Recipe: Sushi Rolls

For making 4 sushi rolls, use:
Recommended portion = 2 per person
Each Roll = 6-8 pieces



  • 1.3 Cup Sushi grade rice (check brand packaging for instructions)
  • Rinse the sushi rice thoroughly until water runs clear.
  • Let the rice drain over a strainer for at least 5-minutes.
  • Cook rice in a pot with a thick bottom (or rice cooker).
  • Once the rice is ready, transfer to a wooden or plastic container. Do not cover.
  • Let the rice cool down to room temperature by the window or with a fan, but never in the refridgerator.

Rice Vinegar

  • 1.6 Cup Water
  • 3.6 Tablespoon Rice Vinegar
  • 0.9 Tablespoon Sugar (also use 1/2 amount of monk fruit sweetener as a substitute)
  • Small piece Kombu
  • Heat all ingredients in a pot until well blended, once the mixture boils, turn the stove top off.
  • Once the mixture and rice cool down, pour the rice vinegar evenly over the rice and mix with a wooden spoon in a cutting motion.

Ingredients for the Rolls

  • Cucumbers
  • Avocado
  • Snow crab
  • Tuna
  • Nori
  • Wasabi paste

Spicy Myo

  • 1/2 Cup Greek Yogurt
  • 2 Tablespoons Sriracha

  • 1 Teaspoon Fresh lime juice
  • 1/8 Teaspoon toasted sesame oil

Fun Facts:

Kappa Maki: Cucumber Roll

Maki Zushi: Avocado

Tekka Maki: Tuna Roll

Kani Maki: Crab Roll

California Roll: Reverse crab with avocado + cucumber

Makisu: Sushi rolling mat

Sushi Rolls Recipe at NutriaMed