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Homemade Sushi
Prep
40 mins
Cook
25 mins
Servings
8
Difficulty
Hard
Making sushi at home is easier than you might think, and honestly, it's so much more affordable than ordering takeout. With just basic ingredients and about an hour from start to finish, you can create restaurant quality rolls in your own kitchen. I love using avocado in my sushi because it's packed with healthy fats that are great for your heart, plus it adds a creamy richness to every bite. The beauty of this recipe is that once you master the simple rice seasoning technique, you can customize your rolls however you like. Whether you're cooking for yourself or impressing guests, homemade sushi is a fun, rewarding project that tastes amazing.
Ella x
Ingredients
- 11 ⅓ cups water
- ⅔ cup uncooked short-grain white rice⅔ cup uncooked short-grain white rice
- 33 tablespoons rice vinegar
- 33 tablespoons white sugar
- 11 ½ teaspoons salt
- 44 sheets nori seaweed sheets
- ½ pound imitation crabmeat, flaked½ pound imitation crabmeat, flaked
- 11 avocado - peeled, pitted, and sliced
- ½ cucumber, peeled, cut into small strips½ cucumber, peeled, cut into small strips
- 22 tablespoons pickled ginger
Detail level
Instructions
- 1
Preheat the oven to 300 degrees F (150 degrees C).
- 2
Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- 3
Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
- 4
Lay nori sheets on a baking sheet.
- 5
Heat nori in the preheated oven until warm, 1 to 2 minutes.
- 6
Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
- 7
Use a wet, sharp knife to cut each roll into 4 to 6 slices.
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