How to Make Sushi Rolls at Home Without Falling Apart

On International Sushi Day, the article argues that home-made sushi is faster, cheaper, and fresher than ordering delivery. Instead of paying a lot and waiting about an hour and a half for a roll that arrives half-broken, readers are encouraged to make their own in about 20 minutes of active work, even if they are beginners.

The shopping list is simple and available in most neighborhood supermarkets. The essentials are sushi rice, rice vinegar, nori sheets, and a rolling mat, or a clean kitchen towel wrapped in plastic if you do not have one. For the filling, the article suggests thin strips of avocado, cucumber without the watery core, and carrot, plus salmon, smoked salmon for an easier and safer option, or canned tuna mixed with a little spicy mayonnaise.

The key to good sushi, the article says, is the rice. One cup of sushi rice should be rinsed under running water until clear, then cooked with 1.25 cups of water: bring to a boil, reduce to the lowest heat, cover, and cook for 15 minutes. After turning off the heat, leave it covered for 10 more minutes. Season it with 3 tablespoons of rice vinegar mixed with 1 teaspoon of sugar and half a teaspoon of salt, then let it cool to room temperature. The article warns that hot rice should never be placed on nori because it will shrink and tear it.

To roll, place the nori shiny side down, spread a thin layer of rice over three quarters of it, leave the top strip clean, add the fillings near you, and roll tightly using the mat. Moisten the bare edge of the nori to seal the roll. For cutting, use a very sharp knife and wet the blade before each slice to prevent sticking. The roll should then be cut in half, and each half into 3 or 4 even pieces.