Sushi Simplified – Easy Steps to Perfecting Homemade Rolls

While many sushi chefs spend upwards of 10 years studying their craft, it’s possible to make delicious beginner rolls at home. Tools like a sushi roller and a rice cooker are nice to have, but not necessary for the process. In the last five years, more grocery chains are carrying ingredients like nori sheets, pickled ginger and more staple ingredients for sushi. For the ultimate beginner, microwavable sticky rice can be mixed with some optional homemade rice seasoning and topped onto nori sheets alongside fish and veggies. For those who feel uncomfortable handling raw fish, smoked salmon, cooked shrimp and imitation crab are great options. 

Sushi gets a good and bad rap for health value. Because so many ingredients can make their way in sushi from veggies to fried toppings and rich sauces, they can range in nutrition value. Salmon is an excellent sushi ingredient because of its high omega-3 content, known for helping fight inflammation in the body. Other seafood make for great choices because they are lean protein sources, meaning they’re low in saturated fat. A wide range of vegetables taste great in sushi. It can be a good idea to think about which textures will complement the roll best. For example, a Philadelphia roll of cream cheese with smoked salmon is mostly soft, so it goes well with crunchy vegetables. On the contrary, a shrimp roll has more of a chew and can benefit from a softer element such as creamy avocado.

If you’re new to making sushi at home, try one of these easy rolls using approachable seafood and ingredients:

Spicy Avocado Shrimp Sushi Roll

Serves: 2

Difficulty: medium

Prep time: 15 minutes

Total time: 30 minutes 

This roll features shrimp, creamy avocado and a hint of spice from sriracha. The green onion sprig adds both a nice crunch and pop of flavor.

Ingredients:

• 3 tbsp. rice vinegar
• ¼ tsp. salt
• 1/2 tsp. sugar
• 1.5 cups sticky rice
• 4 nori sheets
• 12 large shrimp, cooked
• 4 green onion sprigs
• 1 avocado, sliced
• 1 English Cucumber, cut in long strips, core removed
• Sriracha
• Low-sodium soy sauce, wasabi and pickled ginger to taste

Instructions:

1. In a microwavable-safe dish, make the rice seasoning. Add rice vinegar, salt and sugar. Microwave for 30 seconds to allow ingredients to dissolve. 
2. When rice is still warm, add rice seasoning and fluff to combine.
3. Prepare veggies.
4. Prepare a glass or bowl of ice-cold water for your fingers to prevent sticking. 
5. Dip fingers in water, then add ~1/3 cup sticky rice on a nori sheet. Spread on about half of the nori sheet.
6. Line three shrimp, one green onion sprig, avocado slices and a cucumber strip on top of the rice. Squeeze sriracha in a line.
7. Tightly start rolling the nori until there’s about an inch left exposed. Dip your fingers in water and run along the edge of the nori, then finish rolling. This will help the roll seal.
8. Cut the ends off the roll, then cut in half and continue cutting halves (about 8 total pieces).
9. Serve with soy sauce, wasabi and pickled ginger.

Philadelphia Roll with Veggies

Philadelphia rolls are a staple at the majority of American sushi restaurants. This easy beginner roll is made with smoked salmon and cream cheese, but with some added vegetables for a crunch. Jalapeño adds a little bit of heat, while green onion adds an extra pop of flavor. 

Serves: 2

Difficulty: medium

Prep time: 15 minutes

Total time: 30 minutes 

Ingredients:

• 3 tbsp. rice vinegar
• ¼ tsp. salt
• 1/2 tsp. sugar
• 1.5 cups sticky rice
• 4 nori sheets
• 6 oz smoked salmon
• 4 sprigs green onions
• 1 jalapeño, sliced thin longways, seeds removed
• ¼ cup cream cheese, preferably in tube
• Low-sodium soy sauce, wasabi and pickled ginger to taste

Instructions:

1. In a microwavable-safe dish, make the rice seasoning. Add rice vinegar, salt and sugar. Microwave for 30 seconds to allow ingredients to dissolve. 
2. When rice is still warm, add rice seasoning and fluff to combine.
3. Prepare veggies.
4. Prepare a glass or bowl of ice-cold water for your fingers to prevent sticking. 
5. Dip fingers in water, then add ~1/3 cup sticky rice on a nori sheet. Spread on about half of the nori sheet.
6. Line slices of smoked salmon, one green onion sprig, a line of cream cheese and a line of jalapeño strips on top of the rice. 
7. Tightly start rolling the nori until there’s about an inch left exposed. Dip your fingers in water and run along the edge of the nori, then finish rolling. This will help the roll seal.
8. Cut the ends off the roll, then cut in half and continue cutting halves (about 8 total pieces).
9. Serve with soy sauce, wasabi and pickled ginger.

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more recipes and health information, visit ahealthiermichigan.org.