Easy Sushi Recipe

Food & Drinks


Some people think it’s difficult to make sushi. But it’s not. Every girl can make sushi. And we’re going to give you quick and easy simple sushi recipe with affordable ingredients.

A couple quick tips for rolling maki sushi. Make sure you do not overfill the roll. The goal is to seal the ends as tightly as possible, so none of the filling falls out. Leave just enough room to allow the nori and rice to overlap at the end.

Another tip is to use a clean, sharp knife to slice through the roll. The knife should also be slightly wet to avoid having the rice stick to the blade. Keeping a damp cloth close by to wipe the knife clean after every other cut will save you the heartache of tearing the roll. Also, the avocados are better put in the fridge before filled in the roll to give crunchy texture instead of mushy.

The-It-Girl-Easy-sushi-recipe-3 The-It-Girl-Easy-sushi-recipe-1


  • 1 cup medium grain rice
  • 1 1/2 cups water
  • 1 tbsp sugar
  • 1/4 cup rice vinegar
  • 4 sheets nori
  • tobiko
  • 6 imitation crab meat
  • 1/2 cucumber
  • 2 avocados, peeled and sliced
  • soy sauce
  • wasabi paste
  • pickled ginger
  • cream cheese (optional)


  1. Place the rice and water in a rice cooker and set to quick cook.
  2. Meanwhile, dissolve the sugar in the vinegar.
  3. Transfer the cooked rice to a plate, and use a wooden spoon to evenly incorporate the vinegar mixture. Set the rice aside to cool.
  4. Prepare a bamboo rolling mat with plastic wrap.
  5. Place a sheet of nori shiny side down on the bamboo mat and evenly distribute an 1/8th of the rice over the nori. Using slightly damp hands will reduce the rice from sticking to your palms and fingers. Sprinkle the rice lightly with tobiko or cream cheese.
  6. Fill with crab meat, shrimp tempura, a few pieces of cucumber and sliced avocados.
  7. Use the bamboo mat to roll the maki into a cylinder, and cut into 8 pieces with a knife.
  8. Repeat the preparation for the remaining 7 rolls.
  9. Serve with wasabi, pickled ginger and soy sauce.


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Winny Irmarooke

Co-Founder & Editor


Food Contributor