3 Sushi Rolls You And The Family Can Make Together

Ingredients

• 675 g Sushi Rice (short‑grain Japanese sushi rice, rinsed thoroughly)
• 120 ml Rice Vinegar (plain rice wine vinegar)
• 34 g Sea Salt (fine sea salt)
• 12 g Granulated Sugar (white granulated sugar)
• 5 cm Kombu (dried kelp, optional for umami)
• 1 piece Cucumber (seedless, peeled and cut into 0.5 cm strips)
• 45 ml Kewpie Mayonnaise (Japanese mayo, about 3 Tbsp)
• 5 ml Tabasco Sauce (about 1 tsp)
• 5 ml Chili Powder (about 1 tsp)
• 5 ml Ketchup (about 1 tsp)
• 100 g Panko Breadcrumbs (Japanese style panko)
• 60 g Potato Starch (can substitute with all‑purpose flour)
• 1 large Egg (beaten)
• 480 ml Vegetable Oil (for deep‑frying, heat to 180 °C)
• 200 g Raw Prawns (large, peeled, tails left on)
• 8 pieces Wooden Skewers (for holding prawns straight while frying)
• 200 g Yellowfin Tuna (sashimi‑grade, cut into 1 cm strips)
• 200 g King Salmon (sashimi‑grade, cut into batons)
• 1 piece Avocado (ripe, sliced thinly)
• 6 pieces Nori Sheets (roasted seaweed sheets)
• 5 ml Wasabi (real or horseradish‑based, for spreading)
• 5 ml Togarashi (Japanese five‑spice blend, for spicy tuna)
• 20 g Sesame Seeds (optional garnish)
• 60 ml Soy Sauce (for dipping)

Instructions

1. Rinse Sushi Rice

   Place the 675 g of sushi rice in a fine mesh sieve and rinse under cold water, gently rubbing the grains. Repeat rinsing three times, draining each time, until the water runs clear.

   Time: PT5M

2. Cook Sushi Rice

   Transfer the rinsed rice to the rice cooker, add 810 ml of water (or 1 cup water per cup rice) and optionally a small piece of kombu. Set to the white‑rice setting and let cook.

   Time: PT30M

3. Prepare Sushi Vinegar

   In a small jar combine 120 ml rice vinegar, 34 g sea salt, 12 g sugar and a small piece of kombu. Shake until salt and sugar dissolve.

   Time: PT5M

4. Season the Rice

   Transfer the hot rice to a hangiri or large flat bowl. Using a wooden paddle, gently fold the sushi vinegar into the rice with a cutting motion, being careful not to mash the grains.

   Time: PT5M

5. Cut Cucumber Strips

   Trim the ends of the cucumber, halve lengthwise, remove seeds, then cut each quarter into thin strips about 0.5 cm wide.

   Time: PT5M

6. Make Spicy Mayo

   In a bowl mix 45 ml Kewpie mayo, 5 ml Tabasco, 5 ml chili powder and 5 ml ketchup. Stir until smooth and adjust seasoning to taste.

   Time: PT5M

7. Prepare Prawns

   Peel the raw prawns, leaving tails on. Skewer each prawn through the thickest part to keep it straight. If the muscle feels tight, make two shallow cuts on the underside.

   Time: PT5M

8. Bread Prawns

   Set up three shallow dishes: potato starch, beaten egg, and panko breadcrumbs. Lightly dust each prawn in starch, dip in egg, then coat generously with panko. Press breadcrumbs onto the surface.

   Time: PT5M

9. Fry Prawns

   Heat vegetable oil in a deep pan to 180 °C. Fry the breaded prawns in batches of four until golden brown, about 2‑3 minutes per side. Remove with tongs and place on a rack to drain.

   Time: PT10M

   Temperature: 180°C

10. Slice Tuna

    Using a sharp knife, cut the sashimi‑grade tuna into 1 cm long strips, then halve each strip widthwise to create bite‑size pieces.

    Time: PT5M

11. Slice Salmon

    Cut the salmon into batons about 1 cm wide and 3 cm long for the uramaki roll.

    Time: PT5M

12. Slice Avocado

    Halve, pit and peel the avocado. Slice into thin strips about 0.5 cm wide.

    Time: PT5M

13. Assemble Cucumber Maki

    Lay a half sheet of nori shiny‑side down on the bamboo mat. Wet your hands, spread an even thin layer of rice leaving a 1 cm gap at top and bottom. Place cucumber strips across the centre, add a thin line of wasabi, then roll tightly using the mat.

    Time: PT5M

14. Slice Cucumber Maki

    Moisten a sharp knife, cut the roll into three equal pieces, wiping the blade between cuts.

