| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 1 hr |
| Cook: | 20 min |
| Yield: | 20 rolls |
Ingredients
- 3 cups short-grain Japanese rice, rinsed
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- Salt
- 10 nori sheets (dried seaweed), halved
- Sesame seeds, for sprinkling
- 1 cucumber
- 1 avocado
- 1 plum tomato, seeded
- 1 small red onion
- 20 asparagus spears, trimmed and blanched
- Wasabi paste, for spreading and serving
- 1 romaine lettuce heart
- Pickled ginger, for serving
Instructions
- Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
- Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew
Nutrition Facts
| Calories | 143 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 137 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 3 grams |
Reviews
This is my favorite “go to” Sushi recipe! Turns out just like the best Sushi restaurants in taste, texture and look. My vegan hubby loves this!
I like to sprinkle Furikake (Sesame seed and seaweed mixture I bought on Amazon) on the rice before covering it with plastic wrap (to make it easy to work with) and flipping it over (so rice is on the outside of the roll). After I roll the sushi, I also like to top the roll with a lengthwise line of IKEA’s “imitation caviar” made from seaweed. (If you’re a vegan/vegetarian and used to like caviar, you MUST try this!) And the instructions in this recipe are so good, even a first time sushi enthusiast gets professional results. Absolutely love this recipe! Thank you!
( www.ikefood.co.kr )
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Loved it! Thank you
this recipe is trash
Love making sushi so simple and good.
DELISIOS
This was my first time making sushi, so I thought I might as well get a recipe from someone who is a master. The rice recipe was easy to follow and turned out perfect! It held together better than the rice I have gotten at many sushi restaurants. My husband was skeptical that I could make decent sushi but absolutely loved it once he tried it. Thank you Chef Morimoto!