Homemade Sushi Rolls: California Roll & Simple Nigiri

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• 3 cups Japanese rice (sushi rice/short-grain sticky rice)
• 3.5 cups water, for cooking the rice
• 5 tbsp rice vinegar
• 2.5 tbsp granulated sugar
• 1.5 tsp salt
• 6 sheets nori (toasted seaweed sheets)
• 1 ripe avocado, thinly sliced lengthwise
• 1 Japanese cucumber, cut into thin sticks
• 150 grams imitation crab meat (kani/surimi)
• 4 tbsp Japanese mayonnaise (Kewpie)
• 3 tbsp toasted white sesame seeds
• 150 grams fresh sashimi-grade salmon, thinly sliced
• 3 eggs
• 1 tbsp granulated sugar, for the tamago
• 1 tsp soy sauce
• 1 tbsp vegetable oil, for cooking the tamago
• to taste soy sauce, for dipping
• to taste wasabi powder or paste
• to taste pickled ginger (gari)
• 1 roll plastic wrap, for shaping the nigiri

👩‍🍳 Instructions

1. 1 Rinse the Japanese rice until the rinse water runs clear, then cook it in a rice cooker using 3.5 cups of water. Once cooked, let it steam for about 10 minutes before opening the lid.
2. 2 Make the sushi vinegar: combine the rice vinegar, sugar, and salt in a small bowl and stir until fully dissolved (you can warm it briefly in the microwave to help it dissolve faster, then let it cool).
3. 3 Transfer the hot rice to a wide container (a hangiri or a wooden/glass bowl), then drizzle the sushi vinegar mixture over it a little at a time while gently folding it in with a wooden spatula. Fan the rice as you mix to help it cool quickly and become glossy. Be careful not to stir too roughly, or the rice grains will break.
4. 4 Cover the sushi rice with a damp cloth to keep it from drying out while you wait to use it — do not put it in the refrigerator.
5. 5 For the California Roll filling: shred the imitation crab meat and mix it with 2 tbsp of Japanese mayonnaise until well combined. Set aside.
6. 6 Make the tamago (sweet Japanese omelet): beat the eggs with the sugar and soy sauce until well combined. Heat a little oil in a flat pan, then pour in the egg mixture in thin layers, rolling it up as you go (like making a rolled omelet) until you form a block. Let it cool, then slice into pieces about 1 cm thick.
7. 7 To make the California Roll: place a makisu (bamboo mat) covered with plastic wrap, then lay a sheet of nori on top. Spread a thin, even layer of sushi rice over the nori to cover the surface, sprinkle a little sesame seed over the rice, then flip the nori so the rice is facing down.
8. 8 In the center of the nori, arrange the kani mayo filling, avocado slices, and cucumber lengthwise. Roll it up slowly with the help of the makisu, pressing firmly to form a neat cylinder.
9. 9 Wet a sharp knife with water to prevent sticking, then slice the roll into 6-8 even pieces. Repeat the process with the remaining ingredients.
10. 10 To make the Nigiri: wet your hands with diluted vinegar water so the rice doesn't stick, take a small handful of rice (about 20 grams), and shape it into a firm oval by gently pressing it with your palm.
11. 11 Spread a little wasabi on top of the rice oval, place a slice of salmon or tamago on top, and press gently so it sticks and looks neat. Repeat until all the ingredients are used.
12. 12 Arrange the California Rolls and Nigiri on a serving plate, along with wasabi, pickled ginger, and soy sauce on the side. Enjoy the sushi while it's fresh.

💡 Tips

📊 Nutrition Facts / serving

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