Nourilo

Rice & Staples

Japanese Sushi Rolls

a light, balanced meal using whole grains and fresh ingredients

By · Registered Nutritionist & TCM Practitioner

Prep
30 min
Cook
20 min
Total
50 min
Makes
4–6 rolls
Everyday Balance
Japanese Sushi Rolls

Why people make this sushi

Good homemade sushi is a wonderful light meal — whole-grain rice, fresh vegetables, a little protein, and the gentle tang of rice vinegar all in one neat roll. Nourilo learned this recipe from a Japanese cooking instructor many years ago and was deeply impressed by how seriously the teacher took cleanliness: he rinsed every surface with boiling water before starting, and kept a bowl of vinegar-water nearby for hands and knives throughout the class. That attention to hygiene is part of what makes the result both delicious and safe.

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Frequently asked questions

How many pieces does this recipe make and how long does it take?

The recipe yields 4 to 6 rolls, which comes to about 30 to 40 pieces in total. The total time is 50 minutes, with 30 minutes of preparation and 20 minutes of cooking.

Why does the rice need to be completely cool before rolling?

Warm rice softens the nori and makes it limp rather than crisp. The rice must be fully cooled so the nori stays firm and holds its shape when sliced.

What is the kombu in the sushi vinegar for, and do I eat it?

The kombu is steeped in the vinegar off the heat for about 15 minutes to add depth to the seasoning, then it is removed and discarded. You only need a small piece of about 2 inches (5 cm).

Why does the recipe call for dipping hands and the knife in vinegar-water throughout?

Dipping hands in vinegar-water prevents the rice from sticking to your palms and provides mild hygiene. The same vinegar-water is used on the knife blade before slicing the rolls.

Does the nori need to be fresh, or can I use a previously opened pack?

The nori must be fresh and crisp. Stale or previously opened nori that has absorbed moisture will be tough to bite, regardless of how the rice is prepared.

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