Classic Nori Sushi Rolls
A simple homemade sushi roll featuring fluffy egg, savory ham, and crisp cucumber wrapped in seasoned rice and toasted seaweed.
Story
Making sushi at home is easier than it looks. This recipe combines the traditional texture of nori and rice with accessible fillings like tamago (egg), ham, and fresh cucumber. Perfect for a quick lunch or a light dinner.
Ingredients
Sushi rice
2 cups
Salt
1 tsp
Eggs
2 large
Peanut oil
1 tbsp
Soy sauce
1 tsp
Cucumber
1/2 whole
Cooked ham
100g
Nori seaweed sheets
3 sheets
Instructions
1
Prepare the Rice
Cook the sushi rice with a pinch of salt. Once done, fluff the rice and spread it out on a tray or plate to cool down to room temperature. Warm rice can tear the nori, so ensure it is cool before rolling.
2
Make the Egg Omelet
Whisk the eggs with a dash of salt, a splash of soy sauce, and the peanut oil. Pour the mixture into a heated pan to create a thin, flat omelet. Let it cool completely, then slice it into long, thin strips.
3
Slice the Fillings
Cut the cucumber and the cooked ham into long, thin batons (julienne style) that match the length of the nori sheet.
4
Roll the Sushi
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top. Spread an even layer of cooled rice over the nori, leaving a small gap at the far edge. Arrange the egg strips, ham, and cucumber in a line across the rice.
5
Slice and Serve
Use the bamboo mat to tightly roll the sushi away from you, applying gentle pressure to form a firm cylinder. Unwrap the mat and use a sharp knife to slice the roll into pieces about 3cm wide. Serve immediately.
