Homemade sushi with Crispy Seaweed Topping

Ingredients:

For the sushi rice:

• 1 cup sushi rice

• 1 ¼ cups water

• 2 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp salt

For the fillings:

• 100g smoked salmon, tuna, or cooked shrimp

• ½ cucumber, julienned

• 1 small avocado, sliced

• 1 carrot, julienned

• Optional: cream cheese or tofu

To roll & garnish:

• Nori sheets (seaweed for rolling)

• Soy sauce, for dipping

• Pickled ginger and wasabi (optional)

• Crispy Korean Seaweed Topping – for bold crunch
  or

• Crispy Tomato Seaweed Topping – for milder flavor

Instructions:

1. Cook the rice:
   Rinse the sushi rice under cold water until water runs clear. Cook with water according to package instructions. While warm, mix in rice vinegar, sugar, and salt. Let cool to room temperature.

2. Prepare the fillings:
   Slice cucumber, avocado, carrot, and your protein of choice into thin strips.

3. Roll the sushi:
   Place a nori sheet shiny side down on a bamboo mat. Spread a thin layer of rice evenly, leaving a 2 cm border at the top. Arrange fillings in a line along the bottom edge and roll tightly using the bamboo mat.

4. Slice & plate:
   Use a sharp, damp knife to cut the roll into 6–8 pieces.

5. Add the finishing touch:
   Sprinkle generously with our Crispy Korean Seaweed Topping for extra umami and crunch or Crispy Wasabi Seaweed Topping for a spicy touch.

6. Serve & enjoy:
   Your homemade sushi is elevated with a crispy, flavorful topping — the perfect combination of soft rice, fresh fillings, and crunchy umami goodness.