Make Delicious Sushi At Home


New Delhi: Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.


  • 1 ⅓ cups water
  • ⅔ cup uncooked short-grain white rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons white sugar
  • 1 ½ teaspoons salt
  • 4 sheets nori seaweed sheets
  • ½ pound imitation crabmeat, flaked
  • 1 avocado – peeled, pitted, and sliced
  • ½ cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger


  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
  4. Lay nori sheets on a baking sheet.
  5. Heat nori in the preheated oven until warm, 1 to 2 minutes.
  6. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over the filling to make a complete roll. Repeat with remaining ingredients.
  7. Use a wet, sharp knife to cut each roll into 4 to 6 slices.

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