uncovered by rice. This will help it stick when we roll it!
- Starting at the edge closest to you, roll the sushi, tucking the fillings in as tight as you can. The edges will stick together, and the roll will be ready to cut! I recommend using a serrated knife, and dipping it in water to avoid sticking.
- Garnish with toasted sesame seeds, vegan sriracha mayo, and dip in soy sauce!
As always, let me know if you end up trying these! Happy sushi rolling 🙂
With love and lattes,