Sushi Rice and Basic Rolled Sushi (Sushi Maki)
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 4
  • 2 cups sushi rice, rinsed several times and drained
  • 2 cups water
  • ½ cup rice wine vinegar
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 4 nori sheets
  • 1 cup sushi rice, cooked
  • wasabi, optional
  • ½ cucumber
  • 1 small carrot
  • 1 avocado
  1. To make sushi rice, combine rinsed rice and water in a rice cooker and cook according to directions. While rice is cooking, combine vinegar, sugar and salt and heat just to dissolve; let cool. Fold seasoned rice vinegar into warm rice with a paddle, mixing and fanning until cooled.
  2. To roll the sushi, lay nori sheets shiny side down on sushi mat. Press about ⅓ cup sushi rice into the nori, wetting your hands with sushi water as needed. Leave a short gap at the top of the sheet. If using, spread a small line of wasabi across the rice, then layer with about ½ inch of fillings of your choice in the center next to the wasabi. Roll the nori from the edge closest to you, using the sushi mat to press it into shape. Place seam side down to cut into 8 pieces.
Recipe by Cooking With MicheleĀ® at