Homemade Sushi

Several pieces of sushi roll filled with rice, crab stick, cucumber, and avocado arranged on a light blue plate next to a small bowl of soy sauce topped with sesame seeds. The scene feels fresh and inviting, suggesting a homemade meal setting.

Description

Bright, glossy rice tightly packed with fresh fillings—this homemade sushi roll is a feast for the senses. A glossy sheen of freshly made sushi rice wrapped in a delicate sheet of seaweed (nori) forms the foundation, giving a satisfying snap when you take a bite. Inside, you'll find vibrant strips of cucumber providing crunch, silky slices of ripe avocado melting on the tongue, and tender slivers of sashimi-grade fish or cooked seafood offering rich, savory depth. The roll is sliced into perfect rounds, revealing the contrast of white rice against the green, orange, and pastel tones of the fillings.

Garnished with a sprinkle of toasted sesame seeds and served beside neatly arranged dips—soy sauce, perhaps a dab of wasabi, slices of pickled ginger—the sushi invites you to dip, savor, and enjoy. Each piece strikes a balance of texture: creaminess from avocado, crunch from veggies, softness from rice, and the subtle ocean taste from the seafood. It’s elegant, simple, and deeply satisfying..

Ingredient

1 ⅓ cups water
⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 ½ teaspoons salt
4 sheets nori seaweed sheets
½ pound imitation crabmeat, flaked
1 avocado - peeled, pitted, and sliced
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger

Steps

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
Lay nori sheets on a baking sheet.
Heat nori in the preheated oven until warm, 1 to 2 minutes.
Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
Use a wet, sharp knife to cut each roll into 4 to 6 slices.