Instructions

Step 1: Place a bamboo mat inside a storage zipper bag or wrap it with plastic foil to prevent sticking.

Step 2: Fold each nori sheet in half along the longer side and cut in half carefully with scissors, as nori sheets are not perfectly square.

Step 3: Cut the cucumber into eight thin strips about 18 cm (7 inches) long. Halve the avocado and slice each half into 6 to 8 pieces. Tear the imitation crab sticks in half thickness-wise.

Step 4: Prepare a mixture of rice vinegar and water. Have sushi rice, avocado, cucumber, imitation crab, mayonnaise, and sesame seeds ready for assembling.

Step 5: Place a half-sheet of nori on the bamboo mat with the rough side facing up. Keep a wet towel nearby for cleaning your hands and knife.

Step 6: Moisten your right fingertips in the vinegar water and let the moisture spread over your palm to handle the rice easily.

Step 7: Take about 110 grams of sushi rice and roll it into a small oval shape for better handling.

Step 8: Spread the rice starting from the left side of the nori, covering it completely and evenly without gaps.

Step 9: Sprinkle sesame seeds or tobiko fish roe evenly over the rice as decoration.

Step 10: Carefully flip the nori so the rice is on the bottom and the nori on top.

Step 11: If using mayonnaise, apply it in a line along the center of the nori.

Step 12: Arrange the cucumber strips, avocado slices, and torn imitation crab evenly over the mayonnaise.

Step 13: Align the edge of the bamboo mat with the filling line, then lift the mat and begin rolling it tightly from the edge.

Step 14: Use your fingers to hold the filling in place while rolling to prevent it from spilling out.

Step 15: When halfway rolled, keep the mat close to the filling and ensure a small margin of nori is still visible at the edge; this helps seal the roll.

Step 16: Rotate the roll 90 degrees on the bamboo mat and continue shaping it evenly.

Step 17: Tap the ends of the roll lightly with your hands to straighten and close the edges.

Step 18: Place the roll on a cutting board with the seam side down to prevent it from opening while slicing.

Step 19: Wipe a sharp knife with a damp towel, then cut the roll in half, wiping the knife clean between cuts to ensure clean slices.

Step 20: Slice each half into 6 or 8 even pieces, depending on your preferred size.

Step 21: Arrange the sushi pieces on a plate and serve with pickled ginger, wasabi, and soy sauce on the side.

Tips & Variations

Use a sharp, wet knife when slicing the sushi rolls to prevent the rice from sticking and keep the pieces intact.

Substitute imitation crab with cooked shrimp or smoked salmon for different flavors.

To add a crunchy texture, include tempura flakes or thin strips of carrot inside the filling.

For a vegetarian option, replace crab with thin strips of roasted sweet potato or tofu.

If you find rolling difficult, practice with just rice and nori first before adding fillings.

FAQs

Can I use brown rice instead of sushi rice?

Brown rice can be used as a healthier alternative, but it has a different texture and flavor that may alter the classic sushi experience. Be sure to cook it properly and season with vinegar for best results.

How do I prevent the rice from sticking to my hands?

Keep a small bowl of vinegar water nearby and wet your fingers frequently when handling sushi rice. This helps reduce stickiness and makes spreading the rice easier.