Nori Sushi Roll
Nori Sushi Roll is made with your favorite fillings rolled in seaweed sheet and sushi rice. It’s so easy to make and I’ll share with you how to make perfect nori sushi.
Servings 3 Rolls (24 pieces)
For sushi rice
- 1 cup sushi rice Japanese short grain rice
- 1 cup water
- 1 ½ tablespoons sushi vinegar or mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt
Nori sushi rolls:
- Fillings such as avocado, cucumber, or cooked sweet potatoes (other fillings options include shrimp, salmon, pickled vegetables etc.)
- 3 sheets nori seaweed
Make the sushi rice
Wash the rice with cold water until the water runs clear. Add it to the rice maker together with water. Cook according to the instruction.
Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (the mixture of rice vinegar, sugar, and salt).
Make nori sushi rolls
Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
Cut off 1/3 of the seaweed. Then place the rest of the nori sheet on top of the bamboo, shinning side facing down.
Take about 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. (You can dip your hand in Tezu vinegar water* to prevent sticking.)
Place the fillings on top of the rice.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and press the rice and filling together.
- * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoon rice vinegar.