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Sushi Rolls (Maki Rolls)
Easy homemade maki rolls with sushi rice, nori, cucumber, avocado, and smoked salmon or sushi-grade fish.
Prep Time 1 hour hr
Total Time 1 hour hr
Course Main Course
Cuisine Japanese
Status To Try
Servings 5 rolls (about 40 pieces)
- 1 batch sushi rice cooled to room temperature
- 5 nori sheets
- 1 English cucumber sliced into thin strips
- 2 avocados peeled, pitted, and sliced into thin strips
- 10 ounces smoked salmon or sushi-grade raw fish sliced into thin strips
- toasted sesame seeds
- spicy mayo
- soy sauce, pickled ginger, and wasabi paste for serving
Prep all ingredients and cool the sushi rice to room temperature.
Place nori smooth-side-down on a sushi mat. Press about 1 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange fillings in horizontal lines over the rice and sprinkle with sesame seeds if desired.
Roll tightly with the sushi mat, wet the exposed nori edge, and finish sealing the roll. Repeat with remaining ingredients.
Cut each roll into about 8 pieces with a very sharp knife.
Drizzle with spicy mayo and/or sesame seeds and serve immediately with soy sauce, pickled ginger, and wasabi.