Japanese Sushi (Nigiri and Maki Rolls)

A beginner-friendly Japanese Sushi recipe featuring Nigiri Sushi and California Maki Rolls, made with fresh sushi-grade fish, avocado, and cucumber. Perfect for a fun and healthy meal.

Ingredients

For Sushi Rice:

For Nigiri Sushi:

For California Maki Rolls:

For Serving:

Instructions

  1. Prepare Sushi Rice: Rinse sushi rice under cold water until water runs clear (removes excess starch).
  2. Combine rice and water in a rice cooker or saucepan. Cook according to package instructions (usually 15-20 minutes). Let sit for 10 minutes after cooking.
  3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice in a large bowl. Spread rice to cool to room temperature, covered with a damp cloth.
  4. Prepare Ingredients for Maki and Nigiri: For nigiri, ensure fish is sushi-grade, chilled, and sliced thinly. Keep refrigerated until ready to use. For maki, slice avocado and cucumber. Shred or arrange crab sticks. Set up a workstation with a bamboo mat, nori, and a small bowl of water to wet fingers.
  5. Make Nigiri Sushi (12 pieces): Wet hands to prevent sticking. Take ~1-2 tbsp of sushi rice and gently shape into an oval (1.5” long).
  6. Dab a tiny amount of wasabi (if using) on one side of a fish slice. Place fish on top of rice, wasabi side down, and gently press to adhere.
  7. Repeat for remaining pieces. Arrange on a platter.
  8. Make California Maki Rolls (12 pieces): Place a bamboo mat on a flat surface, covered with plastic wrap for easy cleanup. Lay a nori sheet, shiny side down.
  9. Wet hands and spread ~¾ cup sushi rice evenly over nori, leaving a 1-inch border at the top. Optionally, flip nori so rice is on the bottom for an inside-out roll.
  10. Place crab, avocado, and cucumber in a horizontal line across the center of the rice (or nori if not flipped).
  11. Use the mat to roll tightly, starting from the bottom, tucking ingredients as you go. Wet the top nori border to seal.
  12. Slice roll into 6 pieces with a sharp, wet knife. Sprinkle with sesame seeds or masago if desired. Repeat for remaining rolls.
  13. Serve: Arrange nigiri and maki on a platter with soy sauce, wasabi, and pickled ginger on the side. Optionally, drizzle maki with spicy mayo or serve with additional garnishes. Serve immediately for optimal freshness.

Tips for Success

  • Fish Safety: Use sushi-grade fish from a trusted source to minimize foodborne illness risk. Keep fish refrigerated until use.
  • Rice Texture: Rinse rice thoroughly to avoid stickiness, and cool to room temperature before shaping to prevent mushiness.
  • Rolling Technique: Use a bamboo mat for tight maki rolls. Wet fingers and knife to prevent sticking when handling rice and cutting rolls.
  • Lower Sodium: Use low-sodium soy sauce and fresh crab instead of imitation crab to reduce sodium content.
  • Healthier Option: Add more vegetables (e.g., carrots, radish) to boost fiber, or use brown sushi rice for added nutrients.

Nutritional Information

Per serving (approximate, based on 1/4 of the recipe, including salmon nigiri and California roll, ~6 pieces):

Key Micronutrients: