Saleh’s Plate · By Saleh Alkhalifa

Traditional Sushi Rolls (Maki Sushi)

Cook Traditional Sushi Rolls (Maki Sushi) with Saleh’s Plate.

Ingredients

Sushi Rice

  • 2 cups sushi rice (short-grain Japanese rice)
  • 2 ¼ cups water
  • ¼ cup rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Rolls

  • 5 sheets nori (seaweed)
  • 1 small cucumber, julienned
  • 1 carrot, julienned (optional)
  • 1 avocado, sliced
  • ½ lb (225g) sushi-grade raw fish (e.g. tuna or salmon), thinly sliced
  • Optional: cooked crab meat, shrimp, or tamagoyaki (Japanese omelet)
  • Soy sauce, pickled ginger, and wasabi for serving

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Cook with 2¼ cups water in a rice cooker or pot. Let rest for 10 min. In a small saucepan, gently heat vinegar, sugar, and salt until dissolved. Stir into warm rice. Let cool to room temperature.
  2. Slice cucumber, avocado, and other fillings into thin strips.
  3. Place a sheet of nori (shiny side down) on a bamboo sushi mat covered with plastic wrap. Wet your hands, then spread a thin, even layer of rice over the nori, leaving 1 inch (2.5 cm) uncovered at the top edge. Arrange fillings horizontally across the center.
  4. Lift the mat from the bottom and roll it over the fillings, pressing gently. Continue rolling while pulling the mat away until sealed. Lightly press to shape the roll, then unwrap the mat.
  5. Using a wet, sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi.