Description
Homemade Sushi Wrap combines the flavors of traditional sushi in an easy-to-make format perfect for family meals. This American chef-style recipe features seasoned sushi rice, fresh vegetables, and seafood wrapped in nori sheets for a delicious and customizable meal that’s as fun to make as it is to eat.
Ingredients
Scale
- 2 cups sushi rice (uncooked)
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 6 large nori sheets
- 1 avocado, thinly sliced
- 1 small cucumber, cut into matchsticks
- 6 ounces cooked shrimp or imitation crab sticks, shredded
- 2 tablespoons Japanese mayonnaise (or regular mayo)
- 1 teaspoon sriracha (optional, for a little kick)
- 1 carrot, julienned
- 2 green onions, thinly sliced
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Cook the rice: Rinse sushi rice under cold water until the water runs clear. Combine rice and 2½ cups water in a pot, bring to a boil, then reduce to low, cover, and simmer 18–20 minutes. Remove from heat and let rest, covered, 10 minutes.
- Season the rice: While rice rests, gently heat the rice vinegar, sugar, and salt in a small saucepan just until sugar dissolves. Transfer rice to a large bowl and pour the vinegar mixture over it. Using a wooden spoon or rice paddle, fold the rice—don’t smash it—to cool and season evenly.
- Prep your fillings: In a small bowl, mix the shredded shrimp or crab with Japanese mayo and sriracha. Set aside. Slice avocado, julienne carrot, cut cucumber into sticks, and thinly slice green onions.
- Assemble the wraps: Lay one nori sheet shiny-side down on a bamboo mat or clean countertop. With wet hands, grab a handful of rice and spread a thin, even layer over the nori, leaving a ½-inch border at the top edge.
- Add fillings: On the rice’s bottom third, arrange a line of the shrimp/crab-mayo mix, then add cucumber sticks, carrot, avocado slices, and a sprinkle of green onion.
- Roll it up: Lift the edge of the nori closest to you and roll away, pressing gently but firmly to form a tight cylinder. Seal the edge with a dab of water. Repeat with remaining sheets and fillings.
- Slice and serve: Using a sharp, wet knife, cut each roll into 6–8 bite-sized pieces. Serve family-style with soy sauce, pickled ginger, and a touch of wasabi on the side.
Notes
- Keep a small bowl of water nearby to wet your fingers when handling the rice to prevent sticking.
- For best results, use a very sharp knife and wipe it clean between cuts.
- Substitute fillings based on preferences and dietary needs – try using cooked chicken, tofu, or additional vegetables.
- For a spicier version, add more sriracha to the mayo mixture or include thinly sliced jalapeño as a filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 roll
- Calories: 295
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Keywords: sushi wrap, homemade sushi, vegetable sushi wrap, easy sushi recipe, sushi rolls, nori wrap, family-friendly sushi