3 Simple Cooked Sushi Rolls for Beginners

Ingredients

• 4 cups Seasoned Sushi Rice (cooked, cooled, and seasoned with rice vinegar, sugar, and salt)
• 4 sheets Roasted Nori Sheets (shiny side down, rough side up for better rice adhesion)
• 1 small Avocado (sliced thinly for all three rolls)
• 1 small Carrot (julienned for avocado roll)
• 2 small Cucumber (julienned; one for avocado roll, one for Philadelphia and California rolls)
• 5 oz Cream Cheese (cut into strips for Philadelphia roll)
• 4 oz Smoked Salmon (thinly sliced for Philadelphia roll)
• 8 oz Imitation Crab Meat (shredded with forks for California roll)
• 1/4 cup Japanese Mayonnaise (Kewpie) (mixes with crab for California roll; contains MSG)
• 1 tablespoon Black Toasted Sesame Seeds (sprinkled on rice for Philadelphia roll)
• 1 tablespoon Toasted Sesame Seeds (sprinkled on rice for California roll)
• to taste Salt (optional, for avocado and California rolls)
• for serving Soy Sauce (low‑sodium preferred)
• for serving Wasabi Paste (optional)
• for serving Pickled Ginger (optional)

Instructions

1. Prepare Fillings

   Julienne the carrot and cucumber, slice the avocado, cut cream cheese into strips, slice smoked salmon, shred imitation crab with two forks and mix with Japanese mayo until well combined.

   Time: PT10M

2. Set Up Rolling Station

   Lay a bamboo mat on the counter, place a sheet of roasted nori rough‑side up with the printed lines parallel to the mat. Have a small bowl of water and a wet towel nearby.

   Time: PT2M

3. Make Avocado Maki (Rice Inside)

   Place 1 cup of seasoned sushi rice on the nori and spread evenly with a rice paddle, leaving a ½‑inch margin at the far edge. Wet your fingertips and smooth the rice to the edge. Lay avocado slices, carrot julienne, and cucumber julienne in a line about 1 inch from the near edge. Sprinkle a pinch of salt if desired. Roll tightly using the mat, sealing the edge with a wet fingertip. Repeat for the remaining sheets to make four rolls.

   Time: PT8M

4. Cut Avocado Maki

   Wet a sharp chef's knife under cold water, wipe dry, then slice each roll into 2‑3 pieces, re‑wetting the knife between cuts. Continue until you have 8‑10 pieces per roll.

   Time: PT3M

5. Prepare Uramaki (Rice Outside) – Philadelphia Roll

   Lay another nori sheet on the mat, rough‑side up. Cover the entire sheet with 1 cup of sushi rice, pressing gently to the edges. Sprinkle black toasted sesame seeds over the rice. Place a sheet of plastic wrap over the rice, then carefully flip the nori (rice side down) onto the mat. Near the near edge, arrange cream‑cheese strips, smoked salmon pieces, and cucumber julienne. Roll tightly, pulling the plastic wrap away as you go to avoid it getting trapped. Repeat for four rolls.

   Time: PT7M

6. Cut Philadelphia Uramaki

   With the plastic wrap still on the roll, wet the knife and slice 2‑3 pieces at a time, re‑wetting as needed. After slicing, remove the plastic wrap before serving.

   Time: PT3M

7. Prepare Uramaki – California Roll

   Lay the third nori sheet on the mat, spread 1 cup of rice to the edges, and sprinkle toasted sesame seeds. Cover with plastic wrap and flip the nori onto the mat. Place a quarter of the crab‑mayo mixture, a quarter of the avocado slices, cucumber julienne, and a pinch of salt near the near edge. Roll tightly, removing the plastic wrap as you go.

   Time: PT7M

8. Cut California Uramaki

   Keep the plastic wrap on the roll, wet the knife, and cut 2‑3 slices at a time. Remove the wrap after slicing. Optionally, refrigerate the wrapped roll for up to 24 hours before slicing for easier handling.

   Time: PT3M

9. Serve

   Arrange the sliced rolls on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g