    Time: PT3M

15. Assemble Tuna Maki

    Repeat the nori‑and‑rice set‑up. Place a line of tuna strips and a dab of wasabi in the centre, then roll tightly.

    Time: PT5M

16. Slice Tuna Maki

    Using a damp knife, cut the roll into three pieces, cleaning the blade between cuts.

    Time: PT3M

17. Assemble Spicy Tuna Maki

    Lay nori, spread rice, add tuna strips, a line of spicy mayo and a pinch of togarashi, then roll tightly.

    Time: PT5M

18. Slice Spicy Tuna Maki

    Cut the roll into three equal pieces with a damp knife, wiping the blade as needed.

    Time: PT3M

19. Assemble Salmon‑Avocado Uramaki

    Cover the bamboo mat with plastic wrap. Place a full sheet of nori shiny‑side down, spread rice over the entire sheet, flip so rice faces down. Lay a thin line of wasabi, cucumber strips, avocado slices, and salmon batons. Roll tightly, sealing the seam.

    Time: PT7M

20. Slice Uramaki

    Using a sharp, damp knife, cut the roll into 1 cm thick pieces, wiping the blade after each cut.

    Time: PT4M

21. Assemble Prawn‑Avocado Futomaki

    Lay a full sheet of nori shiny‑side down, spread an even layer of rice, leave gaps at top and bottom. Add a line of spicy mayo, avocado strips, and the fried prawn (skewer removed, tail left on). Roll tightly into a thick roll.

    Time: PT7M

22. Slice Futomaki

    Cut the futomaki into 1 cm thick pieces with a damp knife, cleaning the blade between cuts.

    Time: PT4M

23. Clean Up

    Wash all bowls, knives, cutting board, sushi mat, and utensils. Wipe down countertops and store leftover rice in a covered container.

    Time: PT15M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

68 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sushi Rice: short‑grain rice
• Instead of Rice Vinegar: apple cider vinegar mixed with a pinch of sugar
• Instead of Sea Salt: kosher salt
• Instead of Granulated Sugar: honey (adjust amount)
• Instead of Cucumber: zucchini
• Instead of Kewpie Mayonnaise: regular mayo mixed with a splash of rice vinegar
• Instead of Tabasco Sauce: sriracha
• Instead of Chili Powder: cayenne pepper
• Instead of Ketchup: tomato paste diluted with water
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Potato Starch: cornflour, all‑purpose flour
• Instead of Egg: 1 Tbsp aquafaba
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Raw Prawns: large shrimp
• Instead of Wooden Skewers: metal skewers
• Instead of Yellowfin Tuna: other sashimi‑grade fish
• Instead of King Salmon: sockeye salmon
• Instead of Avocado: mango
• Instead of Nori Sheets: soy sheets
• Instead of Togarashi: chili flakes
• Instead of Soy Sauce: tamari

Equipment Needed

• Rice Cooker
• Fine Mesh Sieve
• Large Bowl
• Hangiri or Large Flat Bowl
• Rice Paddle or Wooden Spoon
• Sharp Knife
• Cutting Board
• Bamboo Sushi Rolling Mat
• Plastic Wrap
• Damp Kitchen Towel
• Frying Pan or Deep Fryer
• Cooking Thermometer
• Tongs
• Paper Towels
• Squeeze Bottle (optional)
• Wooden Skewers

Critical Steps — Do Not Skip

• Rinse Sushi Rice
• Cook Sushi Rice
• Season the Rice
• Fry Prawns
• Assemble Cucumber Maki
• Assemble Tuna Maki
• Assemble Spicy Tuna Maki
• Assemble Salmon‑Avocado Uramaki
• Assemble Prawn‑Avocado Futomaki

Chef Tips from the Video

• Keep a bowl of water nearby to wet your hands; this prevents rice from sticking.
• Use a fan or a piece of cardboard to cool seasoned rice quickly, giving it a glossy finish.
• When cutting rolls, wipe the knife with a damp cloth after each slice for clean cuts.
• If you don’t have kombu, a pinch of dried seaweed flakes adds similar umami.

Troubleshooting

Storage

Refrigerator: Store rolled sushi in an airtight container, covered with a damp paper towel, for up to 24 hours.

Freezer: Not recommended; texture of rice and fish deteriorates.

Room temperature: Can sit at room temperature for up to 2 hours before serving.

Make-Ahead Tips

• Seasoned sushi rice can be prepared up to 12 hours ahead; keep covered with a damp towel.
• Spicy mayo stores in the fridge for 3 days; stir before using.
• Fry the panko prawns a few hours ahead, cool on a rack, and refrigerate; re‑heat briefly before assembling.

Frequently Asked Questions