Homemade Sushi Rolls: Easy Recipe for Beginners - Make Maki!

Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice with 1 cup + 2 tablespoons of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Transfer the rice to a large, non-metallic bowl.

In a small saucepan or microwave-safe bowl, combine rice vinegar, sugar, and salt. Heat gently (don't boil) until the sugar and salt are fully dissolved. Pour this seasoning mixture over the warm sushi rice and fold gently with a wooden spoon or spatula until evenly combined. Allow the rice to cool to room temperature.

While the rice cools, prepare your fillings. Julienne the cucumber into thin sticks. Slice the avocado thinly. If using smoked salmon, ensure it's thinly sliced. Prepare any other desired fillings.

Place a bamboo sushi rolling mat on a clean surface. Lay one sheet of nori, shiny side down, on the mat. Moisten your hands with water to prevent the rice from sticking. Take about 3/4 cup of cooled sushi rice and spread it evenly over the nori, covering about 2/3 of the sheet, leaving a 1-inch strip at the top edge uncovered.

Arrange your desired fillings (cucumber, avocado, salmon, etc.) in a horizontal line across the center of the rice. Carefully lift the edge of the bamboo mat closest to you and begin to roll the nori tightly over the fillings, pressing down gently to create a compact roll. Continue rolling, applying even pressure, until the roll is complete. Dampen the exposed 1-inch strip of nori at the top with a little water to seal the roll.

Using a sharp knife moistened with water (wipe clean between cuts), slice each sushi roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.