How to Make Sushi Rolls at Home

Learn to make your own sushi rolls with simple ingredients and rolling techniques.

1. Cook the sticky rice. Rinse your rice in cold water until the water runs clear. Put rice and water in the pot, bring to a boil with a grown-up's help, then cover and simmer for 18 minutes. Let it sit covered for 10 more minutes off the heat.
2. Make sushi vinegar. Mix the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar dissolves completely. This is what makes sushi rice taste special!
3. Season the rice. When rice is cool enough to touch, gently fold in the vinegar mixture with a wooden spoon. The rice should be sticky but not mushy. Let it cool to room temperature.
4. Set up your rolling station. Put your bamboo mat on the counter. Place a sheet of nori shiny-side down on the mat. Keep a small bowl of water nearby to wet your fingers - this stops the rice from sticking to you!
5. Spread the rice. With wet fingers, take about 3/4 cup of rice and spread it evenly over the nori, leaving a 1-inch strip empty at the top edge. Press gently - you want it even but not squished.
6. Add your fillings. Place your cucumber, avocado, and shrimp in a line about 1 inch from the bottom edge. Don't overfill - less is more when you're learning to roll!
7. Roll it up. Using the mat, start rolling from the bottom edge. Keep the filling in place with your fingers as you roll. Roll firmly but gently, like you're wrapping a present. The empty nori strip will seal your roll.
8. Slice and serve. With a grown-up's help, use a sharp wet knife to cut your roll into 6-8 pieces. Wipe the knife between cuts. Serve with soy sauce for dipping!