How to Make Sushi Rolls at Home

Cook short or medium grain sushi rice according to the package. Transfer it to a wide shallow bowl. Drizzle seasoned rice vinegar over the rice and cut through it with a paddle or spatula, folding it over gently. Fan the rice to cool it between additions of vinegar. Keep going until all the vinegar is in and the rice hits room temperature. You want each grain coated without being mushy.

Lay a sheet of nori shiny side down on your bamboo sushi mat, long edge toward you. Dip your hands in water so the rice doesn't stick to them. Grab about a cup of rice, shape it into a rough log, and set it on the nori. Spread it out evenly to three edges, leaving about an inch of bare nori on the far side. That bare edge is what seals the roll.

Line up your filling ingredients in a strip across the center of the rice. For a traditional roll, try pickled daikon, cucumber, and sprouts. Don't overload it. Less filling makes a tighter roll, and you want the pieces spaced evenly so every bite is consistent.

Lift the near edge of the mat up and over the filling. Use your fingers to tuck everything in as you go. Keep rolling until only the bare nori strip is showing, then seal it. Pull the mat back and roll again to tighten things up. Give the roll a few gentle squeezes through the mat to set the shape.

Use a sharp wet knife to cut the roll in half first, then each half into three pieces. Wipe the blade with a wet towel between cuts so the rice doesn't stick and tear the roll apart. Six pieces per roll is standard.

Arrange the pieces on a plate with pickled ginger and a small mound of wasabi on the side. Serve with soy sauce for dipping. For a California roll, the process is the same but you flip the nori after spreading the rice so the rice is on the outside. Sprinkle sesame seeds on the rice before flipping, then fill with avocado, surimi, and cucumber.