Sushi Make-at-Home Kit Photo Guide

Rinse the Rice

Place uncooked rice into a large bowl.

Agitate it under cold running water.

Rinsing is done when water is clear.

Cover with water. The water will be very cloudy.

Pour off the water and repeat.

Drain and put into pot and cook according to recipe.

Season and Cool the Rice

After rice is cooked, place in large bowl and sprinkle the vinegar mixture over it.

Spread out rice onto plate or sheet pan.

Mix the vinegar in gently by ‘cutting’ through the rice with the edge of a spoon or spatula.

Fan the rice with paper or cutting board to cool.

Prepare the Filling

1. Cut cucumber in half

3. Cut each slice into 1/4 inch strips

Remove peel and pit from avocado and cut in same manner as the cucumber

Cut crab in half lengthwise

2. Cut each half into 1/4 inch slices

4. The ends should resemble a square.

The final strips of avocado should be 1/4 x 1/4 inch

Assemble the Roll

Wrap sushi mat in plastic wrap and place flat side up

Place 1/2 sheet of Nori onto the mat

Take 1/3 cup of the cooked rice and, with your fingertips, spread evenly over the top of the nori. Wetting your fingertips is helpful in this process.

Flip the nori so rice side is facing down.

If adding wasabi, use a small amount

Once evenly spread, sprinkle the rice with black and white sesame seeds. Press down with damp fingers to form a compact layer.

Assemble the filling. Do not overfill

Rub the wasabi evenly across the filling.

Rolling the Sushi

Cut and Serve

Wipe knife on a damp towel. Having a damp knife will make cutting easier and cleaner.

Cut Roll in half, then each half into fourths to make 8 pieces.